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Tasman Foods Full Product Brochure
TRADITIONAL STEAMED DUMPLINGS & SELECTION PRAWN HARGOW An all time Yum Cha favourite made of fresh, plump prawn pieces delicately wrapped in a light dumpling pastry * Packing Size: 23g x 44pcs/pack x 5packs/ctn PREMIUM PRAWN HARGOW An all time Yum Cha favourite made of fresh, plump prawn pieces delicately wrapped in a light dumpling pastry * Packing Size: 40g x 25pcs/pack x 5packs/ctn GINGER PRAWN DUMPLING Succulent prawn with a hint of ginger encased in a traditional wonton. Best served with light soy sauce * Packing Size: 30g x 30pcs/pack x 5packs/ctn PRAWN & SCALLOP DUMPLING A delicious fusion of tender scallops and prawns wrapped a delicate pastry * Packing Size: 30g x 33pcs/pack x 10packs/ctn TRADITIONAL STEAMED DUMPLINGS & SELECTION PORK & CHIVE DUMPLING Juicy delicious pork combined with Chinese chives wrapped in a light rice flour pastry * Packing Size: 18g x 33pcs/pack x 20packs/ctn PORK SHAO MAI Traditional Chinese dim sum handwrapped in a soft wonton pastry loaded with a fusion of quality Australian pork, fresh cabbage & carrot * Packing Size: 30g x 30pcs/pack x 12packs/ctn CHICKEN SHAO MAI Traditional Chinese dim sum handwrapped in a soft wonton pastry filled with a fusion of quality Australian chicken, fresh cabbage & carrot * Packing Size: 30g x 30pcs/pack x 12packs/ctn PRAWN SHAO MAI A fusion of fresh prawn & fish wrapped in a traditional wonton pastry * Packing Size: 25g x 40pcs/pack x 10packs/ctn TRADITIONAL STEAMED DUMPLINGS & SELECTION FISH & GINGER DUMPLING Fresh barramundi seasoned with ginger and spices and handwrapped -
Johnston-Dinner-Menu-041419.Pdf
W A S A B I __________________________________________________________ Wasabi has been delighting guests since 2011. From the first, Wasabi Chi in Des Moines and now Wasabi in Johnston. In the past seven years, we’ve never stopped discovering, exploring and innovating. At Wasabi Johnston, we hope to bring new school vision to old school values. __________________________________________________________ “The top new restaurant of the year was Wasabi Chi, the best example yet of both the positive feng shui & stylish sushi. Jay Wang’s café upgrades the genre with original methods and personalized style. His presentations are sensational.” - CITYVIEW “The owners [at Wasabi Tao]…have crafted a stylish sushi bar in the heart of downtown Des Moines that feels like it’s airlifted straight out of Manhattan.” - DES MOINES REGISTER “Wang’s kitchen creates its own positive energy. This is the new benchmark for sushi/Asian fusion in Iowa.” - CITYVIEW “Wasabi literally has anything you could want from an Asian restaurant.” - DES MOINES IS NOT BORING __________________________________________________________ Beaverdale Location Waukee Location 5418 Douglas Ave 9500 University Ave #2101 Des Moines, IA 50310 West Des Moines, IA 50266 Wasabi Johnston @wasabidsm www.wasabidsm.com Soups+ Salads Cold Starters (GF) Miso Soup $2 * Sashimi Sampler $14 7 pcs Chef’s choice sashimi (GF)! Seafood Tom Yum Soup $9 shrimp, scallop, white fish, shiitake mushroom, tomato, cilantro in a spicy herb broth * Golden Salmon (3) $12 seared salmon, spicy crab, yuzu miso sauce (GF,V) Green Salad $4 w. homemade ginger sesame dressing * Tuna Poke $12 add avocado, extra $3 chopped tuna, cucumber, onion, masago, spicy sesame dressing (GF,V) Seaweed Salad $5 ! Spicy Squid Salad $8 (GF)!* Yellowtail Jalapeno $12 cucumber, kikurage mushroom, spicy sesame jalapeno, cilantro, sriracha, masago, ponzu sauce dressing ! Kani Salad $6 spicy crab, cucumber, spicy mayo & masago Starters (V) Crispy Brussels Sprouts w. -
