Breakfast Let Us Surprise You with the Extraordinary Taste Of

Total Page:16

File Type:pdf, Size:1020Kb

Breakfast Let Us Surprise You with the Extraordinary Taste Of Breakfast LUNCH NOA BURGERS Soup of the Day P.O.A Pulled Lamb Burger Breakfast Cocktails Gourmet bun, pulled lamb, Feta, kimchi, tomato, Whitebait Fritters dukkah spiced peanuts and habanero mayo with Bloody Mary - 17 Coriander and dill creme fraiche with herbs - 24 Vodka, tomato juice, lemon juice, salt, black pepper, hand cut chips - 26 worcester sauce, tabasco and celery Mussels and Clam Linguine Angus Burger Citrus tomato sauce, Parmesan crumb, Awhi Farm Angus beef patty, smoked cheese, lettuce, Mimosa blistered cherry tomato -26 tomato, battered onion rings, gherkin, mustard aioli Orange Juice and your choice of bubbles and curly fries - 26 Prossecco 12 - Champagne 18 Halloumi and Sujuk Let us surprise you with Crispy kale, tempura Halloumi, burnt carrots, cauliflower, the extraordinary taste of Cinnamon Porridge pine nuts, dates, beetroot chips, pomegranate seeds and pomegranate molasses - 28 Peroni Antipasto Banana, mix berries, honey (v) (veg on request)- 14 Olives, Feta, creamy Blue cheese, Brie, sujuk, Mediterranean and Turkish cuisine Jordanian Lamb prosciutto, pastrami, cornichons, nuts, hummus, Rosti Benedict Slow cooked lamb, hummus, tomato salsa, toasted almonds, fruit, sun-dried tomato, crostini and crackers Our menu celebrates our Turkish heritage, Herb rosti, welted kale, campari tomatoes, crumbled Feta and flatbread - 24 (gf on request) - 44 embracing seasonal produce, and bringing herb Hollandaise and poached eggs (gf) - 24 Includes 2 small glasses of Peroni the flavours of the Mediterranean to Grilled Pumpkin and Mushroom Bruschetta With your choice of: Devonport. Enjoy! Pork belly bacon, chopped dates and apple Ciabatta bread, Feta, salsa and sriracha aioli - 22 Sujuk with toasted almonds and chilli pepper flakes Fattoush Salad House smoked sumac salmon with citrus gremolata Garden leaves, tomato, cucumber, radish, beetroot, potato piyaz, Turkish pide croûtons, candied walnuts Mon - Fri 6am - Late Bodrum Menemen pomegranate vinaigrette and (v) (gf on request) - 27 Sat - Sun 8am - Late Turkish baked eggs with tomato, capsicum and onion, FRIES 09-445 7012 Served with your choice of: served with Turkish pide bread (v) (gf on request) - 22 Curly or Hand Cut Slow cooked lamb | Pan roasted chicken (fr) With aioli and tomato sauce - 8.5 HIGH TEA Halloumi Enjoy High Tea with the best view French Toast Tempura Halloumi Chips in Auckland from 3 to 5pm Brioche, dulce de leche, maple syrup, bacon, banana and Lahmajun Apricot honey glaze (v) (gf on request) - 16 Saturdays & Sundays pashmak (gf, df on request)- 24 Turkish street pizza with spiced mince, 40 pp (minimum of 2 ppl) tomato capsicum salsa and rocket pesto - 25 Onion Rings With a Ayala Cuvee Champagne glass - 60 pp Breakfast in Turkey Add cheese - 3 With aioli and tomato sauce - 8.5 With a Moët & Chandon Champagne glass- 65 pp Olives, Feta, tomato, cucumber, greens, fig Mascarpone, Reservations are essential - T&C’s apply berry compote, honey, scrambled eggs, sujuk sausage Bodrum Sizzler Steak Sides Marinated slices of beef, tomato sauce, grilled capsicum, Sujuk sausage - 8 and toasted pide - $ 26 Grilled tomato - 5 EVENTS AT DEVON tzatziki and julienne fries - 28 Pork belly bacon - 6 Add bacon 5 Sumac buttered spinach - 7 The wharf is yours Grilled Halloumi - 8 for your private functions Souvlaki Smoked salmon - 9 Mushrooms - 7 and events Creamy Mushrooms With salad, habanero mayo, dukkah peanuts, tomato Side of bread or toast (gf) - 5 Eggs - 5 contact our team at Truffle Mascarpone, streaky bacon, and pita bread - 23 [email protected] vine tomato and toasted ciabatta (v) - 24 With your choice of: Desserts DIETARY Slow cooked pork belly | Sumac grilled market fish REQUIREMENTS Blueberry Pancakes Crispy-fried chicken (fr) gf - Gluten Free Maple syrup, bacon, chantilly cream, berry compote df - Dairy Free Feast and dry raspberries - 23 Deep fried doughnut balls soaked in honey syrup, v - Vegetarian Two grilled kebab skewers served with fries, Greek salad, veg - Vegan hummus, tzatziki and flatbread - 32 served with chocolate sauce, dulce de leche - 14 fr - Free Range The Eggs you Want Add ice cream - 5 Eggs how you like them, campari tomatoes and Your choice of: whipped butter cream on Turkish pide bread (v) - 15 Chicken skewer | Beef skewer Turkish Baklava FOLLOW US Halloumi | Slow cooked lamb Turkish delight, hung greek yoghurt, pashmak and pistachio praline - 14 Clay Pot Omelette Devon’s Fish and Chips Tomato, Feta, sujuk sausage, potato and cheese, served with Beer battered market fish, green salad, tartare Chocolate Fondant toasted Turkish pide - 24 and chips - 27 (gf on request) With vanilla ice cream - 14 @devononthewharf Devon Sundae Served with fun stuff - 14.
Recommended publications
  • Exploring Turkey's Culinary Heritage
    EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks.
    [Show full text]
  • IJ§ER Online, ISSN: 2149-5939 Volume: 3(5), 2017
    International Journal of Social Sciences and Education Research IJ§ER Online, http://dergipark.gov.tr/ijsser ISSN: 2149-5939 Volume: 3(5), 2017 Evaluation of the desserts; which are hosmerim, cheese halva, kunafah produced in Turkish cuisine -in aspect of tourism Yılmaz Seçim1 Gürkan Uçar2 Received Date: 10 / 02 / 2017 Accepted Date: 11 / 07 / 2017 Abstract Turkish Cuisine is shown among the top three cuisines in the world by many sources. It is a fact that he de- serves more than this title. From the beginning of 1990's Turkish cuisine has been presented to the tourists who coming to the country with the development of tourism. But some meals such as kebab, döner are on the foreground, while höşmerim (a sweet made of unsalted cheese), cheese halva, kunafah did not find the place that they deserved. On the other hand, tiramisu with cheese and cheesecake consumed by many peo- ple, in the world. In order to bring the desserts produced by the cheese into the forefront, tourists should be included from the beginning of this making process. With this method, new destination areas will be formed and at the same time the recognition of Anatolian culinary cultures will be increased. Keywords: Cuisine, kunafah, cheese halva, hosmerim 1.Introduction People’s expectations and requests in tourism are changing rapidly therefore there is also an increasing need for more types of touristic products. The main purpose of the diversification of the touristic products is to preserve and add to all the cultural, economic and ecological values. Apart from that, the objective is to jump out of the sea-beach-sun framework, and to spread the touristic activities throughout Turkey’s all regions within all four seasons.
