DOCSLIB.ORG

The Belmont Scene

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Belmont Scene THEBELMONT VILLAGE VILL OF ALISOAGE VIEJO NEWS OCTOBER 2020 MEET OUR NEW STAFF DIRECTORY Logan Cooley EXECUTIVE Executive Director DIRECTOR, LOGAN (949) 362-6902 [email protected] COOLEY! Sheree Gordon I was born and raised in Director of Resident Care Services Thousand Oaks, California to an (949) 362-6905 [email protected] incredible set of parents and family. I have four brothers and Jessica Payan a sister. I grew up playing a lot Human Resources Generalist of sports, especially football, (949) 362-6903 [email protected] basketball and baseball. I married my high school POPCORN PICK: ‘THE Leah Hadley sweetheart, Diana. We started Memory Programs Coordinator dating my junior year, her TINGLER’ (949) 362-6910 [email protected] sophomore year. She is the best Director William Castle wanted to make sure thing that ever happened to me John Lachey and my better half. We have two moviegoers got a good scare Building Engineer beautiful daughters: Gemma, 5, and even jump in their seats (949) 362-6911 [email protected] and Zuzu, 1.5. They are my joy! when they watched his 1959 campy horror classic “The We have a puppy, Louie, who is Cameron Cartio 1.5 and is a golden retriever. Tingler.” He cast Vincent Price Chef Manager I went to BYU in Utah and to star as a scientist who (949) 362-6912 [email protected] studied Public Relations. I’ve discovers that fear is a living parasite that grows on people’s been in healthcare for 4 years Diana Conte now, with my experience being backbones, creating that Sales Specialist in skilled nursing. I love being an spine-tingling sensation when (949) 643-1050 [email protected] Executive Director mainly for frightened. When a “tingler” escapes from his lab and into a the ability to work with so many Julia Naranjo amazing teammates and to be a crowded movie theater, Price’s Community Relations part of our residents’ lives. character addresses the viewers, (949) 643-1050 [email protected] I look forward to being a advising them to not panic. To heighten the frantic scene, Brittany Helfrick small part of this beautiful Activity Programs Coordinator community and am so excited to Castle had various theater seats (949) 643-1050 get to know all of you better. I rigged with vibrating devices to [email protected] am here to serve and support, give unsuspecting audience so let me know how I can best members a live jolt from “the do that for each of you! tingler.” THE CONCIERGE IS RESIDENT MEETING! RESIDENT HERE TO HELP! Resident Council Meetings are BIRTHDAYS! held the second Wednesday of Should you need anything to Michael N. 10/1 each month for the board and make your new home more Gene Z. 10/6 the third Wednesday of the comfortable, please feel free to dial Joann C. 10/14 month for the community. the concierge at (949) 643-1050. As Jerry V. 10/19 2020 Board Members a reminder, please contact the Barbara P. 10/26 Dominic Tarallo-President concierge to schedule all medical Mohamad Dessouky-VP STAFF BIRTHDAYS! appointments and to sign up for all Joann Braun-Treasurer Melissa M. 10/4 scenic drives. If you need personal Ruth-1st floor Ambassador Logan C. 10/8 shopping to be done, please give all Joann-2nd floor Ambassador Aziz S. 10/10 lists to the concierge so one of our Neal- 3rd floor Ambassador Estefany C. 10/11 available drivers can go out for you. Sheree A. 10/15 Please note, shopping will be done MARK YOUR Joanne S. 10/19 only on non-doctor appointment CALENDARS! Julia N. 10/22 days between scenic drives and is 10/1 Culinary Comments based on the driver’s availability. It with Cameron is strongly encouraged to have a 10/14 Resident Council Board family member provide you with Meeting necessary items. 