Luxury Hunting Tourist Stay in Slovakia

Total Page:16

File Type:pdf, Size:1020Kb

Luxury Hunting Tourist Stay in Slovakia ST. HUBERTUS HUNTING TOURS HUNTING SEASON 2021/2022 LUXURY HUNTING/TOURIST STAY SLOVAKIA HUNTING IN SLOVAKIA WITH ST. HUBERTUS HUNTING TOURS Located in Central/Eastern Europe, the Republic of Slovakia is a country with a glorious hunting traditions dating back to medieval times. It has a land area of 4 903 500 hectares while the forest land is approximately 2 000 000 hectares, that means about 40 percent of the land area. There are several good reasons for planning a hunting stay in Slovakia. At first there are countless hunting areas all over its territory. Only few countries in Europe can compete with Slovakia in terms of variety of grounds and games. Level, hilly and mountainous grounds (up to 2655 m.a.s.l) rich with varied flora and excellent populations of games. Slovakian people have always been expert in forests and games management. The fact that you can appreciate rich and healthy populations of games that peopled these lands 2000 years ago (as fallow deer) is the best proof of that. In a further sign of an excellent management of its fauna, Slovakia can boast the survival of all the European carnivouros animal species. We are referring first of all to brown bear (Ursus arctos), the Eurasian wolf (Canis lupus lupus), the golden Jackal (Canis aureus) and the European lynx (Lynx lynx). As hunters well know these carnivourous animals have an essential role in the ecosystem. Last but not least, the Slovakian people have well preserved ancient hunting traditions as forest music (there are several different hunting signals) and the hunters’ language – the “Poľovnícka reč”. Our hunts are organised across the whole country in selected top class estates. It means free range and fenced areas starting from 100 hectares up to 3000 hectares and more where you can hunt red deer (Cervus elaphus), fallow deer (Dama dama), Eurasian wild boar (Sus scrofa), roe deer (Capreolus capreolus), mouflon (Ovis musimon), alpine chamois (Rupicapra rupicapra rupicapra) , brown bear (Ursus arctos), and golden jackal (Canis aureus). The Slovakia has a small population of Tatra chamois (Rupicapra rupicapra tatrica) as well but its hunt is strictly prohibited by Slovakina law. The very limited hunting permits that are released each year for chamois regard the Alpine chamois that was introduced in Tatras mountains in the 60s. Beyond individual hunts we offer high standard driven hunts for wild boars and other hoofed games and driven shoots with very high-flying pheasants and ducks. Professional and experienced guides can customize the hunting program based on needs and wishes of each hunter. Quality of trophies is very impressive especially regarding red stags, fallow bucks and wild boars. Jonathan Travel St. Hubertus Hunting tours [email protected] +420 776 708 813 ADVISABLE HUNTING PERIODS ACCORDING TO THE SLOVAKIAN HUNTING CALENDAR Mouflon ram : from 1st of August to 15th of January in free range. All year round in fenced areas. We recommend this hunt in Autumn/Winter if you want trophy prepared by taxidermist as shoulder mount or full mount. Fallow buck: from 1st of August to 15th of January (till 31st of January in fenced areas). The best period is during rut season – approximately from 15th of October to 15th of November - especially if you wish to hunt stags with strong trophies in free range. Wild boars: from 1st of July to 15th of January (till 31st of January in fenced areas). Individual hunt during winter with snow on terrains is usually very appreciated by hunters. Red stag: from 1st of August to 15th of January (till 31st of January in fenced areas). The best period is September - approximately from 10th to 30th - during rut season especially if you wish to hunt stags with strong trophies in free range. Roe buck (in free range only): from 16th of May to 30th of September . We recommend this hunt in May / first half of June and from 15th of July to 10th of August during mating season. Chamois: from 1st of September to 31st of December Brown bear: October and November / Wolf: from 1st of November to 15th of January / Chamois: from 1st of September to 31st of December The Golden Jackal: from 1st of August to 28th of February Jonathan Travel St. Hubertus Hunting tours [email protected] +420 776 708 813 HUNTING IN SLOVAKIA AND HISTORY Slovakia has a glorious hunting history with ancient traditions that have been preserved until nowadays. The first written reference to hunt on Slovakian dates back around 1050 