Princess Signature Breakfast Cuisine Breakfast Specialties Fresh Starters

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Princess Signature Breakfast Cuisine

Baked Blueberry French Toast

French bread soaked in vanilla, cinnamon and blueberry egg batter, then baked to golden brown. Finished with a dusting of nutmeg, powder sugar and more blueberries.
9.99

Smoked Alaskan Salmon Benedict

Copper River smoked salmon lox under two poached eggs and a sliced grilled tomato, topped with the Chef’s hollandaise sauce and capers atop an English muffin, served with a side of breakfast potatoes.
14.99

Breakfast Specialties

The Alaskan Breakfast

Two eggs with ham, bacon or reindeer sausage served with breakfast potatoes and your choice of toast or buttermilk biscuit.
10.99

Iditarod Scramble

Three eggs scrambled with diced ham, onion and bell pepper. Garnished with shredded cheddar cheese and served with breakfast potatoes and your choice of a buttermilk biscuit or toast.
9.99

Alaskan Crab Quiche

A delicate blend of roasted red peppers, fontina cheese and Alaskan crab.
Served with fresh fruit.
10.99

Biscuits and Gravy

Two fluffy buttermilk biscuits smothered in hearty, country-style sausage gravy.
6.99

On The Go

Our speediest breakfast option. Two scrambled eggs, two strips of bacon, breakfast potatoes and a buttermilk biscuit. Please, no substitutes.
8.99

Fresh Starters

Fresh Fruit Cup 4.29
Fresh Berry Yogurt Parfait 7.99
Bagel and Lox 11.99

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= indicates healthier menu item

Off The Griddle

Alaskan Sourdough Pancakes

Three special recipe sourdough cakes with whipped butter and warm syrup.
8.99

Blueberry Sourdough Pancakes

Our Flavorful sourdough cakes loaded with ripe blueberries.
9.99

Omelets

All omelets served with breakfast potatoes and your choice of a buttermilk biscuit or toast.
Egg substitute or egg whites available upon request.

Ham and Cheddar

Diced cured ham with sharp cheddar cheese.
10.99

Vegetarian Omelet

Fresh spinach, tomato and mushrooms with feta cheese.
12.99

Mountain View Medley

Ham, bacon, peppers and onions topped with cheddar and swiss cheese.
12.99

Healthy Choice

Steel Cut Oats

Simply prepared whole grain oat served with milk and brown sugar. Complimented with golden raisins and dried cranberries.
7.99
Add Fresh Berries 1.99

Continental

A warm muffin served with a fresh fruit cup, chilled juice and coffee or tea.
9.99

Sides

Toast, Biscuit or English Muffin 2.29
Breakfast Potatoes 2.99
Stewed Prunes 2.99
Bacon or Reindeer Sausage 3.99 Bagel and Cream Cheese 3.29 Cold Cereal 4.29

One Egg 1.99
Yogurt 2.99

Consuming raw or undercooked meat, poultry, shellfish and eggs may increase your risk of food borne illness.

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Exploring International Cuisine Reference Book

4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
A Mediterranean Feast of Many Dishes, Many Flavors

