Inventory Control - CUSTOMER PRICE LIST No Prices Nov 2019 COMPLETE FOOD SERVICES Page 1 of 49 Report Filtered By: (Z Excludefromapp=False)
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Menu-Glendale-Dine-In--Dinner.Pdf
SCENES OF LEBANON 304 North Brand Boulevard Glendale, California 91203 818.246.7775 (phone) 818.246.6627 (fax) www.carouselrestaurant.com City of Lebanon Carousel Restaurant is designed with the intent to recreate the dining and entertainment atmosphere of the Middle East with its extensive variety of appetizers, authentic kebabs and specialties. You will be enticed with our Authentic Middle Eastern delicious blend of flavors and spices specific to the Cuisine Middle East. We cater to the pickiest of palates and provide vegetarian menus as well to make all our guests feel welcome. In the evenings, you will be enchanted Live Band with our award-winning entertainment of both singers and and Dance Show Friday & Saturday specialty dancers. Please join us for your business Evenings luncheons, family occasions or just an evening out. 9:30 pm - 1:30 am We hope you enjoy your experience here. TAKE-OUT & CATERING AVAILABLE 1 C A R O U sel S P ec I al TY M E Z as APPETIZERS Mantee (Shish Barak) Mini meat pies, oven baked and topped with a tomato yogurt sauce. 12 VG Vegan Mantee Mushrooms, spinach, quinoa topped with vegan tomato sauce & cashew milk yogurt. 13 Frri (Quail) Pan-fried quail sautéed with sumac pepper and citrus sauce. 15 Frog Legs Provençal Pan-fried frog legs with lemon juice, garlic and cilantro. 15 Filet Mignon Sautée Filet mignon diced, sautéed with onions in tomato & pepper paste. 15 Hammos Filet Sautée Hammos topped with our sautéed filet mignon. 14 Shrimp Kebab Marinated with lemon juice, garlic, cilantro and spices. -
Rapid Cultural Inventories of Wetlands in Arab States Including Ramsar Sites and World Heritage Properties
Rapid cultural inventories of wetlands in Arab states including Ramsar Sites and World Heritage Properties Building greater understanding of cultural values and practices as a contribution to conservation success Tarek Abulhawa – Lead Author Tricia Cummings – Research and Data Analysis Supported by: May 2017 Acknowledgements The report team expresses their utmost appreciation to Ms. Mariam Ali from the Ramsar Secretariat and Ms. Haifaa Abdulhalim from the Tabe’a Programme (IUCN’s programme in partnership with ARC-WH) for their guidance and support on the preparation of this regional assessment. Special gratitude is extended to all the national focal points from the target countries and sites as well as international experts and colleagues from the Ramsar and IUCN networks for their valuable contributions and reviews of assignment reports drafts. Finally, the team wants to take the opportunity to thank all the peoples of the wetlands in the Arab states for their long established commitment to the protection of their wetlands through their cultural values, traditional knowledge and sustainable practices for the benefit of future generations. Cover: Traditional felucca fishing boat, Tunisia. DGF Tunisa Contents Executive summary . 4 Introduction . 9 Methodology . 13 Assessment Results . 21 Algeria . 23 La Vallée d’Iherir . 24 Oasis de Tamantit et Sid Ahmed Timmi. 27 Réserve Intégrale du Lac Tonga . 32 Egypt . 35 Lake Bardawil . 36 Lake Burullus . 41 Wadi El Rayan Protected Area . 44 Iraq . 49 Central Marshes . 52 Hammar Marshes . 55 Hawizeh Marshes . 58 Mauritania . 63 Lac Gabou et le réseau hydrographique du Plateau du Tagant . 64 Parc National du Banc d’Arguin . 67 Parc National du Diawling . -