    [Show full text]
  • J&S Fact Sheet Istanbul Cookery Book
    Afiyet olsun – enjoy your Meal! The Istanbul Cookery Book Istanbul is a melting pot where the most diverse culinary traditions meet and mingle – so it’s small wonder that the Turkish cuisine should count among the best in the world. Gabi Kopp interviewed Istanbul housewives and street traders, restaurant cooks and authors of cookery books and jotted down their best DAS ISTANBUL-KOCHBUCH / recipes. Turkish cuisine owes its diversity to the many cultures that were once represented in the Ottoman Empire. And Istanbul, this THE ISTANBUL COOKERY year’s vibrant culture capital of Europe, is a place where these BOOK traditions are kept very much alive. 30 Cooks and 99 Recipes During her rambles through the Turkish metropolis Gabi Kopp Pictures, text and recipes by Gabi Kopp watched the cooks in the kitchens, drawing them, and noting their recipes the while: there’s the Armenian woman compiling a cookery book and who obviously has to try everything for herself, a 172 pages, hardcover Kurd who cooks for his wife, a ninety-year-old Greek who visits his Colour throughout favourite restaurant, the "Meyhane", every day. Not forgetting a Laz woman, a Michelin-starred chef, a sephardic Jew, Turkish 6.7 x 9.3 ins. / 17 x 23,5 cm women from the shores of the Black Sea, from Anatolia or the Marmara region – Muslims, Jews and Christians. To round things 19.95 Euros off, there’s a detailed index and a Turkish glossary. All rights available The author and illustrator Gabi Kopp, born in Lucerne in 1958, studied at that city’s Hochschule für Design und Kunst (Lucerne University of Applied Foreign Rights & Licenses Sciences and Arts) as well as at London’s St.
    [Show full text]
  • Prajitura Amandina
    Mihaela11 - retetele mele (Gustos.ro) Mihaela11 Mihaela11 - retetele mele (Gustos.ro) Continut "Aish Saraya"( "Eish Saraya") ..................................................................................................... 1 "Spanakopita" .............................................................................................................................. 2 "Kabsa" cu pui si stafide .............................................................................................................. 2 Cheesecake "After eight"............................................................................................................. 4 Socata.......................................................................................................................................... 5 "Maglubeh bil foul akhdar"-"Maglubeh" cu pastai de bob verde de gradina ................................ 5 Placinta cu mere (de post).......................................................................................................... 6 Piept de pui umplut cu ardei si cascaval cu garnitura de legume la cuptor ................................. 7 Saratele spirale din aluat de foietaj.............................................................................................. 8 Sarmale din varza murata cu carne de vita ................................................................................. 8 Bruschete cu rosii, ardei si "za'atar" ............................................................................................ 9 Fasole batuta ( mai pe
    [Show full text]
  • Three Colomns-ML Based on DOHMH New York City Restaurant Inspection Results
    Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results DBA CUISINE DESCRIPTION DUNKIN Donuts ALL ABOUT INDIAN FOOD Indian CHARLIES SPORTS BAR Bottled Beverages MIMMO Italian SUENOS AMERICANO BAR Spanish RESTAURANT ANN & TONY'S RESTAURANT Italian GREEN BEAN CAFE Coffee/Tea PORTO BELLO PIZZERIA & Pizza RESTAURANT GUESTHOUSE RESTAURANT Eastern European CALEXICO CARNE ASADA Mexican JOHNNY UTAHS American RUMOURS American FORDHAM RESTAURANT American HONG KONG CAFE CHINESE Chinese RESTAURANT ASTORIA SEAFOOD & GRILL Seafood SUP CRAB SEAFOOD RESTAURANT Chinese SWEETCATCH POKE Hawaiian SWEETCATCH POKE Hawaiian Page 1 of 488 09/29/2021 Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results INSPECTION