when the royal hunting grounds have been settled and the hunt become a privilege of the sovereign only. Shortly after that the king started to give some hunting lands to the church keeping still the majority for himself. During the following centuries the hunt was reserved to aristocratic class, with the new bourgeoisie class and its economical power they are entitled as well. That makes the noble class push the sovereign to publish in the 1729 an edict regarding the hunting rules where for example the pheasant protection or ban from hunting females in gravidity were included. The final law administration of the hunting came with the Kaiser Franz Josef I and from 1883 the privilege of the feudal lords is cancelled and the hunting privilege is now strictly connected with the land possession only. During these times also the number of animals were decreased significantly which led to the foundation of fenced areas. Foreign animals are brought and settled there, such as mouflon or fallow deer. It is also the period of the foundation of pheasantries, one of these historical ones we have in our offer. Jonathan Travel St. Hubertus Hunting tours [email protected] +420 776 708 813 OFFER WITH 4 DAYS HUNTING AND 5 NIGHTS IN HOTEL ❑ PACKAGE WITH ACCOMMODATION IN 5* CHATEAU ❑ PACKAGE WITH ACCOMMODATION IN 5 * HOTEL WITH 2 GUESTS WITH 2 GUESTS Administration fee Administration fee Temporary hunting license and insurance Temporary hunting license and insurance Hunting guide Hunting guide 5 nights in Junior Suite room – 2 guests with breakfast 5 nights in Deluxe Double room with mountain view – 2 guests with breakfast Total amount: 3320 € Total amount: 3420 € Not included Interpreter (if needed): price upon request Rifle rental: price upon request Transfer from Prague, Vienna, Munich and other European airports and back: price upon request Tourist plan (tourist guide, car with driver, recommended restaurants, etc.): price upon request Room upgrade: price upon request Jonathan Travel St. Hubertus Hunting tours [email protected] +420 776 708 813 RED DEER COMPARISON KG/CIC POINTS Medal CIC Points kg Bronze 170,00-189,99 4,5-7 Silver 190,00-209,99 6,1-8,5 Gold 210,00 + 7,9-10 kg € From 3 to 3,99 1050 4,00-4,99 kg 1570 5,00-5,99 kg 2200 6,00-6,99 kg 3150 7,00-7,99 4410 8,00-8,99 5880 9,00-9.99 7660 10,00+ 7660 + 21 € each 10 gr Jonathan Travel St. Hubertus Hunting tours [email protected] +420 776 708 813 FALLOW BUCK COMPARISON KG/CIC POINTS Medal CIC Points kg Bronze 160,00-169,99 2,3-3,3 Silver 170,00-179,99 2,5-3,8 Gold 180 + 3-4,2 FALLOW BUCK PRICE LIST kg € Up to 2,49 800 2,50-2,99 kg 1290 3,00-3,49 kg 2140 3,50-4,00 kg 3590 4,00 + 3590 + 43 € each 10 gr Jonathan Travel St. Hubertus Hunting tours [email protected] +420 776 708 813 WILD BOAR COMPARISON CM/CIC POINTS WILD BOAR TUSKER PRICE LIST Medal CIC Points CM CM € Up to 14,99 300 Bronze 110,00-114,99 15-22 Silver 115,00-119,99 18-23 14,99-17,99 600 Gold 120 + 21-24 18,00-19,99 1000 20,00-21,99 1600 22,00 + 2000 Jonathan Travel St. Hubertus Hunting tours [email protected] +420 776 708 813 MOUFLON COMPARISON CM/CIC POINTS MOUFLON RAM PRICE LIST CM € Medal CIC Points CM Up to 59,99 580 Bronze 185,00-194,99 60-73 60,00-69,99 780 Silver 195,00-204,99 70-79 70,00-79,99 1580 Gold 205,00 + 80 + 80,00-89,99 2480 90,00 + 2480 + 100 each point Jonathan Travel St. Hubertus Hunting tours [email protected] +420 776 708 813 ROE DEER COMPARISON Gr./CIC POINTS Medal CIC Points Gr. Bronze 105,00-114,99 370-450 Silver 115,00-129,99 390-510 Gold 130,00 + 430-570 ROEBUCK PRICE LIST CM € Up to 59,99 580 60,00-69,99 780 70,00-79,99 1580 80,00-89,99 2480 90,00 + 2480 + 100 each point Jonathan Travel St. Hubertus Hunting tours [email protected] +420 776 708 813 CHAMOIS CHAMOIS MALE AND FEMALE PRICE: 5000 € Jonathan Travel St. Hubertus Hunting tours [email protected] +420 776 708 813 BROW BEAR kg € Up to 79,99 2600 80,00-99,99 kg 3500 100,00-119,00 4800 120 + 4800 € + 65 €/1 kg Jonathan Travel St. Hubertus Hunting tours [email protected] +420 776 708 813 THE GOLDEN JACKAL GOLDEN JACKAL PRICE: 1500 € Jonathan Travel St. Hubertus Hunting tours [email protected] +420 776 708 813 Accommodation in 5* Chateau boutique hotel This 5-star boutique hotel is situated on the Rye Island and offers elegantly decorated rooms, an indoor pool, a traditional Turkish spa, and a conference room. A wine cellar and cigar room are also available. Rooms feature hand-painted wallpaper, hand-woven blankets and individual décor. Room service is available throughout the day, and some rooms include a private patio or terrace.
