DOCSLIB.ORG

Donair: Official Food of Halifax Regional Municipality

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Donair: Official Food of Halifax Regional Municipality P.O. Box 1749 Halifax, Nova Scotia B3J 3A5 Canada Item No. 11.5.5 REVISED Request for Council’s Consideration X Included on Agenda Added Item Request from the Floor (Submitted to Municipal (Submitted to Municipal Clerk’s Office by Noon Clerk’s Office by Noon Thursday) Monday) Date of Council Meeting: Tuesday, October 20, 2015 Subject: Donair: Official food of Halifax Regional Municipality Motion for Council to Consider: Halifax Regional Council request a staff report to consider approving the Donair as the Official Food of Halifax Regional Municipality Reason: The Donair is Halifax’s most unique and famous delicacy. The recipe for the Donair was founded by Peter Gamalakos. He opened Halifax’s first Donair shop, The King of Donair on Quinpool Road in 1973. The Donair was a staple food item for families and students in the area. It has since become an iconic food and symbol of Halifax Regional Municipality and Nova Scotia. The Province of Nova Scotia has advertised the Donair across Canada to attract tourism and the Downtown Halifax Business Commission has used it to promote downtown Halifax. Visitors come to Halifax to experience their first Donair. The Donair has brought recognition to Halifax unlike any other food. Examples of where it has been noted: - National Geographic’s World Best Cities - Numerous versions of Air Canada’s EnRoute Magazines - Halifax Magazine - Halifax Herald - CNN’s Anthony Bourdain sought out a Donair and ate one while attending the opening ceremonies at the 2013 Devour Foodfest - President’s Choice Insider’s Report - The Food Network’s Great Canadian Cookbook - Roger’s TV shows and promotion for the 2015 Blue Jays team. - The former Daily News named it Number two in its listing of Seven Wonders of Halifax, behind Citadel Hill - Described in the Globe & Mail - Classified’s music video - Culturetrip.com – Donair is one of Canada’s Eight National Dishes [Report Title] Council Report - 2 - [Meeting Date] Discussion: The Donair is made of heavily spiced ground beef that is shaped into a large loaf and roasted on a vertical rotisserie, then shaved and seared on a flat top range. The meat is placed on a thin, Lebanese-style pita and topped with tomatoes, raw onions and a sauce. The Donair Sauce is an addictively sweet blend of evaporated milk, vinegar, garlic powder and sugar. The sandwich is wrapped in tinfoil and eaten out of hand. The Donair’s unique blend of spicy meat and sweet sauce has brought recognition for Halifax unlike any other food. Many magazines, websites and articles cite the Donair as Halifax’s official food; however, we do not have this specific designation. In the summer of 2015 Edmonton Council was looking into designating their food and articles mentioned that some Edmontonians wanted the Donair as their official food, but noted that Halifax already has the Donair as our official food. The Donair was invented in Halifax Regional Municipality and we need to make this official. Outcome Sought: It has been 42 years since the Donair was invented and it has become an important part of Halifax Regional Municipality’s culture and identity. “The donair is to Halifax what the banh