The Spice People Full Product List
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Shaya- an Odyssey of Food
Sivan / Tammuz 5779 Berkshire Jewish Voice • jewishberkshires.org Page 21 BERKSHIRE JEWISH VOICES Traveling with Jewish Taste Shaya: An Odyssey of Food, My Journey Back to Israel By Carol Goodman Kaufman Although his eponymously named book mainly because I happened to have all the purportedly brings chef Alon Shaya back to ingredients in the house that day. But, for his roots in Israel, most of the recipes in it all the flavorful ingredients called for (cin- come from every place else he has worked. And namon, pistachios, dried cherries), I found Shaya doesn’t set up his cookbook in the usual these biscotti-like cookies surprisingly lack- manner, starting with appetizers and proceed- ing in flavor. Perhaps the addition of almond ing through soups, salads, entrees, and des- extract would provide the much-needed serts. No, he takes us along with him as he has punch. traveled the world, cooking in places as diverse as Italy and New Orleans. It’s only in the last chapters that he finally comes home to Israel. Be forewarned: There’s a lot of treyf in this book (e.g., Kugel in Crisis, made with 10 ounces of bacon). Luckily, there were enough recipes to sample in order to do a decent review. Despite the unusual plan of the book, I started with appetizers, and chose one that Shaya says reminds him of his grandmother. Lutenitsa is a Bulgarian relish Za’atar Toad in the Hole made of tomatoes and roasted eggplants and peppers. Often served as part of a Serves 4 mezze platter, this recipe calls for only eight ingredients, but the eggplant and peppers all need to be charred to within an inch of their lives. -
Product Catalog
Product Catalog Bazaar Spices at Union Market 1309 5th Street NE Washington, DC 20002 202-379-2907 Bazaar Spices at Atlantic Plumbing 2130 8th Street NW Washington, DC 20001 202-379-2907 [email protected] | [email protected] www.bazaarspices.com www.facebook.com/bazaarspices | www.twitter.com/bazaarspices www.instagram.com/bazaarspices | www.pinterest.com/bazaarspices SPICY DC BLOG www.spicydc.com 1 Bazaar Spice|1309 5th Street NE, Washington, DC | 202-379-2907 | www.bazaarspices.com TABLE OF CONTENTS Who We Are We are Ivan and Monica, the owners of Bazaar Spices. We have lived in the District of Columbia for over 10 years. We left the Who We Are ....................................................................................... 2 corporate and nonprofit worlds to pursue our entrepreneurial dreams. Witnessing how local markets contribute to the fabric of a What We Do ....................................................................................... 3 community and how the spice and herb shop, alongside the butcher Why Bazaar Spices ............................................................................. 3 and the baker, forms the foundation of these markets; we were inspired to launch Bazaar Spices. What’s the Difference ........................................................................ 3 Product Categories ............................................................................. 4 Being fortunate to have had the opportunity to visit markets in the four corners of the world, we gained a deep understanding -
The Hybrid Model Read It and Eat It: Fall/Winter Spice Exploration
Read It and Eat It: The Hybrid Model Original Program: We would get together every 6 weeks in person to talk about a particular chef or cuisine. Everyone who came to the meeting would bring a dish they had made from the book selection and we would all eat and chat about what we liked, didn't like, or changed. Now: Read It and Eat It is a Take and Make program where patrons register to receive a packet of spices. These spices are packages up and made available for pick up along with an informational sheet. All registered patrons are then automatically registered for our virtual meetings. These