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Hawaii Been Researched for You Rect Violation of Copyright Already and Collected Into Laws
COPYRIGHT 2003/2ND EDITON 2012 H A W A I I I N C Historically Speaking Patch Program ABOUT THIS ‘HISTORICALLY SPEAKING’ MANUAL PATCHWORK DESIGNS, This manual was created Included are maps, crafts, please feel free to contact TABLE OF CONTENTS to assist you or your group games, stories, recipes, Patchwork Designs, Inc. us- in completing the ‘The Ha- coloring sheets, songs, ing any of the methods listed Requirements and 2-6 waii Patch Program.’ language sheets, and other below. Answers educational information. Manuals are books written These materials can be Festivals and Holidays 7-10 to specifically meet each reproduced and distributed 11-16 requirement in a country’s Games to the individuals complet- patch program and help ing the program. Crafts 17-23 individuals earn the associ- Recipes 24-27 ated patch. Any other use of these pro- grams and the materials Create a Book about 28-43 All of the information has contained in them is in di- Hawaii been researched for you rect violation of copyright already and collected into laws. Resources 44 one place. Order Form and Ship- 45-46 If you have any questions, ping Chart Written By: Cheryle Oandasan Copyright 2003/2012 ORDERING AND CONTACT INFORMATION SPECIAL POINTS OF INTEREST: After completing the ‘The Patchwork Designs, Inc. Using these same card types, • Celebrate Festivals Hawaii Patch Program’, 8421 Churchside Drive you may also fax your order to Gainesville, VA 20155 (703) 743-9942. • Color maps and play you may order the patch games through Patchwork De- Online Store signs, Incorporated. You • Create an African Credit Card Customers may also order beaded necklace. -
Cooking Club Lesson Plan Spanish Grades 6-12 I. Lesson Objectives
Cooking Club Lesson Plan Spanish Grades 6-12 I. Lesson Objectives: A. Students will discuss Latin American culture, cuisine, and cooking practices. B. Students will state the key messages from MyPlate and identify its health benefits. C. Students will prepare and sample a healthy, easy-to-make Latin American dish. II. Behavior Outcomes: A. Follow MyPlate recommendations: make half your plate fruits and vegetables, aiming for variety in color, at least half your grains whole, and switch to fat-free or low-fat milk and milk products. III. Pennsylvania Educational Standards: A. 11.3 Food Science and Nutrition B. 1.6 Speaking and Listening C. 10.1 Concepts of Health D. 10.2 Healthful Living E. 10.4 Physical Activity IV. Materials A. Handouts-“MyPlate” handout in English and Spanish, copies of recipe B. Visual: MyPlate graphic poster from Learning Zone Express or other appropriate visual aid C. Additional Activities- “MiPlato- Get to know the food groups” D. Any other necessary materials E. Optional: reinforcement that conveys the appropriate nutrition message F. Hand wipes, gloves, hairnets/head coverings, aprons, tablecloth G. Food and cooking supplies needed for recipe H. Paper products needed for preparing and serving recipe (i.e. plates, bowls, forks, spoons, serving utensils, etc.) I. Ten Tips Sheet: ”Liven Up Your Meals With Fruits and Vegetables” or other appropriate tips sheet V. Procedure: Text in italics are instructions for the presenter, non-italicized text is the suggested script. Drexel University, CC-S Spanish Lesson Plan, revised 6/19, Page 1 A. Introductory 1. Lesson Introduction a. Introduce yourself and the nutrition education program/organization presenting the lesson. -
Growing Plants for Hawaiian Lei ‘A‘Ali‘I
6 Growing Plants for Hawaiian Lei ‘a‘ali‘i OTHER COMMON NAMES: ‘a‘ali‘i kū range of habitats from dunes at sea makani, ‘a‘ali‘i kū ma kua, kū- level up through leeward and dry makani, hop bush, hopseed bush forests and to the highest peaks SCIENTIFIC NAME: Dodonaea viscosa CURRENT STATUS IN THE WILD IN HAWAI‘I: common FAMILY: Sapindaceae (soapberry family) CULTIVARS: female cultivars such as ‘Purpurea’ and ‘Saratoga’ have NATURAL SETTING/LOCATION: indigenous, been selected for good fruit color pantropical species, found on all the main Hawaiian Islands except Kaho‘olawe; grows in a wide Growing your own PROPAGATION FORM: seeds; semi-hardwood cuttings or air layering for selected color forms PREPLANTING TREATMENT: step on seed capsule to release small, round, black seeds, or use heavy gloves and rub capsules vigorously between hands; put