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Guarino Brochure.Pdf
Breads Special Holiday Items Vienna Round Thanksgiving Pies Scala, Small & Large French Apple Mince Custard Coconut Custard Rolls Pumpkin Blueberry Plain Italian Sub Rolls Lemon Meringue Ricotta Twisted Finger Rolls Pecan Seeded Egg Rolls Hamburger Rolls Christmas Gingerbread Houses Mostaccolli Coffee Cakes Stollen Fruit Cake Blueberry * Apple * Sour Cream * Cranberry St Patrick’s Day Irish Bread Easter Danish Muffins Taralli Prosciutto Pie Lemon Apple Easter Bread Strufoli Raspberry Blueberry Hot Cross Buns Figure Eights Corn Cheese Chocolate Chip St. Joseph’s Day 1-781-769-4198 Blueberry Cranberry (in season) Zeppoles Hot Cross Buns Apple Pumpkin (in season) Turnovers Apple * Raspberry 1-781-762-9586 Squares Slices Pecan Rolls, Raspberry Brambles, Apple Apple Frozen Dough, Cinnamon Sticks, Lemon Ricotta Pie Apple Dumplings, Cinnamon Bread, Fig Hours and Coffee Rolls Dutch Apple Monday - Closed Spice Danish Rings Tuesday thru Saturday Blueberry * Apple * Strawberry * Lemon Additional Items 8:00am - 6:00pm Apple Strudel Brownies Cookies Brownies w/ Coconut Fudge Brownies Sunday 8:00am - 1:30m Italian Macaroons Almond Bars Chocolate Cake Roll Chocolate Layer Cake Pralines Champagne Gold Layer Cakes Cupcakes Seeded Greek Jelly Rolls Elephant ears Lemon Bowties Raspberry Bowties Half moons Elmo Butter Cookies S Cookies Pretzel Cookie Monster Chocolate Dipped Macaroons TV Snacks Cheese Cake Tarts Chocolate Almond Bars Dipped Whoopie Pie Red Velvet Cupcakes Apple Butter * Anise * Cut Butters Hermits Fruit Bars Cookie Trays Available 3lbs. or -
Aqua Mediterranean Menu.Indd
RESTAURANT Mediterranean Menu APPETIZERS Bacon wrapped prawns with coconut Roasted coconut coated tiger prawns wrapped in bacon with chili mango chutney dip $15 Grouper fish panzanella Italian style salad of tomato kalamata olives and cucumber in bread crust with spicy tossed grouper fish and extra virgin olive oil $14 Crispy fried “fritto misto” Prawns & calamari deep fried with lemongrass chili mayo $24 SOUP Sea bass cioppino with squid ink croutons Delicate soup of sea bass fish with japanese panko and white wine, typical from genoa area $16 Drunken baby octopus cacciucco with garlic bread crouton Baby octopus cooked with a touch of red wine chianti with tomato garlic oregano and onions typical from tuscany region $18 for vegetable options, gluten free options or any allergies please discuss with service champion for assistance all prices include 12% GST SEAFOOD SPECIAL Herbs filled ravioli with lobster cognac Homemade herbs and ricotta cheese ravioli with a creamy cognac lobster sauce $26 Homemade tagliolini with homemade basil pesto calamari and scampi Our homemade fresh pasta served with our homegrown basil pesto and seafood $26 Risotto “Frutti di mare” Special carnaroli rice selection creamy with mussels, prawns, cuttlefish $28 Steamed grouper on eggplants and pecorino cheese velouté Fillet of grouper fish stamed with herbs on a bed of creamy eggplants and aged sheep cheese $25 Maldivian lobster Local fresh lobster cooked to your taste grilled or thermidor or thai curry or masala- or chili fried $100 / kg Slow cooked octopus tentacle -
Hilton Istanbul Bomonti Hotel & Conference Center
Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant, -
A Wave of Progressives Shows Israel Criticism Isn't Taboo Anymore