mi is to Saigon, the jambon-beurre to Paris. It is a quintessential Haligonian gastronomic experience, as East Coast as Jiggs dinner.” The Globe & Mail* In addition to these Cities, others are known for their foods such as Philapelphia for the cheesesteak, and Chicago for its deep dish pizza, The Donair should be proclaimed as Halifax’s official food. *Halifax’s donair: The tastiest treat you have probably never heard of - SIMON THIBAULT, Special to The Globe and Mail, Published Wednesday, Jun. 13, 2012 6:06PM EDT Councillor Linda Mosher District 9 TIONAL Nova Scotia, Canada OGRAPHIC HALIFAX ~tIanttc Canad&s ~outhful capital of breezy coastal Ii~~ng • — r ORLD’S —a • .~- •~•~ ~z ELEBRATING 220 GREAT DESTINATIONS I I Ii. VITAL STATS iguIlillI’’ t IvIii~ite a ri ,,.Ier .i,~ t•ii.i. ~iiiii Iii—. ‘.%uii ir ptT’iis ~Ieigh ri k 0i O4ii ‘rown Iirr~.t,.. ItV liiI ir.’.. ;1il4 I i,’i—skai ,llj~. (i ,nir ‘I Hill I H’~. ilii~ ii ~~iaI ~‘,i hi i’.’.aiins F~. ~Iocb , Li’’ 10~ ~cI~l, I bin9 fur ‘.ihnuit sh •i’i”’’g. ,iigl,tiih’. :inil 4Iii)tlI)~. U “•1 Nim~b~c ci Thank .4Ct~III b~Wd In I4~Il. tu Ad’IOSF.fflhII(l 150 A I~ CA irr i ‘I, — III-,.... dw~i A~.frni1cly Halifax’s Hoagies and, Yes, Wines ‘I- ~ 01 p~ I.D30 p~oa~ • I’Iiti’.c a Ii .a.’.t Li . Ni i’.~i Sci it ii\ ~ri iss’~i ig ~ Ir ii iii i~tr~. I’I ii’ ‘.ii~uiIi ‘iIi i~ nice i’. hi iiPi lInla, Pie Ca~a d~ a~iQ. tutu 71) gra)~’ ~rilI% er’ 1111 NIl it.i I i)~ rii’.l iv Wil.’.. iii ii’. ii. .talili II~I iiici *p.ii•I.lHI)~ 11111 Ve~iiH ita~.Dert. at QhIn1i~n Wine Oar I~.Itl Ilarriuigtoii SI.) aini sti~k tuji i.ii ILriijatiiin i3riii~r riii ,ncuIll liWI)i qi’rlce v~nk lwittIe~ it 6laPiop’a Cello, (1477 L,.i~cr Water SI.). .larlad I II CIa cia cCniini~j, • liii hut, r kilt.,!, i it qiti liv I t ~h’,iIIerruIlIt’~lI ihi~h. IhI’ uIn~iuiir i’~ .t 1IilIl~li,~l1 I~iwnIcr Ian’y ~%ic. In P~v~ ~ i,,Ii.ilI lb. • la”.iv. It reitl:iiw’. tile tr,~I iii, •~~1 ‘.i,lt_,1.a’.I~1 iiiiiil, ttith. spirvtl lit II ‘.Wt’.’t ~ttiiI ~iiiit’. uii.t’u I Ilil 111,1, iI”.~ 01111 ihier’I I liii. III. ill tti~ijt~ii’~I i11,..l 1lit.l. I Iii IØ~ ~5 for I,,Illlir,, ii it.’. I~I7i)s ,,,i~i,iuit,ii. KIn(i of Doi~t,I, (ir,j~i;iiiI I,ucntiu,i. 1 I~.JI) L,)%iiIl ‘.tIiirh, I~Ir1~~’.1 liii *,‘III,lt%I.’II,’* Iu..ltiI;,.;I~ Iii,, 0 s~thI.I,,s.,I lruiiichii.r. • 304 WOflW~ DI~T CIT I’~ III ~ ~II 0~ ITS INVENTOR DIDN’T LIVE lONG FNOUCH TO SEE WHAT A OCAL ICON IT WOULD BECOME—THE DONAIR’S 40-YEAR HISTORY ;I.1/7’ •‘~:‘r’i ~ E .F ~ rfl)’SteiOuS as iha rnoi~i ~, th~. uufti~ ~~i~iI’1 Lp.’ s..~d •j1 ~j~’ciii~iti ‘:‘I tI~i: ij~l ig1i~l ~il il,r~,u r.J~. Ciii CI ~ ciii ‘%‘ii I )‘~r1ii cciIi Il~i:ii ~ iniiiriii.itioii I~ll ~ ii~igi1I’. a~ hi itg Ia:,’iI ~i~w;~ I.pcr .11 A% )!JI P i.Lfl ii fl,4’,i [ii’, I I II’ %I0i’~’ (It idc ~i I) ov~’r ih~ ct-.~U.” ~ NnrmiiiI ilh.b~1 ~%.hO.~i4. I.iiiitly ~li.~’Ii% l~I.ig tiP r~ii~~ r. ~li~i ie 11 ~ Clii itI~ Ii~:~ii~I. ~v1~st St(~1 Ii’-P Al 11111 tI~C dot iiii I.i~u •uii:i ~ncI with ~iii~ of E’nnjir, ~lh it ~ I~ •‘~~‘ liii! thL to ii~Lrc,iJice th~ ihinait ii~ (‘.iii.ida ii 1i)7~ \~~)ll~~ Ii w~is p~:~p nI .i ri zcd a c’ King i~ Ikita I )t’~UL(H~ oti Q’iii ~x.a,I R~’i, 11w donal r .~_tLi.hlly i:atI t’.’ In11 ~ ~ hi ~‘ ii y~it Earl k’. Biii nit in Hal I1a~. ‘rue ~CUirig ~ I ~‘°P I l’.ui~~. Li ~1I~ ( IIflhlurii1~ Lu d.i .ckip ihi~ Cib~l C ~Iita:4 doii~ir. lk~cLiiirij riIIi’l ~l ~ lin,i, i.