MARKETS for INDIAN TEA in the UNITED STATES and CANADA. Our Readers Will Have Noticed That Messrs. Doane & Co. of Chicago Es
MARKETS FOR INDIAN TEA IN THE of the Tycoon to enter into “ the comity of the UNITED STATES AND CANADA. nations.” Our first taste of the amber-coloured, burnt Our readers will have noticed that Messrs. Doane flavoured tea, which is such a favourite with our & Co. of Chicago estimated the consumption of tea in Yankee cousins was in Paris, a good many years the United States at 72,000,000 lb. Mr. Sibthorp’s ago. It was provided for us as a treat by the then calculation is not so high, his figures being a little correspondent of the Daily News, but we could not under 70,000,000 lb. The population of the United honestly say that we admired it. Taste in regard States being fully fifty millions, it follows that the for tea is, however, very much a matter of educa consumption of tea is considerably under 1J lb. per tion : some people do not take kindly to Indian caput. In Britain, the consumption of tea last year tea at once, and a few persons are so depraved in taste exceeded 160,000,000, lb., which, for a population of as not to admire even the Ceylon leaf, until the second thirty-five millions, gives, for each individual, over or third time of tasting. The extreme cold of the 4£ lb. In regard to coffee, the position of the two climate in Canada and parts of the United States, countries is more than reversed ; for the pe?ple of may, perhaps (?) account for the preference given to Britain have been so thoroughly cheated and disgusted highly -fired and green teas, which have almost ceased in the matter of coffee, that they do not now consume to be used in Britain and which, recently tried on anything like a pound a head of this beverage. -
New Toscana Lunch Menu
TOSCANA DIVINO - A LA CARTE MENU Executive Chef Andrea Marchesin appetizers Vitello Tonnato milk fed veal, tuna sauce, capers, arugula, lemon 25 TD Smoked Salmon house smoked salmon, citrus jicama, handmade mayonnaise 24 Tuna Tartare yellowfin tuna, tomato, avocado, capers, seasonal greens 26 Tagliere Toscano culatta di Parma, finocchiona, pecorino, Grana Padano, olives, honey 32 Octopus Puttanesca octopus, heirloom tomatoes, capers, taggiasca olives 26 Ribollita kale, carrots, potatoes, onions, swiss chard, green beans, bread 18 Caviar & Potato Calvisius Tradition caviar, potato purée, chives 55 pasta e risotto Spaghetti 3 Tomatoes homemade fresh pasta, selection of vine & heirloom tomatoes, basil 20 Lasagna beef ragú, bechamel sauce, Grana Padano 26 Maccheroni al Sugo Toscano braised beef ragú, Grana Padano, olive oil 26 Tortelli Ricotta & Spinach buffalo ricotta, spinach, Isigny butter, sage 23 Black Spaghetti Seafood squid ink pasta, shrimp, calamari, octopus, tomatoes, bottarga 30 Pici Senesi with Duck Ragú hand rolled pasta, duck leg ragú, pecorino 29 Carbonara di Mare spaghetti alla "chitarra", sea urchin, fish roe, caviar, bottarga 36 Risotto Funghi e Tartufo Acquerello rice, porcini mushrooms, summer black truffle 36 Spaghetti all'Astice Gragnano pasta, Maine lobster, tomato bisque, parsley oil 42 Please inform us about any food allergies. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness. For your convenience, a service charge of 20% will be added to your check. TOSCANA -