Jewish Federation of NEPA Non-profit Organization 601 Jefferson Ave. U.S. POSTAGE PAID The Scranton, PA 18510 Permit # 184 Watertown, NY Change Service Requested Published by the Jewish Federation of Northeastern Pennsylvania VOLUME XI, NUMBER 14 JULY 26, 2018 A wave of progressives shows Israel criticism isn’t taboo anymore an “intersectional feminist” table criticism, the general trends it notes ANALYSIS and Israel an apartheid have been shown elsewhere. regime. In Virginia’s 5th Some credit Sen. Bernie Sanders (I-VT) BY CHARLES DUNST Congressional District, with normalizing such criticism of Israel. NEW YORK (JTA) – After Alexan- Democratic nominee Leslie While the 2016 Democratic presidential dria Ocasio-Cortez shocked the political Cockburn is the co-author, candidate defined himself as “100 percent world by defeating longtime New York along with her husband, of pro-Israel,” he recently called on the U.S. Rep. Joseph Crowley in a Democratic “Dangerous Liaison: The to adopt a more balanced policy toward primary in June, Democratic National Inside Story of the U.S.-Is- Israel and the Palestinians. In late March, Committee Chairman Tom Perez quickly raeli Covert Relationship,” Sanders’ office posted three videos to Ilhan Omar at the premiere aligned himself with the former political a scathing 1991 attack on social media criticizing Israel for what outsider, saying on a radio show that “she the Jewish state. of “Time For Ilhan,” a film he deemed its excessive use of force in Alexandria Ocasio-Cortez about her congressional represents the future of our party.” “It seems to me that some appeared on “Meet the Gaza and the Trump administration for If so, that future appears to include criticism of Israel is part of a seat run, during the 2018 not intervening during the border clashes. -
Cuisine L Products L Food Technology
MAY 2021 MAY l DELLA N. 337 CIVILTÀ TAVOLA ACCADEMIA ITALIANA DELLA CUCINA INTERNATIONAL EDITION ACCADEMIA ITALIANA DELLA CUCINA ISTITUZIONE CULTURALE DELLA REPUBBLICA ITALIANA FONDATA NEL 1953 DA ORIO VERGANI www.accademia1953.it CIVILTÀ DELLA TAVOLA CIVILTÀ 2021 N. 337, MAY Table of contents CIVILTÀ DELLATAVOLA ACCADEMIA ITALIANA DELLA CUCINA INTERNATIONAL EDITION MAY 2021 / N. 337 Focus of the President EDITOR IN CHIEF PAOLO PETRONI 2 Vaccine chaos and uncertain COPY EDITOR regulations delay rebirth SILVIA DE LORENZO (Paolo Petroni) LAYOUT SIMONA MONGIU L’ACCADEMIA ITALIANA DELLA CUCINA TRANSLATOR è stata fondata nel 1953 da Orio Vergani ANTONIA FRASER FUJINAGA e da Luigi Bertett, Dino Buzzati Traverso, Cesare Chiodi, Giannino Citterio, Ernesto Donà THIS ISSUE INCLUDES ARTICLES BY dalle Rose, Michele Guido Franci, Gianni Mazzocchi GIUSEPPE BENELLI, Bastoni, Arnoldo Mondadori, Attilio Nava, MAURIZIA DEBIAGGI, Arturo Orvieto, Severino Pagani, Aldo Passante, ANNA LANZANI, Gian Luigi Ponti, Giò Ponti, Dino Villani, PAOLO PETRONI, Edoardo Visconti di Modrone, CLAUDIO TARCHI, con Massimo Alberini e Vincenzo Buonassisi. ROBERTO ZOTTAR. PHOTO CREDITS ADOBE STOCK. Traditions l History vvv Charles Baudelaire’s PUBLISHER 3 ode to wine AccADEMIA ITALIANA DELLA CUCINA VIA NAPO TORRIANI 31 - 20124 MILANO (Giuseppe Benelli) TEL. 02 66987018 - FAX 02 66987008 [email protected] [email protected] [email protected] WWW.AccADEMIA1953.IT vvv MONTHLY MAGAZINE REG. N. 4049 - 29-5-1956 TRIBUNALE DI MILANO Cuisine l Products l -
Young Italian
w w w . gamberorosso . i t YEAR 21 N. 104 - FEBRUARY 2017 WINE TRAVEL FOOD ® • USA. NUOVA CUCINA ITALIANA CHINESE D’AUTEUR IN ITALY • MONTISCI: SARDINIAN WINE ARTIST YOUNG Made inITALIAN Italy MICHELE BELOTTI• TITLE • TITLE• • TITLE ACQUERELLO TOP ITALIAN RESTAURANTS by Lorenzo Ruggeri and Gerardo Antelmo USA. CUCINA ITALIANA TRIAL BY FIRE On the surface of the planet, people migrate and frontiers change. In the kitchen, cultures meet and clash, melting into new aromas and flavors. Over the centuries, cucina italiana has been influenced by the typical culinary habits of lands near and far without being overwhelmed. The experience in the United States is proof. 