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A50.—Grog Bowl Guidance
A50.—GROG BOWL GUIDANCE GROG BOWL OVERVIEW 1. Toilet bowls or similar devices are prohibited for use as grog bowls. 2. Solid items will not be included as grog ingredients. 3. Cadets preparing the grog will drink the first cup (full) while demonstrating the proper reporting procedures to the President of the Mess. 4. The grog must be opened and closed before the guest speaker’s remarks. 5. The grog will be open for a maximum of 15 minutes during the program. The President of the Mess will close the grog by stating “Although violations are rampant, I feel enough have been dealt with and justice has been served. The decorum of the Mess has been restored.” 6. All violations must be in keeping with the rules of the Mess and in good taste. 7. No hazing or punitive actions are allowed as part of the Mess. 8. Guests will not be sent to the grog, instead appropriate cadet hosts will accept the honors in proxy. 9. Sending violators to the grog will be done in rhyme. It’s a disgrace and it’s certainly a bore To this Mess I must confess For someone forgot to leave duty at the door There is a problem I will address To the grog, Cadet Martin you should send Though I really hate to turn in my mate For he is in violation of rule number ten Cadet Smith reported late Was it a call of nature that couldn’t wait Or a call home to say he would be late Whatever the reason for his departure jive Cadet Jones is in violation of rule number five 10. -
8 Fun Office Potluck Themes LEWIS ROBINSON May 4, 2021
8 Fun Office Potluck Themes LEWIS ROBINSON May 4, 2021 Potlucks are a popular way for coworkers to enjoy some tasty food and fellowship. However, the same old potato salad and hamburgers can get boring after a while. Spice up your next office potluck with one of these fun themes. 1. Desserts and Appetizers Desserts and appetizers are usually big hits at most potlucks, so why not cut out the unnecessary filler and get right to the good stuff? You can choose a specific cuisine, such as Mexican, Italian or American, or let everyone bring a variety of different foods. A mix of more adventurous options, such as ceviche and traditional staples, such as 7-layer dip will ensure there is something for everyone. 2. Ballpark Theme If your office is full of sports lovers, try out a ballpark theme. Ballpark staples include hot dogs, nachos, caramel corn and cotton candy. If you're having your potluck after working hours, be sure to provide a few frosty adult beverages. Ballparks are serving all kinds of extravagant foods these days, so if you want to venture beyond the standard fare, encourage people to recreate their own versions of some of the most extreme ballpark foods. 3. Childhood Favorites This theme provides you with a chance to enjoy some good home cooking and get to know more about your coworkers. This can be a particularly fun theme if you work in a diverse office with people who have come from different food traditions. Simply ask everyone to recreate one of their childhood favorite foods and bring it. -
Centerplate Catering Menus
ROLAND E. POWELL CONVENTION CENTER > CateringCatering MenuMenu INDEX 2 INDEX Welcome! Welcome to the Catering Menu for the Roland E. Powell Convention Center in Ocean City, Maryland. Congratulations on your decision to hold your special And of course we always welcome special requests. event here at the Roland E. Powell Convention Center. Please don’t hesitate to ask our Chef to create something It’s a great venue for fun and memorable entertaining. special for your next event. As part of the world’s leading hospitality company, our Here’s to great times and a truly memorable experience. entire team of culinary professionals at Centerplate Thanks for joining us! Catering is at your service. We understand how to reduce the stress of planning your event, and we’re dedicated to supporting your success. We’re truly excited for