meetings are optional, but a lot of fun. Additional Info: Cost: around $100 per season (we meet about once a month now) spices (this can be what creates variation in cost) souce: www.theheadnut.com plastic envelopes Questions? Feel free to contact me: Sarah Ward, [email protected] Read It and Eat It: Fall/Winter Spice Exploration Virtual Meetings (all start at 7pm): October 29th: Ground Sumac November 19th: Turmeric December 17th: Harissa January 21st: Hawaij February 25th: Fennel By registering for the spice pick up you have already been registered for the virtual meetings. You should have received a confirmation email, if you did not please check in with Sarah, [email protected]. You will get an automatic event reminder two days before and Sarah will email everyone the log in information for the virtual meeting separately. Read It and Eat It: Fall/Winter Spice Exploration October 29th: Ground Sumac Region of origin: Middle East Uses: Sumac is a versatile seasoning that adds a bright red color and a tartness, similar to lemon juice, to a dish. -
Za'atar-Spiced Beet Dip with Goat Cheese by Adapted by Laura and Alan Rabishaw, Inspired by YOTAM OTTOLENGHI
Za'atar-Spiced Beet Dip with Goat Cheese By Adapted by Laura and Alan Rabishaw, inspired by YOTAM OTTOLENGHI Ingredients 4 medium beets (approximately 1 lb), trimmed —OR Use a product like LOVE’s Beets precooked to skip STEP 1 below 2 small garlic cloves, minced 1 small hot pepper, seeded and minced 2/3 cup plain Greek yogurt 2 tablespoons extra-virgin olive oil 1 tablespoons date syrup 2tsp + za’atar Salt 1/4 cup roasted pistachios, chopped 2 tablespoons goat cheese, crumbled 2 scallions, thinly slice Pita or Crunchy Vegetables, for serving Step 1 Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly. Step 2 Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, date syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the pistachios, goat cheese and scallions on top and serve with bread. Roasted Beets with Chick Peas Various Recipes Adapted by Laura and Alan Rabishaw Ingredients 4 medium beets (approximately 1 lb), trimmed —OR Use a product like LOVE’s Beets precooked to skip STEP 1 below 1 can Chick Peas, drained and rinsed 2 tbls of your favorite middle eastern spice blend (za’tar, harissa powder, ras al hanout, hawaij or other. You can buy premixed, or google for recipes) Salt and pepper to taste Extra-virgin olive oil Step 1 Preheat the oven to 350°. -
Stocked Items Special Order Items—Please Allow 48 Hours Lead Time
MeatCrafters salamis and cured meats are made for charcuterie lovers everywhere. Our collection will satisfy the most discerning palate. We use high quality meats, many locally sourced and pro- duced in small batches. We use the freshest spices, herbs, and seasonal blends designed to bring out unique and complex, yet subtle flavors. MeatCrafters’ artisan salamis include flavors that you won’t find anywhere else. In addition to traditional Italian flavors, we produce untraditional flavors using unique blends of spices from around the world. Stocked Items Chorizo de Pamplona #11167 7.0oz 8 pcs/cs This traditional recipe from Pamplona, Spain, combines the heat of cayenne with the warmth of Spanish smoked pimento. A classic dry chorizo. Cacciatore #11181 7.0oz 8 pcs/cs Italian Hunters sausage recipe. Natural ABF Duroc pork seasoned with sea salt, pepper, and garlic. Truffle Mania #11193 7.0oz 8 pcs/cs A great salami for truffle lovers. Ararat #11227 7.0oz 8 pcs/cs Natural ABF Duroc pork seasoned with smoked paprika, fenugreek, and a delicious chili pepper from Turkey known as urfa biber. One Wild Fennel #11228 7.0oz 8 pcs/cs An Italian recipe; natural, ABF Duroc pork seasoned with fennel pollen. Duck Breast Prosciutto (Frozen) #11050 11.0oz 10 pcs/cs The fresh cracked black pepper, thyme, garlic, bay leaves, and hand-crushed juniper combine to create an amazing taste sensation. A brilliant example of hand-crafted charcuterie. Special Order Items—Please allow 48 hours lead time Chajari #11165 7.0oz 8 pcs/cs This recipe comes from a small town in Argentina that was settled by Italians. -