DATE 11/18/2019 09/15/2021 11/24/2018 03/12/2020 01/03/2020 02/19/2019 01/16/2020 07/06/2017 04/24/2018 04/19/2018 06/20/2018 12/12/2019 09/10/2019 05/14/2018 08/19/2019 08/27/2019 06/24/2019 06/24/2019 Page 2 of 488 09/29/2021 Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results KAHLO Mexican 52ND SUSHI Japanese EL COFRE RESTAURANT Latin American CARVEL Frozen Desserts CHOPSTICKS Chinese CATRIA MODERN ITALIAN Italian CATRIA MODERN ITALIAN Italian TAGLIARE PIZZA DELTA TERMINAL American OVERLOOK American BILLIARD COMPANY American BOCADITO BISTRO Eastern European FINN'S BAGELS Coffee/Tea FINN'S BAGELS Coffee/Tea CHUAN TIAN XIA Chinese LA POSADA MEXICAN FOOD Mexican CHINA STAR QUEENS CHINESE Chinese RESTAURANT AC HOTEL NEW YORK DOWNTOWN American NEWTOWN Middle Eastern NO.1 CALLE 191 PESCADERIA
    [Show full text]
  • BREAKFAST DESSERT SMALL BITES LUNCH Burger with Fries Fries
    BREAKFAST SMALL BITES Burger with fries Brioche French Toast 24 Sigara Borek 16 With poached fig, pistachio, banana and maple syrup Filo pastry filled with feta and potatoes, Pulled lamb burger 26 served with tzatziki With feta, greens and Siracha aioli Greek's Breakfast 18 Vege burger 24 Eggs any style with Turkish Pide, feta, Fried calamari 20 olives and vine tomato With spicy aioli With potato patty, greens and hummus Fried Chicken 16 Turkish Mince on Toast 24 Turkish spiced, Crispy coated served with aioli With poached eggs, vine tomato and parmesan cheese fries Rosti Benedict 24 LUNCH Agria rosti, wilted spinach,poached eggs, vine tomatoes Straight cut fries 8 Souvlaki wrap 20 and hollandaise Aioli, tomato sauce Salad, tzatziki, hummus, tabouli in Greek flat bread Choice of : Salmon | Mushroom | Fried chicken Choice of: Pulled lamb | Roasted chicken | Halloumi | Falafel CURLY FRIES 8 22 Aioli, tomato sauce Gozeleme Slow Cooked lamb 29 Traditional Turkish hand rolled yufka dough, sealed and Hummus, tomato salsa, toasted almonds, cooked over the grill, served with tzatziki, sumac onion feta crumb and flat bread and red pickle Choice of: Spinach & feta | Lamb mince, onion & cheese Lunch plate 25 DESSERT Chickpea rice pilaf, homemade tomato sauce, chopped salad and tzatziki Baklava 18 Choice of: Roasted chicken | Falafel | Lamb meatballs Traditional baklava with pistachio coated ice cream MEZZE PLATTER 38 Dolma vegan on req 22 topped with pashmak Hummus, tzatziki, babaganoush, tabouli salad, Stuffed capsicum with herbs, currants, and
    [Show full text]
  • Culturetalk Albania Video Transcripts: Important Foods in Shkodër
    CultureTalk Albania Video Transcripts: http://langmedia.fivecolleges.edu Important Foods in Shkodër Northern Albanian Dialect Albanian transcript: 1: Persa i perket kuzhines, sepse permendet gatimin e peshkut, ndryshimin nga gatimi i lokalit ne Londer… Ne opinionin tuaj cilat jane gjellet qe jane me te preferuara dhe me kryesoret ne kuzhinen shqiptare, dhe shkodrane ndoshta? 2: Harrova te theksoj se kuzhina turke ishte edhe ne Londer. Ose dyqanet qe kishin turqit (lokale, ushqimore) iu pershtatshin shijes tone. Zarzavatet (ishin), por nuk kishin shijen, kishin formen, kishin ngjyren, por shijen qe kena na ne Shqipni nuk e kishin ata. Megjithate ne u afrueme me shijet turke. Ose, kur ishin festat e fundvitit shkueme ne nji dyqan turk ne Londer. Komplet a thue se je ne Shkoder. Me ambelcina, me bakllave, me kadaif, me haxhimakulle. Cdo gja qe, dmth, preferencat qe kishim na si shkodrane e si shqiptare, po ashtu i kishin turqit. Dmth kishim nji gershetim te shijeve… Dhe, per ca thate ma, kuzhinen shkodrane? Per kuzhinen shkodrane mbet peshku i taves i Shkodres, krapi, japraku, mish jahni. Njita jane tri gjana qe… per qytetin e Shkodres. Mandej gjana te tjera ka mjaft. Nder ambelcina asht haxhimakullja. 1: Nqs ju do te kishit mysafire e do te donit t’i nderonit, keto do te ishin gjellet qe ju do te servirnit? 2: Varet edhe prej shijeve te atyne njerezve qe vijne. Se dikush e han peshkun dikush s’e han, dikush e han mishin dikush s’e han. Do t’i bajshe nji gershetim qe te mbesin te gjithe te kenaqun. Me sallate, me supe… Supa ka nji emen tjeter ne Shkoder, corbe, corbe shkodrane.
