At Home Dining Experience

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CUREDTakeaway MEAT SMALL Ararat Salami Hummus &plates Flatbread herbs, toasted sunflower seeds pimenton 11 V domestic 8 Kale & Arugula Salad sumac onion, strawberries, manchego, Jamón Serrano sherry vinaigrette 11 GF spain 9 Grilled Asparagus bagna cauda, 63º egg 11 V CHEESE Kibbeh beef and lamb, bulgur parsley salad, walnuts, garlic toum 14 Labneh & Flatbread dill oil, charred pole beans, za’atar 10 V 12-Month Manchego firm, spanish sheeps milk 9 Grilled Flat Iron curried lebanese couscous, garlicyogurt, chermoula 18 Roussas Barrel Aged Feta Spring Vegetables asparagus, beets, spring onion, squash, couscous, young greek sheep & goats milk 8 feta cheese, saffron yogurt, aleppo vinaigrette 13 GF | V Crispy Chicken Briouat phyllo wrapped turkish spiced chicken, oven-dried confit tomato jam 9 small board / 30 includes all 4 offerings Zeytoon Parvardeh persian style olives marinated with walnuts, herbs, pomegranate molasses 10 GF | V SANDWICH WINE Tunisian Hot Chicken yogurt slaw, house hot sauce, pickles, potato bun 12 by the bottle SPARKLING N/V Juvé y Camps, "cinta púrpura reserva", brut, cava, penedes, ES 40 N/V Aragosta, brut rosé, santa maria la palma, IT 56 At Home- FOR Dining TWO OR FOUR Experience - WHITE HALF CHICKEN 59/118 LACQUERED CHICKEN WITH SEASONAL PICKLES, SABZI SALAD, TOUM, HARISSA 2018 Chehalem, “chemistry”, willamette, valley, OR 32 WITH CHOICE OF: Hummus or Labneh with Flatbread 2017 Bodegas Menade, "nosso", verdejo, rueda, ES 45 WITH CHOICE OF ONE OF THE BELOW: 2017 Bodegas Raúl Pérez, “ultreia”, - Kale & Arugula Salad godello, bierzo, ES 55 sumac onion, strawberries, manchego, sherry vinaigrette 2017 Domaine Skouras, "almyra", - Spring Vegetables chardonnay, peloponnese, GR 47 asparagus, beets, spring onion, squash, couscous, feta cheese, saffron yogurt, aleppo vinaigrette INCLUDES: RED - Curried Couscous 2018 Abbazia di Novacella, WITH CHOICE OF: pinot nero, südtirol, alto adige, IT 45 “Burnt” Basque Cheesecake -or- Chocolate Pavolva 2018 Massaya, "le colombier", bekaa valley, LB 38 2017 Quinta Sardonia, vino de la tierra de castilla y león, ES 38 SWEET 2015 Skouras, “grand cuvee”, nemea, GR 58 a la carte spiced cream, caramel 9 “Burnt” Basque Cheesecake 2015 RDV, "rendevouz", middleburg, VA 10 80 Chocolate Pavlova chocolate genoise, bittersweet cremeux, cherries 9 .

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Simple Vinaigrette
Simple Vinaigrette The usual ratio is 1 part vinegar to 3 parts oil, but I prefer 1 part vinegar to 2 parts oil. The important thing is to play around until you find your favorite ratio. • 1 large spoon Red Wine Vinegar • Any red wine vinegar will do, but if you can find unpasteurized red wine vinegar, it will have more flavor • Plus, since it contains the mother, you can use it to make your own vinegar. Just add wine (I use red wine, whatever remnants we have) and let is sit a few months. Taste it periodically. • Sherry Wine Vinegar is also exceptionally good • 2 large spoons Extra Virgin Olive Oil • When you buy olive oil, check to see if there is a harvest date. Olive oil is good for you. You get the most nutritional value in the year after harvest *** Put a little salt in a bowl I recommend unrefined coarse grey salt because it has a high mineral content, but any salt will do; you can also add pepper Add 1 large spoon Red Wine Vinegar Plus a little Dijon mustard (Maille, Amora, Edmond Fallot, Grey Poupon) Stir it and let sit a few minutes Optional, classic additions, to add to the vinegar, salt, mustard: • Garlic: • Either as a clove you let sit in vinegar for gentle flavor • Or pounded to a paste in mortar/grated in a suribachi for a stronger flavor • You can also mince it or microplane it • Shallot • Sliced thinly; if your shallot is very large, use a quarter of half The vinegar will soften the garlic and shallot flavor; you can use either alone/or both garlic and shallot together I usually let this sit 5 or so minutes, while I prepare something else.