the opportunity to help you and your guests have a great time! This season, our catering menu features a number of changes that we think you’ll enjoy. From innovative new signature dishes using local ingredients, to regional Gary Leach favorites, all the food and beverage choices we’re suggesting are carefully chosen and specially prepared Gary Leach, General Manager to encourage and complement good times. The Roland E. Powell Convention Center 410.723.8658 Office 410.524.3245 Fax [email protected] 3 INDEX Index Page GENERAL INFORMATION 7-10 BREAK SERVICE 31 A LA CARTE 12-14 RECEPTION 33-38 – NON-ALCOHOLIC BEVERAGES 12 – HORS D’OEUVRES 33-34 – BAKERY 13 – DISPLAYS 35 – SNACKS & LIGHT FARE 14 – STATIONS 36-38 BREAKFAST 16-18 BAR SERVICE/BEVERAGES 40-42 – OPTIONS 16 – HOSTED BAR 40 – ENHANCEMENTS 17 – ALCOHOLIC BEVERAGES 41 – LIGHT FARE 18 – WINE 42 LUNCH/DINNER 20-29 Click on any of the INDEX items – BOXED LUNCHES 20 to jump immediately to that page. -
PERFECT RECIPES for HAVING PEOPLE OVER Sharing a Meal the Greater End of Table Fellowship Was Brought Home to Me Forcefully a Few Years Back
Perfect Recipes PERFECT RECIPES F 0 R HAVING PEOPLE OVER PAM ANDERSON PHOTOGRAPHS BY RITA MAAS HOUGHTON MIFFLIN COMPANY Boston New York CONTENTS Acknowledgments ix Introduction x T H E B I G STUFF A L L T H E Main Courses REST 2 Kitchen Gatherings Appetizers and 54 Outdoor Affairs First Courses 114 70 In the Dining Room First-Course Soups 154 95 Breakfasts for Company Salads 165 Side Dishes 194 Breads 223 Really Simple Desserts 233 Drinks 281 Index 294 INTRODUCTION hen I first started cooking, back in the late 1970s, entertaining was a production. I starched and ironed the tablecloth and napkins, polished each glass, and set the table at least a day before the big event. I slavishly followed menus, trekking from store to store to find the exact ingredients. No recipe was too long, no meal too elaborate. In fact, I thrived on multistep dishes that required days of attention and care: puff pastry, layered pates and vegetable terrines, miniature sweet and savory tarts. I still love to have friends over, but something happened along the way. First one daughter was born, then a second. Part-time work evolved into a full-time job. Casual hobbies became passionate avocations. With all these activities fighting for my time, I had to change the way I cooked. My menus are simple and flexible now, and my parties mostly spur-of-the- moment. I love potlucks and shared suppers, and kids are always welcome. The food's fun, the atmosphere's casual, and family and friends always gravitate to the kitchen. -
Snack Ideas for Morning and Afternoon Tea
Snack Ideas for Morning and Afternoon Tea Well planned morning and afternoon tea is essential for children to meet their nutritional requirements. For Early Childhood Services that provide all food and drinks Plan morning and afternoon tea snacks that complement the main meal and help meet the minimum number of serves from the five food groups recommended by theNutrition Checklist for Menu Planning1. For Early Childhood Services that provide only morning and afternoon tea Plan morning and afternoon tea snacks that when combined, will provide at least: • 1 serve of vegetables • 1 serve of fruit • 1 serve of dairy foods (serve ½ cup milk as a drink at morning and afternoon tea) • 1 iron containing food* • 1 serve of wholegrain cereal foods / bread Example: Morning tea Afternoon tea ½ cup milk ½ cup milk fresh fruit platter corn on the cob raisin toast triangles wholemeal pikelets This is based on the assumption that food brought from home for the main meal includes 1 serve of vegetables, ¾ serve of meat (or alternative), 2 serves of wholegrain cereal foods/bread and 1 iron containing food. Combine these healthy and delicious snack ideas on the menu to meet morning and afternoon tea requirements. Fruit • Seasonal fruit platter • Fruit salad • Fruit kebabs • Fruit smoothies • Frozen fruit slices • Canned fruit in natural juice • Fruit jaffles • Fruit crumble The above material has been reproduced with the permission of the NSW Ministry of Health, from Caring for Children – Birth to 5 years (Food, Nutrition and Learning Experiences), 2014. For further information on this resource please visit www.healthykids.nsw.gov.au Snack Ideas for Morning and Afternoon Tea cont. -