    [Show full text]
  • Download Tour
    Iran Food Tour Available from: January 1, 2021 To December 31, 2021 Tour Destinations: Tehran to Tehran Duration: 11Days Tour styles: Style Culinary Cultural Historical Code: PICU Tour route: Tehran Rasht Qazvin Kashan Isfahan Yazd Shiraz Bandar Bushehr Tehran Tailor made Tour highlights Shopping at Rasht Bazaar, one of the biggest local markets with a thriving atmosphere where they sell fresh and colorful vegetables, fish, and homemade pickles. Learning about the mouthwatering sweets of Iran like the Gaz nougat in Isfahan, brittle Sohan of Qom, and Baghlava in Yazd. Learning to cook chili and tasty Ghaliyeh Mahi (fish stew) in Bushehr, the city of spicy cuisines and southern music! Visiting the top attractions of Iran including the glorious Persepolis, Naqshe Jahan Square and the lush Persian gardens. What you need to know about this tour Charazterized by the fragrance of saffron, spices, and aromatic herbs, Iranian culinary is one of the most delicious and rich cooking styles in the world and this rich food culture comes from the abundance of agricultural products, the diversity of climate, culture and rituals, and also the connections with neighboring countries. From north of Iran to south, as you note changes in climate and culture, the magic of Iranian culinary and cuisines change too. On our 11-day Iran Food Tour, we have tried to cover the major culinary cities of Iran so that you can learn about the most diverse styles and highlights of Iran culinary including kebabs, stews, rice, seafood, and sweets at local cooking classes or taste them around dining tables with local families, along with exploring the top historical and cultural highlights of Iran.
    [Show full text]
  • Product List Barwon Foods ABN 65578731957 18-20 Donga Rd GEELONG NORTH, VIC 3215
    Product List Barwon Foods ABN 65578731957 18-20 Donga Rd GEELONG NORTH, VIC 3215 Phone No. 03 5278 6433 Fax: 03 5272 1682 Email [email protected] Website www.barwonfoods.com All Prices are Shown ex GST Items Marked "*" indicate Random Weight As of 22. May 2014 No. Description Zone UOM GST Antipasto Eggplant 102278 Eggplant C/Grilled 2kg (Bamboleo) Fridge/Fresh EA CTN (6) Capsicum 102277 Capsicums C/Grilled 2kg (Bamboleo) Fridge/Fresh EA CTN (6) 103518 Fire Roasted Peppers 4.5kg (Selesta) Shelf Stable EA CTN (3) 102879 Pepper Strips Red & Green A10 () Shelf Stable EA CTN (6) 104699 Peppers Belle Cheese 280gm (Sandhurst) Shelf Stable EA CTN (6) 104546 Peppers Belle Cheese Fill 1.7k (Sandhurst) Shelf Stable EA CTN (3) Gherkins 104628 Cornichons Fine 4.2kg (Beaufort) Shelf Stable EA CTN (3) 100214 Gherkins Whole 2.2kg (Riviana) Shelf Stable EA CTN (6) Olives 101138 Kalamata Olives Large 12kg () Shelf Stable EA 103885 Olives BLK Sliced Spanish A10 () Shelf Stable EA CTN (6) 101144 Olives Green 1.9kg (Sandhurst) Shelf Stable EA CTN (6) 105069 Olives Green Pitted 2kg (Sandhurst) Shelf Stable EA CTN (6) 101146 Olives Kalamata Pitted 2kg (Sandhurst) Shelf Stable EA CTN (6) 104543 Olives Pitted Kalamata 10kg (Sandhurst) Shelf Stable EA 103886 Olives Pitted Kalamata 2kg (Selesta) Shelf Stable EA CTN (6) 104534 Olives Stuffed 2kg (Sandhurst) Shelf Stable EA CTN (6) 101150 Whole Kalamata Olives 2.1kg (Riviana) Shelf Stable EA CTN (6) Onions 105032 Cocktail Onions 2kg (Sandhurst) Shelf Stable EA CTN (6) Tomatoes Sun & Semi-Dried 102279 Semi Dried
    [Show full text]
  • 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.