~ ti~’cI 4 (i~’~4 iiibini~ran! named Pe~ci III .)ILI~kD~. ~ hi~ t3tLiI.’ 11.1 (31 ,iil..i ii *)St~. i~i.I ~, Ii Ph, I ii. %oiI.i he i.acl I k~in;i I lii IX4~ g~’il)—.—a!Lt1 II 1SR’t a hLr. ~F’i~t~p[~ Lildilt [Ik~ h~ ~tI3III ii] ,IJU(I.’, ~~1’h IA~ii (,d tii~iiI •)~4I~~ I’r14’r% ~ Sn (ztiiictiLiko~ ~ei cpqil t~) ~~:<xii It into ~.)itICt]iI lIt! ii btl .iji1waIiii Lii I114a1 ta~t~’ L~i itt k ~d ii pt~’ rend iii Nova ..iII ,Lb(Il.IL ~‘,%LeI thing’c he i lk~:ite.i dinah iauii.~,’ ~iIys Leo. TIIL~ ,tai~ ci’risi~ic’:I of live tiri~dien~s: cva~,r.aIi:pi niiik~ ~ ~ I nvg.i r, g.i I I I ~ l11%v(Iet’ at 4 p+i liii, ~acon why I )aLI w iukl iiw ~‘‘~ ~{c’y wa.i lwc.Au i...yiiu p v~i Iii wil old 4tirII,’ •.,~ ~ ‘flw p.ai.iley would kill I h~i .1 fl~ wik •iwav he ~iiiclI ~P~i ~flI~1I1 T~5wi~t r~pIJ5 Ih~••~ tw~i tling Uanii~i.dqijci~ w4,rkr4 ciwii~ic ~ i~Lii;j ~. llip~ %i.iiipl ~ U Ii l~’ah ilt C Iii ~‘~i t [I t~ c ban ~vd II from f;tmb in liii bul’gi’L and I~tA, iLl P hi~iIiij~nii~ C()P~i 71 Lanpursted many spier, indudam g salt. where they were earing a donair Li their pepper cannot pepper an regano. youth orkaiowanasebodyw sohasdiseetl) DO AIR, DONER - her&s 3 tot of theta.” says Leo. W th the rob their a amy about eatIng a domes Iii sauce and incas in place. the donair was Halifax,” sap Lindn - A DCYRO? born, bat it attraetcdbttle attention at first l:er Leo Cainoujaims, the donair serves Leo attributes this to the bet that Ileeford aS an Iintioi taiL Ilaik between gelier.111ca4.
Load more

Recommended publications
  • Food Inventions Across Canada
    Food Inventions Across Canada By Cole Wahba Poutine Poutine originated in Quebec. Poutine was invented in Le Roy Did you know that poutine is Jucep in Canada's national food? 1964. Peanut Butter Dr. John Kellogg Peanut butter was Peanut butter was invented in called it protein for used a lot during Montreal during 1884. It was people who can invented by Marcellus Edison WWII because hardly chew. there was a meat shortage. Nanaimo Bar The Nanaimo bar was The bar got popular invented by the when Susan A Nanaimo bar has a wafer, woman at the Mendelson wrote nut and coconut base, a Nanaimo hospital in about it in her custard icing in the centre, the 1950s. cookbook in 1980. and a chocolate ganache top. California Roll This roll was invented in The California roll Vancouver, B.C. contains crab, The California roll was cucumber, avocado, created in 1971. It was rice, and seaweed. invented by chef Tojo. Fun Facts ● Canada’s national drink: Caesar ● Canada’s national food: Poutine ● Canadians buy more ice cream in the winter than in the summer ● Canada produces 70% of the worlds maple syrup, 91% of that is made in Quebec ● Canada grows 90% of the worlds mustard seed, 80% of that is grown in Saskatchewan Sources California roll https://www.insider.com/how-the-california-roll-was-invented-by-a-canadian-chef-2020-8 Nanaimo bar https://www.thecanadianencyclopedia.ca/en/article/nanaimo-bar#:~:text=Susan%20Mendels on%20is%20perhaps%20most,business%20to%20sell%20the%20dessert. https://www.cbc.ca/news/canada/british-columbia/nanaimo-bar-controversy-1.5935977 Poutine https://labanquise.com/en/poutine-history.php#:~:text=In%201957%2C%20a%20client%20n amed,Genius!&text=A%20Drummondville%20restaurant%20called%20Le,is%20the%20inve ntor%20of%20poutine.