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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
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Mojo Marinated Skirt Steak Salad with Chimichurri Vinaigrette SERVES: Six PAIRS WITH: 2018 Matthews Reserve Cabernet Franc
Mojo marinated skirt steak salad with Chimichurri vinaigrette SERVES: Six PAIRS WITH: 2018 Matthews Reserve Cabernet Franc INGREDIENTS For the mojo: For the Vinaigrette: • 2 lbs outside skirt steak, • ¼ cup red wine vinegar trimmed and cleaned • ½ cup olive oil • 1 orange, juiced • 3 tsp. minced garlic • 3 limes, juiced • ½ tsp. red chili flakes • ¼ cup olive oil • ½ cup fresh cilantro stems • 6 cloves garlic, minced and leaves chopped fine • 2 tsp. ground cumin • ¼ cup fresh parsley leaves • 1 tsp. oregano chopped fine • 1 yellow onion, sliced • Kosher salt and fresh cracked • 1 cup fresh cilantro, chopped black pepper • 1 tbsp. kosher salt For the Salad: • ¾ to 1 lb mixed baby greens • 1 pt cherry tomatoes, halved • 1 cucumber peeled, seeded and medium diced • 1 cup shredded parmesan cheese • 4 slices baguette cut on the bias and toasted METHOD Method for the Mojo: • Whisk all the ingredients together in a large mixing bowl until combined. • Place the skirt steak in a non-reactive container and cover with the marinade. • Refrigerate for 2 to 3 hours, then remove and pat dry. • Grill the beef on a preheated grill set to high. Grill for 4 minutes per side until medium to medium rare. • Allow the beef to rest, then slice thinly against the grain. Method for the Vinaigrette: • Whisk all ingredients together to emulsify. Finish with salt and pepper. Method for the Salad: • Add the salad greens and garnish in a bowl, then dress with the vinaigrette. • Finish with the grilled steak, parmesan cheese and toasted baguette. • Serve while the steak is still warm.
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Homemade Vinaigrettes & Dressings
Homemade Vinaigrettes & Dressings DRESS IT UP! 9 Homemade Vinaigrettes & Dressings Vinaigrettes and dressings (we use the terms interchangeably) are a wonderful and simple way to add flavor and nourishment to the meals you make. Beyond their traditional role in salads, ratio is perfect and packs a nice vinegar you can use them to marinade proteins, punch. You can also thin out the vinaigrette as a flavor component for stir fries, a with water if you wish. light enhancement to steamed or roasted vegetables and even as a light dipping Ingredient Choice sauce for raw vegetables. There are many different oils to use from and substitutions can be made in every The beauty of making your own dressing recipe. Extra-virgin olive oil is a top choice is having the choice to use the freshest for homemade dressing, but you can also ingredients and mixing them up in choose avocado oil as a change. Walnut or interesting ways. Dressings also provide hazelnut oil and beautiful pungency to salad an easy way to add health supporting dressings as does toasted sesame oil which (and gene talking) herbs and spices, giving adds those delightful nuances to Asian your body more good food “information” inspired dishes. to work with. Once you make your own dressings, it’s hard to think of reaching for Vinegars vary in acidity and flavor, and store-bought versions which frequently there are many fantastic choices like contain additives and stabilizers. champagne, balsamic, red wine, sherry, apple cider, rice wine and white vinegar. Citrus such A classic vinaigrette is a basic type of as fresh lemons, oranges or limes, can be a dressing that combines oil and vinegar, great addition or substitution for a vinegar.