39 FEBRUARY 2017 TOP ITALIAN RESTAURANTS enerations of Americans tion before professional Italian chefs have grown up with and from all over the boot began to open loved Italian food and Ital- restaurants and teach their American Chicago | THE RESTAURANTS ian restaurants. At the start clients about the vast range and high Spacca Napoli Pizzeria | of the last century, immi- quality of Italian dishes and Italian 1769 W Sunnyside Ave. | Ggrants, mainly from the south of the products. Only now is the difference tel. +1 773 878 2420 | www.spaccanapolipizzeria.com country, brought their local dishes between parmesan and Parmigiano- Jonathan Goldsmith, who trained with with them, and their eastern Euro- Reggiano, between mass-produced renowned pizza maestro, Enzo Coccia, has pean neighbors longed for invitations olive oil and extra-virgin cold pressed brilliantly brought Neapolitan sunshine to share a meal with the colorful, gre- estate oil beginning to sink in. Now, into one of the coldest cities in the United garious newcomers. -
Sole a La Walewska in Spring a New Take on an Escoffier Classic
SPRING 2017 Sole a la Walewska in Spring A new take on an Escoffier classic culinary + art where art and food intersect gather round for cure guanciale Sunday supper in six steps sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 20 Culinary + Art IssUE American Culinary Federation, Inc. The intersection of art and food happens on and • the digital chef Editor-in-Chief off the plate for these chefs. • popsicles Stacy Gammill 26 Sunday Suppers • forager Senior Editor Karen Bennett Mathis, APR Chefs have embraced family-style dining and discovered a way to fill empty seats on typically Graphic Designer slow nights. David Ristau Contributing Editors 32 Food Historian Rob Benes Few professions are as immersed in Suzanne Hall Ethel Hammer history as the culinary profession. 20 26 32 Maggie Hennessy Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way departments St. Augustine, FL 32095 (800) 624-9458 4 President’s Message [email protected] ACF president Thomas Macrina, CEC, CCA, AAC, emphasizes creativity and Subscribe to Sizzle: challenging yourself. www.acfchefs.org/sizzle 6 Amuse-Bouche For information about ACF certification and membership, Student news, opportunities, events and more. go to www.acfchefs.org. 12 Slice of Life Rebekah Borgstede walks us through a memorable day in her apprenticeship at during a Denver Broncos play-off game. @ACFChefs @acfchefs @acf_chefs 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Carlos Villanueva and Huizi Qian of Cloud Catering and Events, Long Island City, for Students of Cooking (ISSN 1548-1441), New York, demonstrate two ways of making a Filet de Sole Walewska. -
Antipasto Primo Secondi Dolce
Secondi Cacciucco Tuscan seafood stew with prawn, baby octopus, Antipasto squid, mussels, turbot in lightly spicy tomato broth (GF) Olives Castelvetrano, cerignola, taggiasca olives Pork Belly Carbonara* marinated in garlic, onion, lemon, Calabrian With garganelli and peas peppers (GF,V) Colorado Lamb Meatballs Mazzotta A ½ rack of lamb, white beans, roasted red Meatballs in marinara with Calabrian peppers, peppers, pickled red onions, watermelon radish basil, parmesan (GF) Carpaccio Papa’s Clam Spaghetti* Beef carpaccio in a marinade of anchovy, capers, White wine, cherrystone clams, chili, garlic shallots, pine nuts, pickled mushrooms (GF) Scaloppine Crab Salad Seared scallops, bacon, braised chard, cauliflower Peekytoe crab, blood orange, shallot, watercress (GF) with citrus olive oil (GF) Lasagna Bella Burrata Beef lasagna with ricotta, mascarpone, parmesan With sliced persimmon in a pomegranate mint Bone-in Prime 18oz New York Strip EVOO sauce (GF,V) In rosemary balsamic with broccoli rabe and sun-dried tomato, Calabrian peppers, fingerling Primo potatoes Potato Gnocchi Mezzo Pollo With braised short rib meat, radicchio, hazelnuts Half of an organic, free-range chicken, polenta, Agnolotti roasted root vegetables (GF) Filled with celery root puree, in brown butter, walnuts