DOCSLIB.ORG

Venue Planning Tool

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Venue Planning Tool Venue Planning Tool Classic Hatley Castle Package or Classic Hatley Quarterdeck Combination Package This tool is intended for our contracted clients to support their planning stages in consultation with their wedding planner. It will capture all your necessary logistical information to support venue set up and Truffles Catering. Please ensure your selections are relevant to your specific contracted wedding package. Complete and save the interactive PDF in your records, then email the form no later than 45 days prior to your event day. Wedding couples name Name of wedding planner or designate & contact info Event date: (mm/dd/year) Guaranteed Guaranteed Guaranteed adult guest Children (5-12) Children (0-4) number *including couple Please provide a full list of suppliers, e.g. decor company & item Will you be renting a dance floor? If yes, please list rental company. Venue Logistics Ceremony location Wedding registry table (chair & 2x3 table included) Public address system *Includes lectern, 1 podium mic, 1 wireless hand-held mic, 1 wireless lapel mic, CD player, MP3/iPod ready, built in speaker Live musicians *Musicians must provide own equipment If yes, number of chairs required for musicians Cocktail reception location Dinner reception location Do you require a head table? How many are seated at the head table (Hatley Castle Drawing Room maximum of 10 persons. Grant Quarterdeck no maximum) Dinner reception set up Number of round tables (5ft) Buffet service - Max 10 per table Plated service - Max 8 per table Number of rectangular tables (6ft) for harvest style seating. 6 per table for buffet. Toppers required for plated service. Number of high chairs (2 available) Number of guest chairs (banquet) Do you require a cake table? *2x3 table Do you require a gift table? Will you require Truffles standard linens on your guest tables? If yes, what colour? Will you be having a slideshow presentation? Catering Selections Please reference the catering menus for pricing and menu details found on our website. Bar Service Bar Structure Bar Spirits Selection Liqueurs Cocktail Bar* (choose 2) Island 75 Optional. Must select Local Libations Spirits Pimm's Cup Sea Cider Sangria Old Fashioned Negroni Bianco Aperol Spritz Non-Alcoholic Signature Cocktails Lumette Fizz Paloma Please Specify any custom alcohol orders prearranged with Truffles. Reception Options Additional Beverage Service House sparkling wine Please confirm number of bottles * Approx. 6 glasses per bottle Beverage Station Ice Water Station Bubbles & Canapés Package *Based on a minimum of 50 guests Quantity Henkell Trocken Sparkling Wine Beverage Sparkling Apple Juice Hors D'Oeuvres (choose 2) Watermelon and Feta Polenta Duck Prosciutto Beet cured salmon Beef short rib Tomato Tart Bubbles and Strawberries Package * Based on a minimum of 50 guests Henkell Trocken sparkling wine & chocolate dipped strawberries Self Serve Beverage Station Full bar in the Italian Garden (extra fee) HOT Canapes (Minimum 3 dozen per item) Quantity/dozen Seafood Smoked Cedar Plank Salmon Prawn Dumpling Dungeness tortellini, parmesan cream sauce, green onion Miso Sablefish, pickled shiitake, dashi broth Grilled Humboldt Squid, sofrito, picked romaine rib Halibut Fish Tacos, pico de gallo, chipotle cream Grilled Scallop, Cipollini cream, warm pancetta vierge Chargrilled Spot Prawn, chimichurri, citrus-fennel salad Meat Quantity/dozen Duck Confit Croquette, blue benedict mousse, red wine cherry compote Braised Short Rib, potato pave, yam chip, currant sauce Thai-Chili Pork Belly, pineapple relish, kaffir lime salt Curried Lamb Rillette, pakora, tomato chutney Beef Kofta, red chili conserve, cucumber mint salad Southern Fried Chicken, waffles, maple butter, pickled onion Metchosin Lamb Rack MAY-JULY ONLY Pork Tenderloin Medallion, rosti potatoes, bacon-onion jam Vegetarian Quantity/dozen Risotto Arancini, heirloom