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Extras Mezze Mains Grill Wraps & Burgers Salads
MEZZE WRAPS & Falafel (G) (V) (Vg) 10 Ma’anek (G) 13 Sujuk scramble (G) 15 Hummus (G) (V) (Vg) 7 BURGERS SALADS deep fried chickpea balls lamb sausages pan-fried with spiced sausages scrambled with mashed chickpeas with tahini, capsicum & onion topped with eggs dressed with parsley garlic & lemon dressed with (G*) (V) (Vg) pomegranate sauce shatta & olive oil Add chips & soft/hot drink 6 Fattoush 14 Waraq dawali (V) (Vg) 10 cos lettuce, tomato, cucumber, rice stuffed vine leaves with Trio vegies (G*) (V) (Vg) 18 radish and red onion topped with (V) citrus dressing (G) char-grilled zucchini, eggplant (G) (V) (Vg) Falafel wrap 9 fried pita dressed with olive oil, Chicken wingettes 13 Spiced olives 8 falafel patties with hummus, cos char-grilled chicken wingettes & fried cauliflower with citrus Mixed olives with garlic, lemon sumac & pomegranate sauce lettuce, cucumber, tomatoes & served with toum & dressed dressing & sumac served with & pomegranate sauce dressed (G) (V) pickles topped with tahini sauce Ful medames 10 with parsley special tahini sauce with parsley simmered fava beans & garlic wrapped in pita Tabouli (G*) (V) (Vg) 16 topped with shatta & tomatoes 13 finely chopped parsley, tomato dressed with tahini & citrus Kibbeh Chips (V) 6/9 and red onion tossed with bulgur fried seasoned potato chips Labneh balls (G) (V) 8 dressing bulgur stuffed with lamb mince marinated strained yogurt balls Halloumi wrap (V) 11 & citrus dressing hummus topped with cos lettuce, and pine nuts served on cos dressed with black seed served cucumber, roasted
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2021-WM-Wedding-Package.Pdf
Welcome to War Memorial! Our team is excited about the opportunity of hosting you, your family and all of your loved ones on one of the most important days of your life. Our culinary team is proud to serve food that is responsibly grown, fresh and local. From the historic Alger House to our newly renovated Ballroom, our unparalleled rooms and breathtaking views will have you and your guests amazed. Our professional staff’s attention to detail and anticipation of your needs will ensure that your wedding is memorable for everyone. Beyond using our expertise for all the details that we directly handle, allow us to assist with all your planning questions, helping to make your wedding a day to remember. A 22% service charge plus 6% sales tax will be added to all food and beverage charges. Prices are per person and subject to change. Your guest count guarantee is required 10 days prior to your event 2 Package Pricing depends on entrée selection, which can be found on pages 7 & 8 One-Hour Cocktail Reception Featuring Four Butler-Passed Hors D’oeuvres Champagne Toast Choice of Salad Plated Entrée Complimentary Cake Cutting Five-Hour Deluxe Bar Coffee and Gourmet Tea Service China and Glassware In-House Tables and Chairs White Floor-Length Table Linens and Napkins A 22% service charge plus 6% sales tax will be added to all food and beverage charges. Prices are per person and subject to change. Your guest count guarantee is required 10 days prior to your event 3 Option of Four Butler Passed Hors D’oeuvres Included in Package Prosciutto-Wrapped