WIC COOKBOOK 2Nd Edition Hello WIC Families
WIC COOKBOOK 2nd Edition Hello WIC Families, We’ve all had that moment when our child runs up to us with the unavoidable question, “What are we going to eat?” Suddenly you panic, realizing you haven’t thought about cooking. Yet you remember that you just went grocery shopping. There is plenty of food, but what meal will you cook? Don’t worry, we’ve got you! We’re proud to announce a new, updated Wisconsin WIC Cookbook with a variety of new recipes that were curated with WIC families (like yours) in mind. The recipes throughout the cookbook use WIC-approved ingredients along with ordinary items you can find at your local grocery store. You’re busy, and finding the perfect recipe shouldn’t be a hassle. We organized this cookbook with the following categories: WIC MOM STRONG INTRODUCTORY LETTER Wisconsin WIC helps you buy the foods that you and your children need to stay healthy. With the new, updated WIC cookbook, you’ll know what to make when your child asks what’s for breakfast, lunch, or dinner, or if they just need a snack! Be Mom Strong, ULTIMATE BREAKFAST CASSEROLE YIELD METHOD TIME 6–9 servings Bake 45 min. INGREDIENTS INSTRUCTIONS • 1 1Cup cup cheddar shredded cheese cheddar cheese 1. Preheat the oven to 350 degrees, and spray a non-stick 9 x 13 pan. • 6 6eggs eggs 2. Chop and dice all vegetables. • 3 3tbsp tbsp milk milk 3. In a bowl, crack 6 eggs and add the milk, and then whisk together. • 1 1Cup cup broccoli broccoli florets, florets, choppedchopped 4. -
(GCI) Was Founded by Les Dames D'escof
Some Great Ideas for GLOBAL CULINARY INITIATIVE Programs The Global Culinary Initiative (GCI) was founded by Les Dames d’Escoffier International to embrace diversity. Food is the thread that connects all cultures and incorporates lifestyles and traditions. What better way for our 28 chapters to do this than to tap into the global cultures within our own communities? The mission of the GCI is to embrace our global communities through culinary connections that will provide educational programming, training programs and cultural exchange. While the GCI is not mandatory, the initiative thrives best when our chapters are engaged and actively participating. Here is a small sampling of what chapters are doing that may spark program ideas of your own. Some may just require small tweaks to programs you are engaged in already. Please contact the chapter featured if you would like more information about a particular program. Chapter Programs of Culture and Learning A committee is working on showcasing a different ethnic restaurant every other month with plans to Palm Springs have the proprietor of each restaurant give a talk about the cuisine and the region during dinner. We will be introducing the various ethnicities/cultures to the community at large. The first event will Dallas be a tour of an Asian grocery store where we will sample the ingredients and hear the stories that go with them. Following we will explore some of the current food trends. The event will be open to the public. There is an annual ancestral potluck where each Dame brings a dish from her culture and explains San Francisco to the group the significance of the dish, as well as any serving dishes or cooking tools that make the dish special to her heritage. -
Your 4-Week, 28-Day Healthy Weight Healthy Me Meal Plan Your 4-Week, 28-Day Healthy Weight Healthy Me Meal Plan