    [Show full text]
  • Menupro Donnas Burgers 2016 Long Kalo
    THE BURGER BAR All burgers are served with lettuce, tomatoes, onions, pickles, mayo and thousand island dressing. Served with your choice of french fries, side salad or soup of the day. Sub onion rings add $2.00 Add bacon $2.50 HAMBURGER ............................ $12.95 CHEESEBURGER ...................... $13.95 BRITAIN BURGER ................... $14.95 BIG BOY .................................... $14.95 Served with bacon, American and Served with ham and American Swiss cheese cheese MUSHROOM BURGER .......... $14.95 DOUBLE CHEESEBURGER .. $15.95 Served with grilled mushrooms Double patty with American and Swiss cheese cheese SUPER BURGER ...................... $16.95 DONNA'S BURGER ................. $15.95 Double patty, double ham and Served with salami, ham, American cheese American and Swiss cheese BULL BURGER ....................... $15.95 BOCA BURGER ........................ $12.95 Served with one egg, bacon and A veggie style burger American cheese HOT SANDWICHES All hot sandwiches are served with your choice of french fries, side salad or soup of the day. Sub onion rings add $2.00 CHICKWICH ............................... $15.95 PATTY MELT ............................ $14.95 Boneless breaded chicken breast, A 1/3 Ib patty served on grilled rye served on a toasted bun with bread, and topped with melted lettuce and tomatoes Swiss cheese and grilled onions FRENCH DIP ............................. $15.95 HALIBUT BURGER ................. $18.95 Served on a toasted french bread Breaded halibut fillet, fried golden with a side of au jus brown served on a toasted bun FRIED EGG SANDWICH ......... $13.95 with lettuce, tomatoes and tartar sauce Served with your choice of bacon or ham GRILLED CHEESE .................... $12.95 GRILLED HAM & CHEESE ..... $13.95 MONTE CRISTO ........................ $13.95 SUBMARINE SANDWICH ......
    [Show full text]
  • HOW to USE THIS TEMPLATE *Do Not Print Page
    HOW TO USE THIS TEMPLATE *Do not print page This communication has been designed to work as a digital catalogue with full bleed imagery that can be printed both locally on your desktop printer or commercially for high resolution printing. Please see the instructions below for further details. LOCAL DESKTOP PRINTING When printing locally on your desktop printer, please do NOT select “Shrink to Fit” as a printing option. Simply print as is (full- size) and the printer’s settings will automatically produce a white margin that borders all four sides of each page. No text will be lost, as this has been designed to fit within your printer’s type safety. COMMERCIAL PRINTING When printing commercially, the printer may choose to output a PDF of the catalogue, on a larger page size and then trim to fit on an 8.5"x 11" sheet size. EDITING TEXT Clicking within text boxes allows you to edit the text in places such as body copy, titles and subtitles. PRO DESIGN TIP: Using guidelines helps to ensure alignment and place images in the same spot. Being together is what matters most and LET’S TOAST TO THE nothing brings people together like food. We have packed this holiday catalogue with unique items and inspiring recipes to help HOLIDAY SEASON! you and your customers celebrate this holiday season! Thank you for choosing us to be your most valued and trusted business partner. We wish you a wonderful holiday season. Sincerely, Sysco Canada 03 05 06 APPETIZERS CHARCUTERIE BREAKFAST BOARD 07 09 11 CENTRE OF CONDIMENTS, SIDE THE PLATE SPICES & STARCHES SAUCES 12 13 17 PRODUCE DESSERTS BEVERAGES 18 19 24 BAKING HOLIDAY RECIPES INGREDIENTS ACCESSORIES 31 32 HEALTHCARE HOLIDAY CONTENTS & SENIOR ACTIVITES LIVING Contact your Sysco Representative for more information.