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Yafolinemenu Sept2019 Copy
CHEF’S FEATURES ROTISSERIE CHICKEN Chicken Schnitzel : $11.99 ¼ Rotisserie Chicken Breaded Chicken Breast, Tomato and Cucumber Salad, choice of + 2 Sides : $8.99 side ½ Rotisserie Chicken Amba Chicken Salad Stuffed Avocado : $10.99 + 2 Sides : $12.99 Pulled Chicken + Amba Sauce inside two halves of fresh avocado on a *Add all white meat for $.99 bed of cruciferous veggies Israeli Hot Chicken : $10.99 Spicy Red Schug Slathered Chicken Schnitzel on a Bun with Red Cabbage Slaw, choice of side We proudly make our hummus with ORGANIC CHICKPEAS and Sabich Wrap: $8.99 source our chicken from Eggplant, Hummus, Cucumber + SPRINGER MOUNTAIN FARMS Tomato Salad, Hardboiled Egg, which are 100% all natural, Pickles, Purple Cabbage Slaw, antibiotic and steroid free, with Amba, Tahini, Schug no growth stimulants or hormones. Seasonal Entree: MKT PRICE Ask about chef’s seasonal items! FAMILY MEAL $27.99 (Feeds 2-3) + 1 Rotisserie Chicken + 2 Family Sides + 1 Family Greek Salad FAMILY SIDES COLD: Feeds 2-3 $5.99 HOT: Feeds 2-3 $6.49 tomato cucumber salad, hummus, brussels sprouts, cauliflower w/ chickpea salad, red cabbage slaw, tahini, mac + cheese, cumin rice, quinoa salad, tabbouleh, sumac rotisserie potatoes, falafel, onions, seasonal side seasonal side INIDIVIDUAL SIDES KIDS MENU $4.99 Includes house baked laah COLD: $2.99 and a drink (kids 10 and under only) hummus tomato cucumber salad chickpea salad red cabbage slaw Chicken Schnitzel + Rice quinoa salad Breaded chicken breast and tabbouleh cumin rice sumac onions seasonal side Shawarma Chicken + Mac Spiced grilled chicken with HOT: $3.49 mac and cheese brussels sprouts cauliflower w/tahini mac + cheese Hummus + Falafel cumin rice Chickpea hummus and rotisserie potatoes crispy chickpea patties falafel seasonal side REWARDS CLUB Eat Honest.
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Cold Mezze Mashawi Hot Mezze Sweets
Cold Mezze Mashawi SERVED WITH PITA REQUIRED ON FRIDAY SERV ED WITH PITA AND 11 HUMMOUS SATURDAY 25 KAFTA KEBAB chickpeas seasoned with tehina, 2 ground beef kebabs seasoned lemon & garlic with cumin, mint, parsley $65 per guest & onion • served with a small 9½ LABNEH hummous, charred onion, strained yogurt, ﬁnished with za’atar, for the entire party tomato & pepper tomatoes, cucumber, olives & mint ON THE TABLE: 27 HALABI KEBAB 11½ MUHAMMARA Hummous, Cabbage, 2 ground lamb kebabs brushed with roasted red pepper and walnut Muhammara, Labneh & muhammara and seasoned with chili dip, seasoned with chili, cumin & peppers, cinnamon, coriander & paprika pomegranate Taboulé • served with a small hummous, charred onion, tomato & pepper 12 TABOULÉ choose one remaining parsley salad with cucumber, tomato, scallion & mint • seasoned with lemon MEZZA: 26 STEAK KEBAB & pomegranate molasses (listed to the left) 2 grilled steak kebabs, brushed with cilantro & conﬁt garlic • served with a small hummous, charred onion, tomato & pepper 12 FATTOUCH choose one salad of chopped raw vegetables with toasted pita • dressed with a MASHAWI: 95 DRY AGED RIB EYE FOR 2 lemon-pomegranate vinaigrette Kafta Kebab ◊ grilled 28oz dry aged rib eye• served with Halabi Kebab ◊ Shish Taouk toum, hummous, charred cabbage, onion, tomato & pepper 15½ KIBBEH NAYYEH ◊ Kawarma ◊ Fatar Meshwi ◊ raw lamb mixed with bulgar • seasoned with sweet onion, basil, mint, marjoram Steak Kebab ◊ Samke Harra 25 SHISH TAOUK & long hots yogurt marinated chicken kebab • served (Prawns and Ribeye