J08-4692 from Akkar to Amel.Indd
Places, Products and Producers from Lebanon Printed by: To all the small producers of the world This book took one and a half years to complete. Many people were instrumental in shaping the final product. Andrea Tamburini was the dynamo who kept spirits high and always provided timely encourage- ment. Without him, this book could not have seen the light. Walid Ataya, the president of Slow Food Beirut, and the Slow Food Beirut group: Johnny Farah, Nelly Chemaly, Barbara Masaad and Youmna Ziadeh also provided their friendly support. Myriam Abou Haidar worked in the shadow, but without her logistical assistance, this work could not have been completed on time. The Slow Food team, espe- cially Piero Sardo, Serena Milano and Simone Beccaria from the Slow Food Foundation for Biodiversity offered guidance in the develop- ment of the inventory, and back-up for the publication project. Deborah Chay meticulously and repeatedly edited the texts, for which she shares authorship. Great thanks are also due to Muna Khalidi who did the final round of editing and checked the text for inconsistencies. Dr. Imad Toufaily must also be acknowledged for his careful technical review. Waleed Saab, the gifted young designer, worked with us every step of the process. His skills, patience and creativity clearly appear throughout the book. The talented Cynthia Gharios magically created the map. We owe her our deepest appreciation. Rouba Ziadeh kindly provided the GIS maps which helped us understand the landscape- food relationships. Finally, we are indebted to all the producers and their families for their unlimited patience and their kind hospitality. -
Ada Yang Tiada Rahvayana 2: Ada Yang Tiada Sujiwo Tejo Cetakan Pertama, Januari 2015 Penyunting: Ika Yuliana Kurniasih Perancang Sampul: Agung Budi S
Hak cipta dilindungi undang-undang. Dilarang mengutip atau memperbanyak sebagian atau seluruh isi buku ini tanpa izin tertulis dari penerbit. Ada yang Tiada Rahvayana 2: Ada yang Tiada Sujiwo Tejo Cetakan Pertama, Januari 2015 Penyunting: Ika Yuliana Kurniasih Perancang sampul: Agung Budi S. Pemeriksa aksara: Pritameani & Nurani Penata aksara: Arya Zendi Digitalisasi: Rahmat Tsani H. Diterbitkan oleh Penerbit Bentang (PT Bentang Pustaka) Anggota Ikapi Jln. Plemburan No. 1, RT 11 RW 48 SIA XV, Sleman, Yogyakarta 55284 Telp.: (0274) 889248, Faks: (0274) 883753 Surel: [email protected] Surel redaksi: [email protected] http://bentang.mizan.com http://www.bentangpustaka.com Perpustakaan Nasional: Katalog Dalam Terbitan (KDT) Sujiwo Tejo Rahvayana 2: Ada yang Tiada/Sujiwo Tejo; penyunting, Ika Yuliana Kurniasih.—Yogyakarta: Bentang, 2015 viii + 296 hlm; 20,5 cm ISBN 978-602-291-084-8 1. Fiksi Indonesia. I. Judul. II. Ika Yuliana Kurniasih. 899.221 3 E-book ini didistribusikan oleh: Mizan Digital Publishing Gedung Ratu Prabu I Lantai 6 Jln. T.B. Simatupang Kav. 20 Jakarta 12560 - Indonesia Phone.: +62-21-78842005 Fax.: +62-21-78842009 email: [email protected] website: www.mizan.com Sekar Melati Arie Dagienkz Prof. Dr. Iwan Pranoto Terima Kasih Daftar Isi Daftar Isi ~ vii Lelaki Buih ~ 3 Kamajaya-Kamaratih ~ 22 Sang Penabur ~ 36 Om, Shanti ~ 53 Indrajit ~ 71 Tembok China ~ 83 La la la ... ~ 94 Bali ~ 114 Anna Karenina ~ 127 Embrio ~ 145 Le Penseur ~ 155 Nikah ~ 167 Rahvayana ~ 179 Telaga Tinta ~ 200 Ada yang Tiada ~ 215 Lawa-Kusa ~ 219 Pra Pita Maha ~ 231 Pita Maha ~ 241 Rahvayana: Semesta Nada dan Kata ~ 261 Vokal ~ 289 Credits ~ 291 Bukugrafi Sujiwo Tejo ~ 293 Sinta berubah. -