Wasabi Menu May 2020 Back
MAKI Substitutions — Brown rice +1 Forbidden Rice +2 Soy Paper +2 Cucumber Wrap +3 Fried +2 AVOCADO DFG OCEAN SPICY SALMON, Sliced Avocado | 7 Spicy tuna and cucumber. Yellow-tail, yellow-fin tuna, SCALLOP, OR TUNA Topped with tataki tuna super white tuna, asparagus, Spicy mix, and cucumber topped with ALASKA and spicy ponzu sauce | 13 cucumber, avocado and jalapeno masago | 9 rolled in sesame seed soy paper California Roll topped and presented with a side dish of CARDINAL with fresh salmon | 12 DRAGON'S BREATH spicy ponzu marinade | 16 SPICY OMEGA Yellowfin tuna, avocado and Spicy salmon and shrimp tempura. BATMAN steamed shrimp rolled in forbidden OMG Topped with tuna, avocado and sweet chili sauce | 13 Smoked eel, cucumber, avocado, black rice. Topped with shredded Spicy tuna and shrimp tempura cream cheese, masago and eel sauce crab, tobiko, our creamy topped with seared white tuna, garlic (Seaweed on outside) | 11 firecracker sauce and wasabi mayo. olive oil and radish sprouts | 13 SPIDER Served on flaming plate | 16 Soft shell crab, cucumber, BONSAI PHILADELPHIA avocado and spicy mayo. Tempura sweet potato, spring mix, FIRECRACKER Smoked salmon, cream cheese, Topped with eel sauce and masago | 12 carrot, agave, asparagus and avocado Fried roll with tuna and cream cheese. masago, cucumber and avocado | 9 (Seaweed on outside) | 8 Topped with fried salmon, crunch, TUNA scallions, spicy seafood sauce, PLAYBOY Fresh yellow-fin tuna | 9 C.J. SPECIAL spicy mayo and eel sauce | 14 +1 Topped with Tuna Shrimp tempura, cream cheese, Spicy tuna and shrimp tempura. VEGETABLE cucumber and avocado. Topped with GEISHA Topped with salmon, avocado and Asparagus, cucumber, oshinko, carrot seared salmon, crunch, masago, Tuna, yellow-tail, smoked eel, wasabi trio sauce | 13 and avocado | 7 OCEAN spicy mayo and eel sauce | 14 cucumber and avocado. -
Chef's Specialties Appetizer Entrée
Chef’s Specialties Appetizer Nadia’s Treasure ………...14.95 (The Samplers) Combination of Crab Dumplings, Chicken Satays , Moon Dumplings, Mee Krob, Spring Roll, Shrimp & Corn Cakes, Golden Triangles Nadia’s Treasure Crab Rangoon …………….8.50 (French Style) Fried dumpling filled with crabmeat and cream cheese, served with plum sauce Golden Ring ……………….7.95 Fried calamari with Thai beer batter until brown & crispy served with sweet Crab Rangoon sour chili sauce Entrée Teriyaki Salmon Duck Pad Thai Golden Ring Duck Drunken Noodle Crispy duck sliced on top of Drunken Noodles with basil & chili sauce..........................................20.95 Duck Pad Thai Stir-fried rice noodle with roasted duck, egg, tofu, chive, bean sprout and crushed peanuts …….….…..20.95 Thai Pasta Shrimps, chickens, vegetables, egg noodles with luscious basil curry sauce ………………………………....16.95 Spinach Pasta Shrimps, chickens, vegetable, spinach noodles with green curry sauce …………………………….…....16.95 Wild Boar Sautéed Pork, bell pepper, basil, peppercorn, mushroom and string bean in garlic red curry sauce …………..14.95 Mango Curry Shrimps, chickens with mango chucks, bell pepper and bamboo in coconut yellow sauce …………….....15.95 Crispy Duck Double cook half duck, outside crispy, inside tender served with ginger black bean sauce …………….......20.95 Fantasy Duck Crispy roasted half duck served with a French Chambord Cranberry sauce and vegetables ………….…..20.95 Deep Sea Sautéed combo of seafood: salmon, shrimps, scallops, mussels, squids, with basil sauce ……………….…...19.95 Crab -