10/15 Culinary Comments Dentist and Podiatrist Information with Cameron Our mobile dentist, Dr. Koo, is by 10/21 Resident Council Comm appointment only and can be Meeting reached at: (949) 274-9431 Dominic celebrated his birthday with us! We won’t reveal his age... Our Podiatrist, Dr. Won, always services residents on the first Friday of every month. He can be reached at: CONGRATULATIONS (510) 502-6046 MICHAEL STONER! “Michael has truly been a part of the glue that holds the Wellness Department together! He genuinely cares about our residents in a unique and special way. So much so that when he talks to them they find trust in him and his ability to take care of them. Likewise the PALs look to him for leadership, which he handles with ease. He steps up naturally without me asking and sometimes without me knowing! I am grateful and thankful he is Employee of the Month! part of our BV family!” -Sheree Addison TRANSPORTATION SCENIC DRIVE DAILY CLUBS AND SCHEDULE WITH SCHEDULE! ACTIVITIES! COVID-19 Sunday: Assisted Living in the Monday Cocktails @ 4pm morning. Leave at 11am. RESTRICTIONS Tuesday Drama Club @ 11am Neighborhood scenic drive. Wednesday Paint/Sip @ 1:30pm As we continue to get our Leave at 1:30pm. Trivia @ 3pm residents out and about, it’s Monday: Doctor Thursday Tech Club @ 3:30pm important to keep in mind that appointments only. Friday Garden Club @10am there can be no more than 10:00am-4:00pm. Bingo @ 2pm EIGHT people per ride to Tuesday: Assisted Living in Saturday Men’s Club @ 11am maintain social distancing and the morning. Leave at 11am. safety for everyone. This Neighborhood scenic drive. OPEN SWIM schedule is subject to change Leave at 1:30pm. SCHEDULE with the ongoing monitoring of Wednesday: Doctor Monday @1pm COVID-19. appointments only. Tuesday @1pm In regard to doctor 10:00am-4:00pm. Thursday @1pm appointments, transportation is Thursday: Assisted Living in Friday @1pm NOT an on-demand service and the morning. Leave at 11am. is on a first-come, first-served Circle of Friends scenic drive. BIBLE STUDY WITH basis. It is offered within a Leave at 1:30pm NEAL AND ROBIN! 12-mile radius of the community. Friday: Circle of Friends Every Sunday @11am, Town Hall You must schedule any scenic drive. Leave at 2:30pm. doctor visits with the concierge Saturday: Assisted Living in LADIES’ SPA DAY! 48 hours prior to your the morning. Leave at 11am. 10/1 @2pm, manicures appointment. Doctor drives 10/8 @2pm, face masks occur only on Mondays and 10/15 @2pm, manicures Wednesdays, 9:00am-4:00pm. 10/22 @2pm, face masks If appointments fill up, we will 10/29 @2pm, manicures gladly contact a Lyft for on-demand service. YOGA WITH AMBER! If you are interested in going Saturday @10am on one of our scenic drives, Sunday @10am please sign up at the concierge. ENTERTAINMENT! Every Tuesday @3pm Every Thursday @3pm Every Sunday @3pm Linda, Barbara, Jessica, and Anna enjoy a scenic drive! Mas and Don painting a masterpiece! JK Josephine's Kitchen CE Center for Life Enhancement Therapeutic Activity Resident-Led GR Great Room PA Patio Physical Activity TH Town Hall PO Pool Live Entertainment October 2020 SR Screening Room Monthly Community Event Food Served Event B Bistro Spiritual New Activity ALISO VIEJO Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 9:15 CE Exercise with Stacia 9:15 CE Chair Yoga with Stacia 9:15 CE Stretch with Stacia 9:30 GR Daily Horoscope Reading! 9:30 GR Daily Horoscope 9:30 GR Daily Horoscope 1:00 PO Open Swim! Reading! Reading! 2:00 JK Culinary Comments with Chef 10:00 PA Gardening Club 10:00 TH Yoga with Amber! 3:00 SR Afternoon Movie! 1:00 PO Open Swim! 3:00 PA Happy Hour! 11:00 TH Men’s Club! 2:00 TH BINGO! with Brittany 3:30 TH Technology Club 3:00 SR Afternoon Movie! SR 7:00 SR Evening Movie! 3:00 Afternoon Movie! 