Dolce Squash Tortelli Mela D’oro Delicata squash-filled tortelli with sage, squash White chocolate mousse and apple gelee in a seeds (V) candied chocolate shell (GF) Beef Bolognese* Panna Cotta With pappardelle pasta, carrots, onion, celery, Coffee, cocoa and sweet mascarpone (GF) garlic, Pecorino Romano Cannoli Risotto Crispy shelled cannoli with creamy, sweetened Wild mushroom, parmesan (V) ricotta Raviolo Brown butter, sage, pine nuts, egg yolk & ricotta *Gluten free noodles raviolio (V) available upon request Pasta alla Norma* Casarecce, eggplant, tomato, basil, ricotta salata in a classic red sauce 812 12th Street, Golden, CO 80401 | 720-289-4859. -
Chef Ricchi's Cacciucco (Fish Soup)
Chef Ricchi’s Cacciucco (Fish Soup) Cacciucco is an ever-changing recipe based on what is available at the time. Some items are ALWAYS there: clams, mussels, tomatoes, white wine. But for the rest, feel free to improvise: add octopus, calamari, whatever you feel like adding. The important thing is that you follow a number of steps to develop the flavors. And this is how you do it. Ingredients 1 1/2 tbsp olive oil 2 cups of dry white wine (pinot grigio, verdicchio work 1 lb. mussels, clean, in the shell perfectly) 1 lb. clams (smallest you can find), clean, in the shell 4 tbsp of chopped parsley 8-10 large shrimps, with the shell, but deveined 2 peperoncini finely chopped (or chile de arbol, if it is easier to find for you- remember that chile de arbol is 12 oz. white fish, chopped in bite sized pieces: whatever hotter than peperoncino) you have: I often use tilapia, but you could use any inexpensive white fish 4 cloves of garlic, finely chopped 10-12 mini bay scallops (you can use normal scallops - 1 red onion, finely chopped 8/12 of them , or omit them) salt and pepper to taste 1/2 can of diced tomatoes 12 slices of baguette or ciabatta bread A handful of cherry tomatoes, cut in half How to make it 1. Heat the olive oil in pan large enough to contain all the fish and the broth that you will develop. I use cast iron be- cause it better conveys the heat to the food, but any large pan with a lid will do. -
Sac-Anime Cacciucco
Safe Harbor A monthly newsletter published by the Ledgerwood Law Group dedicated to the rights injured workers, Social Security Disability claimants, food, travel, gardening, fishing, camping and life on the open road. January 2014 No. 5 IMR: Injured Workers’ Medical Treatment Rights Jeopardized— Again! By: Thomas K. Ledgerwood, Esq. and Keya Bartlett, Paralegal As they say, if you like law or sausage, This newest tool was called Independent you do not want to see either being made….. Medical Review (IMR). The bill was ram- Something really nasty happened in rodded through the legislature and down a Sacramento last year to the rights of men and well-greased political slip and slide into the women injured on the job here in California. welcoming arms of Governor Jerry Brown. It was one of those “sneaker” bills owned and As a result, SB 863’s IMR provisions operated by Big Business and Big Insurance. are now the law of the land. In essence, IMR The plan was to save hundreds of millions is designed to save money by eliminating an of dollars by giving workers’ compensa- injured workers’ right to have a judge rule tion insurance carriers better tools to clamp on the reasonableness of a utilization review Medical Evaluator or a treating physician that down on medical treatment mandated by the denial of medical treatment. The opinion of has personally evaluated the injured worker no Labor Code for workers injured on the job. an Agreed Medical Evaluator, a Qualified longer controls. Continues on next page. Cacciucco Sac-Anime It is tough having the greatest staff in man’s stew that is deeply flavored with If you have young children, this article is a must the universe. -