tomato, baby mozzarella, basil House Made Gnocchi, pea puree, parmesan crisp Black Truffle Tortellini, ratatouille, parmesan crumble, micro basil Baked Ricotta Cake, spiced eggplant relish, carrot chip, cumin salt Cauliflower Pakora, coconut mango raita Moroccan Chickpea Ragout Brie Bread Pudding, pear fluid gel, apple crisp Pan Fried Halloumi, eggplant marinara, olive tapenade Grilled Asparagus (Aug-Sept only) Vegan Quantity/dozen Avocado Tempura Falafel, oven dried tomato, cucumber mint relish COLD Canapes (Minimum 3 dozen per item) Quantity/dozen Seafood Smoked Salmon-mascarpone crepe, scallions, pickled shallot, crispy caper Dungeness Crab Salad, avocado mousse, pickled mini cucumber mango Smoked Pacific Octopus, marinated potato, pancetta vierge Ahi Tuna, nicoise tapenade, confit potato, truffle aioli Beet Cured Salmon, potato blini, pickled cucumber Scallop Ceviche, yam chip, leche de tigre BC Salmon-Avocado Tartar, nori tempura, sriracha, sesame mayo Side Stripe Shrimp, pinot gris poached, avocado foam, sweet cucumber MAY-JULY ONLY Meat Quantity/dozen Beef Short Rib Rillette, butter toasted brioche, charred green onion Parma Ham, compressed melon, creme fraiche, micro arugula Currant Palmier, duck prosciutto, pear marmalade, thyme aioli Beef Tartar, 64 degree egg yolk, crostini Beef Carpaccio, fried polenta, micro aragula, parmesan, truffle aioli Venison Carpaccio, burnt orange segments, rosemary dust Metchosin Lamb Loin, spiced pine nut emulsion, hibiscus gastrique MAY-JULY ONLY Vegetarian Quantity/dozen Polenta, whipped chevre, tomato-balsamic chutney Fava Bean Bruschetta, white bean cream, ancient grain crostini Watermelon & Feta, sweet balsamic fluid gel Tomato Tart, onion jam, whipped goat cheese, baby basil, balsamic fluid gel Bruleed Peninsula Fig AUGUST-SEPT ONLY Butter Poached Beet, puffed goat cheese, toasted pistachio crumb Vegan Quantity/dozen Quinoa-Cashew Fritter, pine nut emulsion, corn chutney Polenta, cashew chevre, roasted caponata salad. Dessert Canapes (Minimum 3 dozen per item) Quantity/dozen Sweet Lollipops: cheesecake, bavoise, house-made marshmallow, macaron Shaft Shots, coffee, cream and vodka with a chocolate straw and gold shimmer Truffles: dark chocolate & orange, chai latte, earl grey & lavender, chili lime Chocolate Dipped Strawberries Parisienne Petit Gateau, mini bite sized decorated cakes Dark Chocolate Cupcake, cardamom brown butter icing Grilled Peach, urban bee honey-ricotta, candied almond crumble JULY-AUGUST ONLY Platter Menus / GRAZING The Grazing Board Quantity Meat & cheese Small Medium Quantity Small Charcuterie Quantity Medium Artisan cheese Small Medium Quantity Grilled Okanagan Peaches & Small Parma Ham Medium Quantity Small Quantity Chicken Puttanesca Medium House-Smoked Brisket Small Quantity Medium Berryman Farms Pork Loin Small Medallions Medium Quantity Vegetarian & Vegan Small Quantity Garden vegetables Medium Polenta Fries 50 pieces Quantity 70 pieces Small Mezze Medium Quantity 50 pieces Spiced Corn Fritters 70 pieces Quantity Small House Made Root Vegetables Chips Medium Quantity Small Chargrilled Vegetables Medium Quantity Coconut Red Lentil Dahl Small Quantity Medium Vegetarian Maki Rolls Small Quantity Medium Small Quantity Avocado Salad Rolls Medium Mediterranean Spreads Small Quantity Medium Seafood Seacuterie Grazing Board Quantity SSI Mussels and Clams Quantity 35 Pieces Poached Prawn Buckets Quantity 70 Pieces Coast ushi Quantity S 50 Pieces 100 Pieces Quantity Vancouver Island Poke 50 Pieces 75 Pieces Quantity Smoked & Candied Seafood Small Medium Haida Gwaii Tuna Nicoise Quantity Small Medium Small Quantity West Coast Seafood Selection Medium Tuna Conserva Small Quantity Medium Dessert Per doz Traditional Desserts (min 3) Quantity/ dozen Brulee Lemon Tart Quantity each (min 6) Patisserie Per doz Quantity/ dozen (min 3) Apple Cardamom Hand Pies Quantity each (min 6) Truffles Per doz Quantity/ dozen (min 3) Churros Per doz Quantity/ dozen (min 3) Fresh Sliced Fruit Small