7:00 SR Evening Movie! 7:00 SR Evening Movie! 4 5 6 7 8 9 10 9:15 CE Stretch with Patricia 9:30 GR Daily Horoscope 9:15 CE Exercise with Stacia 9:15 CE Stretch with Stacia 9:15 CE Exercise with Stacia 9:15 CE Chair Yoga with Stacia 9:15 CE Stretch with Stacia 9:30 GR Daily Horoscope Reading! Reading! 9:30 GR Daily Horoscope 9:30 GR Daily Horoscope 9:30 GR Daily Horoscope 9:30 GR Daily Horoscope 9:30 GR Daily Horoscope 10:00 TH Yoga with Amber! 11:00 TH Arts and Crafts with Reading! Reading! Reading! Reading! Reading! 11:00 TH Bible Study with Neal and Brittany! 11:00 B Belmont Drama Club! 1:30 TH Paint and Sip With 1:00 PO Open Swim! 10:00 PA Gardening Club 10:00 TH Yoga with Amber! Robin! 1:00 PO Open Swim! Brittany! 3:00 SR Afternoon Movie! 1:00 PO Open Swim! 3:00 SR Afternoon Movie! 3:00 SR Afternoon Movie! 11:00 TH Men’s Club! 3:00 SR Afternoon Movie! 3:00 SR Afternoon Movie! 3:00 PA Happy Hour! 2:00 TH BINGO! with Brittany 3:00 PA Ice Cream Sundae Social with 3:00 PA Happy Hour! 3:00 SR Afternoon Movie! Entertainment! 4:00 PA Cocktails with Brittany! 7:00 SR Evening Movie! 3:00 TH Trivia with Brittany 3:30 TH Technology Club 3:00 SR Afternoon Movie! 7:00 SR Evening Movie! 7:00 SR Evening Movie! 7:00 SR Evening Movie! 7:00 SR Evening Movie! 7:00 SR Evening Movie! 7:00 SR Evening Movie! 11 Columbus Day 12 13 14 15 16 17 9:15 CE Stretch with Patricia 9:30 GR Daily Horoscope 9:15 CE Exercise with Stacia 9:15 CE Stretch with Stacia 9:15 CE Exercise with Stacia 9:15 CE Chair Yoga with Stacia 9:15 CE Stretch with Stacia 9:30 GR Daily Horoscope Reading! Reading! 9:30 GR Daily Horoscope 9:30 GR Daily Horoscope Reading! 9:30 GR Daily Horoscope Reading! 9:30 GR Daily Horoscope 9:30 GR Daily Horoscope 10:00 TH Yoga with Amber! 11:00 TH Arts and Crafts with Reading! 10:00 B Resident Council Board 1:00 PO Open Swim! Reading! Reading! 11:00 TH Bible Study with Neal and Meeting 2:00 JK Culinary Comments with Chef Brittany! 11:00 B Belmont Drama Club! 10:00 PA Gardening Club 10:00 TH Yoga
Load more

Recommended publications
  • 12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way
    12 Recipes that Will Change the Way You Cook Make bold, fresh food the Milk Street way CHRISTOPHER KIMBALL’S ◆ THE NEW HOME COOKING SPECIAL EDITION ◆ ◆ Special Edition Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX No-Sear Lamb or Beef and Chickpea Stew Page 2 Fluffy Olive Oil Scrambled Eggs Page 4 Chinese Chili and Scallion Noodles Page 5 Chinese White-Cooked Chicken Page 6 Cacio e Pepe, Gricia and Carbonara Page 8 Pinchos Morunos Page 12 Roasted Cauliflower With Tahini Page 13 Charred Brussels Sprouts Page 14 Red Lentil Soup with Spinach Page 15 Tahini Swirl Brownies Page 16 Israeli Hummus Page 17 Stovetop Chocolate Cake Page 21 Front Cover Photo: Joyelle West; Styling: Christine Tobin Back Cover Photo: Noam Moskowitz Christopher Kimball’s Milk Street in downtown Boston—at 177 Milk Street—is home how we cook by searching the world for bold, simple recipes and techniques that to our editorial offices and cooking school. It is also where we recordChristopher are adapted and tested for home cooks everywhere. For more information, go to Kimball’s Milk Street television and radio shows. Milk Street is devoted to changing 177MilkStreet.com. 12 Recipes That Will Change the Way You Cook [ EDITOR’S NOTE] C hristopher K imball One for Life, One for Love, President and Founder One for Death Christopher Kimball Media Director and Co-Founder Melissa Baldino Editorial Director - J.M. Hirsch recently dined at Sichuan peppercorns and the Food Editor - Matthew Card Art Director - Jennifer Baldino Cox la Grenouille in spicy white pepper so popular Managing Editor - Jenn Ladd Books & Special Editions Editor - Michelle Locke New York—the last of in Asian cooking.
