Whitsunday Foodservice - Wholesale Price List
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View Or Download the Met Event Package
Brunch Package Options Over the last few years we have hosted numerous morning and afternoon brunches on both our rooftop, as well as, our second floor. We saw that most of the events chose an option similar to the one below. If this option is not one you prefer, we can certainly customize the afternoon to your liking! The rental fee for any afternoon event ending before 3pm is $250.00. This fee guarantees you private access to the floor of your choosing for a timeframe of your liking ending at or before 3pm. The food and beverage minimum for this event is $1,000.00. For $17.00 per person, not including tax and gratuity, guests will receive a 90-minute buffet of 8 items listed below: Fresh Fruit Plate Maryland Crab Dip (house-made chips/flatbread) Duo of Hummus & Baba Ganouj Platter (with house-made flatbread) Chicken Biscuits and Gravy (sausage gravy & fried chicken, with buttermilk biscuits) Avocado Toast (wheat toast, smashed avocado, heirloom cherry tomato, feta, basil, balsamic glaze) Breakfast Tacos (scrambled eggs, bacon, sausage, cheddar, pico de gallo on flour tortillas) Golden Brussel Sprouts (fried, tossed with raisin, walnut, garlic, honey, & chili flakes) Cucumber Bites (cucumber, salmon lox, lemon caper aioli) Antipasti Skewers (basil, mozzarella, prosciutto, cherry tomato) Chipotle Chicken Sliders (fried chicken, adobo slaw, spicy aioli) Cured Flatbreads (marinara, mozzarella, pepperoni, salami, bacon, basil) Capresé Flatbreads (marinara, mozzarella, tomatoes, basil, balsamic reduction) Fig & Goat Cheese Flatbreads (onion -
Baba Yaga a Russian Folk-Tale by Alexander Nikolaevich Afanasyev Retold by Gretchen Wirges
Stories for Scamps Presents Activities for Scamps based on Baba Yaga A Russian Folk-tale by Alexander Nikolaevich Afanasyev Retold by Gretchen Wirges After you listen to the story, “Baba Yaga” check out the activities below. There’s something for your inner everyone—the builder, the baker, the geographer, the philosopher...Click on the one you are most interested in, or try them all! Activities for the... Architect, Designer, or Builder: Make Baba Yaga’s House! Baker: Russian Bread & Hospitality (and a recipe for cherry pletyonka) Geographer: Baba Yaga’s Forest (The Taiga) Lexicographer: Words and Origins Philosopher: Questions to ponder Extra Curious: Sources & further reading The Scoundrel and Scamp Theatre 2020 Stories for Scamps: Activities for Baba Yaga 1 For the Architect, Designer, or Builder: Draw, Design, or Build Baba Yaga’s House! Baba Yaga lives in a little hut in the woods. The hut is on chicken legs, and stands with its back to all visitors until they say, “Little hut, little hut, stand with your back to the woods, and your front to me!” Then it turns around. Whether you go in or not—well, that’s up to you! Draw, design, or build your version of Baba Yaga’s house! (Get really ambitious and build it actual-size in your yard—with permission, of course.) Looking for inspiration? Here’s one architect’s plans for Baba Yaga’s house! Ivan Bilibin, “Baba Yaga’s Hut” from Wikimedia Commons The Scoundrel and Scamp Theatre 2020 Stories for Scamps: Activities for Baba Yaga 2 For the Baker: Russian bread & hospitality (and cherry pletyonka) Russia is an enormous country, and traveling can be daunting, especially long ago when you would be traveling by horse, cart, or on foot. -
Unilever Annual Report 1994