Recommended publications
  • Premium Angus Beef Fennel & Leek Cream Sauce
    Gasthaus Platter 28.00 Wiener Schnitzel 28.00 Rouladen, wiener schnitzel, smoked Thin sliced Wisconsin veal, lightly sausage, with sauerkraut, red cabbage & breaded & pan-fried, served with spätzle spätzle & red cabbage Sauerbraten 27.00 Jäger Schnitzel 26.50 Tender slices of marinated beef, Hunter style grilled pork cutlets with gingersnap sauce, sauerkraut, red sautéed mushrooms, peppercorn sauce, cabbage & spätzle German potato salad & haus vegetable Sausage Feast 24.50 Veal Emmenthal 29.50 Bavarian Weiss Wurst, Weissgerber Wiener schnitzel baked with Black smoked brat, knackwurst, sauerkraut, Forest ham & Emmenthaler cheese, red cabbage & German potato salad. red cabbage & spätzle Beef Rouladen 26.00 Veal Ramona 29.50 Beef rolls filled with haus stuffing, Wiener schnitzel & crab cake topped served with red cabbage & spätzle with champagne hollandaise, served with Half Order (19.00) lemon polenta & sautéed spinach Gasthaus Nudeln - Vegetarian 21.00 Chicken Rudesheim 24.00 Asparagus, zucchini, yellow squash & Lightly breaded cutlets, mushroom sun-dried tomatoes, tossed with wide Gewűrztraminer sauce, spätzle & haus pappardelle noodles & sherry cream sauce vegetable Kassler Ripchen 24.50 Stuffed Pork Chop 24.50 Smoked Pork Loin Chops, our homemade Thick center cut 12 oz. Rib Chop, with sausage spätzle, red cabbage & asparagus stuffing, mashed potatoes & haus vegetable “Our Famous Pork Shank” 28.50 Roasted crisp, moist & tender, German potato salad, sauerkraut & red cabbage We Proudly Serve Baked Alaskan Salmon 25.50 Wilted spinach, lemon
    [Show full text]
  • Pork Schnitzel & Chive Sour Cream
    Pork Schnitzel & Chive Sour Cream with Prosciutto-Potato Salad & Roasted Romanesco ORIGIN Schnitzel is a traditional German dish where meat (typically pork) is pounded thin, breaded, and fried. WHY WE LOVE THIS RECIPE It showcases a classic pairing of crispy pork schnitzel and piquant potato salad—a beloved side authentic to German cuisine. PREMIUM 2 SERVINGS 50–60 MINS Serve a bottle of Blue Apron wine with this symbol: Fruity & Savory. blueapron.com/wine Ingredients 2 Boneless, Center-Cut Pork Chops 1 bunch Chives 1 Tbsp Sugar 3 oz Prosciutto 1 bunch Parsley 1 Tbsp Creamy Mustard Sauce 1 Pasture-Raised Egg 1 Shallot 1/4 cup Sour Cream 3/4 lb Golden Potatoes 1 Tbsp Apple Cider Vinegar 2 Tbsps Dried Currants 1 Apple 1 1/4 cups Panko Breadcrumbs 1 head Romanesco, White, or 2 Tbsps All-Purpose Flour Multicolored Cauliflower Share your photos with #blueapron 1 Prepare the ingredients 4 Bread the pork • Place an oven rack in the • Meanwhile, place the flour center of the oven, then and breadcrumbs on two preheat to 450°F. separate large plates; season • Fill a medium pot 3/4 of the each with salt and pepper. way up with salted water; • Crack the egg into a bowl; cover and heat to boiling season with salt and pepper on high. and beat until smooth. • Wash and dry the fresh • Pat the pork dry with paper produce. towels. Place between two • Quarter and core the apple; cut into 1/2-inch-wide wedges. sheets of plastic wrap. With the bottom of a heavy pan (or a Cut out and discard the core of the cauliflower; cut into small flat meat mallet), pound to a ¼-inch thickness.