    [Show full text]
  • 2018 World's Championship Bar-B-Que Contest Results Rank
    2018 World's Championship Bar-B-Que Contest Results Rank Team Name Space Chief Cook Category Score Awards 1 San Antonio Winner - Buckshot BBQ CC1 Jayde Henley BRISKET 89.33 Champion Brisket 2 Manning Valley Natural Smokers IV2 Grant Coleman BRISKET 88.67 2nd Place Brisket 3 Steve's Cooking Team B-438 Luke Albrecht BRISKET 88.67 3rd Place Brisket 4 Pitmaker - BBQ Addiction A-321 Victor Howard BRISKET 88.00 5 Over The Hill Gang C-1014 Ric Keirsh BRISKET 88.00 6 Jack Daniels Winner - Rocky Top BBQ CC3 Walt Moulton BRISKET 88.00 7 Confederated Cooks A-217 Carl Tragesser BRISKET 87.33 8 Majors B-437 Brian Mannion BRISKET 86.67 9 Roadkill BBQ Company C-1010 Andrew Heckman BRISKET 86.00 10 Fayette County Go Texan C-927 Jason Vasut BRISKET 86.00 11 Operation BBQ Relief A-421 Dewayne Daniel BRISKET 86.00 12 Damnifino Team B-450 John Sauter BRISKET 86.00 13 Pit Boss C-710 C. Berry Madden BRISKET 85.33 14 Bee County Go Texan C-731 Matias Serrata BRISKET 85.33 15 The Star of Texas Cooking Team A-205 Alex Gonzales BRISKET 85.33 16 Slow Cookers at Play C-1008 Chris Stutsman BRISKET 84.67 17 Just "N" Time Cookers B-235 Billy Jolly BRISKET 84.00 18 BBQ Austin Winner - Double Barrel Cookers CC5 Todd Nelson BRISKET 84.00 19 Karnes County Go Texan C-703 Corey Albert BRISKET 84.00 20 Texas State of Mind Cookers A-124 Charlie Cerda BRISKET 84.00 21 Rancho Cerveza B-140 Tommy Sulak BRISKET 83.33 22 Tejas Barbacoa B-242 Justin Tankersley BRISKET 83.33 23 Cayenne Social Club B-231 Eddie Lopez BRISKET 82.67 2018 World's Championship Bar-B-Que Contest Results Rank Team Name Space Chief Cook Category Score Awards 24 Red's True Barbecue UK IV4 Clinton Britz BRISKET 82.67 25 Domino Effect C-831 Eric Kennedy BRISKET 82.00 26 Waste Management Green Haul B-435 David Welch BRISKET 82.00 27 Jack Daniel's Barrelhouse Cookers A-311 Wally Wostal BRISKET 82.00 28 Bulldog Mountain Cookin' Crew A-508 Mike Wells Jr.
    [Show full text]
  • Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
    foods Article Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons Maria João Fraqueza 1 , Marta Laranjo 2 , Susana Alves 1 , Maria Helena Fernandes 1, Ana Cristina Agulheiro-Santos 2,3 , Maria José Fernandes 1, Maria Eduarda Potes 2,4 and Miguel Elias 2,3,* 1 CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; [email protected] (M.J.F.); [email protected] (S.A.); [email protected] (M.H.F.); [email protected] (M.J.F.) 2 MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; [email protected] (M.L.); [email protected] (A.C.A.-S.); [email protected] (M.E.P.) 3 Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal 4 Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal * Correspondence: [email protected] Received: 11 December 2019; Accepted: 11 January 2020; Published: 15 January 2020 Abstract: The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoking regime of traditional dry-cured meat products in order to minimize the presence of PAHs.