Quantity Medium Honey Cornmeal Cake Quantity Gluten Free Options Quantity Dinner Selections Dinner Wine Selection Dinner white wine selection Please confirm number of bottles *Approx 5 glasses per bottle Dinner red wine selection Please confirm number of bottles *Approx 5 glasses per bottle Seasonal Rose Please confirm number of bottles *Approx 5 glasses per bottle Sparkling Wine Time of sparkling wine service Confirm number of bottles *Approx 6 glasses per bottle Island Buffet - based on a minimum of 50 guests Salads: choose 3 Gathered Greens Watermelon-Ancient Grain Salad Sun Wing Tomatoes and Buffalo Mozzarella "Power" Salad Not Your Traditional Caesar Spring Vegetable Pasta Salad Smoked Albacore Tuna Niçoise Sprouted Lentil Salad Grilled Okanagan Peaches [August to September] Brûléed Saanich Figs [August to September] Cowichan Valley Asparagus [May to June] Accompaniments: Choose 3 Chargrilled Vegetables Yukon Gold Potato Pavé Pappardelle Broccolini Warm Seasonal Vegetables Roasted Baby Beets Pan Seared Gnocchi White Bean Cassoulet Saanich Peninsula Banana Potatoes [June to October] Roasted Heirloom Carrots [June to October] Saanich Organics Summer Squash [June to October] Entrees: Choose 2 Rossdown Farms Chicken Bruschetta Ocean Wise Wild BC Salmon Alberta "AAA" Top Sirloin Medallions Haida Gwaii Sablefish Berryman Farms Pork Chop Rack of Lamb Alberta "AAA" Short Ribs Northern Pacific Arctic Char Halibut and Sidestripe Shrimp [April to September] Rossdown Farms Chicken Breast [August to October] Ocean Wise BC Spring Salmon [May to June] Add on: Chef Attended Carving Station Alberta "AAA" Beef Carvery Smokehouse Carvery Porchetta Add on: Desserts Truffles
Load more

Recommended publications
  • Summer Private Dining Menus
    summer private dining menus 1460 BETHLEHEM PIKE, NORTH WALES, PA // 267.460.8986 // HARVESTSEASONAL.COM Thank you for your interest in hosting your private event at Harvest Seasonal Grill & Wine Bar. Beginning with the opening of Harvest in Glen Mills, PA in 2010 and now with 8 locations, Harvest has become a popular dining destination with 6 locations in the Pennsylvania market, as well as restaurants in New Jersey and South Florida. Harvest Seasonal Grill & Wine Bar features a local, farm-to-table menu with many items that are under 500 calories in an upscale casual atmosphere. Every three months, we update our menu to celebrate the new flavors that accompany the change in seasons. We also offer 50+ wines by the glass, as well as a growing selection of local and organic beers. At Harvest, we believe that where your food comes from is as important as what you eat, which is why we champion the ideology of ‘know your farmer, know your food’. We work with over 75 local farmers to source the freshest and highest quality products available. Our mission of sustainability and green living is carried through every facet of what we do, from our menu to our décor. We proudly offer a variety of private and semi-private dining options accommodating groups of all sizes and occasions; whether it is a sit down dinner, cocktail and hors d’oeuvre reception or stations. Our chefs have designed seasonal menus for brunch, lunch and dinner including a variety of menu items and selections inspired from our restaurant menus.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • Catering Menu
    CATERING MENU 2 0 1 5 radissonblumoa.com HW CONTINENTAL BREAKFAST SELECTION Served with freshly brewed regular and decaffeinated Lavazza coffee and organic Rishi herbal teas. Prices based on one hour of service. Rise and Shine Chilled Orange Juice and Apple Cider Freshly Baked Assortment of Oatmeal Streusel Muffins and Petite Danish 18 Concierge Chilled Orange, Pink Grapefruit and V-8 Juices Selection of Seasonal Vine and Tree Ripened Fruits, Melons and Berries Oatmeal Streusel Muffins, Petite Danish and Water Bagels, Sweet Butter, Seasonal Preserves and Cream Cheese 20 Up North Chilled Apple Cider, Cranberry and Orange Juices Seasonal Melon and