Annual Review 1994 And Summary Financial Statement English Version in Childers Unilever Contents Directors’ Report Summary Financial Statement 1 Financial Highlights 33 Introduction 2 Chairmen’s Statement 33 Dividends 4 Business Overview 33 Statement from the Auditors 12 Review of Operations 34 Summary Consolidated Accounts 26 Financial Review 29 Organisation 36 Additional Information 30 Directors & Advisory Directors Financial Highlights 1994 1993 % Change % Change at constant atwrrent a* cOnSt.3nf exchange rates exchange rates exchange rates Results (Fl. million) Turnover 82 590 83 641 77 626 6 8 Operating profit 7 012 7 107 5 397 30 32 Operating profit before excepttonal items 7 294 6 763 6 8 Exceptional items (187) (1 366) Profit on ordinary activities before taxation 6 634 6 700 5 367 24 25 Net profit 4 339 4 362 3 612 20 21 Net profit before exceptional items 4 372 4 406 4 271 -~mpy~21 E Key ratios Operating margin before exceptional items (%) 8.7 8.7 Net profit margin before exceptional items (%) 5.3 5.5 Return on capital employed (%) 16.7 15.7 Net gearing (%) 22.7 24.8 Net interest cover (times) 12.2 12.8 Combined earnings per share Guilders per Fl. 4 of ordinary capital 15.52 12.90 20 Pence per 5p of ordinary capital 83.59 69.45 20 Ordinary dividends Guilders per Fl. 4 of ordinary capital 6.19 5.88 5 Pence per 5p of ordinary capital 26.81 25.03 7 Fluctuations in exchange rates can have a significant effect on Unilever’s reported results. -
Piadina Italian Flatbread
Piadina Adapted from Alessandra Spisni of La Vecchia Scuola Bolognese *Originally posted on MarieFromage.com on 8/02/09 I had my first piadina while taking a pasta making class at La Vecchia Scuola Bolognese in Bologna, Italy. The chef made these for our midmorning snack and served them warm and layered with prosciutto and cheese. My head nearly blew off by how tasty they were. This is a great bread recipe for the summer because there’s no need to turn on the oven! If you can make pancakes, you can make these. Makes 8 Piadina 3 ½ cups all purpose flour 2 teaspoons sea salt 2 Tablespoons baking powder 1 ¼ cups half & half (add a Tablespoon or 2 more if needed). 1. Combine the flour, salt and baking power in a large bowl. 2. Add the half & half. Using your hands (that’s right, your spectacularly clean hands) combine with the flour mixture until it resembles a coarse meal. 3. Turn the contents of the bowl out onto a lightly floured surface. Knead the dough until it comes together in a firm ball. 4. Place in a bowl, brush the surface of the dough lightly with olive oil, cover with a clean dishtowel and allow the dough to rest for 1 hour. 5. Remove dough from the bowl and divide it into 8 pieces. 6. Roll each piece into a ball with your hand, then roll into a more-or-less round shape as thin as possible (think pizza or pasta dough). 7. Pre-heat a flat griddle (or large cast iron or heavy stainless steel pan) and brush with olive oil. -
Heating & Serving Guide
HEATING & SERVING GUIDE ( 2 0 2 ) 5 2 5 - 1402 | [email protected] HEATING & SERVING GUIDE Fabio Trabocchi has made his Michelin Star cuisine available to be enjoyed in the comforts of your own home. Our weekly tasting menu is inspired by the soul of Fabio Italian heritage and brought to life with our local roots, through our agricultural alliance with Rappahannock County, Virginia's Chancellors Rock Farm. The menu this week is an evolution in “materia prima” (prime ingredients). Colors of the fall garden expressed on the plate, rich broth of roasted chicken, enveloping heritage pork tortellini. Of course there is always room for dessert where rum baba is involved. All menus also include whole grain bread and an apple cider cake gift. Please follow the instructions below to best enjoy your dinner. PANE INTEGRALE ADDITIONS Place the whole wheat bread on a baking sheet in a preheated Below are some additional delights you may have chosen to oven at 300˚F for 5 minutes. Enjoy with our Sicilian Olio Verde. add on to this week’s menu. Allergens: Gluten, Seeds CALVISIUS CAVIAR COLORS OF THE GARDEN Produced in northern Italy, Calvisius Caviar sets the standard Inspired by an Italian farmers walk through the garden, where for sustainable practices including the replenishment of rivers only the best lettuces, herbs and fruits are harvested. worldwide with previously endangered stocks. Calvisius raises pure sturgeon breeds to the highest standards. Place the greens in a large salad bowl and toss with the calamansi vinaigrette. Garnish with persimmons, dollops of the Place the Pane al Latte on a baking sheet in a preheated oven goat cheese crema, flowers, crumble, and a drizzle balsamic. -