Desserts Selection of Festive Seasonal Desserts (V)
Content Pucci Spaces Pucci Mayfair Pucci Terrace Facilities Menus Events Set Menu Canapé Menu After Dinner Menu Christmas Menu Wines List Maddox Club Contact Spaces Pucci Mayfair serves a tantalising modern menu of small seasonal plates showcasing flavours from across the Mediterranean, alongside the classic pizzas for which Pucci’s is synonymous. The décor is bright and inviting, combining the cool exposed brick, considered light fittings and suspended greenery of a New York loft, with the charm of a traditional Italian bistro. With its own entrance on Maddox Street, the restaurant can be hired exclusively. The dining area can comfortably accommodate 80 seated guests. For standing receptions, the dining area combined with the bar space can accommodate 170 guests. Connected to the restaurant is a covered, heated terrace. Food and drinks menus – ranging from cocktails and canapés to four-course dinners – can be created by our team. Capacity: up to 170 guests Pucci Floor Plan BAR 50 52 53 54 55 55 A E RANC T EN B WC STAIRS DOWN STAIRS UP STAIRS UP 9 DJ BOOTH 10 8 7 LARGE 11 110 111 TABLE 6 CE TERRA 5 112 113 4 LARGE TABLE TERRACE ENTRANCE 3 1 2 2 1 14 13 11 1 5 11 RECEPTION 6 E C RA R E 1 T 1 4 17 15 118 ENTRANCE Info Tech Dj Booth 2x Pioneer CDJ 2000 Pioneer DJM 800 ATC 10” Dj Monitor Sound 4x Custom ATC Active Studio Monitor 4x Custom ATC 15” Subwoofers Lights 2x Robe Redwash Moving lights Custom RGBW Led Fixtures Built In E: CUE Lighting Control Terrace With its entrance on Maddox Street, Pucci Mayfair also boasts an outdoor street-side terrace for alfresco dining, or an aperitive. -
Chef's Special Menu Beginning Monday, December 19Th
SNEAK PREVIEW MENU SMALL PLATES & MEZES FROM THE OVEN Smoked Eggplant w/ Garlic Yoghurt · 9 Marinated Mediterranean Olives · 8 traditional pidettes with Crispy Phyllo Rolls (3 pcs) · 6 Fried White Anchovies w/ Olives and Grapefruit · 12 your choice of Warm Hummus with Pastırma · 8 Portuguese Fried Calamari · 15 GROUND SEASONED LAMB · 5 Turkish Smoked Lamb Tacos (2 pcs) · 11 Lamb “Adana” Cut Roll (6 pcs) · 13 Char Grilled Lamb Riblets (4 pcs) · 9 Chicken “Adana” Cut Roll (6 pcs) · 11 SWISS CHARD & PINE NUTS · 5 Marinated Fluke w/ Beets, Pistachio and Grapes · 11 Veal “Kofte” w/ Spiced Tomato Broth and Feta · 11 WILD MUSHROOM, ROASTED GARLIC & CHECHIL CHEESE FLATBREAD · 8 Grape Leaf Chips w/ Muammara · 9 Roasted Beets w/ Goat Cheese & Raisins · 9 Lamb Tartar w/ Pomegranate & Garlic Labne · 11 Raw Sea Urchin w/ Pickled Chili and Squid Ink · 4 each APPETIZERS & SALADS ROASTED RED MULLET · crispy saffron rice · 12 PERA-STYLE TOMATO AND ONION · cubed tomatoes, finely chopped onions and parsley, CHEF’S SPECIAL MENU peeled walnuts in pomegranate – lemon dressing · 12 WHOLE ROASTED LEG OF LAMB CAULIFLOWER SOUP · grilled radicchio, hazelnut and golden raisin · 9 served family-style, 24 hour advance notice required. CHARRED BEAN SALAD · cucumber, bell pepper, purslane & tahini-lime vinaigrette · 13 $195 (serves up to 4 guests) CHILLED CRAB AND TABOULEH · coarse bulghur, parsley, mint, red onion, tomato, red & green peppers · 15 includes mezes and side dishes OPEN-FLAME GRILLED PRAWNS · coco beans, parsnip ragout, bottarga · 14 BEGINNING KALE AND -
An Exploratory Study Linking Turkish Regional Food with Cultural Destinations