Berry Compote, Fruited Yogurt Caramel Sticky Buns, Coffee Cakes, Maple Cider Fritters 21 European Morning Chilled Apple, Blueberry and V-8 Juices Selection of Seasonal Vine and Tree Ripened Fruits, Melons and Berries Summer Sausage, Cured Meats, Hard-Boiled Eggs, Artisan Cheeses, Tomatoes and Grain Mustard Assorted Croissants, Petits Pains, Seasonal Preserves 24 Executive Chilled Orange Juice, V-8 Vegetable and Blueberry Juices Tropical Fruit Platter to include: Sliced Mango, Kiwi, Pineapple, Melon, Strawberries and Oranges Individual Fruited Greek Yogurts Steel Cut Oatmeal, Twig and Branch Granola, Dried Fruits, Brown Sugar, Skim, 2% and Almond Milk Mini Oatmeal Streusel Muffins, Croissants and Water Bagels, Sweet Butter, Preserves and Cream Cheese 25 All food and beverage is subject to a 15.3% service charge which is paid solely to the employees serving your function (limited to wait staff, service employees and service bartenders), and a separate 6.7% administrative fee. The administrative fee defrays overhead costs associated with your event and no part of it is paid to the service employees.
    [Show full text]
  • Canapés Hatley Castle
    CANAPÉS HATLEY CASTLE Your Vision, Artfully Catered 250.544.0200 [email protected] trufflescatering.net local ingredients At Truffles Catering we are passionate about providing a culinary experience that will elevate your event with exquisite flavours and unforgettable presentation. Our relationships with local farmers allow us to bring in flavourful and healthy ingredients that inspires an innovative and memorable culinary experience that we’ve built our reputation on. CANAPÉS dedicated service With nearly 30 years of experience, Truffles Catering provides outstanding gf .......................... gluten free culinary experiences. Our dedicated, highly trained on-site managers and df ..............................dairy free chefs will be designated to you for your v ..............................vegetarian event. We’ll manage the event procedures vgn .................................. vegan and ensure that everything comes together as envisioned. ethical choices We deeply care about our impact on our Island’s environment and community. We are a green certified business with a long-standing tradition of supporting charities. Each year, our companies raise over $30,000 to benefit these local organizations. When exploring this menu, we trust the passion behind its creation inspires the vision of your event. We look forward to offering you a tailored experience with custom menus created from fare that is true to Vancouver Island. 2/6 Truffles Timeless Favourites Vegetarian Miso Sablefish gf/df House Made Gnocchi v Pickled shiitake,
    [Show full text]
  • Hotel Arts Event Palette Calgary’S Boutique Hotel a Culinary Event Experience
    Hotel Arts Event Palette Calgary’s Boutique Hotel A Culinary Event Experience EXCEPTIONAL INTERESTING When it comes to food, we Evocative spaces, seasonal menus, consistently exceed expectations. artisan cocktails, curated wine lists: Our restaurants, catering and we unite the surprising, the exhilarating, in-suite dining are all executed and the memorable to create culinary to the same level of perfection. adventures for both local customers and hotel guests. UNEXPECTED We create unique dining experiences by designing menus that surprise and delight our guests. All of our guests’ senses are stimulated: from the creative plating, to enticing aromas and mouth watering flavours. We believe that food is art: we can use it to excite and inspire, and if we can, we should. hotelarts.ca | 403.266.4611 2 Breakfast Hot & Cold Buffet Breakfast Brunch Served Breakfast Breaks Served Lunch Buffet Lunch Contents Reception Placed Options Chef Attended Stations Chef Attended Finished Plates Plated Dinner Buffet Dinner Late Night Snack Beverage Services Wine Palette General Information Floor Plan Capacity Chart hotelarts.ca | 403.266.4611 3 Breakfast hotelarts.ca | 403.266.4611 4 Hot & Cold Buffet Breakfast Continental Parisian Café Fresh Pressed Orange, Apple & Ruby Red Grapefruit Juice Fresh Pressed Orange, Apple & Ruby Red Grapefruit Juice Freshly Baked Croissants, Assorted Fruit Danish & Seasonal Muffins, Basket of Freshly Baked Whole Wheat Croissants, Pain Au Chocolate Butter & Fruit Preserves & Viennese Cinnamon Swirl Fresh Seasonal Fruit & Berries