Your 4-Week, 28-Day Healthy Weight Healthy Me Meal Plan Your 4-Week, 28-Day Healthy Weight Healthy Me Meal Plan Eating a balanced and healthy diet provides a number of benefits – from preventing disease to increasing your energy level. This meal plan provides an array of recipes to help you create healthy meals and snacks for four weeks. In addition, the information below will help you calculate the appropriate calorie intake needed to achieve your personal weight loss goals. CALCULATE YOUR CALORIE GOAL Most people will lose weight on a daily diet of 1,500 calories. If you want to be even more precise about cutting calories, this simple calculation will give you a daily calorie goal that can help you lose a healthy 1 to 2 pounds per week: > Your current weight x 12 = Calories needed to maintain your weight • To lose 1 pound a week: Cut 500 calories a day • To lose 2 pounds a week: Cut 1,000 calories a day Ideally, you should both exercise to burn calories and cut back on calories you consume. Do not eat less than 1200 calories a day unless under a doctor’s supervision. BREAKFAST LUNCH SNACK DINNER For breakfast, try some Aim for a lunch that is Try some of the healthy For dinner, aim for a of the 300—350 calorie 325—400 calories. Browse snack options. meal that is 500 calories. breakfast options. through the options. See some of the recipes. IMPORTANT INFORMATION ABOUT THE DAILY CALORIE CALCULATION : This formula is used in many clinical weight loss trials—and, it's true—it assumes that the person using the equation is sedentary. -
Guidance for Vegetarians
GUIDANCE FOR VEGETARIANS Effective from: 17/05/2017. The list contains Aldi own label products that are suitable for vegetarian diets. The products listed are suitable for people who do not eat any meat, poultry, fish or shellfish, but do eat milk, milk products and eggs. This information is to be used as a guide only; whilst every effort has been taken to complete the list accurately the products may be subject to subsequent changes in allergen information, recipe or supplier. Aldi do not accept liability for the consequences of such changes and advise customers to always check the ingredient list and allergen information on pack on all food and drink at the time of purchase to ensure the product is suitable for your dietary requirements. Products are subject to availability and will not be available in all stores. PRODUCT ALDI CODE BARCODE BRAND DESCRIPTION PACK SIZE CATEGORY Frozen Food 78306 25220841 Frasers Frasers Puff Pastry 340g Frozen Food 78306 25372281 Frasers Frasers Short Crust Pastry 340g Frozen Food 59310 25438604 Scottish Classics Macaroni Cheese 325g Frozen Food 74045 25052718 Dine Mushroom Risotto 800g Frozen Food 69965 25438567 Scottish Classics Smoked Applewood Flavoured Macaroni Cheese 300g Frozen Food 62691 25361414 Simply Bistro Steam Ready Meals - Tortellini With 400g Mediterranean Style Vegetables Frozen Food 54522 25288667 Four Seasons Broccoli Florets 1kg Frozen Food 74315 25436556 Four Seasons Brown Lentils With Tahini 500g Frozen Food 58831 25377385 Four Seasons Butternut Squash Frozen Risotto 500g Frozen -
Business Lunch and Sharing Platters
Business Lunch and Sharing Platters Additional side dishes are charged at £2.60 – please choose from the list below. Faith specific choices are available for pre-order. All prices are per person. The following menus are available The following menus are available for for 6 to 30 guests. For less than parties of 10 or more guests 6 guests the chef can create a menu to suit your needs SANDWICH MENU £13.90 SANDWICH/ PLATTER MENU £21.70 A selection of sandwiches and wraps served Sandwiches and Wrap Selection or Vegetable with a bowl of crisps Salad Platter - both served with a bowl of crisps 1 x side dish 4 x side dishes Whole fruit (Vg) Whole fruit (Vg) SHARING PLATTERS £23.70 VEGETABLE SALAD PLATTER £13.90 Choose one platter and add 5 x side dishes (If you would prefer an alternative Sharing Platter please add £2.00) MEAT PLATTER Platter of grilled Mediterranean vegetables, olives, A selection of sliced charcuterie, scotch