    [Show full text]
  • Chicken Satay Satay Sauce
    Chicken Satay Serves 4 1 cup unsweetened coconut milk 2 cloves garlic, minced 2 tablespoons finely chopped fresh cilantro 2 tablespoons fish sauce 2 teaspoons curry powder ¼ teaspoon freshly ground black pepper 12 ounces boneless, skinless chicken breasts Canola oil, for oiling grill Special Equipment: 10 to 12 6-inch bamboo skewers, soak the skewers in water for 30 minutes. 1. Make the marinade: Whisk the coconut milk, garlic, cilantro, fish sauce, curry ​ powder, pepper in mixing bowl. 2. Pat the chicken breasts dry. Cut chicken into 3-inch long strips about 1 inch wide and ½ inch thick. 3. Combine the marinade and chicken, making sure the chicken is well coated. Allow the chicken to marinate for at least an hour or up to 8 hours inside the refrigerator. 4. Prepping before grilling: Thread the chicken strips onto the wooden skewers. ​ Ensure that the chicken is positioned on the upper two thirds of the stick, from the tip to the middle. 5. Heat grill pan over high heat. Grill the skewers with the handles of the skewers ​ sticking out of the sides - you can cover these with foil to prevent burning. (Alternatively, you can use the broiler). Grill until the chicken chars on some spots, turn, and grill on the other side until cooked through. Serve with the Satay Sauce. ​ ​ Satay Sauce Serves 4 1 cup unsweetened coconut milk 2 tablespoons light brown sugar 1 tablespoon tamarind concentrate 2 teaspoons Thai red curry paste 1 tablespoon fish sauce ¼ cup creamy peanut butter ¼ teaspoon paprika 3 cloves garlic, finely minced 3 tablespoons crushed roasted peanuts, for garnish 1.
    [Show full text]
  • Download All Recipes Collectively（PDF）
    Wagyu beef with iodised juice and puntarelle, broth and slivers of smoked Wagyu. Cévennes onion purée: brown the onions in a frothy butter, purée well and then mix. Split the puntarelle bulbs, cook them in a white stock and stuff them with diced vegetables. The Wagyu is fried simply. Iodised juice: take the oyster water and some chopped oysters with the beef juice. The broth is composed of vegetables with some chopped oysters, puntarelle leaves, some slices of hay-smoked beef and a beef and hay-roasted broth. Chef’s Comments Japanese Wagyu is really different and of an incomparable quality: the flavours stand out and the meat retains its juice. To prepare it, I recommend simplicity. To avoid ruining it, I blend it with the oyster for the iodine and with the puntarella, the bitterness of which balances the richness of the beef. Patrick Bertron Le Relais Bernard Loiseau Two Michelin star Patrick Bertron, established for more than 35 years at Le Relais Bernard Loiseau. He continues with his own style the fabulous culinary heritage of this house. Wagyu beef, Jerusalem artichoke, coffee, oranges. Sirlion steak and topside are combined in this dish. Fry the sirloin, then candy it in the oven for 10 minutes at 50°C. Trim the topside thinly before poaching it for 20 seconds in a beef broth in order to remove the fat. The beef is presented with the Jerusalem artichoke in 2 variations: served whole and roasted with coffee, and puréed. For the dressing, arrange orange zests over the beef to give a beautiful freshness to the dish.