    [Show full text]
  • Capture, Restraint and Transport Stress in Southern Chamois (Rupicapra Pyrenaica)
    Capture,Capture, restraintrestraint andand transporttransport stressstress ininin SouthernSouthern chamoischamois ((RupicapraRupicapra pyrenaicapyrenaica)) ModulationModulation withwith acepromazineacepromazine andand evaluationevaluation usingusingusing physiologicalphysiologicalphysiological parametersparametersparameters JorgeJorgeJorge RamónRamónRamón LópezLópezLópez OlveraOlveraOlvera 200420042004 Capture, restraint and transport stress in Southern chamois (Rupicapra pyrenaica) Modulation with acepromazine and evaluation using physiological parameters Jorge Ramón López Olvera Bellaterra 2004 Esta tesis doctoral fue realizada gracias a la financiación de la Comisión Interministerial de Ciencia y Tecnología (proyecto CICYT AGF99- 0763-C02) y a una beca predoctoral de Formación de Investigadores de la Universidad Autónoma de Barcelona, y contó con el apoyo del Departament de Medi Ambient de la Generalitat de Catalunya. Los Doctores SANTIAGO LAVÍN GONZÁLEZ e IGNASI MARCO SÁNCHEZ, Catedrático de Universidad y Profesor Titular del Área de Conocimiento de Medicina y Cirugía Animal de la Facultad de Veterinaria de la Universidad Autónoma de Barcelona, respectivamente, CERTIFICAN: Que la memoria titulada ‘Capture, restraint and transport stress in Southern chamois (Rupicapra pyrenaica). Modulation with acepromazine and evaluation using physiological parameters’, presentada por el licenciado Don JORGE R. LÓPEZ OLVERA para la obtención del grado de Doctor en Veterinaria, se ha realizado bajo nuestra dirección y, considerándola satisfactoriamente
    [Show full text]
  • Pork Schnitzel with Parmesan Noodles and Stewed Apples There Is a 150 Year Old Proverb That Claims Eating an Apple a Day Will Keep the Doctor Away
    your ... It’s Worth the Trip! THINKING OUTSIDE THE BOX Pork Schnitzel with Parmesan Noodles and Stewed Apples There is a 150 year old proverb that claims eating an apple a day will keep the doctor away. The use of catchy phrases (even back then) were used to promote good dietary habits; however, this proverb by itself doesn’t have a significant impact on health. In fact, the true intent of the proverb is to tell people they need to eat more fruits and vegetables for good health. Even though most people can’t scientifically convey the metabolic or biochemical benefits of produce, most know that health isn’t negatively impacted by eating lots of produce. Ask yourself this: Is there anyone you know that has complained about gaining weight or getting a chronic disease because they ate too many fruits and vegetables? In fact, most doctors then and now don’t typically prescribe less fruits and vegetables as a way to treat illness. After decades of scientific research, studies show that eating a diet with plenty of fruits and vegetables improves overall physical and mental health. Produce (fresh, frozen and canned) are loaded with vitamins, minerals, fiber, antioxidants and even compounds (that we can’t mimic with a pill) that protect against chronic diseases such as heart disease, diabetes and cancer as well as helping with the management of mental stress. For the most part, produce is low in calories so including ample amounts in the diet has proven to assist with meeting and maintaining optimal body fat and weight goals.