1998 Annual Review and Summary Financial Statement
Annual Review1998 Annual Review 1998 And Summary Financial Statement English Version in Guilders And SummaryFinancialStatement English Version inGuilders English Version U Unilever N.V. Unilever PLC meeting everyday needs of people everywhere Weena 455, PO Box 760 PO Box 68, Unilever House 3000 DK Rotterdam Blackfriars, London EC4P 4BQ Telephone +31 (0)10 217 4000 Telephone +44 (0)171 822 5252 Telefax +31 (0)10 217 4798 Telefax +44 (0)171 822 5951 Produced by: Unilever Corporate Relations Department Design: The Partners Photography: Mike Abrahams, Peter Jordan, Barry Lewis, Tom Main, Bill Prentice & Andrew Ward Editorial Consultants: Wardour Communications U Typesetting & print: Westerham Press Limited, St Ives plc Unilever‘s Corporate Purpose Our purpose in Unilever is to meet the everyday needs of people everywhere – to anticipate the aspirations of our consumers and customers and to respond creatively and competitively with branded products and services which raise the quality of life. Our deep roots in local cultures and markets around the world are our unparalleled inheritance and the foundation for our future growth. We will bring our wealth of knowledge and international expertise to the service of local consumers – a truly multi-local multinational. ENGLISH GUILDERS Our long-term success requires a total commitment to exceptional standards of performance and productivity, to working together effectively and to a willingness to embrace new ideas and learn continuously. We believe that to succeed requires the highest standards of corporate behaviour towards our employees, consumers and the societies and world in which we live. This is Unilever’s road to sustainable, profitable growth for our business and long-term value creation for our shareholders and employees. -
Ballard Menu
starters piadinas soups & salads Sharing Is Caring!!! Start off with one of our HAPPY HOUR Fresh baked to order Italian Flatbread Sandwiches, filled with ENJOY A HEARTY BOWL OF SOUP, OR TRY ONE OF OUR SIGNATURE SALADS, mouthwatering homemade Appetizers! Order an MON-FRIDAY delicious & Fresh Ingredients! PERFECT FOR SHARING ALONGSIDE OUR FAMOUS DEEP DISH PIZZAS! Appetizer & Share! 3PM-6PM UPTOWN 10 HEARTY MINESTRONE SOUP v CUP 5 / BOWL* 7 PATXI’S GARLIC BREAD v 3 5 Herb-roasted chicken, artichoke dip, parmesan, fontina, fresh arugula, Tomato broth with vegetables, pasta & pesto drizzle Our signature dough, topped with garlic herb oil & homemade radicchio, extra virgin olive oil & lemon on our homemade piadina crust marinara CHICKEN NOODLE SOUP CUP 5 / BOWL 7 10 WHOLE HOG Chicken broth with celery, carrots, roasted chicken & pasta CAESAR SALAD 5 6.5 Pepperoni, garlic-fennel sausage, prosciutto cotto, homemade tomato Romaine, parmesan, white anchovies, croutons & caesar dressing sauce, mozzarella, arugula, radicchio, extra virgin olive oil & lemon PATXI’S CAESAR* 11 on our homemade piadina crust Romaine lettuce, focaccia croutons, parmesan & our house caesar MIXED GREENS SALAD v 5 7 dressing FORAGER v 10 Baby greens, parmesan, croutons, cucumber, carrots, grape tomatoes, red onion & your choice of salad dressing Eggplant pesto, artichoke hearts, roasted red peppers, kalamata ITALIAN CHOPPED G 15 olives, mozzarella, aged feta, arugula, radicchio, extra virgin olive oil & lemon on our whole wheat piadina crust Romaine & arugula blend, herb-roasted -
Crostini E Stuzzichini Pasta & Al Forno Pizza Fritta