eggs, marinated artichokes, houmous, tomato & basil, pork pie and cheddar cheese wedges with mixed beans in vinaigrette and beetroot, olive oil, bocconcini, tomato and basil salad, piccalilli and dill and mint salad (DF, GF, Vg) Branston pickle 1 x side dish Whole fruit (Vg) SMOKED SALMON PLATTER Sliced smoked salmon with gherkin, red onion and caper cream cheese, dark rye bread, horseradish potato salad, mixed baby leaves and sweet dill mustard dressing 6 CATERING MENU 2020 Pasta salad with nut-free pesto, broccoli, rocket, cherry tomatoes and Parmesan flakes (V) SIDE DISHES COLD DISHES HOT DISHES Pasta salad with nut-free -
To Be Passed Upon Arrival Butler Passed Hors D' Oeuvres Seafood
To Be Passed Upon Arrival White Wine Aperol Prosecco Cocktail Sparkling Water Butler Passed Hors d’ Oeuvres (Please Select Six) Seafood Miniature Lobster Roll Salmon Cakes Lump Crab “Louie” (GF) Mahi Mahi Tostado Sesame Seared Wasabi Tuna Seafood Po’ Boy Crab Rangoon Bacon Wrapped Scallops (GF) Scallop Ceviche (GF) Seafood Fondue Savory Baby Lamb Chops (GF) Short Rib & Muffin Steak & Potatoes (GF) Negimaki Buffalo Chicken Slider Chicken Eggroll Grilled Pork & Kimchi Pork Belly, Pickled Grapes General Tso’s Chicken Meatballs Beef & Apple Crostini 66 Central Avenue Wolcott, Connecticut 06716 | t. 203 879-FARE (3273) | TheLakeHouseCatering.com 1 Vegetarian Eggplant Chip, Ricotta Cheese (GF) Avocado Toast Polenta Square, Tomato Chutney (GF) Sweet Potato Tempura Flatbread, Goat Cheese, Arugula Szechwan Tofu Lollipops “Spoonful” Vegetable Crudité (GF) Beet Hummus Bruschetta Potato Pancake, Summer Salad (GF) Buffalo Cauliflower Bites Potato Crusted Eggless Tomato Quiche Artichoke Fritters “Reef n’ Beef” Bar To Be Served From A Buffet Fried Calamari, Marinara Sauce Mussels, Shallots & White Wine On The Half Shell Little Neck Clams Blue Point Oysters Tabasco & Horseradish Mignonette Dressing, Cocktail Sauce Lemon Wedges Jumbo Shrimp Cocktail ($2.50++ Per Shrimp Additional) Carpaccio of Beef Asiago Cheese Tomato Bruschetta Flat Breads & Breadsticks Enhancement Stations may be added at an additional charge Please see our Enhancement Menu Or Your Banquet Manager will be happy to custom design your menu with you 66 Central Avenue Wolcott, Connecticut -
3 Course Brunch Menu $30 Per Person Please Add Applicable Sales Tax, 4% Admin Fee and Suggested 18% Gratuity
3 Course brunch Menu $30 per person Please add applicable sales tax, 4% Admin Fee and suggested 18% gratuity ______________________________________________________________________________________ first COURSE (Family Style Appetizers ) Housemade Pickles, plus 2 more of your choice: Select Two: Crispy Kale Cheese & charcuterie plate Deviled eggs Seasonal Salad Chicken liver mousse Seasonal tart Pierogies _______________________________________________________________________________________ SECOND COURSE Select 4 options for guests to choose from: Base Hit Smoked salmon benedict crispy hash brown, two sunny eggs, chesapeake smokehouse salmon, poached eggs, greg’s housemade sausage, comeback sauce * horseradish hollandaise, dressed greens * In Season B.L.T Deviled egg toast see current menu egg salad, deviled yolks, capers, onions, toasted club white, salmon roe PA Dutch Hash two poached eggs, potatoes, pickled bologna, Cinnamon chip French toast Lebanon bologna, hollandaise * great harvest cinnamon chip bread, whipped cream, maple syrup ________________________________________________________________________________________ _ THIRD COURSE Select Two options to be served family style: Tandy Cake Bread Pudding Angel food cake Vegan Pot de Creme *Warning: consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of foodborne illnesses. Alert your server if you have special dietary requirements 3 Course Lunch Menu $30 per person Please add applicable sales tax, 4% Admin Fee and suggested 18% gratuity ______________________________________________________________________________________