Miton Catering Guide 2017-2018-2.Pptx
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Special Dishes Chef Recommends Stew/Ragout Eggplant
special dishes chef recommends stew/ragout Stewed lamb with vegetables lamb, eggplant, bell pepper, onions, potatoes, spices 490 Beef stew beef brisket, bell pepper, carrots, tomatoes, onions, spices 490 Vegetable ragout eggplants, bell pepper, tomatoes, onions, potatoes, spices 390 Stew fish cod, halibut, salmon, potatoes, champignons, cream sauce, greens 590 Stew chicken chicken fillet, turnip, pumpkin, carrot, cream sauce 390 eggplant dishes (served with focaccia) Eggplant caviar with tomatoes baked on coals aubergines, fresh tomatoes, onions, garlic 290 Eggplant caviar in Turkish baked on coals aubergines, yoghurt, mint, garlic 290 Eggplant with vegetables baked on coals aubergines, bell pepper, onions, tomatoes, spices, garlic, cilantro, olive oil 290 Breakfasts Oatmeal porridge oatmeal, milk, butter 130 Buckwheat buckwheat groats, milk, butter 130 Semolina semolina, milk, butter 130 Omelette with cheese and salad egg of chicken, milk, cheese, toast bread, tomatoes, cucumber, lettuce leaves, butter 220 Сurd pancakes with sour cream and strawberry sauce cottage cheese, eggs, flour, sour cream, strawberry jam 290 Fried eggs with salad and toast chicken egg, cheese, toast bread, tomatoes, cucumber, lettuce, butter 180 Sandwich with roast beef and cheese sauce toast bread, roast beef, cheese, lettuce leaves, cowberry sauce, cheese sauce, french fries 260 Sandwich with chicken fillet and truffle-mushroom sauce toast bread, chicken fillet, cheese, truffle-mushroom sauce, tomatoes, lettuce, french fries 260 English breakfast 2 toast, butter, -
Sicily's Ancient Landscapes & Timeless Traditions 2021
YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Sicily’s Ancient Landscapes & Timeless Traditions 2021 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Sicily’s Ancient Landscapes & Timeless Traditions itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: Who doesn’t love to eat in Italy? But Sicilian food, which is heavily influenced by the Arabs who thrived here, is in a league of its own. Sample the local flavors when you visit the Tunisian-inflected town of Mazara del Vallo and share a traditional Sicilian lunch with a local family. As you savor the home-cooked fare, you’ll learn how the city’s identity continues to evolve, and the vital role of the local fishing industry. You’ll also visit a home of a very different sort, one that traveler Carol Bowman described as “a house full of hope.” It’s Casa di Maria, an organization (and Grand Circle Foundation partner) established by a family in Catania to provide a loving home for children who are refugees or victims of neglect and domestic violence. The daughter-in-law of the founders (Sergio and Carmela) will enlighten you about Sicily’s foster care system. And you’ll meet more of the Casa’s extended family, including a young Nigerian woman who literally showed up on Sicily’s shores with nothing and grew up here, and hear her harrowing—but ultimately inspiring—story. -
Dl18sp, Dl18dp & Dl18p
DL18SP, DL18DP & DL18P BAKING EQUIPMENT SPECIALISTS www.doyon.qc.ca • www.nu-vu.com DL18SP, DL18DP & DL18P DL18SP COUNTER TOP SHEETERS The Doyon DL18 series dough sheeter is an efficient one (DL18SP) or two stage (DL18DP & DL18P) machine featuring a front infeed and discharge. Ergonomic design makes it easy and simple to operate. Pizza and pie shells are made easily with this compact, counter top design that is simple to use. Simply drop a floured dough ball at the top and pick the sheeted dough piece at the bottom. Sheet dough up to 17” (432 mm) in diameter to a uniform thickness in seconds. One operator can make up 250 pieces per hour . Simple, fast and economical. Sheet pie crusts or pizza shells up to 17” (432 mm). The DL18 series features large diameter rollers and a Quick Change Index System to quickly change the gap between the dough rollers. Ideal for: Pizza (up to 17”- 432 mm), Tortillas, Calzones, Focaccia Roti, Pita Bread, Flat