    [Show full text]
  • Everyday Menu Breakfast Collections Priced Per Guest with a 10 Person Minimum
    Everyday Menu Breakfast Collections Priced per guest with a 10 person minimum Basic Beginnings $6.19 Muffins, cream cheese strudels, fruit turnovers and cheese biscuits served with butter and Seattle’s Best organic fair trade coffee and Tazo tea. Continental Breakfast $9.49 Includes muffins, scones, cream cheese strudels, fruit turnovers and cheese biscuits served with butter, fruit preserves, fresh seasonal sliced fruit, Seattle’s Best organic fair trade coffee and Tazo tea. Morning Assortment $13.39 Includes muffins, scones, cream cheese strudels, fruit turnovers and cheese biscuits served with butter, fruit preserves, fresh seasonal sliced fruit, yogurt cups, chilled assorted fruit juices, Seattle’s Best organic fair trade coffee and Tazo tea. Healthy Choice Breakfast $9.69 Choice of wholesome freshly baked fruit and fibre loaf, raspberry yogurt loaf, or caramel coffee cake loaf, served with assorted individual yogurt cups, fresh seasonal sliced fruit and cheese platter, Seattle’s Best organic fair trade coffee and Tazo tea. Hot Breakfast Priced per guest with a 10 person minimum Early Riser Buffet $15.99 Assorted pastries, scrambled eggs, crisp bacon or sausage links, home fried potatoes, fresh seasonal sliced fruit, assorted juices, Seattle’s Best organic fair trade coffee and Tazo tea. Sunrise Breakfast $17.99 Assorted pastries, scrambled eggs, crisp bacon or sausage links, pancakes or French toast, fresh seasonal sliced fruit, home fried potatoes, assorted juices, Seattle’s Best organic fair trade coffee and Tazo tea. Breakfast Sandwich Buffet $13.99 Choice of bacon or sausage breakfast sandwiches on an English muffin with sliced tomato and cheddar cheese. Served with fresh seasonal sliced fruit, home fried potatoes, assorted juices, Seattle’s Best organic fair trade coffee and Tazo tea.
    [Show full text]
  • Restaurant Trends App
    RESTAURANT TRENDS APP For any restaurant, Understanding the competitive landscape of your trade are is key when making location-based real estate and marketing decision. eSite has partnered with Restaurant Trends to develop a quick and easy to use tool, that allows restaurants to analyze how other restaurants in a study trade area of performing. The tool provides users with sales data and other performance indicators. The tool uses Restaurant Trends data which is the only continuous store-level research effort, tracking all major QSR (Quick Service) and FSR (Full Service) restaurant chains. Restaurant Trends has intelligence on over 190,000 stores in over 500 brands in every market in the United States. APP SPECIFICS: • Input: Select a point on the map or input an address, define the trade area in minute or miles (cannot exceed 3 miles or 6 minutes), and the restaurant • Output: List of chains within that category and trade area. List includes chain name, address, annual sales, market index, and national index. Additionally, a map is provided which displays the trade area and location of the chains within the category and trade area PRICE: • Option 1 – Transaction: $300/Report • Option 2 – Subscription: $15,000/License per year with unlimited reporting SAMPLE OUTPUT: CATEGORIES & BRANDS AVAILABLE: Asian Flame Broiler Chicken Wing Zone Asian honeygrow Chicken Wings To Go Asian Pei Wei Chicken Wingstop Asian Teriyaki Madness Chicken Zaxby's Asian Waba Grill Donuts/Bakery Dunkin' Donuts Chicken Big Chic Donuts/Bakery Tim Horton's Chicken
    [Show full text]
  • Cafe MENU October 2019 2Nd- 12Th