Karam Beirut Inside Menu
COLD MEZE STARTERS ﺟﺎط ﺧﻀﺮة ﻛﺒﻴﺮ Large Vegetable Platter 37 (٣٠٠ س.ح / A large platter with fresh vegetables to accompany your meal (300 Cal ﻛﺒﻴﺲ ّﻣﺸﻜﻞ Various Pickles 24 (٣٦ س.ح / A selection of "homemade" pickles (36 Cal ﻣﻜﺪوس Makdous 25 ( ٣٠٦ س.ح / Baby pickled eggplant stuffed with a piquant walnut mixture (306 Cal ّﺣﻤﺺ Hommos 29 (٤٩٤ س.ح / Traditional chickpea dip with sesame paste and olive oil (494 Cal ّﺣﻤﺺ ﻛﺮم ﺑﻴﺮوت Hommos Karam Beirut 31 (٥٠١ س.ح / Hommos and chopped fresh garden vegetables with Lebanese spices (501 Cal ّﺣﻤﺺ ﺑﻴﺮوﺗﻲ Beiruti Hommos 31 (٤٩٩ س.ح / Chickpea dip with whole fava beans, parsley and olive oil (499 Cal ّﻣﺘﺒﻞ Moutabbal 29 (٣٧٧ س.ح / Eggplant "baba ghanouj" dip with sesame paste and olive oil (377 Cal ﺳﻠﻄﺔ ﺑﺎذﻧﺠﺎن Eggplant Salad 29 (٣٥٠ س.ح / Roasted eggplant mixed with fresh vegetables, olive oil and lemon (350 Cal ّﺗﺒﻮﻟﺔ Tabbouleh 29 (٢١٣ س.ح / Lebanon signature parsley and salad with fresh tomatoes, mint, cracked wheat, olive oil and lemon juice (213 Cal ّﻓﺘﻮش Fattoush 31 (٣٣١ س.ح / A refreshing mix of greens, tomato, sumac and toasted pita croutons (331 Cal ﺳﻠﻄﺔ روﺑﻴﺎن Shrimp Salad 74 (٥٢٦ س.ح / Shrimp with iceberg lettuce, avocado, chickpeas and cherry tomatoes (526 Cal ﺳﻠﻄﺔ ّﺷﺮﻗﻴﺔ Oriental Salad 31 (٣١٠ س.ح / Lettuce, tomato, cucumber and herbs dressed in olive oil and lemon (310 Cal ﺳﻠﻄﺔ ّروﻛﺎ Arugula (Rocket) Salad 33 (١٨٥ س.ح / Rocket leaves with onion, cherry tomatoes, olive oil and lemon (185 Cal ّﻣﺘﺒﻞ ﻣﻊ ﺳﻠﻄﺔ ﻗﺮﻧﺒﻴﻂ Moutabbal With Cauliflower Salad 33 (٤٦٠ س.ح / Eggplant Baba Ghanouj with special cauliflower salad marinated in pomegranate molasses and olive oil (460 Cal ﺳﻠﻄﺔ ﻋﺪس أﺧﻀﺮ ﻋﻀﻮي Organic Green Lentil Salad 39 (٣١٠ س.ح / Boiled organic green lentil, green apple, minced onion, diced tomato, pomegranate molasses and olive oil (310 Cal Prices above include VAT اﺳﻌﺎر أﻋﻼه ﺗﺸﻤﻞ اﻟﻀﺮﻳﺒﺔ ﻋﻠﻰ اﻟﻘﻴﻤﺔ اﻟﻤﻀﺎﻓﺔ Adults require an average of 2,000 calories daily. -
Grubfinder OPEN HOURS: Tuesdays to Sunday 1 1:30Am - 2:30Pm 5:30Pm - 9:30Pm
Jr4ALAVSIAN EXPERIENCE NEW TAKE AWAY MENU Tel: (02) 6293 3733 0466187668 Minimum Order $35.00 GrubFinder OPEN HOURS: Tuesdays to Sunday 1 1:30am - 2:30pm 5:30pm - 9:30pm 192 Anketell St. Greenway (OPPOSITE LA POCHETTA) ;;;,. Weekend Special "'" DUCK ;;;,. Ro ti "'" HONG KONG ROAST DUCK............... .................. $1/.80 DEAR CUSTOMER ONLY LIMITED AMOUNT OP POOD IS THAI STYLE ROAST DUCK CURRy.................... $1/.80 ROT! CANAI... ........................................................... $4.80 PREPARED EACH SUNDAYS, IT IS BEST TO BOOK AND SHAN DONG DUCK (BONELESS) ....................... $11.80 The original roti, crispy on the outside and fluffy on the inside ALSO PREORDER YOUR MEALS AHEAD CHICKEN ROT! TELOR ............................................................. $6.80 BAK KUT THE WITH TEA AND RICE ................. $16.80 (Don't mention this dish to Malaysia, they will go crazy) HAINAM CHICKEN (SIGNATURE DISH) .......... $15.80 Classic roti with egg and shallots Pork ribs cooked with ginseng herbs served with rice and kung YUM YUM CHICKEN ............................................ $15.80 fu tea ROT! SAYUR................................................. ............. $8.80 SAMBAL CHICKEN ............................................... $15.80 Classic roti with egg and vegetables HAR MEE. ..................................•..•.......................... $16.80 A rich king!raWn boulibase noodle soup topped with king RED CURRY CHICKEN... ...................................... $15.80 MURTABAK AYAM.... ............................................ -