Academica Turistica Discussions An Exploratory Study Linking Turkish Regional Food with Cultural Destinations Mehmet Ergul San Francisco State University College of Business, Hospitality and Tourism Management Department [email protected] Colin Johnson San Francisco State University College of Business, Hospitality and Tourism Management Department [email protected] Ali Sukru Cetinkaya Selcuk University Vocational School of Silifke Tasucu, Turkey [email protected] Jale Boga Robertson Blue Odyssey Corte Madera, CA [email protected] Abstract Food and tourism may be considered as two interrelated elements that bring people and cultures together on many different occasions. Research indicates that food could be viewed as a peak touristic experience and a major tourist attraction. The main purpose of this paper is to identify and evaluate the significance of food tour- ism for Turkey and to create a number of innovative regional food related itineraries that would be replicable. Four main results emerged from the analysis of the interviews. The major recommendations from the study include developing an action list for the Turkish Ministry of Tourism, developing new food tourism itineraries and creating an official food guide. The findings of the study could be used as a base for further exploring the application of new technologies in food destination sectors. Key words: Food tourism, Turkey, regional cuisines, innovation Academica Turistica, Year 4, No. 2, December 2011 | 101 Academica Turistica_ok.indd 101 2.2.2012 17:56:28 Mehmet Ergul, Colin Johnson, Ali Sukru Cetinkaya, Jale Boga Robertson An Exploratory Study ... Introduction in the economy at the local, regional, national and international levels. Food and tourism may be considered as two inter- Being seen as one of the most important “pull” fac- related elements which bring people and cultures tors in the literature, a destination’s image is known together in many different ways. -
Mix Your Own SPICES V2
Revelations mix your own SPICES v2 www.svRevelations.com Achaar Ka Masala Yield: 1 cup Masala, a ground spice mixture is perhaps the most common and the easiest way of using 1 tablespoon red chilly powder whole spices. It takes a little effort to combine spices at home and make a spice blend. In the multitude of spice mix, Achaar Ka Masala stands out for its bright color. 1 tablespoon turmeric powder 3 tablespoons mustard seeds (sarson) 1 tablespoon fennel seeds (saunf) In a heavy bottom pan dry roast the mustard seeds for 1 - 2 minutes. Transfer to a bowl. Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting. 1 tablespoon fenugreek seeds (methi dana) Transfer to the same bowl as mustard seeds. 1 tablespoon carom seeds (ajwain) Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one. 2 teaspoons nigella seeds (kalonji) Add the roasted spices in a blender and grind to a coarse powder. Transfer the masala mix to a bowl. Add salt, amchur, red chili powder and turmeric powder. 1 tablespoon salt (or to taste) Stir to combine. Store the Achaar Masala in a clean, dry airtight jar at room temperature. Make sure to use dry spoon to scoop out the masala. Achaar Masala has a shelf life of more than 6 months if stored at ideal conditions. Adobo Seasoning Yield: 7 tablespoons Prep Time: 10 minutes 2 tablespoons salt This seasoning is used often in Mexican and Filipino dishes. 1 tablespoon paprika 2 teaspoons ground black pepper In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic 1 1/2 teaspoons onion powder powder, and chili powder. -
Menu Forecast: 2020 and Beyond Nancy Kruse, the Kruse Company Lizzy Freier, Technomic, Inc
Menu Forecast: 2020 and Beyond Nancy Kruse, The Kruse Company Lizzy Freier, Technomic, Inc. Menus 2020: Introduction Restaurateurs are bombarded by info, inputs Challenge: Sort through hype and hoopla Opportunity: Identify foods and flavors with appeal Objective: Put trends to work in your operation for your customers and your bottom line 2 Menu Size Relatively Stable; Deeper Dive Reveals Volatility Five-year item count change Add-On Kids Menu Adult Beverage Nonalcohol Side +32.5% +15.4% 4.3% Beverage +3.2% +3.3% Overall -1.2% Dessert Entree Appetizer Senior Menu -0.6% -3.4% -3.7% -12.2% Source: Technomic Ignite menu data 3 Action Shifts to LTOs, Specials and Add-Ons 23 Entree 18 Appetizer Categories Categories Five-Year LTO Change +63.9% 3 6 YOY YOY Source: Technomic Ignite menu