    Cafe MENU October 2019 2nd- 12th MEAL Includes: Daily Special Includes: Branded Fast Food Friday A rotation of burgers, fries One Entree', 2 sides Grill Entree', fry of the day Includes: Entree' & 2 sides and many more grill items! & Fountain Drink & Fountain Drink & Fountain Drink Ice tea or Lemonade Ice tea or Lemonade $5.00 Ice tea or Lemonade $5.00 2nd - 5th $4.50 / 6th - 12th $4.75 Monday Tuesday Wednesday Thursday Friday September 30 1 3 4 Grilled Beef Steak with Sauteed Onions Chicken Spaghetti Lemon Baked Fish Soft Taco Day Cheesey Mashed Potatoes Tossed Green Salad Seasoned Green Beans Seasoned Beef & Toppings Lunch Buckets Available to Peas and Carrots Garlic Toast Rice Pilaf Mexican Rice ,Queso Cheese 2nd-5th Grade Fried Chicken Sandwich Foot Long Corn Dog Fried Pork Chop Sandwich Sweet Potato Fried Fry of the Day Fry of the Day Onion Rings Half Day Pepperoni Pizza Cheese Pizza Sausage Pizza Cheese Pizza Submarine Sandwich Day 9 10 11 Bacon Wrapped Pork Tenderloin Chicken and Dumplings Southern Pot Roast Shrimp & Sausage Gumbo Mashed Potato Bar Baked Idaho & Sweet Turnip Greens Seasoned Green Beans Baby Baker Potatoes Steamed Rice & Fried Green Tomatoes Popcorn Chicken, Corn Potatoes Scalloped Potatoes & Cornbread Cornbread Italian Mixed Vegetables Garlic Toast Brown Gravy & cheese Soup of the Day Chicken Philly Cheesesteak Hot Ham & Cheese Build your own Sub Sandwich Popcorn Shrimp Po Boy Flavored Bone in Wings Fry of the Day Fry of the Day Italian Pasta Salad Fry of the Day Fry of the Day Bacon & Cheese Pizza Cheese Pizza
    [Show full text]
  • LAVENUERESTO CONTEST! #Lavenueresto
    #LAVENUERESTO CONTEST! #lavenueresto YOUR PHOTO COULD MAKE YOU WIN ONE WINNER PER WEEK #lavenueresto #lavenueresto The 100$ prize is offered as a gift card for any of our restaurants. The shared photo has Comment?to include the hashtag #lavenueresto in the description. Share your best photo of your visit at L’Ave- nue and tag it with #LAVENUERESTO #LAVENUERESTO COFFEES MILKSHAKES 8,88$ UNLIMITED FILTER COFFEE Made with fresh fruit, ice cream, 35% cream and overflowing of homemade whipped cream. Freshly grounded ___________________ 1,48$ ESPRESSO • OREO COOKIES • NUTELLA-RASPBERRIES Short or long ________________________ 2,98$ CAPPUCCINO • CHOCOLATE-BANANA • REESE'S PIECES ____________________________________ 3,78$ LATTE OR MOKA • STRAWBERRIES • MATCHA-VANILLA Cup ________________________________ 3,78$ Bowl _______________________________ 4,94$ NUTELLA COFFEE ____________________________________ 4,95$ EXOTIC JUICES 7,77$ COCONUT MILK AND MAPLE Made with fresh fruit. SYRUP COFFEE ____________________________________ 4,95$ • STRAWBERRIES, RASBERRIES & • STRAWBERRIES & BANANA LYCHEE HOT CHOCOLATE Cup ________________________________ 3,50$ • STRAWBERRIES, RASBERRIES, BLUE- Bowl _______________________________ 4,94$ • MANGO, PINEAPPLE & LYCHEE BERRIES , GREEK YOGURT + HONEY ICED LATTE ____________________________________ 3,94$ • BABY SPINACH, PINEAPPLE, MANGO, • GINGER, CHIA SEEDS, BABY SPINACH, BASIL & COCONUT MILK CUCUMBER, BANANA & SQUEEZED ICED MOKA ORANGES ____________________________________ 3,94$ • PINEAPPLE, CORIANDER, MINT, TRES LECHES
    [Show full text]
  • Breakfast Lunch Alternates PM Alternates Dinner Alternates HS
    Week 1 McCormick Home Week at a Glance Regular McCormick Spring/Summer 2019 Monday 1 Tuesday 2 Wednesday 3 Thursday 4 Friday 5 Saturday 6 Sunday 7 Breakfast Oatmeal Cream of Wheat w/Bran Oatmeal Oatmeal Oatmeal Oatmeal Oatmeal Scrambled Eggs Breakfast Sliced Cheese Boiled Egg Scrambled Eggs Poached Egg Scrambled Eggs French Toast WW Toast w/Margarine Raspberry Yogurt Muffin WW Toast w/Margarine Buttered Raisin Toast WW Toast w/Margarine WW Toast w/Margarine Crispy Bacon Banana Banana Banana Banana Banana Banana Maple Syrup Banana Lunch Cream of Celery Soup Chicken & Rice Soup Cream Of Mushroom Soup Tomato Juice Pea w/Ham Soup Crm of Tomato & Red Pepper Soup Vegetable Soup Beef Pot Pie Spinach Quiche Cheese Pizza Hamburger w/Condiments BBQ Pulled Pork Cheese & Onion Sandwich Haddock Bites w/Tartar Sauce Diced Turnip California Mixed Vegetables Caesar Salad Potato Chips Sunrise Mixed Vegetables Cucumber Slices Savoury Diced Potatoes Tiger Mousse Orange Sherbet Cinnamon Roll Lettuce & Tomato Slices Nanaimo Bar Choice of Salad Dressing Tomato Parmesan Vanilla Ice Cream Cup Macaroon Madness Butterscotch Ice Cream Alternates Cheddar Cheese w/Fruit Plate Turkey Salad Sandwich Salmon Salad Sandwich Turkey Mandarin Salad Egg Salad Sandwich Pork & Pineapple Stir Fry Ham & Swiss Sliders WW Dinner Roll Pickled Beets Creamy Cucumber Salad WW Dinner Roll Greek Salad w/Feta Steamed Rice Creamy Coleslaw Citrus Fruit Cup Diced Pears Blueberries Fresh Fruit Diced Watermelon Vegetables Stir Fry Mixed Berries Strawberries PM Assorted Diet Drinks Assorted