    [Show full text]
  • We're Smoking the Good Stuff
    GREAT ATL FOOD USA SMOKED COMFORT *Be sure to ask about our daily specials! SANDWICHES FIXINS/SIDES 2.5 All Sandwiches Come With One Side Coleslaw Potato Salad Pulled Pork or Chicken 8.75 BBQ Baked Beans Collard Greens Beef Brisket 9.75 Mac & Cheese Green Beans Fried Okra Homemade Chips Fried Brussels Sweet Potato Fries LOVIES Salad (add $1) Brunswick Stew (add $1) Mini Pulled Pork or Chicken Sliders (Beef Brisket or Chicken Tenders add $1) 1 Lovie 4 1 Lovie with Side 6 KIDS MENU 3 Pack of Lovies 11 For Youngʼns Under 12, Includes Drink & Side Chicken Tenders 7 BISCUITS NEW! Grilled Cheese 6 7 So Good We Serve 'Em All Day Kids BBQ Plate (Pork or Chicken) Brisket Biscuit 4.5 The Kay (Chicken Tenders with Honey and Hot Sauce) 4 DRINKS Chicken Tender Biscuit 4 Sweet Tea 2 Country Ham Biscuit (with Red Eye Gravy) 4 Coca Cola Products 2 BBQ PLATES ADULT BEVERAGES Come With Choice Of Two Sides Sweetwater 420 4 Pulled Pork or Chicken Plate 11.75 Stella Artois 4 Rib Plate (1/2 lb. of Ribs) 12.75 Seasonal Beers 4 Beef Brisket Plate 13.75 Miller Lite (40oz.) 6 Combo Plate (Pork, Chicken & Ribs) 14.75 Chardonnay 6 Smoked Wings (6 wings) 10.75 Carbernet Sauvignon 6 Chicken Tenders 10.75 BBQ Quesadilla (Pork, Chicken or Brisket) 12.75 SWEETS RIBS Chocolate Chip Cookie 2 Banana Pudding 3 Half Slab 14 Miss Beverly’s Peach Cobbler 3 Full Slab 22 (add ice cream for $1) BBQ SALAD To provide you the best possible product, Dressings: Ranch, Italian, Blue Cheese, we cook fresh each day.We smoke our Honey Mustard, Oil / Balsamic Vinegar meats using only locally sourced hickory Pulled Pork or Chicken 11.75 wood and we do not use natural gas or Sliced Beef Brisket 13.75 electricity at any time during the cooking process -this is what distinguishes our BBQ.
    [Show full text]
  • Bbq Smokehouse Custom and Wild Game Processing Rates
    BBQ SMOKEHOUSE CUSTOM AND WILD GAME PROCESSING RATES SUMMER SAUSAGE REGULAR SUMMER SAUSAGE $2.80 # CHEDDAR SUMMER SAUSAGE $3.40 # PEPPERJACK SUMMER SAUSAGE $3.40 # JALAPENO CHEDDAR SUMMER SAUSAGE $3.75 # TANGY SUMMER SAUSAGE $3.25 # GARLIC SUMMER SAUSAGE $3.10 # WILD RICE SUMMER SAUSAGE $3.75 # BLUEBERRY WILD RICE SUMMER SAUSAGE $3.90# SMOKED BRATS SMOKED BRAT REGULAR $3.25 # SMOKED CHEDDAR & WILD RICE BRAT $3.75 # SMOKED CHEDDAR BRAT $3.50 # SMOKED WILD RICE BRAT $3.75 # SMOKED MUSHROOM & SWISS BRAT $3.75 # SMOKED SWISS BRAT $3.60 # SMOKED JALAPENO CHEDDAR BRAT $3.75 # SMOKED CRANBERRY CHEDDAR BRAT $3.75 # SMOKED BUFFALO WILD WING BLEU CHEESE BRAT $4.40 # SMOKED TEX MEX BRAT $3.10# BAHAMA MAMA $3.40 # FRESH BRATS All fresh brats $3.25 # FRESH REGULAR BRAT FRESH CHEDDAR BRAT FRESH WILD RICE BRAT FRESH BLUEBERRY BRAT FRESH BLUEBERRY WILD RICE BRAT FRESH HAWAIIAN BRAT FRESH PHILLY CHEESE BRAT FRESH BACON CHEESEBURGER BRAT FRESH GREEN PEPPER & ONION BRAT FRESH ONION BRAT FRESH CHERRY CAYENNE BRAT FRESH JALAPENO BRAT FRESH BEER BRAT FRESH PIZZA BRAT FRESH TACO BRAT FRESH HONEY BBQ BRAT FRESH STEAK BRAT SMOKED SAUSAGES RING BOLOGNA $2.85 # ANDOUILLE SAUSAGE $3.40 # CHORIZO SAUSAGE $3.40 # POLISH SAUSAGE $2.65 # HOT POLISH SAUSAGE $3.00 # OLD FASHIONED WIENER $4.65 # CHEDDAR WIENER $5.30 # SNACK STIX AWARD WINNNING PEPPERJACK STIX $4.25 # REGULAR STIX $3.50 # PINEAPPLE TERIYAKI STIX $5.25 # TERIYAKI STIX $4.90 # CHEDDAR STIX $4.25 # JALAPENO STIX $3.90 # HABENERO BBQ STIX $4.90 # BBQ STIX $4.90# BREAKFAST SAUSAGES BREAKFAST SAUSAGE LINKS- REGULAR,
    [Show full text]
  • BBQ & Smoking Techniques
    BBQ & Smoking Techniques Indirect Grilling Indirect grilling is a critical technique for outdoor chefs, especially used in combination with other techniques such as searing. Simply stated, the fire should be in one part of the grill, and the food should be on the other. Indirect grilling can be done at any temperature, but is always done with the lid closed. With your grill prepared and preheated for indirect grilling, the area of the grilling surface directly over the flame will be hotter than the indirect cooking zone. At higher temperatures you can use the direct grilling zone to sear meats for a couple of minutes on each side, followed by the remaining cooking on the indirect zone. When