Classic Cocktails $10 Beer Seasonal Cocktails $11

CLASSIC COCKTAILS $10 Corpse Reviver #2 Beefeater Gin, Cointreau, Lillet Blanc, Lemon Juice and Absinthe Rinse Jean Harlow Campesino Rum, Carpano Antica Sweet Vermouth and Orange Bitters SEASONAL Gold Rush COCKTAILS $11 Old Forester Bourbon, Honey Syrup and Lemon Juice Our Special 25th Anniversary Cocktail! Old Pal A Twist on a Classic from a Classic George Dickel Rye, Dolin Dry Vermouth and Campari Tito’s Vodka, Beefeater Gin, Trincheri Dry Vermouth, Oaxacan Old Fashioned Housemade Cocktail Onion with Asian Pickling Brine Espolon Blanco Tequila, Banhez Mezcal, Agave Nectar Core Curriculum and Bitters Tito’s Vodka, Apple, Hennessy Black, Lemon, Chestnut Blood and Sand Syrup and Bitters Dewar’s Scotch, Cherry Heering, Cocchi Torino Vermouth Perfect Pear and Orange Juice Beefeater Gin, Pear Juice, Domaine de Canton, Lemon Juice, Lillet Blanc and Asian Pear Shrub BEER Everything Nice* George Dickel Rye, Persimmon Puree, Cardamaro, Cahaba Blonde 6 Lemon Juice, Egg White and Angostura Bitters Heineken 5 Tangerine Dream Ghost Train Gulf Coast IPA 6 Espolon Blanco Tequila, Aperol, La Quintinye Blanc Good People IPA 6 Vermouth, Citrus Shrub and Blood Orange Oleo Good People Pale Ale 6 Newton’s Law Old Forester Bourbon, Byrrh, Balsamic Fig Shrub and Red Clay "Appalachiosaurus" Amber Lager 6 Orange Bitters Rhuby Slipper (non-alcoholic) $5 Rhubarb Ginger Shrub, Lemon Juice, Lemongrass Syrup Domestic & Non-Alcoholic and Tonic Bud Light 4 Fever Tree Ginger Beer 4 DESSERT Heineken 0.0 Non-Alcoholic 5 COCKTAILS $11 Banana’s Foster Fat Washed Banana Rum, Bumbu Rum, Moscato Banana Reduction and Agitated Vanilla Cream Flip Out* McConnell’s Irish Whiskey, Masala Chai Syrup, Averna, Egg and Grated Nutmeg * Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. WINE BY THE GLASS BUBBLES Adami Prosecco di Treviso Brut “Garbel”, Veneto NV 10 La Spinetta Bricco Quaglia Moscato d’Asti 2018 10 Lucien Albrecht Cremant d’Alsace NV 12 Wolfberger, Cremant d'Alsace, Sparkling Rosé NV 13 Champagne Laurent-Perrier Brut NV 20 ROSÉ Chateau Triquevedel, Tavel 2018 10 WHITE Colterenzio Pinot Grigio, Alto Adige 2018 10 Can Feixes “Blanc Seleccio”, Spain 2018 11 Schloss Gobelsburg Dry Riesling, Austria 2018 12 Holman Ranch, Carmel Valley 2018 12 Jean Reverdy Sauvignon Blanc, Sancerre 2019 15 Maison Champy Bourgogne Chardonnay, France 2016 15 RED Robert Biale “Party Line” Zinfandel, Sonoma 2018 14 Vietti “Perbacco” Nebbiolo, Piedmont 2016 15 Amalie Roberts Pinot Noir, Willamette Valley 2010 15 Two Hands “Gnarly Dudes” Shiraz, Australia 2018 15 Belle Glos "Clark & Telephone" Pinot Noir, Santa Lucia 2018 17 Merryvale “Forward Kidd” Napa Valley 2015 17 Domaine de Chateaumar, Chateauneuf-du-Pape 2018 18 Girard Cabernet Sauvignon, Napa Valley 2017 18 .