    [Show full text]
  • Hzb Rezeptbuch Englisch Web
    Starters Peixinhos da Horta · Portugal � � � � � � � � � � � � � � � � � � � � � � � � � � � PAGE 7 Imam Bayildi · Turkey � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � PAGE 9 Feierstengszalot · Luxembourg � � � � � � � � � � � � � � � � � � � � � � � � � � PAGE 11 Our Researchers recommend Kashke Bademjan · Iran � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � PAGE 13 Oi Muchim · South Korea � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � PAGE 15 international Specialities Main Courses A homemade dish can put a smile on one’s lips. In most parts of the world, hospitality is more Chingri Machher Malaikari · India � � � � � � � � � � � � � � � � � � � � � � � � PAGE 19 than just a custom. Eating, talking and laughing Biber dolması · Turkey � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � PAGE 21 together connects people from all nations. Pierogi ruskie · Poland � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � PAGE 23 There are people from many different countries Beshbarmak · Kazakhstan � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � PAGE 25 working at Helmholtz-Zentrum Berlin and enri- Svíčková na Smetaně · Czech Republic � � � � � � � � � � � � � � � � � � � � PAGE 27 ching each other’s lives. Employees and guest Chicken Fajitas · Mexico � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � PAGE 29 researchers from four continents have put toge- Spicy Yoghurt Chicken · India � � � � � � � � � � � � � � � � � � � � � � � � � � � PAGE
    [Show full text]
  • Risk/Benefit Evaluation of Traditional and Novel Formulations for Snacking: Acrylamide and Furfurals As Process Contaminants
    Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants M. Mesías, C. Delgado-Andrade, F.J. Morales Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Madrid 28040, Spain ABSTRACT Novel alternatives for snacking contain ingredients such as pseudo-cereals, roots or legumes, which offer health related benefits to consumers. Alternative technological processes have been introduced within the snack industry that encompass valued sensorial characteristics and improve nutritional quality of the new formulations. However, the impact of the novel formulations on the exposure to process contaminants must also be carefully evaluated. The present study investigated the occurrence of acrylamide, hydroxymethylfurfural (HMF) and furfural in novel formulations and compared this with that seen in traditional snacks. Some novel snacks presented high levels of acrylamide, specifically chips with a potato- based dough (1252–1393 µg/kg) and chips made from other vegetables (carrot chips: 958 µg/kg; beet chips: 908 µg/kg). These samples demonstrated concentrations that exceeded those observed in traditional snacks (44–671 µg/kg). The average values of HMF and furfural in the novel formulations were also significantly higher than traditional ones (approximately 2.5- and 3-fold, respectively). The snack manufacturing industry should consider the nutritional and sensorial improvements gained through the application of alternative technological process or the addition of health-promoting ingredients in the design of innovative snacks. This must be considered alongside toxicological aspects which reduce the content of process contaminants. KEYWORDS: Traditional snacks, Acrylamide, Hydroxymethylfurfural, Furfural, Exposure, Food analysis, Food composition 1. INTRODUCTION The consumption of snacks has increased in recent decades, becoming part of the dietary habits and lifestyle of many consumers (MAPAMA, 2017).