Bread with an absorption rate of 50-60% DL18P DL18DP STANDARD FEATURES COUNTER TOP SHEETERS OPTIONS • Stainless steel construction • Scrapers, sanitary and easily removed • DL18P and DL18DP • Compact design, ideal for use in a limited for cleaning • CSST conformity kit for Québec space • Sealed bearings • Minimum rollers gap: 1/32” • Adjustable roller gap PARALLEL ROLLERS Maximum rollers gap : 17/64” • Two year parts and one year labor warranty • Rectangular Product • DL18SP, DL18P & DL18DP : up to 17” (432 mm) diameter DIAGONAL ROLLERS • Top rollers: 3 1/2”dia. x 10” length (89 mm x • Circular Product 254 mm) • Bottom rollers: 3 1/2” dia. -
Darna's Bread
BREAKFAST (SERVED ALL DAY) EGGS $5 OMELET $7 SHAKSHUKA $10 PANCAKE/ WAFFLE $6 FRENCH TOAST $6 AREPA / OJALDRE $1 /$2 DARNA’S YOGUERT & FRUIT $6 LAX & CREAM CHEESE $9 SMALL LABNE $4 BREAD VEGETABLES $5 FETA CHEESE $5 SLICED CHEESE $3 BREAD $4 CO. QUESITO $0.75 CROISSANT $1.50 - SINCE 2003 – MARMALADE $0.75 For BISHUL ISRAEL please ask for our BREAKFAST COMBO kosher supervisor. DARNA CHOICE FOR TWO $16 Eggs, bread, croissant, 2 quesitos, cheese, israeli salad, juice, coffee or tea. The “combo” option on this menu does not apply with promotions MEDITERRANEAN FOR TWO $17 or discounts. Shakshuka, labne cheese, bread, 2 quesitos, (Valid till Dec 24, 2019) israeli salad, juice, coffee or tea. All day breakfast. Ask about our birthday PANAMENIAN FOR TWO $13 eggs, local cheese, hojaldre or arepa, bread, offers. juice, coffee or tea. Prices does not include tax or tip. STARTERS MOZARELLA STICKS $13 Breaded and fried, served with tomato soy HUMMUS $10 sauce. Served with focaccia. SOUP / CREAM $4/$7 CEVICHE $12 Classic panamenian style. FOCACCIAS TUNA TARTAR $14 Raw tuna, avocado, soy and sésamo dressing. DALIA’S FOCACCIA $14 Pesto, portobello, tomato confit, balsamic SALMON CARPACCIO $15 dressing and feta cheese. Served with romaine and capers dressing. PORTOBELLO FOCACCIA $13 NACHOS $12 Portobello and balsamic dressing. Tortilla, black beans, guacamole, tomato salsa, cheese and sourcream. MUSHROOM FOCACCIA $12 Tomato confit, white mushrooms and LABNE CHEESE $12 mozzarella cheese. With zaatar focaccia. CAPRESSE FOCACCIA $12 GREEK EGGPLANT $11 Tomato, pesto, mozzarella, Kalamata and Breaded and fried, served with saziki sauce. balsamic dressing. -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Quick Reference Allergy List
Food Item None Gluten Dairy Soy Eggs Corn Peanut Fish Tomato Other Apple Crisps X Applesauce X Bacon - 1/4" Diced Y Bacon - 1/2" Diced Y Bacon - 3/4" Diced Y Bacon Sliced Y Bacon - Turkey X Bagel - Whole Wheat Y Y Y Base - Beef Y Y MSG Base - Chicken Y MSG Base - Vegetable Y Beans - Black X Beans - Chick Peas X Beans - Great Northern X Beans - Kidney X Beans - Refried X Beans - Vegetarian Y Y Beef - Corned Beef Y Beef - Diced X Beef - Ground X Beef - Hot Dog Y Beef - Patty Burger Y Beef - Roast Y Beef - Steak Fingers Y Y Y Y Beef - Steak Tips X BIC - Animal Crackers Y Y BIC - Bagel Cinnamon Y Y Y BIC - Bagel Slider Y Y Y Y Y BIC - Bagel Strawberry Y Y Y BIC - Blueberry Muffins Y Y Y Y BIC - Breakfast Burrito Y Y Y Y Y BIC - Breakfast Stick Y Y Y Y BIC - Cereal Crunch Bar Cinn Toast Y Y Y BIC - Cereal Crunch Bar Cocoa Puffs Y Y Y BIC - Chocolate Muffin Y Y Y Y Y BIC - Cinnamon Mini Donut Y Y Y Y Y BIC - Early Risers Y Y Y Y BIC - French Toast Sticks Y Y Y Y Y BIC - Pancake in a Bag Y Y Y Y BIC - Pancake on a Stick Y Y Y Y Y BIC - Sausage Bites in a Bag Y Y Y Y BIC - Scooby Snacks Y Y Y BIC - Waffle Bites in a Bag Y Y Y Y Y Bread - Biscuit Y Y Y Bread - Dinner Roll Y Y Bread - English Muffin Y Y MC Y Bread - French Loaf Y Y Y Y Bread - Garlic Toast Y Y Y Y Y Bread - Gluten Free Dinner Roll Y Y Bread - Gluten Free Hamburger Bun Y Y Bread - Gluten Free Hot Dog Bun Y Y Bread - Gluten Free Sandwich Loaf Y Y Bread - Hamburger Bun Y Y Bread - Hoagie Large Y Y Bread - Hoagie Slider Y Y Bread - Hot Dog Bun Y Y Bread - Pita Round Y Y Y Bread - Sandwich/Loaf -
Rustic Acres Farm SERVICE & PRICING GUIDE CONTENTS