Get the Recipe Book
EXPRESSIONS OF ART AND TEALEAVES 10 tealeaves TEABAGS. 10 COLORS. 30+ CULINARY, PASTRY & MIXOLOGY RECIPES. ENJOY IN THE LUXURY OF YOUR OWN HOME SPECIAL THANKS tealeaves is grateful to our partners, collaborators & friends that made it possible to share the tealeaves x collaboration with you. CONTRIBUTING HOTEL PROPERTIES AND RESTAURANTS Andaz West Hollywood The Beverly Hills Hotel Beta5 Chocolates Boulevard Kitchen & Oyster Bar Calistoga Ranch, An Auberge Resort Chez Christophe Chocolaterie Patisserie Conrad New York Delano Las Vegas Fairmont Pacific Rim Four Seasons Los Angeles at Beverly Hills WORDS FROM TEALEAVES Four Seasons Resort Palm Beach ABOUT THE COLLABORATION Four Seasons Hotel Toronto Four Seasons Hotel Vancouver tealeaves collaborating with reached out to 30+ world-class Culinary, Pastry & Mixology Juni artists. With plate and glass as their canvas, these masters Mandarin Oriental, Las Vegas of their craft created a “feast for the eyes” inspired by the tea + color + mood of tealeaves’ newly launched Mandarin Oriental, Miami Whole Leaf Pyramid Teabags. Mandarin Oriental, New York Omni King Edward Hotel Railtown Cafe The Rittenhouse Philadelphia Rosewood CordeValle The St. Regis Bal Harbour Resort The St. Regis San Francisco TABLE OF THE TEA ENTRÉE SERIES culinary recipes inspired by tea + color + mood CONTENTS THE TEA DESSERT SERIES pastry recipes inspired by tea + color + mood THE TEA COCKTAIL SERIES mixology recipes inspired by tea + color + mood ingredients steps ENTRÉE NO. 1 green meditations lobster green meditations lobster ENLIGHTENED CULINARY: 2 Lobsters | claws removed Warm up court bouillon infused with tealeaves Organic 3 L Court Bouillon | see below Long Life Green Whole Leaf Pyramid Teabags. -
Snakecharmer, Rum, Aperol, Rosso Cinnamon, Pineapple Snakefruit Cordial Rum & Locola, Jamaican Rum, Manarai Cola Syrup, Oran
Snakecharmer, Rum, Aperol, rosso cinnamon, pineapple snakefruit cordial 145 Rum & LoCola, Jamaican rum, Manarai cola syrup, orange tincture 145 Sandy Bottoms, Bourbon, homemade ginger honey, mint, bitters 155 Sparkling Sangria, Spice infused Cognac, Cointreau, red wine, acid mix 155 Peas Out, Vodka, St. Germain, cucumber juice, garden green pea cordial 125 Twisted Tiki, Bourbon, homemade mango rooibos, laksa cordial, bitter 155 Jamaican Me Horney, Rum Anejo, Jamaican rum, Cointreau, pineapple, honey, bitters 155 Girlfriend, Yes!!, Coconut sorbet and prosecco 155 Tan Lines, Gin, watermelon, pink peppercorn syrup, bitters 125 Pina Colada Shaken, Rum, coconut cream, fresh pineapple 155 Manarai Spritz, Gin, Bali pomelo cordial, guava, prosecco, basil 155 Michelada, Sambal spice mix, fresh lime, beer, dried chili 125 Kecak Loco, Tequila Blanco, maraschino, twisted mix, lime 155 C-Cup's, Vodka, coconut sorbet, coconut water, homemade vanilla syrup 155 Mimosa, Fresh orange juice, prosecco 125 Bellini, Peach puree, prosecco 125 Spritz, Aperol, prosecco and soda 155 ** Prices are in thousands of Rupiah and are subject to government tax & service charge 550 Manarai Sangria Punch, arak, rum, red wine, lychee liqueur, fresh mixed fruit Bintang Draft 65 Bintang Radler 55 Erdinger Dunkel 135 Apple cider 75 Singha 85 Corona 95 65 Mango Tango, Mango, hazelnut syrup, lychee, lime Spiced Apple Fizz, Green apple, pomelo cordial, pineapple juice, cinnamon and soda Very Berry Nolada, Strawberry puree, pineapple juice, coconut cream Ginger Sparks, Lemon, lime, -