    [Show full text]
  • Accommodation & Wellness Conferences, Events & Celebrations
    Accommodation & Wellness Conferences, Events & Celebrations Service offer – Price list valid from 01.01.2020 Trnavska cesta 27/A 831 04 Bratislava, Slovakia Sales department +421 (0)2 3234 0135 E-mail: [email protected] www.doubletree.hilton.com Content About Hotel 3 Hotel rooms and Wellness Opus and Toscana restaurants Conference rooms Technical Equipment 10 Conference Packages 11 Coffee Break 12 Business Breakfast & Vitality Break Thematic coffee breaks Buffet 17 Menu 24 Dinner 28 Drink Card 37 Sales Department 41 DoubleTree by Hilton Bratislava HILTON HHonors – loyalty program, which offers the possibility to spend points and benefits in more than 4, 200 hotels in 100 countries. Event planners can earn Points and Miles with the Hhonors Event Planner for qualifying events. Find more information on: www.hilton.com/HHonors Sweet „Cookie“ – the symbol of the warm welcome anywhere in the world Wake up DoubleTree Breakfast ™ – breakfast to start your day with energy Fitness centre 24/7 – NonStop open Wellness centre – swimming pool, 2 saunas, relaxation room Aroma Actives – gentle natural cosmetic care WiFi free Internet connection for our guests „ It has been and continues to be our responsibility to fill the earth with the light and warmth of hospitality!“ Conrad Hilton We provide the special comforts and acts of kindness that make the traveler feel human again. We teach kids to care about planet live healthier ecology be better and empathetic 3 Hotel rooms and Wellness • 120 well-appointed guest rooms • Wellness centre with
    [Show full text]
  • Coffee Breaks | Finger Food | Bento Boxes | Set Menus | Buffets
    menuS IntroductIon | COFFEE BrEAKS | FInGEr FOOD | BENTO BoXES | SEt MENUS | BuFFEtS InterContinental Qingdao No. 98 Ao Men Road | Qingdao, 266071 | China Go to www.intercontinental.com/meetings or click here to contact us I ntroductIon key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. IntroductIon | coFFEE BrEAKS | FInGEr Food | BEnto BoXES | SEt MEnuS
    [Show full text]
  • Copy / Paste the Company's Name of This List Into the Relevant Datafield of Our Webpage by Using the Before Mentioned Link
    List of Operators subject to the organic control system according to Commission Regulations (EC) No 1235/2008 Article 11 (3e) and equivalent to (EC) No 834/2007, (EC) No 889/2008. This list has been updated bx Kiwa BCS on 22.04.2021 This list targets at providing information without any legally commitment. Only the Operators' current Certificate is legally binding. For any further questions related to the certification status of any EU-organic Operator certified by Kiwa BCS please contact https://www.kiwa.com/de/de/aktuelle-angelegenheiten/zertifikatssuche/ [email protected] copy / paste the Company's name of this list into the relevant datafield of our webpage by using the before mentioned link. Company Name Location Country Products Status 4 Elementos Industria Barueri BRAZIL Acai, Frozen Foods Certified Alimentos 854 Community Shunli Oil 158403 Hulin City, Heilongjiang CHINA Soybean meal Certified Processing Plant Province Absolute Organix Birnham Park, Gauteng ZA Suedafrika Products as per attachment Certified AÇAÍ AMAZONAS INDUSTRIA OBIDOS, PARA BRAZIL Acai coarse 14% (or special) 84 t; Acai Fine 8% (or Popular) 84 t; Certified E COMERCIO LTDA. Acai powder 1 t; Acai powder 100% pure RWD 1 t; Acerola powder 1 t; acerola powder RWD 1 t; Camu Camu Powder 2 t; Camu Camu Powder RWD 1 t; Camu Camu pulp 0,7 t; Graviola powder 1 t ; Graviola Powdered RWD 1 t; medium acai 11% - 84 t; medium acai 12% - 84 t; Passion fruit powder RWD 1 t; Passion fruit powder 1 t; powder Mango 1 t; powdered cupuaçu 1 t; Powdered cupuaçu RWD 1 t; powdered Mango RWD 1 t; Premix 80/20 Açaí Powder 2 t; Strawberry powder 1 t; Strawberry powder RWD 1 t ADPP Bissorá, Oio GW Guinea-Bissau Cashew nuts, Cashew nuts, raw with shell Certified AGA Armazéns Gerais Araxá Araxá BRAZIL Coffee Beans, Green (3000t) Certified Ltda.