seeds in water that has been brought to a boil and removed from heat, soak for about 24 hours; if seeds start to swell, sow imme- diately; discard floating, nonviable seeds; use strong rooting hormone on cuttings TEMPERATURE: PLANTING DEPTH: sow seeds ¼" deep in tolerates dry heat; tem- after fruiting period to shape or keep medium; insert base of cutting 1–2" perature 32–90°F short; can be shaped into a small tree or maintained as a shrub, hedge, or into medium ELEVATION: 10–7700' espalier (on a trellis) GERMINATION TIME: 2–4 weeks SALT TOLERANCE: good (moderate at SPECIAL CULTURAL HINTS: male and female CUTTING ROOTING TIME: 1½–3 months higher elevations) plants are separate, although bisex- WIND RESISTANCE: -
Mar/Apr 2021
The official publication of the OUTRIGGER CANOE CLUB M A R — A P R 2 0 2 1 The perfect place to find your perfect place Victoria Place Residence 01 Living Room Striking a balance between urban energy and island serenity, Ward Village is a truly remarkable neighborhood. With a diverse collection of stunning residences to fit different tastes and lifestyles, this is the place you’ve been looking for. ‘A‘ali‘i residences starting from the $500,000s Kō‘ula residences starting from the $500,000s Victoria Place residences starting from the low $1,000,000s welcometowardvillage.com | 808 379 3387 PRICES ARE APPROXIMATE AND SUBJECT TO CHANGE AT ANY TIME. THIS IS NOT INTENDED TO BE AN OFFERING OR SOLICITATION OF SALE IN ANY JURISDICTION WHERE THE PROJECT IS NOT REGISTERED IN ACCORDANCE WITH APPLICABLE LAW OR WHERE SUCH OFFERING OR SOLICITATION WOULD OTHERWISE BE PROHIBITED BY LAW. WARD VILLAGE, A MASTER PLANNED DEVELOPMENT IN HONOLULU, HAWAII, IS STILL BEING CONSTRUCTED. ANY VISUAL REPRESENTATIONS OF WARD VILLAGE OR THE Offered by Ward Village Properties, LLC RB-21701 CONDOMINIUM PROJECTS THEREIN, INCLUDING THEIR LOCATION, UNITS, COMMON ELEMENTS AND AMENITIES, MAY NOT ACCURATELY PORTRAY THE MASTER PLANNED DEVELOPMENT OR ITS CONDOMINIUM PROJECTS. ALL VISUAL DEPICTIONS AND DESCRIPTIONS IN THIS ADVERTISEMENT ARE FOR ILLUSTRATIVE PURPOSES ONLY. THE DEVELOPER MAKES NO GUARANTEE, REPRESENTATION OR WARRANTY WHATSOEVER THAT THE DEVELOPMENTS, FACILITIES OR IMPROVEMENTS OR FURNISHINGS AND APPLIANCES DEPICTED WILL ULTIMATELY APPEAR AS SHOWN OR EVEN BE INCLUDED AS A PART OF WARD VILLAGE OR ANY CONDOMINIUM PROJECT THEREIN. WARD VILLAGE PROPERTIES, LLC, RB-21701. -
Lunch Menu Served 11Am to 4Pm All Lunch Entrees Are Served with a Cup of Soup Or Small Salad *Unless Noted Otherwise
UPDATED MENU COMING SOON Lunch Menu Served 11am to 4pm All lunch entrees are served with a cup of soup or small salad *unless noted otherwise Meatloaf Sandwich $12 Fish Tacos $12 House made meatloaf with Havarti cheese, Two soft tacos with Blackened Mahi, cabbage, mango, red peppers, horseradish sauce, lettuce, tomato, red onion topped with wasabi mayo, soy glaze and sesame seeds *Served on a hoagie roll with house made chips and guacamole Blackened Jerk Chicken Sandwich $11 Boom Boom Shrimp Tacos $14 Pan seared chicken breast with Jerk sauce, lettuce, tomato, red Two soft tacos with Pan Seared Shrimp cabbage, mango, red onion on a hoagie roll or garlic herb wrap peppers topped with boom boom sauce *Served with house made chips and guacamole Reuben $13 Shredded corned beef, sauerkraut, Swiss cheese on toasted Roast Beef Sandwich $12 marbled rye with Thousand Island dressing Shaved Creekstone roast beef, Cheddar cheese lettuce, tomato, horseradish sauce on toasted sour dough Blackened Mahi Sandwich $13 6oz. Blackened Mahi, lettuce, tomato and onion with Ahi Tuna Wrap $15 spicy mayo on a hoagie roll Seared Ahi Tuna, spinach, carrots, cucumbers with Miso glaze sriracha mayo wrapped in a garlic herb wrap Chicken Salad Sandwich $11 Chicken breast mixed with mayo, craisins & walnuts French Dip $12 with lettuce, tomato, onion on sour dough or in a Shaved Creekstone roast beef, Havarti Cheese on a toasted hoagie garlic herb wrap with ranch dressing roll with au jus sauce Creekstone Farms Angus Burger $13 Turkey Club Sandwich $11 1/2 lb. PremiumUPDATED Black Angus burger with lettuce Shaved MENU turkey breast, bacon, creamy Havarti cheese with lettuce, tomato, Red onion, basil on sour dough or in a garlic herb wrap tomato, onion, Havarti cheese on a Kaiser roll *Served with truffle fries with ranch dressing *Consuming raw or uncooked meats, poultry, seafood or eggs may increase risk of foodCOMING-borne illness. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Unit 4 American Regional Cuisine