Product List FOODLINK AUSTRALIA PTY LTD ABN 86132703229 Also Trading As Demcos Seafood 3 the Crescent KINGSGROVE NSW 2208 Phone No
Product List FOODLINK AUSTRALIA PTY LTD ABN 86132703229 Also trading as Demcos Seafood 3 The Crescent KINGSGROVE NSW 2208 Phone No. 02 9666 4818 Fax: 02 9666 4640 Email [email protected] Website www.foodlinkaustralia.com.au All Prices are Shown ex GST Items Marked "*" indicate Random Weight As of 13. December 2017 No. Description Zone UOM Disc. % GST Bakery Speciality Choclate Cooking Compound 100695 CHOC BITS 5KG (Nestle) Chiller CTN 100700 CHOC DARK 54.5% 2.5KG (Callebaut) Chiller EA 100701 CHOC DARK BLOCK 5KG (Callebaut) Chiller EA CTN (5) 100704 CHOC MEXIQUE DARK 66% 1KG (Cacao Barry) Chiller EA CTN (10) 100706 CHOC SHAVINGS DARK 4KG (Callebaut) Chiller EA GST 100707 CHOC SHAVINGS WHITE 4KG (Callebaut) Chiller EA GST 100709 CHOCOLATE DARK 10KG 70% (Callebaut) Chiller EA CTN (2) 100710 CHOCOLATE DARK 1KG (Natures Secret) Chiller EA CTN (12) 100711 CHOCOLATE DARK 70% 2.5KG BUTTONS (Callebaut) Chiller EA CTN (8) 100712 CHOCOLATE MILK 10KG (Callebaut) Chiller EA CTN (2) 100713 CHOCOLATE MILK 33.5% 2.5KG (Callebaut) Chiller EA 104143 CHOCOLATE NIBS 4X800GM (Callebaut) Chiller CTN 103115 CHOCOLATE WHITE 1KG (Natures Secret) Chiller EA CTN (12) 100716 CHOCOLATE WHITE 2.5KG (Callebaut) Chiller EA 101635 MILK CHOCOLATE 1KG (Natures Secret) Chiller EA CTN (12) Yeast 103153 YEAST FRESH 1KG () Chiller EA CTN (12) Maple Syrup 101583 MAPLE SYRUP PC 210X25ML (Birch & Waite) Chiller CTN Toppings & Pumps 100428 CANDIED ORANGE PEEL STRIPS 1KG () Chiller EA GST CTN (12) GST 101329 HUNDREDS & THOUSANDS 1KG (Natures Secret) Chiller EA GST -
Smh-Goodliving-04Oct11
The Sydney Morning Herald smh.com.au/goodliving Tuesday, October 4, 2011 9 good living Australian connection ... (clockwise from main) Bottarga is made from mullet roe; chef Giovanni Pilu now produces his own; pasta with bottarga at Ormeggio at the Spit. Photos: Steve Lunam, Danielle Smith The roe less travelled Believing that bottarga is worth its salt, Giovanni Pilu has started to produce the Sardinian specialty locally, writes Olivia Riordan. or many years, chef Rocca, locals eat about 150 tonnes and female; the female fish are Italian bottarga,’’ he says. ‘‘It has Today, Pilu works with Salumi Giovanni Pilu bought of grey mullet bottarga every year. processed for roe removal, which is got a better colour, better aroma Australia to fine-tune the bottarga – salted, dried Tocater for such demand, it would then cleaned and graded into three and it also costs a lot less.’’ traditional recipe. F and pressed mullet roe – be necessary to fish 2300 tonnes of categories. Most premium roe is Bottarga can be used in pasta, After the mullet roe is shaped to from Sardinia for use at his female grey mullet. exported to Taiwanand Japan, with shaved on salads, infused with remove any air pockets, it is Freshwater restaurant. ‘‘The vast majority of fresh roe a smaller portion sent to Europe. butter or served with buffalo covered in salt for a maximum of Little did he know, the raw that are transformed and sold as ‘‘Bottarga needs very little mozzarella. While Sardinian two hours. material had travelled from bottarga come from grey mullet processing,’’ Pilu says.