    [Show full text]
  • SHEILAH KAUFMAN Culinary Instructor, Cookbook Author, Food Editor, Culinary Lecturer
    SHEILAH KAUFMAN Culinary Instructor, Cookbook Author, Food Editor, Culinary Lecturer COOKING INSTRUCTOR Bringing the flavors of the world into homes and kitchens is Sheilah Kaufman’s greatest gift. As the award-winning author of 26 delectable cookbooks, a culinary instructor, culinary lecturer, and food editor for more than 40 years, Sheilah has shared her great passion for richly flavored, no-fuss food and cooking with thousands of home chefs across the nation. Known by students and home chefs as the spokeswoman for all things “fearless and fussless,” Sheilah brings to the table uniquely refreshing and creative recipes that are practical and easy while maintaining a delicious elegance. With her many helpful hints and tips Sheilah removes the intimidation from cooking and entertaining. In her books, The Turkish Cookbook Regional Recipes and Stories (Interlink), A Taste of Turkish Cuisine, and Sephardic Israeli Cuisine (Hippocrene Books), Sheilah shares with her readers the deeply beautiful tapestry of Turkish and Israeli food and culture, offering a multitude of delicious and healthful recipes that can easily be re-created in the American home and kitchen. Few culinary instructors have achieved the culinary versatility that Sheilah has with her books and classes, spanning global cuisine from French and Mexican to Kosher and Mediterranean. From Alaska to Hawaii and Maine to Mexico, Sheilah has taught thousands of students who are endeared by her ability to teach all forms of cooking with humor and ease. With her fearless and fussless series, including Sheilah’s Fearless Fussless Cookbook, (Delacorte), Upper Crusts: Fabulous Ways To Use Bread, and the new edition of Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking, Sheilah demonstrates the ease of entertaining with recipes taking less than 30 minutes preparation time while achieving stunning results.
    [Show full text]
  • Eat, Live, Pray: a Celebration of Zarathushti Culture and Cuisine © 2012 Federation of Zoroastrian Associations of North America (FEZANA)
    Eat, Live, Pray: A celebration of Zarathushti culture and cuisine © 2012 Federation of Zoroastrian Associations of North America (FEZANA) www.fezana.org For free distribution You are free to use the content of this publication for personal and not-for-profit purposes. Please attribute the source if you share any information from it in print and/or electronic media including social media. ISBN: 978-0-9826871-2-3 Cover and layout: Hukhta Publications - [email protected] Every effort has been made to use illustrations that are free or from the public domain. Copyright infringement is not intended; please let us know if there is a copyright issue and we will rectify it. CONGRATULATIONS, FEZANA The Federation of the Zoroastrian Association of North America (FEZANA) was registered in the State of Illinois, USA, on June 2, 1987 as a non-profit, religious and charitable organization. In the twenty-five years since them FEZANA has had many accomplishments. In July 1996, we undertook a "Strategic Planning" exercise (FEZANA Journal, Fall 1996) which identified four collective goals for the community and the organization. One of the goals was “a thousand points of light” aimed at preserving our community’s religious and cultural entity. This publication, “Eat, Live, Pray: A celebration of Zarathushti culture and cuisine” upholds this goal. Food plays a very important role in our Zarathushti psyche. We create all varieties of food for different occasions; special food for happy occasions and we also have food for the dead in our religious ceremonies. In the Summer, 2011 edition of the FEZANA Journal, Sarosh and Benafsha Khariwala together with Arnavaz Chubb, all in Melbourne, Australia, explored the concept of “Food as Our Identity”.
    [Show full text]