The Food and Beverage Market Entry Handbook: Saudi Arabia
The Food and Beverage Market Entry Handbook: Saudi Arabia a Practical Guide to the Market in Saudi Arabia for European Agri-food Products and Products with Geographical Indications July 2017 Prepared by: EUROPEAN COMMISSION Consumers, Health, Agriculture and Food Executive Agency Promotion of Agricultural Products Unit E-mail: [email protected] Europe Direct is a service to help you find answers to your questions about the European Union. Freephone number (*): 00 800 6 7 8 9 10 11 (*) The information given is free, as are most calls (though some operators, phone boxes or hotels may charge you). This document has been prepared for the Consumers, Health, Agriculture and Food Executive Agency (Chafea) acting under the mandate from the European Commission. It reflects the views only of the authors, and the Commission / Chafea cannot be held responsible for any use which may be made of the information contained therein. More information on the European Union is available on the Internet (http://europa.eu) Luxembourg: Publications Office of the European Union, 2017 PDF/Volume_01 EB-05-17-005-EN-N ISBN 978-92-9200-771-3 DOI 10.2818/282581 © European Union, 2017 Reproduction is authorised provided the source is acknowledged. Enjoy It’s from Europe – Market Entry Handbook Table of Contents: How to Use this Handbook Table of Contents Table of Contents ............................................................................. 1 List of Acronyms .............................................................................. 5 The Exporter’s Handbook: Saudi Arabia ............................................... 6 How to Use this Handbook .............................................................. 6 The Saudi Market ............................................................................. 8 Saudi Arabia at a Glance ................................................................. 9 Saudi Arabian Food and Beverage Market ........................................ 13 4.2.1 Saudi Arabia F&B Trade Profile ................................................ -
GOAN CUISINES Visitors to Goa Tend to Think That Food and Drink in Goa Means the Famous Fish, Curry, Rice and Feni Package
GOAN CUISINES Visitors to Goa tend to think that food and drink in Goa means the famous fish, curry, rice and feni package. And for most Goans these are indeed the three basic necessities of life -- fish, curry and rice. They combine to make a heavenly daily meal for the average Goan. But Goan cuisine, like the land itself, has many flavours and tastes with its vast treasure trove of culinary delicacies. The long period of Portuguese rule, besides that of the Muslim and Hindu kingdoms, has left an indelible influence on the original style of Goan cooking and this has led to an exotic mix of truly tasty and spicy cuisine. Most people who sample Goan cuisine, enjoy this different and unique style of food which has a distinct and unique combination of spicy flavours. A Goan values his food as much as he does his daily siesta (break). And in his daily meal, seafood always has a pride of place is some form or the other. From fried fish to exotic concoctions like ambot-tik, sea food is usually a must on the menu, except for the occasional break for some religious observance. Goans take pleasure not only in what they eat, but also how they cook it. Although modern conveniences have almost completely taken over in urban areas, the traditional way of cooking in clay pots on firewood continues in most rural areas of Goa. This style of cooking adds an additional smoky flavour to the food, highly valued by Goans. Despite the two schools of cuisine traditions influenced by the respective religions of Hinduism and Christianity; there are some meeting points that present an interesting harmony.