data 4 Menus 2020 Agenda Health Asian Middle Eastern The Next Big Thing 5 Healthful: 9% 14% 2020 and Beyond 7% “I’m eating more food because of its 20% specific nutritional 20% benefits than I did two years ago.” Agree completely Agree Somewhat agree Somewhat disagree 30% Disagree Disagree completely Source: Technomic 2018 Healthy Eating Consumer Trend Report 6 Trendy Diet Plans Fuel New Dishes Options: • Paleo 38% of • Keto consumers would try • Whole 30 • Vegetarian • Gluten-Free Source: Technomic 2018 Healthy Eating Consumer Trend Report 7 Gluten-Free Still Trending? Yes, But So Are Good Grains Panera reveals whole-grain content of breads • Clarify exact whole-grain content • Avoid misleading labeling BBQ Chicken on Whole Grain Flatbread 8 Dining Law of Physics: -
Private Parties & Special Events
Private Parties & Special Events 660 N Orleans St · Chicago, IL 60654 · 312-624-9892 www.bernies-chicago.com Located on the corner of Erie and Orleans Streets, Bernie’s is set in an inviting and casual, yet refined, space that includes family-style seating with luxurious banquettes, coffered ceilings and an eclectic collection of textiles. Our wood fire oven, spacious bars and rooftop provide an ideal setting for everyday dining, as well as special occasions. We take pride in offering our guests a unique and memorable experience. Our seasonal and progressive menus are sure to delight all your senses. Inquire about customizing your catering menu for your upcoming event – the menus included can be used as a guide. BRUNCH Stations · Family Style SMALL BITES Caramelized French Toast Bacon Blueberry Acai caramelized brioches, seasonal fruit, sweet cream slab bacon Granola, seasonal fruit, coconut Ricotta Doughnuts Sausage Deviled Eggs cinnamon & sugar house grind, maple, fennel kewpi mayo, urfa biber Breads, Bagels & Muffins Handcut Fries Hummus Chef assortment served with house made jams & butter sea salt, rosemary, garlic with lamb (+$2 per person) pita or crudité B E R N I E ‘ S F A V O R I T E S BOARDS BREAKFAST PIZZAS S L I D E R S Lox & Pita Chorizo Turkey Burger Sliders caper schmear, red onion, cucumber, parsley sumac salad tomato sauce, monterey jack, chorizo, parsley sumac salad, sriracha roasted peppers, egg Avocado Toast Bernie’s Cheeseburger Sliders goat cheese, chili oil, radish Bacon house grind, dill pickles, aioli, onion mornay, -
Ready to Eat Production Catering Menu
1 Ready to Eat Production Catering Menu MAIN COURSES • POULTRY Chicken Parmesan Fajita Chicken with Red and Green Peppers Chicken Marsala with Mushrooms Tuscan Chicken with Fennel and Artichoke Grilled Chicken Breast with Roasted Red Pepper Sauce Chicken Tajine Chicken Shawarma Chicken Meatballs with Gravy Chicken Taco Meat Chicken Marrakesh with Potato, Chick Peas and Tomato Rotisserie Chicken Chicken Lo Mein Chicken Milanese Chicken Hawaij Ground Chicken Chili Pomegranate Chicken Hungarian Chicken Paprikash Ground Chicken Chili with Cheddar Cheese and Sour Cream Ground Turkey Chili with Cheddar Cheese and Sour Cream 525 Hudson Street New York, NY 10014 TEL: 212-229-1013 FAX: 212-229-1373 WWW.READYTOEATNYC.COM 2 • BEEF Fajita Hanger Steak with Red and Green Peppers (Add $3.00 per person) Baked Ground Beef Senia with Eggplant, Tomato and Tahini Sauce Ground Beef Stew with Mushroom, Potato and Carrot Italian Beef Meatballs with Marinara Sauce Ground Beef Taco Meat Southwestern Beef Meatloaf with Red Wine Gravy Ground Beef Chili with Cheddar Cheese and Sour Cream Rigatoni with Meat Sauce (Counts as Main plus Side) Beef Moussaka (Counts as Main plus Side) Shepard's Pie with Ground Beef (Counts as Main plus Side) Ground Beef Moussaka (Counts a main and side) • FISH Roasted Cod with Red Grape Tomatoes & Oregano Moroccan Tilapia with Roasted Red Peppers & Cilantro Miso-Saki Glazed Tilapia Fish Stew with Turmeric & Preserved Lemon • PASTA MAINS Farfalle with Creamy Mushrooms and Peas Baked Jalapeno Macaroni & Cheese Creamy Penne Pesto Baked