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Craft Cocktail Classic Cocktail Non-Alcoholic
CAMPFIRE SERENADE Hard Truth Gin, St. George Spiced Pear Liqueur, simple syrup, lemon juice, Gosling’s ginger beer, cinnamon sugar rim 12 MOLLY’S LANE GIMLET Hard Truth Vodka, St-Germain, lime juice, fresh basil, cucumber 10 CRIMSON SOUR Hard Truth Cinnamon Vodka, St. George Spiced Pear Liqueur, honey syrup, lemon, cranberry juice 11 BAHAMA CHAMA Hard Truth Rum, Malibu coconut rum, orange juice, pineapple juice, grenadine 10 SIDE TRAIL CRAFT COCKTAIL Hard Truth Gin, limoncello, Aperol, rosemary 10 LOST IN THE WOODS Hard Truth Vodka, limoncello, lemonade, sour mix, Sprite, soda water 10 BROWN COUNTY SUNSET Hard Truth Vodka, Midori muskmelon liqueur, orange juice, blue curaçao, Sprite, sour mix 10 STRAWBERRY BASIL DAIQUIRI Hard Truth Rum, fresh strawberry, basil simple syrup, lime juice 10 BACON BLOODY MARY Hard Truth Vodka, Zing-Zang, cherrywood smoked bacon, queen olive, pepperoncini, tomato, celery, cocktail onion, bacon salt rim 8 THE AVIATOR Hard Truth Gin, crème de violette, lemon juice, Luxardo cherry 12 MARGARITA Rancho Alegre blanco, triple sec, lime juice 8 Premium Suerte Blanco 10 | Ultra COA de Jima Resposado 12 MOSCOW MULE Hard Truth Vodka, lime juice, ginger beer 10 Get the drink and keep the copper mug 21 MARTINI CLASSIC COCKTAIL Your choice of Hard Truth Gin or Vodka, shaken or stirred, sweet, dry, or dirty 12 THE DEAD RABBIT TIPPERARY Jameson, sweet vermouth, green chartreuse, Angostura orange bitters, simple syrup 13 MAPLE BACON OLD FASHIONED Knob Creek Rye, maple simple syrup, Angostura bitters, Angostura orange bitters, cherrywood bacon 13 SAZERAC Knob Creek Rye, absinthe, Angostura bitters 13 DESIGNATED DRIVER Fresh mint, cane sugar, lime juice, soda water 6 STRAWBERRY TART DAIQUIRI Strawberry puree, orange juice, lime juice, lemonade 7 VIRGIN BLOODY MARY Zing-Zang bloody mary mix, soda, cherrywood smoked bacon, queen olive, pepperoncini, grape tomato, celery, cocktail onion, bacon salt rim 7 Coke, Diet Coke, Sprite, Lemonade, Iced Tea 2.95 Craft Rootbeer 3.50 ea NON-ALCOHOLIC Whole Milk 3.25 Coffee regular and decaf 3.25.
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Sunday, June 3 Opening 15.00-18.00 Registration 18.00-18.50 Opening Lecture Prof. Giovanni Dugo – University of Messina “Comprehensive two -dimensional chromatography in lipid analysis: an overview” 18.50-19.40 Plenary Prof. Daniele Piomelli – University of California, Irvine USA “A role for oleoylethanolamide (OEA) in the regulation of fat-induced satiety” 20.30 Welcome Cocktail Party Monday, June 4 Food Quality and Functional Foods 9.00-9.40 Plenary Prof. Rosangela Marchelli - University of Parma “Foods and Health Claims” 9.40-10.40 Oral Communications - Antonio Serna - AB SCIEX “The detection of allergens in food matrices by LC-MS/MS” - Gianni Galaverna – University of Parma “Masked mycotoxins in durum wheat: occurrence, significance and metabolic fate” - Alessandra Amoroso – University of Pavia “The influence of in vitro simulated digestion process on α-dicarbonyl compound citotoxycity” - Giorgia Sarais – University of Cagliari “Lipidomic approach to the analysis of goat and cow yogurts” 10.40-11.10 Coffee Break 11.10-13.00 Oral Communications - Stefania Corti – Velp Scientifica “Application of the Oxitest® method to evaluate the Oxidation stability of vegetable oils at different working temperatures under accelerated conditions” - Eleonora Mazzucco – University of Piemonte Orientale “Authentication and traceability study on truffles from Piedmont” - Laura Siracusa – CNR Catania “Flavonol content and agronomical traits as a tool for the characterization of "Cipolla di Giarratana", a traditional onion landrace cultivated in Sicily”
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55 FOOD SCIENCE The study of the physical, biological, and chemical makeup of food 58 FOOD SCIENCE WHY DOES SWISS CHEESE HAVE HOLES? he holes in Swiss cheese come from bacteria that helps turn milk into cheese. All types of cheese contain bacteria, but not all bacteria are the same. When making Swiss cheese, cultures of the bacteria S. thermophilus, Eye See You! LactobacillusT , and P. shermani are mixed with cow’s milk. The holes in Swiss The bacteria helps produce curds, a thick substance that forms when milk cheese are called “eyes.” becomes sour. These curds are pressed in large molds, which are then soaked in a salty water solution called brine. Afterward, the cheese is stored at 72-80 degrees Fahrenheit and left to age, or ripen. During the aging process, the bacteria P. shermani releases carbon dioxide, which forms small bubbles in the cheese. These bubbles burst and form little air pockets, resulting in the holes of the Swiss cheese. Cheesemakers can control the size of the holes in Swiss cheese by changing the length of the aging process, as well as by changing the acidity of the brine and the temperature of the environment that the cheese is in during the process. The Cheese and Chanukah Connection There is a custom to eat dairy products and cheese on Chanukah. This custom stems from the heroism of Yehudis, of the Chashmona’im family. Yehudis was taken by the leader of the Greek troops. While she was with the Greek officer, Yehudis fed him a dish cooked with cheese, so he would become thirsty.