Evanston Shelter and Soup Kitchen Schedule
EVANSTON SHELTER AND SOUP KITCHEN SCHEDULE 2016-17 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY St. Mark’s St. Mark’s St. Mark’s St. Mark’s St. Mark’s First Morning Shelter Episcopal 1 Episcopal 1 Episcopal 1 Episcopal 1 Episcopal 1 Presbyterian 7:00-11:00AM 7:00-11:00AM 7:00-11:00AM 7:00-11:00AM 7:00-11:00AM 8:00AM Ebenezer First St. Paul’s Lutheran Second Baptist 2 Second Baptist St. Mark’s First Congregational Lunch 2 2 Presbyterian 3:00PM 12:00 noon 12:00 noon 11:00AM Will reopen in 12:00 noon January 2017 11:30AM St. Paul’s Lutheran St. Mary’s Catholic Afternoon 1:00-3:30PM Bethany Baptist 1:00-4:00PM (entry First Congregational Sojourner Covenant Shelter 4 1:00-5:00PM through east side 1:00-5:00PM 6:00-9:00PM (Nov-Mar only) First Presbyterian 3:30-6:00 ramp) Hemenway United Beth Emet First United Methodist Synagogue Methodist 2 Supper 4:00PM 6:00PM 6:00PM A Just Harvest A Just Harvest A Just Harvest A Just Harvest A Just Harvest A Just Harvest A Just Harvest 5:00PM 5:30PM 5:30PM 5:30PM 5:30PM 5:30PM 5:00PM Contact Connections for the Homeless 847-475-7070 – Press 2 for intake information Other Services: Nonperishable foods (canned food, beans, rice, etc.) distributed in limited amounts at the Salvation Army Friday 10:00AM-12:00PM and 1:00-2:30PM; at the Food Assistance Center of Evanston, located at Hemenway United Methodist Church on the 2nd and 4th Friday of the month 3:30-5:00PM; at Hillside Free Methodist Wednesday 4:00-6:00PM and Saturday 2:00-4:00PM; and at Vineyard Christian Church Wednesday 6:00-8:00PM and third Saturday from 10:00AM - Noon. -
Free and Priceless Issue 12
Issue 12 | Spring 2006 Free and Priceless Spring 2006 ISSUE 12 th f students, ortheir Union, University-Student the LosAngeles, State University, those of their respective authors and are not necessarily those of of those necessarily not are and authors respective their of those Th aculty er e e CONTRIBUTING EDITORS........... views expressed in expressed views PUBLISHER............................. Frederick Smith Jessica Hoffmann m , ay beasm staff orad EDITOR IN CHIEF..................... Christine Petit Daria Teruko Yudacufski ASSISTANT EDITOR................... Irina Contreras Ruth Blandón COPY EDITOR........................... Jennifer Ashley DESIGNER................................U-SU Graffix any viewpoints expressed here as there are feminists. Opinions are Opinions feminists. are asthere here expressed viewpoints any ministr FOUNDING EDITOR................... Stephanie Abraham DESIGN CONSULTANT............... Eve NaRanong 30 29 28 27 26 25 18 17 14 13 11 10 9 8 3 23 19 15 10 29 8 7 6 5 2 LOUDmouth ators . An WRC University-Student Union, 5151 State University Drive, Los Angeles, Calif.,90032. LosAngeles, Drive, 5151 StateUniversity Union, University-Student WRCat(323)343-3370 or the Pleasecontact ourdiversecommunity. of heritages and histories uniqueexperiences, and shared both the thatexplore services and programs of variety awide weoffer awareness, cross-cultural toincreasing Withacommitment oppression. of forms other and heterosexism sexism, racism, thatchallenges campusenvironment aninclusive aswell asfoster learning student -