Aperativo AWARD WINNING FUMO Carne (Meat) Peroni Ambra 5.00 combines the crisp and refreshing taste Lamb Cutlets with rosemary & thyme 9.85 of Peroni Nastro Azzurro and the sharpness of Italian chinotto, Cicchetti :- (pronounced chi - KET - tee) a rare citrus fruit found in Liguria, North West Italy Spiedino di Pollo chicken wrapped in 7.50 Bellini Veneziana 8.90 are small dishes, typically served in cicchetti pancetta with rosemary classic Bellini made with Polpette 6.80 white peach juice & Prosecco bars in Venice. You can make a meal of them beef meatballs with tomato Rossini 8.90 Beef Tagliata 10.95 Prosecco with fresh strawberries grilled fillet steak marinated in chilli by ordering several plates which can be and garlic, topped with rocket and parmesan Aperol Spritz Aperol & Prosecco 9.50 shared between friends. As dishes are freshly Slow Roasted Pork Belly with broad beans and 8.95 green pea mash prepared, they will be served as soon as they Fillet of Beef Medallions with a truffle & cream sauce 12.95 are ready. To experience our Cicchetti menu Spatchcock Chicken grilled with Calabrian chilli dressing 11.95 Piatti da dividere and fried green chillies we suggest 5 - 6 dishes between 2 people. Plates to share (recommend a minimum of 2 people) Chicken Milanese flattened breast of chicken, pan fried in 8.90 breadcrumbs with rocket & pachino tomatoes Fritto Portofino deep fried prawns, scallops and 16.65 Short Beef Ribs in a sweet Cicchetti sauce served 10.80 calamari served with garlic aioli and spicy Calabrian dip with Italian spinach -
Aby's Outdoor Cookbook
Aby’s Outdoor Cookbook Introduction This cookbook is not a part of the Boy Scouts of America program nor do the Boy Scouts of America sanction this book. No representation of such sanctioning is requested, made or implied. The book is the result of more than fifty years experience living outdoors, cooking to please the cook and enjoying the experience. The author made no attempt to calculate calories, nutritional values or cholesterol. He is past seventy years of age and weighs fifteen pounds more than he did at high school graduation. His career path has been varied and perhaps checkered. Whether he was roustabouting in oilfields or managing a major computing center, he has maintained an active and mobile life style, believing hard work (physically hard work) is its own reward. He has failed to diligently follow his belief that “moderation in all things” is the real secret to success, health and abundant living. This tome is intended to provide Scout leaders with background material for cooking outdoors and engaging youth in the joys of this activity. If you are a really good outdoor cook, you will stand out in a crowd. And don’t let anyone tell you it is just the smell of garlic on your hands! At seventy-plus, the author can still identify one hundred fifty birds by sight, forty by flight pattern and fifty by song. He knows more than sixty species of trees by leaf, bark and fruit. He can paddle a canoe, row a boat, carry a pack, sleep on the ground and survive. -
YVS STOCK LIST 1St JULY 20
FLAT NUMBER: Type Name Price How Many BAKERY Hovis - Wholemeal £1.60 BAKERY Hovis - Soft White £1.50 BAKERY Pita Bread - white (6) £1.10 BAKERY Granary Bread £1.70 BAKERY Hovis small wholemeal loaf £1.10 BAKERY Pita Bread - wholemeal (6) £1.10 BAKERY DTC - Oven Baked White Baguettes (2) £0.85 BATHROOM & CLEANING Anti-bacterial Handwash (500ml) £1.00 BATHROOM & CLEANING Carex - Anti-bacterial Handwash £1.50 BATHROOM & CLEANING Comfort - Fabric Conditioner (Sunshiny) £1.99 BATHROOM & CLEANING Cushelle - Original (9 roll) £5.49 BATHROOM & CLEANING Toilet DucK Marine 750ml £1.29 BATHROOM & CLEANING Fairy Non Bio Washing Pods x15 £4.49 BATHROOM & CLEANING Domestos - Regular Blue Bleach £1.00 BATHROOM & CLEANING Happy Shopper - Family Tissues £1.00 BATHROOM & CLEANING Imperial Leather - Talcum Powder £1.49 BATHROOM & CLEANING Fairy Washing Up Liquid Orginal 433ml £1.29 BATHROOM & CLEANING Spontex - 2 Washups sponges £0.95 BATHROOM & CLEANING Cif - Lemon (250ml) £1.49 BATHROOM & CLEANING Raid - Fly & Wasp Killer £2.99 BATHROOM & CLEANING Flash Multi Surface Ultra Power Concentrate 400ml £1.49 BATHROOM & CLEANING Flash Spray with bleach £1.91 BATHROOM & CLEANING Bold - 2in1 Washing Powder £2.99 BATHROOM & CLEANING Comfort - Fabric Conditioner (Blue SKies) £1.99 BATHROOM & CLEANING Sponges - Tough Scourers £1.00 BATHROOM & CLEANING Best-one - 3 Sponges £0.59 BATHROOM & CLEANING Dettol surface wipes £6.50 BATHROOM & CLEANING Daz washing liquid £2.99 BATHROOM & CLEANING Persil Washing Powder - Non-Bio £2.99 BATHROOM & CLEANING Andrex - Supreme Quilt -