    [Show full text]
  • Lunch Special 점심 특선
    Chirashi Donburi 일본식 회덮밥 GF SH £15.9 Soup Tray Set 탕 & 면 contains pickle, salad & side dish Lunch Special 점심 특선 Assorted fish and shellfish on sushi rice Galbitang 갈비탕 £10.9 Unaju Donduri 장어 덮밥 £15.9 Braised short rib & Mooli soup with steamed rice Grilled eel with Unagi sauce on steamed rice Bento Box 벤토 박스 Soondubu Jjigae 순두부찌게 SH D £10.9 Tonkatsu Curry Donburi 돈까스 커리 덮밥 £12.9 Contains steamed rice, pickle, salad, side dish & miso soup Soft tofu, seafood & pork in spicy soup with steamed rice Deep fired crispy coated pork loin with curry sauce on steamed rice Jeyuk bokeum 제육볶음 £10.9 Kimchi Jjigae 김치찌개 SH £10.9 Chicken Katsu Curry Donburi 치킨까스 덮밥 £12.9 Spicy pork with assorted vegetables Kimchi, pork and Tofu soup with steamed rice Deep fried crispy chicken thigh with curry sauce on steamed rice Bulgogi 불고기 £10.9 Yookgaejang 육개장 £10.9 Spicy Salmon Donburi 매운 연어 덮밥 £12.9 Sweet soy sauce marinated beef with assorted vegetables Braised beef & mixed vegetables soup with steamed Rice Pan fried salmon with spicy sauce on steamed rice TonKatsu 돈까스 £10.9 Tempura & Udon soup 튀김 우동 SH £10.9 Spicy Chicken Donburi 매운 치킨 덮밥 £11.9 Deep fried crispy coated pork loin with Tonkatsu sauce Udon noodle in light broth and 1 prawn & 3 vegetable tempura Pan fried salmon with spicy sauce on steamed rice Chicken Katsu 치킨까스 £10.9 Nigiri & Udon soup 초밥 우동 SH £13.9 Salmon Donburi 연어 회 덮밥 £12.9 Deep fried crispy chicken thigh with Tonkatsu sauce Udon noodle in light broth and 5pcs nigiri Thinly sliced salmon on sushi rice DakgangJeong 닭강정 N £10.9 Salmon & Tuna Donburi
    [Show full text]
  • No Cook Recipes
    Girl Scouts of Greater Los Angeles Sep 2012 1 Girl Scouts of Greater Los Angeles TABLE OF CONTENTS COOKING PROGRESSION ............................................................................................ 1 NO COOK RECIPES ....................................................................................................... 2 Snacks ............................................................................................................................ 2 (Ants) Bugs on a Log ................................................................................................... 2 Apple Surprise ............................................................................................................. 2 Applewitches ............................................................................................................... 2 Beetles in a Bush ........................................................................................................ 2 Bird Seed .................................................................................................................... 2 Breakfast Kabobs ........................................................................................................ 2 Brownie Smiles or Red Lips......................................................................................... 2 Carrot Wheels ............................................................................................................. 2 Cereal Necklaces .......................................................................................................
    [Show full text]