BOE Approved 8/18 Cliffside Park Public Schools Grade 10 - 12 International Cuisine Unit Name: American regional cuisine Duration: 4 weeks Enduring Understandings The United States is home to many regional cuisines that reflect a variety of influences from around the globe as well as from their local geographies and climates. Essential Questions: How does the geography, climate and culture of a region influence its cuisine? What are the staple ingredients, cooking methods and meal patterns in various regions of the United States? What types of dishes are typical in various regions of the United States? What dishes are served during the holidays? Focus of Standards Student Outcomes Skills Assessments Resources ● I can identify and describe the staple ingredients, perform the cooking methods and Properly use the staple Formative: Hands-on Teacher Resources describe the food customs of an American ingredients of a cuisine in skills practice labs and region. traditional dishes food labs Digital:YouTube videos, ● I can explain how the geography, climate and Properly perform the cooking Summative: Quizzes, food-related articles and culture has influenced the staple ingredients, methods of a cuisine in multimedia projects websites, teacher-made cooking methods and food customs of an preparing traditional dishes and other slide American region. Alternative presentations, Google Be aware of food customs Individual projects based images (for example, restrictions of on student’s abilities certain foods for religious Other Materials adherence) when preparing Sample ingredients, or serving dishes models of foods, kitchen tools NJ Student Learning Standards (2016): 9.3.HT‐RFB.3 Use information from cultural and geographical studies to guide customer service decisions in food and beverage service facilities RST.11-12.4. -
Greens, Beans & Groundnuts African American Foodways
Greens, Beans & Groundnuts African American Foodways City of Bowie Museums Belair Mansion 12207 Tulip Grove Drive Bowie MD 20715 301-809-3089Email: [email protected]/museum Greens, Beans & Groundnuts -African American Foodways Belair Mansion City of Bowie Museums Background: From 1619 until 1807 (when the U.S. Constitution banned the further IMPORTATION of slaves), many Africans arrived on the shores of a new and strange country – the American colonies. They did not come to the colonies by their own choice. They were slaves, captured in their native land (Africa) and brought across the ocean to a very different place than what they knew at home. Often, slaves worked as cooks in the homes of their owners. The food they had prepared and eaten in Africa was different from food eaten by most colonists. But, many of the things that Africans were used to eating at home quickly became a part of what American colonists ate in their homes. Many of those foods are what we call “soul food,” and foods are still part of our diverse American culture today. Food From Africa: Most of the slaves who came to Maryland and Virginia came from the West Coast of Africa. Ghana, Gambia, Nigeria, Togo, Mali, Sierra Leone, Benin, Senegal, Guinea, the Ivory Coast are the countries of West Africa. Foods consumed in the Western part of Africa were (and still are) very starchy, like rice and yams. Rice grew well on the western coast of Africa because of frequent rain. Rice actually grows in water. Other important foods were cassava (a root vegetable similar to a potato), plantains (which look like bananas but are not as sweet) and a wide assortment of beans. -
Section C Restaurants
SECTION C RESTAURANTS This section provides information on group-friendly restaurants. Dine local with Oklahoma City restaurants that are able to accommodate large groups. Cattlemen’s Steakhouse Charleston’s Bricktown Mickey Mantle’s Steakhouse Toby Keith’s I Love This Bar & Grill Vast Group Restaurants: Oklahoma City Originals Bellini’s Located in the beautiful Waterford complex at 63rd and Penn., Bellini's features a patio that overlooks a reflective pool and cascading waterscape and offers culinary pleasures with old world ambiance. http://www.bellinisokc.com/homepage 405-848-1065. Ask for manager Email: [email protected] Bricktown Brewery The Bricktown Brewery is a traditional American brew-pub, offering some of the best handcrafted beers available and surprisingly good food. The legendary hickory