7 GFUR Grilled Pork Spring Roll | 7 Crispy Imperial R
APPETIZERS Banh Xeo Sizzling Pancake | 12 Coconut flavored crepe with filet mignon, shrimp, fresh herbs and bean ENTREES sprouts (All entrees are served with a side of jasmine rice) Shrimp or Tofu Spring Roll | 7 GFUR Shaken Beef ~ | 20 Rice paper mixed greens, mint, cilantro and served with peanut sauce Cubed filet mignon sautéed with onions served on a bed of watercress Grilled Pork Spring Roll | 7 *Clay Pot Chicken | 15 GF Rice paper mixed greens, mint, cilantro and served with fish sauce Chicken with caramelized garlic sauce and fried shallots Crispy Imperial Roll Lettuce Wraps | 10 GF *Spicy Basil Chicken 15, Shrimp 16, Seafood Eggroll with shrimp, pork, taro, carrots, woodier mushroom, and glass 18 Sautéed with onions and basil noodle served with vermicelli and lettuce *Stir Fry Lemongrass Beef, Chicken or Tofu | 15 Seafood Pork and Shrimp Eggrolls | 8 17 Sautéed with onions Deep fried with shrimp, pork, taro, carrots, woodier mushrooms, and Grilled Pork with Rice | 13 GF glass noodle Marinated Grilled pork with pickled radish and carrots and a side of Chicken Eggrolls or Tofu Eggrolls | 8 special house sauce Taro, carrots, woodier mushrooms, and glass noodle *Curry Chicken, Tofu, or Shrimp | 15 GF Shrimp Eggrolls | 8 *Goat Curry| 18 With carrots, eggplant, taro, shallots and red Seasoned shrimp wrapped in egg roll paper chili pepper Crispy Battered Shrimp 8 *Clay Pot Salmon | 18 GF Tempura battered shrimp with sweet and sour sauce Sushi grade salmon with caramelized garlic sauce and fried shallots Salt and Pepper Gulf Shrimp |12 -
A Map of Free Meals in Manhattan
washington heights / inwood north of 155 st breakfast lunch dinner ARC XVI Fort Washington m–f 12–1 pm 1 4111 BROADWAY Senior Center $2 ENTER 174th ST (A 175 ST) 2 ARC XVI Inwood Senior Center m–f 8:30– m–f 12–1 p m 84 VERMILYEA AVE (A DYCKMAN ST) 9:30 am $1 $1.50 Church on the Hill Older Adults 3 Luncheon Club 2005 AMSTERDAM AVE m–f 1 p m A map of free meals in Manhattan (C 163 ST AMSTERDAM AVE) $1.50 W 215 ST m–f 9– m–f 12–1:30 washington 4 Dyckman Senior Center heights & 3754 TENTH AVE (1 DYCKMAN ST) 10:30 am 50¢ pm $1 BROADWAY inwood Harry & Jeanette Weinberg m–f, su map key symbols key 5 Senior Center 54 NAGLE AVE 12–1 pm (1 DYCKMAN ST) $1.50 2 TENTH AVE SEAMEN AVE Moriah Older Adult Luncheon m-th 1:15–2 pm All welcome Mobile kitchen Residents only 204 ST 11 — 207 ST 6 f 11:45–12:15 pm Club 90 BENNETT AVE (A 181 ST) $1.50 — 205 ST Brown bag meal Only HIV positive 4 Riverstone Senior Center m–f 12–1 Senior Citizens — 203 ST 7 99 FORT WASHINGTON AVE (1 ,A,C 168 ST) pm $1.50 VERMILYEA SHERMANAVE AVE AVE POST AVE — 201 ST m–f m–f 12–1 pm Must attend Women only 8 STAR Senior Center 650 W 187th ST (1 191 ST) 9 a m $1.50 Under 21 services ELLWOOD ST NINTH NAGLE AVE UBA Mary McLeod Bethune Senior m–f 9 am m–f 12–1 pm 9 Center 1970 AMSTERDAM AVE ( 1 157 ST) 50¢ $1 HIV Positive Kosher meals 5 Bethel Holy Church 10 tu 1–2 pm 12 PM 922 SAINT NICHOLAS AVE (C 155 ST) Women Must call ahead to register The Love Kitchen m–f 4:30– BROADWAY 11 3816 NINTH AVE (1 207 ST) 6:30 pm W 191 ST Residents AVE BENNETT North Presbyterian Church sa 12–2 pm 8 W 189 ST 12 525 W 155th ST (1 157 ST) 6 W 187 ST W 186 ST W 185 ST east harlem W 184 ST 110 st & north, fifth ave–east river breakfast lunch dinner harlem / morningside heights ST AVE NICHOLAS W 183 ST 110 155 Corsi Senior Center m–f 12– st– st; fifth ave–hudson river breakfast lunch dinner 63 W 181 ST 307 E 116th ST ( 6 116 ST) 1 pm $1.50 WADSWORTH AVE WADSWORTH 13 Canaan Senior Service Center m–f W 180 ST W 179 ST James Weldon Johnson Senior m–f 12– 10 LENOX AVE (2 ,3 CENTRAL PARK NO. -