A Mediterranean Feast of Many Dishes, Many Flavors MENU Tabbouleh (Parsley & cracked- wheat salad) The traditional mezze means • Hummus “welcome” to a sumptuous meal (Chickpea & of fresh tastes and textures tahini purée) • Baba Ghanouj (Eggplant & BY LISSA DOUMANI tahini purée) • Foul Imdamis (Lebanese fava beans) • Loubieh Bziet whiff of extra-virgin olive oil, the irresistible scent (Green beans A with onions) of onion and garlic, the fresh citrus allure of lemon juice. • These are the fragrances that whet my appetite when I Kibbeh (Minced lamb with approach a mezze table—that spread of many savory dishes cracked wheat) • served in Lebanon, Greece, and other eastern Mediter- Labne ranean countries. Smoky eggplant baba ghanouj, creamy (Drained yogurt with mint) hummus, and fresh herbal tabbouleh are a few mezze dishes you may know already. A mezze is a great way to entertain. Here, seven The mezze brings people together: it’s served family- “do-ahead” dishes offer lots of fresh vegetables and fra- style, with many dishes spread across the table. Mezzes are grant herbs, earthy grains and beans, and just a touch perfect for parties or buffets. of rich yogurt and lamb. Photos except where noted: Alan Richardson 62 Copyright © 1995 - 2007 The Taunton Press Copyright © 1995 - 2007 The Taunton Press Tabbouleh is a parsley salad with a little cracked wheat, not a cracked- wheat salad with a little parsley. Parsley, mint, tomato, and scallion make tabbouleh a bright contrast to earthier mezze dishes, such as smoky eggplant baba ghanouj. MEZZES, LARGE OR SMALL, delicious and seems to improve the flavor of any- WORK WELL AT HOME thing it accompanies.
Good Morning, Breakfast!

Good Morning, Schaul’s Signature CuisineBreakfast! 520 Lively Boulevard, Elk Grove Village, IL 60007 Phone: 800.562.5660 fax: 847.647.6406 e-mail: [email protected] Breakfast Comforts Fruit Smoothie 4.50 Banana and seasonal mixed berries, vanilla yogurt, orange juice , Beverages blended and served Mango Lassi 2.95 Hot Chocolate – 2.50 Ripe mangoes, lemon juice, honey, Milk, bitter sweet chocolate, cinnamon, fresh plain yogurt whipped cream, marshmallow garnish Pineapple Lassi 2.95 Tea 1.99 Ripe pineapple, lemon juice, honey, Assorted gourmet flavors fresh plain yogurt and accompaniments Cup of Coffee - 2.25 Your classic morning brew Regular or Decaffeinated Coffee by the box (condiments & cups included) Vanilla Ice Coffee – 2.25 Small - (12 servings) 15.75 Freshly ground coffee, milk and sugar or Medium - (20 servings) 23.95 to taste, vanilla extract, ice cubes Large - (48 servings) 55.95 French Toast 3.95 Potato Pancakes 3.95 With seasonal mixed berries, served with apple sauce and sour maple syrup, powdered sugar cream and slivered green onions French Toast Schaul’s Signature From the Griddle From Breakfast Indulgence Sandwiches 3.95 Banana-Chocolate Cream cheese and orange marmalade Crepes 3.95 griddled, served hot with maple syrup Served with caramelized pecans New Orleans Style French Toast 4.50 With warm pecan praline syrup Buttermilk Pancakes 3.95 Served with classic accompaniments Old Fashioned Belgian Buttermilk Waffles 4.95 Served with classic accompaniments or fried chicken Deluxe disposable tableware included. Chafing dishes available upon request. We request a minimum order of 12 per item. Orders must be placed 24 hours prior to delivery.
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East

FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
Chapter-1 International Cuisine

CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh.
Exploring International Cuisine | 1

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JAPANESE FOOD CULTURE Enjoying the Old and Welcoming the New

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Traditional Foods in Europe- Synthesis Report No 6. Eurofir

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Innovative Italian Cuisine Lunch

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Catering Breakfast Menu

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Korinknifecatalog Clicka

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Global Cuisine, Chapter 1: the Americas

FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 1: The Americas ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 1: The Americas SECTION 1 NORTH AMERICA North American cuisine is a melting pot, based upon the diversity of the natural resources of the continent and the variety of the native and immigrant populations. There is no single “American” flavor in the region from Canada to Mexico, Pacific to Atlantic. However, each region has traditional dishes, flavors, ingredients, and cooking methods. Each is worthy of attention. There are coastal zones with abundant seafood; Asian pockets with fusion influences; the vast mountains, plateaus, and plains with beef, wheat, potatoes, and corn; Southern cuisine with African influences; and Mexican food with both native and Spanish flavors, to name just a few. North American cuisine began with the Native Americans and soon fused with the first European settlers at Plymouth, so the Northeastern United