Chapter 11 CORINTHIAN COLLEGES, INC., Et Al. Case
Case 15-10952-KJC Doc 712 Filed 08/05/15 Page 1 of 2014 IN THE UNITED STATES BANKRUPTCY COURT FOR THE DISTRICT OF DELAWARE In re: Chapter 11 CORINTHIAN COLLEGES, INC., et al.1 Case No. 15-10952-CSS Debtor. AFFIDAVIT OF SERVICE STATE OF CALIFORNIA } } ss.: COUNTY OF LOS ANGELES } SCOTT M. EWING, being duly sworn, deposes and says: 1. I am employed by Rust Consulting/Omni Bankruptcy, located at 5955 DeSoto Avenue, Suite 100, Woodland Hills, CA 91367. I am over the age of eighteen years and am not a party to the above-captioned action. 2. On July 30, 2015, I caused to be served the: a) Notice of (I) Deadline for Casting Votes to Accept or Reject the Debtors’ Plan of Liquidation, (II) The Hearing to Consider Confirmation of the Combined Plan and Disclosure Statement and (III) Certain Related Matters, (the “Confirmation Hearing Notice”), b) Debtors’ Second Amended and Modified Combined Disclosure Statement and Chapter 11 Plan of Liquidation, (the “Combined Disclosure Statement/Plan”), c) Class 1 Ballot for Accepting or Rejecting Debtors’ Chapter 11 Plan of Liquidation, (the “Class 1 Ballot”), d) Class 4 Ballot for Accepting or Rejecting Debtors’ Chapter 11 Plan of Liquidation, (the “Class 4 Ballot”), e) Class 5 Ballot for Accepting or Rejecting Debtors’ Chapter 11 Plan of Liquidation, (the “Class 5 Ballot”), f) Class 4 Letter from Brown Rudnick LLP, (the “Class 4 Letter”), ____________________________________________________________________________________________________________________________________________________________________________________________________________ 1 The Debtors in these cases, along with the last four digits of each Debtor’s federal tax identification number, are: Corinthian Colleges, Inc. -
Menu Planner for Private and Large Parties
Menu Planner for Private and Large Parties Menu items change seasonally and will be updated as changes occur. If your event occurs on the cusp of a menu change, feel free to use this Menu Planner as a guideline. Adjustments can be made when the changes occur. The next menu change will be in July 2019. As per Italian tradition, menu selections are typically served family style or buffet, but we are available to customize your menu based on your preferences. Prices do not include tax and gratuity. Dietary indications are notated throughout the menu as follows: v - vegetarian | vv - vegan | gf - gluten free | df - dairy free EXECUTIVE CHEF: SABRINA TINSLEY OSTERIA LA SPIGA 1429 12TH AVENUE, SEATTLE • 206 323 8881 • laspiga.com PRIMO M E N U $45/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters, served with piadina romagnola, our house flat bread. Affettati df Piadina v italian meats served with our specialty balsamic mustard stuffed piadina with mozzarella, eggplant, roasted tomatoes and green sauce Prosciutto di Parma df thinly sliced, served with house balsamic mustard Insalata Mista vv house mixed greens with apple cider vinaigrette Formaggi v selection of Italian artisan cheeses served with house-made preserves PASTA COURSE – Select 2 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd Grain flour. Tagliatelle Tartufo v Tagliatelle Ragu tagliatelle noodles with white alba truffle butter and tagliatelle noodles, traditional bolognese ragu parmigiano reggiano (meat and tomato sauce) Tortelli agli Asparagi v Lasagne asparagus-filled green tortelli, lemon butter, thin spinach noodles filled with meat ragu, béchamel formaggio di fossa sheep’s milk cheese and parmigiano reggiano Gnocchi v our signature hand-curled yukon gold potato gnocchi with house tomato sauce DESSERT – Select 1 All desserts are lovingly made at la Spiga using the freshest and finest ingredients available.