using indirect heat for grilling thick cuts of meat (a 2-inch thick, bone-in pork chop requires about 30 to 35 minutes when grilling at 500 degrees with indirect heat), flip the meat every five minutes. Indirect heat can also be used for rotisserie cooking. Direct Grilling Direct grilling is the standard grilling technique, with the food directly over the flame. Direct grilling at high temperatures (over 800 degrees) will sear food. Lower temperatures (300 to 400 degrees) can be ideal for cooking meats and fish if you like a bit of char to the outside. Direct grilling can be used with indirect grilling techniques for longer cooking times in order to avoid burnt or dried out foods. Searing Searing meats with intense heat will help lock in juices and flavor, and is a recommended technique in combination with lower temperature techniques.
    [Show full text]
  • Curing and Smoking Poultry
    L-1664 9-99 Curing and Poultry Smoking Extension Poultry Scientists The Texas A&M University System Cured and smoked poultry is a taste-tempting Step 1. treat. In addition to having a distinctive aroma and Selecting poultry flavor, it also has eye appeal unmatched by any other meat product. Once cured and smoked, the Poultry selected for smoking should be of good meat is easily and quickly prepared for serving and quality. Grade A poultry from the local market is can be stored in the home refrigerator for as long as acceptable. If home-grown poultry is used, it should 2 weeks. Meats that are only smoked and not cured be well fleshed, well finished, and properly can be stored no longer than other cooked meats. processed. Freshly slaughtered birds must be chilled before they are cured. All poultry should be chilled The curing and smoking process produces meat to below 40 degrees F as soon as possible (within 30 that is distinctly different from meat that has only minutes) after slaughter. Beginning with a high qual- been smoked. Curing results from the combined ity bird will result in a high quality product. (See B- actions of salt, sugar and nitrite (sodium nitrite or 1383, “Processing Poultry at Home,” available from saltpeter) on the meat. The salt and sugar flavor the the Texas Agricultural Extension Service.) meat and help preserve it. Salting, a common method of meat preservation before refrigeration Step 2. was available, reduces water activity of the muscle tissue and inhibits certain bacteria. Preparing the brine Nitrite is the ingredient that gives cured meat its The curing brine can be prepared in either of two characteristic flavor and reddish-pink color.
    [Show full text]
  • Barbecue and Buccaneers
    NEW ORLEANS NOSTALGIA Remembering New Orleans History, Culture and Traditions By Ned Hémard Barbecue and Buccaneers Asking my son this past Saturday, “What’d you have for lunch?”, his reply was: “Thirty tickets of pork!” That was a sure tip-off that he’d been to “Hogs For The Cause,” an annual fundraising event that drew record crowds this year despite torrential downpours the Friday night before. Founded in 2008 by Rene Louapre and Becker Hall as a means of recreating traditional Southern pig roasts, a way to enjoy food and drink in City Park with friends, and to help four-year old Ben Sarrat, Jr., diagnosed with an incurable brain tumor. Since then, “Hogs” has grown tremendously. In 2013, 15,000 pork-loving patrons attended with over seventy-five teams competing in categories such as Whole Hog, Ribs, Porkpourri and Shoulder. Oh, and they’ve booked great bands and artists, too, like the Radiators, Dr. John, Trombone Shorty, Marcia Ball and others to entertain the crowds. There were ninety teams in 2014 that cooked over four tons of pork. Today the event raises a substantial amount of money to assist families struggling with the financial burdens of caring for a child battling brain cancer. New Orleans has once again become the host of a fun, yet charitable, festival. But how did the original barbecue originate? For the answer, we must take a step back in time to the age of pirates dominating the sea lanes of the Caribbean. There are numerous names for these marauders of the sea. Pirates, privateers and buccaneers come immediately to mind.