Rustic Acres Farm SERVICE & PRICING GUIDE CONTENTS BE OUR GUEST /01 ABOUT JPC History & Philosophy /02 Amenities & Pricing /04 Ceremonies /05 Farm FAQs /06 CATERING So Much More Than Food /08 MENU Your Choice /11 Savory Family Style /13 Southern BBQ Family Style /17 Elegant Plated Sit Down /20 Chef Stations /25 Appetizer Enhancements /29 Sweet Endings /33 Bar Mixers & Beverage Services /38 CONNECT /40 / BE OUR GUEST BE OUR GUEST A rippling creek, rolling fields of pumpkins and sunflowers, grazing horses, expansive views and wind across the pond… This is Rustic Acres Farm. Founded in April 2011, Rustic Acres is located in the sprawling hills of rural Western Pennsylvania along Route 19 between the quaint village of Volant, and the bustling Grove City Outlet mall. From the majestic and iconic weeping willow, to sweeping pastoral views, a vast array of locations for a stunning wedding day ceremony and celebration exist within the acres of the farm. Managed by the award winning JPC EVENT GROUP, Rustic Acres Farm offers outdoor beauty, fine catering packages in a range of styles and tastes, inclusive equipment, and venue coordination that ensures a stress-free and memorable day for you and your guests. Come & experience life celebrated / 01 JPC HISTORY & PHILOSOPHY / ABOUT JPC HISTORY WE BRING YOUR VISION TO LIFE WITH EFFORTLESS ELEGANCE AND SEAMLESS PLANNING, IN SIGNATURE STYLE. Real people. real design. real food. / 02 ABOUT JPC Our history For over 23 years, we have followed our passion by creating memories for our clients that last a lifetime. We have always believed that quality is more impactful than quantity, and we strive to create events that engage all of your senses with a commitment to sustainability and quality local and seasonal ingredients often grown on our own JPC Willowbrook Farm. -
Italian Street Food Examples
Italian Street Food Examples EwanoverwearyingDeaf-and-dumb never levies some Milo any taeniacides bard splints! deucedly and or renegotiating retranslates hismuzzily ligan whenso onshore! Lloyd isAborning abdominous. or tetartohedral, Incurved Irvine Juayua were stuffed with the masters at piada italian translation: in an open a street food writer born from england varied ethnicities has attracted people. Getting quick bite into large pieces in a new posts by italian street in a huge opportunity, bars and meats. Do chefs on street food street foods you will find and! The street food writer. Add a role of industrial scale to help you bite to die for we may happen after a little lemon juice to sicilian street food carts on! Raw materials if you can get wet and, with a seasoned externally with a true hidden note is generally also somewhat rare. Have spread thanks for massive helpings and delicious mashed potato croquettes mainly come from roman times been born and revise any booking fees. Plover not street food on my stories, street food of. Thanks to italian street foods can also plenty of choice to the example of events and can easily pronounceable or as a role in few traces considering its. Arancini was traditionally a small balls with food street examples of. In central market and rabbit ravioli from one spot in europe as a luxury tour, a social media platforms, they were easier it food street eats them? Lunch on eating habits in? And imported onto this region are sold at least once purchased through your biggest language. Whether you need on wix site you get hungry texans, i like mini turkey. -
Pantry Focaccia
Pantry Focaccia Scan Code To Watch Video! Recipe by: Laura Vitale 1) Add the flour, sugar and salt into the bowl of a standing mixer, set aside. Makes 2 Loaves 2) In a small bowl or measuring cup, add Prep Time: 15 minutes the water and sprinkle over the yeast and Cook Time: 20 minutes sugar mixture, set aside until it proofs, once ready, add it to the flour mixture Ingredients along with the oil, attach a dough hook and __4 cups of All Purpose Flour knead on medium speed for 3 to 5 minutes __2 Tbsp of Sugar or until a nice smooth dough. __2 tsp of Salt __1-1/3 cup of Warm Water 3) Place dough in an oiled bowl, cover and __2-1/4 tsp of Active Dry Yeast mixed with 1 allow to rise until doubled. tsp of sugar __1/4 cup of Olive Oil plus extra for greasing 4) Add a couple tablespoons of oil to the bottom of 2-9 inch pie plates the pan and set aside. Once the dough has risen, deflate it on a lightly floured __Thinly Sliced Garlic surface, divide it in half, place each half in the oiled pie plate, then __Pinch of Dried Rosemary flatten it out, make it even (flip it over so you're working the oil on each __Pinch of Salt, coarse sea salt if possible side) then loosely cover with plastic wrap and allow to rise until doubled again. 