    [Show full text]
  • Catering Menu
    Our catalog takes you through the overall selection of menus available to choose from, pick the package you like or simply design your entire unique combination of items. Once you are ready to order, the hassle free process begins. Place your order via phone, e-mail or homing pigeon with any queries you may have. We will contact you to confirm you order and details. 745 Baseline Rd, Mesa AZ 85 210 | e-mail: [email protected] Visit us at: www.beaverchoice.com NORDIC FAIR page 3 FINGER FOOD page 5 PIEROGI PARTY page 7 HOT BUFFET page 9 CORPORATE LUNCH page 11 TERMS OF TRADE page 12 To order Call: 480-696 0934 or order on line wwww.beaverchoice.com 745 W. Baseline rd. Mesa AZ Nordic Fair 3 Party Platters Traditional Nordic Party Platters consists of Meat or Seafood, Seasonal Fruits, Vegetables and a Potato Salad. They are delicious and beautifully decorated therefore a feast for your eyes and your belly. BBQ - 10.95 p/p Grilled Chicken, Grilled Ribs, Seasonal Fruits and Vegetables. Seafood - 14.95* Shrimp, Cured Salmon, Asparagus, Green Peas,. Roast Beef and Ham - 12.95 Roast Beef, Ham, Black Olives, Pineapple, Seasonal Fruits and Vegetables. Pork Tenderloin - 13.95 Seared & Baked Pork Tenderloin, Tomatoes, Pineapple, Seasonal Fruits & Vegetables. Party Platter Italian - 12.95 Variety of Italian Cold Cuts including Prosciutto, Olives, Cherry Tomatoes, Peppers and Pasta Salad. Sandwich Cake - Smörgåstårta Smörgåstårta is a Swedish dish and it is exactly as it sounds and looks - a giant sandwich cake which is made up of layers of bread with so much filling that it more resembles a torte than a sandwich.
    [Show full text]
  • Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
    Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.
    [Show full text]
  • ©Catherine Turgeon-Gouin 2011
    THE MYTH OF QUÉBEC’S TRADITIONAL CUISINE CATHERINE TURGEON-GOUIN, ENGLISH LITERATURE MCGILL UNIVERSITY, MONTREAL A THESIS SUBMITTED TO MCGILL UNIVERSITY IN PARTIAL FULFILMENT OF THE REQUIREMENTS OF THE MASTERS DEGREE OF ENGLISH LITERATURE ©Catherine Turgeon-Gouin 2011 Table of Contents ABSTRACT 3 RÉSUMÉ 4 ACKNOWLEDGMENTS 5 INTRODUCTION 6 CHAPTER 1 21 1: ELECTING A NATIONAL MEAL 21 1.2: FOOD AS NATIONAL SYMBOL 22 SECTION 1.3: HOW FOOD CARRIES MEANING 23 SECTION 2: A PROVISIONAL CANON OF TRADITIONAL QUÉBEC DISHES 24 2.2: NATIONALIZATION PROCESS 28 2.3: FROM NATIONAL PRODUCT TO NATIONAL SYMBOL 33 CONCLUSION 39 CHAPTER 2 40 PART 1 40 SECTION 1 - EXPLAINING THE BASIC STRUCTURE OF BARTHES’ NOTION OF MYTH 44 SECTION 2 - EXAMPLE AND TERMINOLOGY 45 PART 2 50 SECTION 1 - AU PIED DE COCHON AS MYTH 50 SECTION 2 – INGREDIENTS 54 SECTION 3 – MENU 61 SECTION 4: FAMILIAL, CONVIVIAL ATMOSPHERE 66 CONCLUSION 72 CHAPTER 3 74 PART 1: MAKING A MYTHOLOGY OF MYTH – THE THEORY 76 PART 2: O QUÉBEC RESTAURANTS AS MYTHOLOGY 80 2.1 ROOTED IN THE MYTH OF QUÉBEC’S TRADITIONAL CUISINE 80 2.2 – THE ‘ORNAMENTED’ AND ‘SUBJUNCTIVE’ FORM: THE DISNEY INFLUENCE 86 2.3 THE CONCEPT: THE GAZE AND THE STAGE 92 2.4 THE FINAL SIGNIFICATION: MYTH UNCOVERED BY MYTHOLOGY 95 CONCLUSION 98 WORKS CITED 104 2 Abstract Ever since Brillat-Savarin famously claimed that “we are what we eat,” thinkers and critics have tried, in this generation more than ever, to articulate what, precisely, can be observed about identities through culinary practices. Nowhere is the relationship between identity and foodways as explicit as in a nation’s traditional cuisine.