    [Show full text]
  • Processed Meats: Convenience, Nutrition, Taste American Traditions and Iconic Foods
    Processed Meats: Convenience, Nutrition, Taste American traditions and iconic foods Processed Meats: Convenience, Nutrition, Taste Processed meat and poultry products like bacon, hot dogs, sausage, ham and other deli meats are great American traditions and iconic foods. In fact, bacon is often called the ultimate “conversion food” because it tempts even the strictest vegetarian. Processed meat and poultry products are commonly called “convenience meats” because they have already In fact, bacon is often called been prepared for easy and safe the ultimate “conversion consumption by consumers. These food” because it tempts products are offered in a variety of even the strictest vegetarian. choices so the consumer can make the best food decision for their lifestyle. Ninety six percent of Americans make meat and poultry products part of their diets. But recently, questions have arisen about processed meat and poultry products. What are they? How are they different from fresh meat and poultry products? Are they safe and nutritious? This consumer guide aims to provide the facts about processed meat and poultry products. It also offers a guide to the many choices available in the meat and poultry case today. In this way, armed with information, you can make the best choice for you and your family. 1 Processed Meat’s Ancient History Historically, salting and Meat processing has its roots in smoking preserved the salting and smoking of meats meats and kept them that began centuries ago before safe to eat for longer refrigeration was available. Salting and smoking preserved meats and periods of time. kept them safe to eat for longer periods of time.
    [Show full text]
  • HI-Menu-B&W 3-3-21
    APPETIZERS STEAKS & CHOPS* We proudly serve 100% Black Angus beef, raised in the upper Midwest plains. Our Upper Choice and USDA Prime cuts are aged to perfection for an average of 45 days. ST. ELMO SHRIMP COCKTAIL® 4 jumbo shrimp served with our spicy served with choice of fresh-cut fries, redskin mashed potatoes, signature cocktail sauce. 15.95 or sauteed French green beans DRY-AGED CALAMARI USDA PRIME FEATURE lightly hand-breaded, served with sweet chili sauce. 14 Traditionally dry-aged then hand cut to our exact specifications; the dry-age GRILLED SLAB BACON process produces a more robust root beer maple glazed bacon, locally sourced from Smoking Goose. 14 and intense flavor. Market Price. CRAB BEIGNETS lump crab meat, mascarpone, chives, cajun remoulade. 15 IZZY STYLE NEW YORK STRIP 14 oz. rolled in cracked pepper, pan-seared, orange brandy butter sauce. 48 PRIME BEEF MEATBALLS 3 house-made meatballs, tomato sauce, ricotta gratin. 13 NEW YORK STRIP 14 oz. flavorful strip with a mid-range of marbling. 44 TOASTED RAVIOLI cheese filled ravioli with Bolognese sauce. 12 BONE-IN FILET FRENCH ONION SOUP 14 oz. lean & full of flavor. 57 prepared with a trio of sweet caramelized onions. 9 FILET MIGNON 8 oz. / 12 oz. tender, center-cut. 44 / 55 SALADS BONE-IN (COWBOY) RIBEYE 18 oz. exceptional flavor, great balance of marbling. 55 WEDGE bacon, tomatoes, creamy Gorgonzola dressing. 11 RIBEYE 14 oz. excellent marbling, loaded with flavor. 43 CAESAR romaine hearts, shaved Parmigiano-Reggiano, herb croutons. 11 SMOKED PORK CHOPS cherrywood smoked, locally sourced from Smoking Goose.
    [Show full text]