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ESTd. 2011 NOT JUST ANOTHER BURGER... We exclusively grind Creekstone Farms Premium Black Angus beef. We make our own buns, pickles and mayo. We hand-cut our own fries and make our own onion rings. The Burgers LAMB BURGER ....................................$12.00 feta, basil mayo, red onion, chili mint glaze THE COMPANY BURGER .................. $8.75 cooked medium two thin patties, b&b pickles, red onions, american cheese add fried egg $1 / bacon $2 TURKEY BURGER ...................................$8.00 tomato jam, green goddess dressing, arugula THE SINGLE ..................................... $8.00 FALAFEL BURGER (vegetarian) .................$8.00 american cheese, b&b pickles, red onions lemon mayo, harissa, red onions, cucumbers, cooked medium – add fried egg $1 / bacon $2 arugula Not Burgers Soft Serve FRIED CHICKEN SANDWICH ............................. $11.00 MILKSHAKE 16oz ....................................................$6 all natural chicken breast, cabbage, mayo, b&b pickles vanilla, chocolate, strawberry, steen’s malt, cookies & cream, make it a malt THE COMPANY HOT DOG .................................. $7.50 nueske’s beef & pork smoked link w/ onion and relish SHAKE OF THE MONTH 16oz ..................................$6 andes mint chip GRILLED CHEESE................................................. $5.50 american cheese on toast FLOAT 16oz ....................................................... $5.50 add fried egg $1 / bacon $2 choice of coke or barq’s root beer SOFT SERVE ......................................................
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HENR Y SAVORY COCKTAILS CHALLENGE YOUR PALATE SOUR SPICY HERBAL UMAMI BITTER SMOKY RICH STRONG SAVORY CO SAVORY Move over sweet. Cocktail aficionados are mixing up C creative concoctions that are KTAIL herbaceous, smoky and strong. S US $16.95 CAN $19.95 GREG HENRY author of Savory Pies Distributed by Publishers Group West These rims are anything but sugar-coated. Savory Cocktails shakes, stirs and strains nearly 100 hard-hitting distilled delights for a cornucopia of today’s coolest drinks. Using everything from classic liqueurs to innovative new bitters, the recipes in this book offer a stylish, sophisticated approach to complex-flavored cocktails like: YUZU SOUR GREEN TEA GIMLET OFF-WHITE NEGRONI PINK PEPPERCORN HOT GIN SLING GREENS FEE FIZZ THE SPICE TRAIL Packed with carefully crafted cocktails as well as information on tools, ingredients and imbibing history, Savory Cocktails goes way beyond just recipes. The devilish twists in this barman’s companion are taste tested and mixologist approved. SAVORY COCKTAILS SOUR SPICY HERBAL UMAMI BITTER SMOKY RICH STRONG GREG HENRY To my mom. She wasn’t much of a cocktail drinker, but she did put the letters LUV on the wall above our 1970s freestanding bar in the downstairs den. Then when she got tired of it, she let me move that bar upstairs to my bedroom—which I thought was pretty darn glamorous as a 10-year-old. Copyright text and photographs © 2013 by Greg Henry. Copyright concept and design © 2013 by Ulysses Press and its licensors. All Rights Reserved. Any unauthorized duplication in whole or in part or dissemination of this edition by any means (including but not limited to photocopying, electronic devices, digital versions, and the Internet) will be prosecuted to the fullest extent of the law.
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Craft Cocktail Classic Cocktail Non-Alcoholic
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Onion Training Manual 2016
Onion Training Manual 2016 2 Index Page 1. Onion 3 2. Taxonomy and etymology 3-4 3. Desciption 4-5 4. Uses 5-7 5. Nutrients and phytochemicals 8-9 6. Eye irritation 9 7. Cultivation 9-10 8. Pests 10-105 9. Storage in the home 15-16 10. Varieties 16-17 11. Production & trade 17-18 12. References 18-21 13. Regulations 22-30 14. Export colour charts 31-60 15. Sizing Equipment 61 16. Examples of type of packing 62 17. Marking requirements 63 3 Onion The onion (Allium cepa L.) (Latin cepa = onion), also known as the bulb onion or Onion common onion, is a vegetable and is the most widely cultivated species of the genus Allium. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (A. fistulosum), the Egyptian onion (A. ×proliferum), and the Canada onion (A. canadense). The name "wild onion" is applied to a number of Allium species, but A. cepa is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established Scientific classification in some regions.[2] The onion is most frequently a biennial or a perennial plant, but is usually treated as Kingdom: Plantae an annual and harvested in its first growing season. Clade : Angiosperms The onion plant has a fan of hollow, bluish•green Clade : Monocots leaves and the bulb at the base of the plant begins to swell when a certain daylength is reached. In the Order: Asparagales autumn, the foliage dies down and the outer layers Family: Amaryllidaceae of the bulb become dry and brittle.
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