    [Show full text]
  • Date Night Double Up! King's Feast Pizza Plus
    STAY UP TO DATE & FOLLOW TO WIN FOOD & PRIZES! Canada’s Original Since 1973 KINGOFDONAIR.CA SPECIAL #1 Date Night SPECIAL #2 Pizza Plus • 12” Medium Pizza • 2 x Regular Donairs .99 • Your Choice of Side: .99 • 9'' Garlic Fingers 23 9” Garlic Finger, 8 Wings, • 2 x 500mL Pop 24 MAKE IT A 16” LARGE Poutine or Donair Plate • Donair Sauce PIZZA FOR ONLY $4 MORE SPECIAL #3 Double Up! SPECIAL #4 King’s Feast • 2 x 9” Pizzas • ANY 16’’ Pizza .98 • 12'' Garlic Fingers .99 • 16’’ Garlic Fingers 32 • Donair Sauce 59 • 3 x Regular Donairs • Donair Sauce MAKE IT TWO 12” MEDIUM MAKE IT TWO 16” LARGE PIZZAS FOR ONLY $6 MORE PIZZAS FOR ONLY $12 MORE • 2 L Pop ALL PRICES SUBJECT TO TAX. PRODUCT AVAILABILITY MAY DIFFER AT EACH LOCATION. • We’re Open Late - 7 days a week! • Check out our In-Store Specials Dine-In & Take-Out • We Cater Wholesale & Retail • Franchise Information Available Donairs, Appetizers, Poutine, Drinks & More. Please visit us online or email [email protected]. Master licences available. STAY UP TO DATE & FOLLOW TO WIN FOOD & PRIZES! OH YES, WE CATER! 11/2020 BIRTHDAYS, OFFICE PARTIES, WEDDINGS, GRADUATIONS... @KINGOFDONAIR YOU NAME IT - WE CATER IT! YOU’RE ABOUT TO ENJOY SOME DELICIOUS WORLD FAMOUS DONAIRS King of Donair introduced Donairs in Canada in 1973 in Halifax, Nova Scotia in our Quinpool Road location. CLASSIC DONAIRS ALBERTA HOT BLONDE Specialty Donairs Onions, Tomatoes, Lettuce, Pineapple, Hot Peppers, CHICKEN THE ORIGINAL Cheese & Donair Sauce Cheese & Dave’s Hot Sauce DONAIR 1Lb. F Onions, Tomatoes Regular 7.99 Regular 8.99 & Donair Sauce Medium 9.99 BROTHERS PHILLY DONAIR MEAT Medium 10.99 Chris Brothers Sautéed Onions, YOUR CHOICE OF: Your choice of CHICKEN DONAIR Large 11.99 Large 13.99 Pepperoni, Onions, Mushrooms & Green BEEF OR CHICKEN DONAIR Beef or Chicken Tomatoes, Lettuce, Tomatoes & Donair Sauce Peppers, Cheese & 14.99 Pickles & Chicken Sass Supreme 13.99 Supreme 15.99 Donair Sauce DOUBLE UP: Any 2 pizzas, up to 5 regular toppings, including Specialty Pizzas.
    [Show full text]