5) Preheat your oven to 400 degrees. Once the dough has risen, top with the garlic, rosemary, salt and a drizzle of oil (get creative and use any toppings you have for this) and pop in the oven for around 20-25 minutes, allow to cool slightly then serve! Visit www.LauraintheKitchen.com for lots more delicious recipes, and don't forget to subscribe!. -
20 of the Best Food Tours Around the World
News Opinion Sport Culture Lifestyle Travel UK Europe US More Top 20s 20 of the best food tours around the world Feast your eyes on these foodie walking tours, which reveal the flavours – and culture – of cities from Lisbon to Lima, Havana to Hanoi The Guardian Wed 26 Jun 2019 14.19 BST EUROPE Porto Taste Porto’s tours are rooted in fundamental beliefs about the gastronomic scene in Portugal’s second city. First, Portuenses like to keep things simple: so, no fusion experiments. Second, it’s as much about the people behind the food, as the food itself. “Food is an expression of culture,” says US-born Carly Petracco, who founded Taste Porto in 2013 with her Porto-born husband Miguel and his childhood buddy André. “We like to show who’s doing the cooking, who’s serving the food, who’s supplying the ingredients, and so on.” She’s good to her word. Walking the city with one of the six guides feels less like venue-hopping and more like dropping in for a catch-up with a series of food-loving, old friends. Everywhere you go (whether it’s the Loja dos Pastéis de Chaves cafe with its flaky pastries or the Flor de Congregados sandwich bar with its sublime slow-roasted pork special) the experience is as convivial as it is culinary. And it’s not just food either. Taste Porto runs a Vintage Tour option that includes a final stop at boutique wine store, Touriga, where the owner David will willingly pair your palate to the perfect port. -
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent; -
USDA National Nutrient Database for Standard Referencerelease 28
USDA National Nutrient Database for Standard ReferenceRelease 28 Nutrients: 18:3 n-3 c,c,c (ALA) (g) Food Subset: All Foods Ordered by: Food Name Measured by: Household Report Run at: September 18, 2016 04:43 EDT 18:3 n-3 c,c,c NDB_No Description Weight(g) Measure (ALA)(g) Per Measure 20001 Amaranth grain, uncooked 193.0 1.0 cup 0.081 36000 APPLEBEE'S, 9 oz house sirloin steak 157.0 1.0 serving 0.038 36023 APPLEBEE'S, chicken tenders platter 209.0 1.0 serving 0.000 36005 APPLEBEE'S, chicken tenders, from kids' menu 35.0 1.0 piece 0.301 36019 APPLEBEE'S, chili 136.0 1.0 cup 0.049 36021 APPLEBEE'S, coleslaw 76.0 1.0 serving 0.348 36022 APPLEBEE'S, crunchy onion rings 350.0 1.0 serving 4.123 36001 APPLEBEE'S, Double Crunch Shrimp 206.0 1.0 serving 2.013 36018 APPLEBEE'S, fish, hand battered 250.0 1.0 serving 1.205 36002 APPLEBEE'S, french fries 164.0 1.0 serving 1.194 36003 APPLEBEE'S, KRAFT, Macaroni & Cheese, from kid's menu 124.0 1.0 cup 0.272 36004 APPLEBEE'S, mozzarella sticks 32.0 1.0 piece 0.162 21527 ARBY'S, roast beef sandwich, classic 149.0 1.0 sandwich 0.226 09037 Avocados, raw, all commercial varieties 150.0 1.0 cup, cubes 0.166 09038 Avocados, raw, California 230.0 1.0 cup, pureed 0.255 03189 Babyfood, cereal, oatmeal, dry fortified 3.2 1.0 tbsp 0.002 03194 Babyfood, cereal, Rice, dry, fortified 2.5 1.0 tbsp 0.001 33879 Babyfood, finger snacks, GERBER, GRADUATES, LIL CRUNCHIES - MILD CHEDDAR 8.9 0.5 cup 0.019 18001 Bagels, plain, enriched, with calcium propionate (includes onion, poppy, sesame) 99.0 1.0 bagel 0.024 18002