smoked BBQ goes great with their award-winning handcrafted beer. The Brewery is a perfect place for large groups, with three private rooms and a large semi- private room. The Brewery offers food and beverage service for up to 600 in a fun and casual atmosphere. http://www.bricktownbrewery.com/downtownokc/ (405) 232-2739 Email: [email protected] Café 7 Casual Italian eatery providing specialty & design-your-own pizzas, pastas, sandwiches & salads. http://cafe7okc.com/ (405) 748-3354 Email: [email protected] Castle Falls Oklahoma City's historic Castle Falls is nestled on 5 acres; conveniently located near downtown, the airport and Interstate 40. Castle Falls' features European cuisine impeccably prepared and presented by French Executive Chef Noel and German Chef de rang Nina Cook. Owner/operators and lifelong friends Amy Rollins and Lou Ann Forman add the American Woman touch creating a Euro-American ambience unparalleled in Oklahoma City! Castle Falls offers private dining any day or evening in the castle (restaurant) for 2 to 50 guests or in the hall event center 50 to 250 guests. -
Wao Kele O Puna Comprehensive Management Plan
Wao Kele o Puna Comprehensive Management Plan Prepared for: August, 2017 Prepared by: Nālehualawaku‘ulei Nālehualawaku‘ulei Nā-lehua-lawa-ku‘u-lei is a team of cultural resource specialists and planners that have taken on the responsibilities in preparing this comprehensive management for the Office of Hawaiian Affairs. Nā pua o kēia lei nani The flowers of this lovely lei Lehua a‘o Wao Kele The lehua blossoms of Wao Kele Lawa lua i kēia lei Bound tightly in this lei Ku‘u lei makamae My most treasured lei Lei hiwahiwa o Puna Beloved lei of Puna E mālama mākou iā ‘oe Let us serve you E hō mai ka ‘ike Grant us wisdom ‘O mākou nā pua For we represent the flowers O Nālehualawaku‘ulei Of Nālehualawaku‘ulei (Poem by na Auli‘i Mitchell, Cultural Surveys Hawai‘i) We come together like the flowers strung in a lei to complete the task put before us. To assist in the preservation of Hawaiian lands, the sacred lands of Wao Kele o Puna, therefore we are: The Flowers That Complete My Lei Preparation of the Wao Kele o Puna Comprehensive Management Plan In addition to the planning team (Nālehualawaku‘ulei), many minds and hands played important roles in the preparation of this Wao Kele o Puna Comprehensive Management Plan. Likewise, a number of support documents were used in the development of this plan (many are noted as Appendices). As part of the planning process, the Office of Hawaiian Affairs assembled the ‘Aha Kūkā (Advisory Council), bringing members of the diverse Puna community together to provide mana‘o (thoughts and opinions) to OHA regarding the development of this comprehensive management plan (CMP). -
Mamweb: Regional Styles of Thai Cuisine
Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season. -
In-Room Dining Menu
IN-ROOM DINING MENU In-Room Dining is available from 6:00 a.m. until Midnight Listed within the menu are individual service times for each meal period. Contact Extension 2284 to place your order O U R C H E F Chef Eileen Watkins’ fare focuses on fresh, bright flavors that create a stimulating and appealingly balanced experience for all parts of the palate. She crafted this menu focusing on local, seasonal products and healthier options for your dining experience. Enjoy our Full or Continental Breakfast in the University Club at Penn, located on the Lobby level of the Hotel. A breakfast buffet and A la Carte menu are available for your dining pleasure. Modern · Stylish · Delicious Penne brings you the finest in regional Italian cuisine and wine. Hand crafted pastas and hand selected wines all add to the beauty and individuality of this fine dining restaurant. We’re Italian made FRESH. Enjoy our wide variety martinis, bourbons, scotches and mixed drinks in a rich wood, and traditional ambiance which typifies the feeling and style of the heritage of the University. BREAKFAST MENU 6 a.m. to 11 a.m. Monday – Friday / 7 a.m. to Noon on Saturday and Sunday Traditional Egg Breakfast 19 Two eggs · breakfast potatoes · bacon or sausage · toast · Juice · coffee or tea Deluxe Continental 14 Choice of two: croissant · muffin · bagel · toast · chocolate au pain · banana bread · Juice · coffee or tea Smoked Salmon Wrap 12 Smoked salmon · scrambled eggs · spinach · tomato · caper · red onion · Dill crème fraîche Malted Belgian Waffle 12 Whipped butter