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Cold Mezze Hot Mezze Breads & Boards Salads Shawarmas
COLD MEZZE SALADS Marinated Mixed Olives 6 Seven Seeds Autumn Grain Bowl Quinoa, Avocado, Mushrooms, Butternut Squash, Chickpeas, Chicken Liver Mousse Beet, Tahini, Lemon Za'atar Vinaigrette 16 Cornichons, Za'atar Sourdough 12 Classic Caesar Salad Miso-fermented Hummus Charred Romaine and Endive, Shaved Grana Padano, Paprika, Olive 10 Pita Croutons, Classic Caesar Dressing 14 Smoked Eggplant Babaganoush Shaved Napa Cabbage Middle Eastern Roasted Eggplant 10 Pecorino, Cilantro, Almond 13 Muhammara Brussel Sprouts Salad Roasted Red Pepper, Walnut, Aleppo 10 Baby Arugula, Dried Cranberries, Aged Goat Cheese, Pomegranate Molasses 15 Herbed Labneh Pistachio, Za'atar, Lemon, Olive Oil 10 Steak "Kibbeh Naya" SHAWARMAS Sirloin Steak Tartare, Dijon, Shallot, Cornichon, Mint, Za'atar Sourdough 19 Organic Chicken Breast Shawarma Shatta, Tahini, Toum, House Pickled Vegetables 23 Bavette Steak Shawarma HOT MEZZE Shatta, Tahini, Toum, House Pickled Vegetables 25 Soupe Du Jour 12 Falafel Shawarma Miso-Fermented Hummus, Shatta, Toum, Labneh, Smoked Eggplant Fatteh House Pickled Radishes 18 Roasted Mushrooms, Beet Tartare, Toum, Tahini, Shatta, Pita Chips 16 Mini Braised Lamb Shawarmas Shatta, Toum, House Pickled Vegetables 19 French Fries Lemon Sumac Aioli 10 LARGE PLATES Fried Cauliflower Sumac, Tahini, Lemon 11 Homemade Beet Ravioli Truffle Broth, Mushroom Fricassee 18 Honey Glazed Dates Wrapped In Bacon 10 Hollander Mussels in Massaya Arak Lebanese Spiced Confit Duck Wings 15 Dill, Cilantro 16 Roasted Halibut BREADS & BOARDS
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Simmers Page 28 Page 14
GAROUND THERAZE KITCHEN TABLE WITH OUTPOST NATURAL FOODS CO-OP AMERICA’S BLACK COOPERATIVE EXPERIENCE PAGE 24 GETTING GLUTEN-FREE WITH KALYANA ORGANICS SundaySIMMERS PAGE 28 PAGE 14 PLU 3010 WINTER 2021 FREE WITH ANY PURCHASE FIRST WORD. BY THE TIME THIS ISSUE GOES TO PRESS, I’M USUALLY POLISHING UP PLANS FOR A WINTER GETAWAY. NOTHING TOO FAR FLUNG, BUT MAYBE A JOG TO SOME- WHERE WARM LIKE KEY WEST WITH A FEW CLOSE FRIENDS. WE ALWAYS RENT A HOUSE SO WE CAN COOK AND KICK BACK ON THE PORCH AFTER DIN- NER, SAY HELLO TO COLORFUL FOLKS WHAT IS PASSING BY, AND WAIT FOR THE NIGHT GRAZE ? BLOOMING JASMINE TO START HER AUTHENTICALLY LOCAL NIGHTLY SHOW. We’re local and proud – happy to live in a city that values Yeah, that’s not happening this year. its unique identity. We’ll I’m not sure what’s happening this celebrate the real flavors year. Is anyone? of our community and the surrounding area in every This is the part when I should share some advice or tips on how to make issue. the most of winter, but I don’t know beans about how to help with that. My new planning “technique” is to simply make the most of the reasonable opportunities that pop up. An unexpectedly warm day calls for a fire pit in FRESH a friend’s backyard cuddled under blankets with each of us toting our own It’s simple – we believe that hot toddies to the circle. If it snows, a cozy blanket, a book and a warm the tastiest flavors are tied to mug of tea should do the trick.