Southern 7 Counties Food Pantry List Daystar Community Program • Monday, Tuesday, Thursday and Friday 909 Washington Ave
Southern 7 Counties Food Pantry List Daystar Community Program • Monday, Tuesday, Thursday and Friday 909 Washington Ave. 9:30 am – 1:00 pm Cairo, IL 62914 • Soup kitchen, mobile food pantry, (618) 734-0178 veteran’s program (Contact: Amy Conaway, Sherry Miller) • Outreach, rent assistance, help with Alexander [email protected] health care bills, food pantry County The Kitchen Table (Soup Kitchen) • Tuesday, Wednesday, Thursday, Friday 1001 Washington Ave. 11:30 am – 1:00 pm Cairo, IL 62914 • Soup kitchen, mobile food pantry, (618) 734-0178 or (618) 734-9441 veteran’s program (Contact: Amy Conaway, Sherry Miller) [email protected] Shawnee Development Council Food • Wednesday 9:30 am – 11:30 am & 12:30 Pantry Hardin pm - 2:30 pm 147 N Main St. County Elizabethtown, IL 62931 (618) 287-7071 Goreville Ministerial Alliance • Tuesday & Thursday 9:00 am – 4:00 pm 114 S. Broadway St. • Serves Village of Goreville area Goreville, IL 62939 • Must fill out forms (618) 995-9360 Johnson Vienna First Baptist Food Pantry • 3rd Saturday of the month 9:00 am – County 301 N 7th St. 11:00 am Vienna, IL 62995 • Serves Johnson County (618) 658-3741 • Photo ID needed, proof of income & family size COPE Food Pantry • Monday, Wednesday, Friday 9:00 am – 1017 N Ave 3:00 pm Metropolis, IL 62960 • Must meet income guidelines for senior (618) 524-3635 box program (Contact: Bob Lingle) • Photo ID & proof of residency • Serves Massac County Lighthouse Assembly of God • 2nd and 4th Tuesday evenings 6:00 pm - 670 Airport Rd. 7:30 pm Massac Metropolis, IL 62960 • Must fill out form with current address, County (618) 524-2256 phone number, and number in household • Sign waiver Weaver Creek Food Pantry • 2nd Thursday of the month 9:00 am – 2997 N Ave. -
Sushi in the United States, 1945--1970
Food and Foodways Explorations in the History and Culture of Human Nourishment ISSN: 0740-9710 (Print) 1542-3484 (Online) Journal homepage: http://www.tandfonline.com/loi/gfof20 Sushi in the United States, 1945–1970 Jonas House To cite this article: Jonas House (2018): Sushi in the United States, 1945–1970, Food and Foodways, DOI: 10.1080/07409710.2017.1420353 To link to this article: https://doi.org/10.1080/07409710.2017.1420353 © 2018 The Author(s). Taylor & Francis© 2018 Jonas House Published online: 24 Jan 2018. Submit your article to this journal Article views: 130 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=gfof20 FOOD AND FOODWAYS https://doi.org/./.. Sushi in the United States, – Jonas House a,b aSociology of Consumption and Households, Wageningen University, Wageningen, Netherlands; bDepartment of Geography, University of Sheffield, Sheffield, UK ABSTRACT KEYWORDS Sushi first achieved widespread popularity in the United States in cuisine; new food; public the mid-1960s. Many accounts of sushi’s US establishment fore- acceptance; sushi; United ground the role of a small number of key actors, yet underplay States the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It exam- ines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged. -