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Condiments, Dips, Sauces & Spreads
Condiments, Dips, Sauces & Spreads Brand Item Description Pack/Size Item# UPC Temp Division(s) Stocked 3 Dragons Sauce Sizzling Stir Fry 6/12 oz 64165 7-33142-80901 D RM WE Sauce Sweet And Sour Classic 6/12 oz 64159 7-33142-31302 D RM Sauce Teriyaki Spicy Ginger 6/12 oz 64164 7-33142-80248 D RM Sauce Teriyaki Sweet Ginger 6/12 oz 64161 7-33142-51376 D NW RM WE 505 Southwester Dip Queso Green Chile Nat 6/15 oz 261034 6-02050-11042 D WE Salsa Green Chile Chunky Medium Nat 6/16 oz 261036 6-02050-10367 D WE Salsa Green Chile Restaurant Style 6/16 oz 261035 6-02050-01087 D WE 5280 Salsa Hot Gourmet Gf Nat 12/16 oz 268892 1-88149-00082 D RM Salsa Hot Gourmet Gf Nat 6/16 oz 268899 1-88149-00082 D RM Salsa Medium Gourmet Gf Nat 12/16 oz 268893 1-88149-00081 D RM Salsa Medium Gourmet Gf Nat 6/16 oz 268900 1-88149-00081 D RM Salsa Mild Gourmet Gf Nat 12/16 oz 268891 1-88149-00080 D RM Salsa Mild Gourmet Gf Nat 6/16 oz 268898 1-88149-00080 D RM Abc Sweet Soy Sauce 12/9.3 fo 266375 7-11844-11008 D WE Ajumma Republic Bulgogi Spicy Korean Bbq Sauce 6/12 oz 89945 6-78108-20012 D WE Kalbi Bulgogi Korean Bbq Sauce 6/12 oz 89944 6-78108-20002 D WE Sauce Chili Femented Gochujang 6/11 oz 241409 6-78108-23153 D WE Al Amir Baba Ghannooj Gf Nat 12/8 oz 269320 7-55134-12342 R NW Baba Ghannooj Gf Nat 4/5 lb 269316 7-55134-12358 R NW Baba Ghannooj Gf Nat 6/1 lb 269313 7-55134-12343 R NW Garlico Gf Nat 12/8 oz 269315 7-55134-12348 R NW Garlico Gf Nat 4/5 lb 269307 7-55134-12354 R NW Garlico Gf Nat 6/1 lb 269305 7-55134-12346 R NW Hummus Classic Gf Nat 12/8 oz 269304
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Nutrition Guide
product ingredients* product ingredients* DRESSINGS Texas BBQ: Enriched wheat flour, water, soybean oil, contains 2% or less of each of the following: corn syrup solids, salt, caramel color, garlic, sugar, spices, fermented wheat and soybeans, maltodextrin, palm oil, tamarind, natural flavors, vinegar, mustard Balsamic Vinaigrette: Canola oil, balsamic vinegar, red wine vinegar, white sugar, dijon mustard, salt, garlic paste, black pepper. seeds, modified food starch, turmeric and paprika (color), corn starch, mono and diglycerides, calcium propionate and potassium Contains: sulfites. sorbate (for freshness), sodium acid pyrophosphate, baking soda, fumaric acid, guar gum, calcium sulfate, enzymes (wheat), mono Buttermilk Ranch: Mayonnaise, buttermilk, canola oil, sour cream, white vinegar, yellow onions, salt, dill, garlic, sugar, parsley, calcium phosphate. Contains: Wheat, Soy. nutrition lemon juice, black pepper. Contains: Soy, Egg, Dairy. Southwestern: Enriched wheat flour, water, soybean oil, contains 2% or less of each of the following: salt, dextrose, spices, paprika, Chipotle Ranch: Mayonnaise, buttermilk, canola oil, sour cream, white vinegar, water, chipotle powder, yellow onions, dill, tomato onion, corn starch, garlic, citric acid, parsley, extract of paprika (color), natural smoke flavor, mono and diglycerides, calcium pro- paste, salt, garlic, white sugar, parsley, lemon juice, paprika, cayenne. Contains: Soy, Egg, Dairy. pionate and potassium sorbate (for freshness), sodium acid pyrophosphate, baking soda, fumaric acid,
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