Gowrie Group Employee Teams with Local Food Truck to Serve 300 Lunches to Guests of the Shoreline Soup Kitchens & Pantries
Gowrie Group employee teams with local food truck to serve 300 lunches to guests of the Shoreline Soup Kitchens & Pantries FOR IMMEDIATE RELEASE. December 12, 2012; Westbrook, CT. SUMMARY: Gowrie Group, New England’s premier independent insurance agency, focuses much of its charitable giving on supporting The Shoreline Soup Kitchens & Pantries (SSKP) which serves residents of 11 Connecticut shoreline towns. Gowrie Group’s primary outreach to benefit the Soup Kitchen is the annual Gowrie matching challenge which runs from November 15th to December 31st. The campaign is underway now, and there is still time to donate and help Gowrie reach their ambitious goal of raising $115,000 for the Soup Kitchen. Throughout the year, Gowrie employees also donate time and services to support the SSKP, most recently with a generous lunch served from the Rough House Food Truck. On an unseasonably warm December day, John Owsianik, a Personal and Yacht Insurance Specialist from Gowrie Group, coordinated a special outdoor lunch by Rough House Food Truck to guests of the SSKP’s Old Saybrook soup kitchen location. John and Rough House Food Truck owners - Rafael Bianco, Bessie Bianco, and Kristen Angelico – worked together to serve more than 300 lunches of hotdogs, chips, and sides. Rough House Food Truck is well known in Middletown, CT and along the shoreline for offering “funky” versions of traditional American cuisine and serving local, natural, sustainable and hormone free foods as much as possible. Patty Dowling, Executive Director of the SSKP expressed her sincere gratitude after the lunch event, “Thank you so much for thinking of our organization at this time of year. -
Wrap up Flavor in Vietnamese Spring Rolls a Savory Pork Filling in Crispy Rice Paper Bundled up with Noodles and Fresh Greens
Wrap Up Flavor in Vietnamese Spring Rolls A savory pork filling in crispy rice paper bundled up with noodles and fresh greens BY NGUYEN THI THAI MORELAND Each spring roll gets wrapped up in its own “salad,” making a bundle of fresh flavors and varied textures. The spring roll itself is fried until crunchy, and then it’s arranged with tender rice noodles, fresh mint, and cilantro and rolled up in a leaf of crisp romaine lettuce. Delicious all on its own, spring rolls are even better when dipped in nuoc cham, a sweet-salty-spicy dipping sauce that’s easy to make. Photos: Martha Holmberg 30 FINE COOKING Copyright © 1994 - 2007 The Taunton Press f I had to name a national dish that both North Iand South Vietnam could claim, it would be Vietnamese spring rolls. Called cha gio in Viet- namese, spring rolls are crispy, golden brown, rice- paper wrappers filled with a savory vegetable, ground pork, and seafood stuffing. The rolls are served with whole romaine lettuce leaves, fresh mint, cilantro, and rice noodles. A spicy, garlicky dipping sauce called nuoc cham, at once sweet, tart, and salty, is the traditional accompaniment. The exact recipe for spring rolls varies a little from cook to cook, and there are also regional differences. These dried ingredients get plumped in warm water before The North Vietnamese use jícama, a crunchy, use. The bottom row shows (from left to right) mushrooms, starchy tuber, while Southern cooks use bean bean thread noodles, and black fungi as you would find them sprouts. Northern cooks also like to use crab meat packaged in dried form.