    [Show full text]
  • Anaplasma Phagocytophilum and Babesia Species Of
    pathogens Article Anaplasma phagocytophilum and Babesia Species of Sympatric Roe Deer (Capreolus capreolus), Fallow Deer (Dama dama), Sika Deer (Cervus nippon) and Red Deer (Cervus elaphus) in Germany Cornelia Silaghi 1,2,*, Julia Fröhlich 1, Hubert Reindl 3, Dietmar Hamel 4 and Steffen Rehbein 4 1 Institute of Comparative Tropical Medicine and Parasitology, Ludwig-Maximilians-Universität München, Leopoldstr. 5, 80802 Munich, Germany; [email protected] 2 Institute of Infectology, Friedrich-Loeffler-Institut, Südufer 10, 17493 Greifswald Insel Riems, Germany 3 Tierärztliche Fachpraxis für Kleintiere, Schießtrath 12, 92709 Moosbach, Germany; [email protected] 4 Boehringer Ingelheim Vetmedica GmbH, Kathrinenhof Research Center, Walchenseestr. 8-12, 83101 Rohrdorf, Germany; [email protected] (D.H.); steff[email protected] (S.R.) * Correspondence: cornelia.silaghi@fli.de; Tel.: +49-0-383-5171-172 Received: 15 October 2020; Accepted: 18 November 2020; Published: 20 November 2020 Abstract: (1) Background: Wild cervids play an important role in transmission cycles of tick-borne pathogens; however, investigations of tick-borne pathogens in sika deer in Germany are lacking. (2) Methods: Spleen tissue of 74 sympatric wild cervids (30 roe deer, 7 fallow deer, 22 sika deer, 15 red deer) and of 27 red deer from a farm from southeastern Germany were analyzed by molecular methods for the presence of Anaplasma phagocytophilum and Babesia species. (3) Results: Anaplasma phagocytophilum and Babesia DNA was demonstrated in 90.5% and 47.3% of the 74 combined wild cervids and 14.8% and 18.5% of the farmed deer, respectively. Twelve 16S rRNA variants of A. phagocytophilum were delineated.
    [Show full text]
  • Cic Pheonotype List Caprinae©
    v. 5.25.12 CIC PHEONOTYPE LIST CAPRINAE © ARGALI 1. Altai Argali Ovis ammon ammon (aka Altay Argali) 2. Khangai Argali Ovis ammon darwini (aka Hangai & Mid Altai Argali) 3. Gobi Argali Ovis ammon darwini 4. Northern Chinese Argali - extinct Ovis ammon jubata (aka Shansi & Jubata Argali) 5. Northern Tibetan Argali Ovis ammon hodgsonii (aka Gansu & Altun Shan Argali) 6. Tibetan Argali Ovis ammon hodgsonii (aka Himalaya Argali) 7. Kuruk Tagh Argali Ovis ammon adametzi (aka Kuruktag Argali) 8. Karaganda Argali Ovis ammon collium (aka Kazakhstan & Semipalatinsk Argali) 9. Sair Argali Ovis ammon sairensis 10. Dzungarian Argali Ovis ammon littledalei (aka Littledale’s Argali) 11. Tian Shan Argali Ovis ammon karelini (aka Karelini Argali) 12. Kyrgyz Argali Ovis ammon humei (aka Kashgarian & Hume’s Argali) 13. Pamir Argali Ovis ammon polii (aka Marco Polo Argali) 14. Kara Tau Argali Ovis ammon nigrimontana (aka Bukharan & Turkestan Argali) 15. Nura Tau Argali Ovis ammon severtzovi (aka Kyzyl Kum & Severtzov Argali) MOUFLON 16. Tyrrhenian Mouflon Ovis aries musimon (aka Sardinian & Corsican Mouflon) 17. Introd. European Mouflon Ovis aries musimon (aka European Mouflon) 18. Cyprus Mouflon Ovis aries ophion (aka Cyprian Mouflon) 19. Konya Mouflon Ovis gmelini anatolica (aka Anatolian & Turkish Mouflon) 20. Armenian Mouflon Ovis gmelini gmelinii (aka Transcaucasus or Asiatic Mouflon, regionally as Arak Sheep) 21. Esfahan Mouflon Ovis gmelini isphahanica (aka Isfahan Mouflon) 22. Larestan Mouflon Ovis gmelini laristanica (aka Laristan Mouflon) URIALS 23. Transcaspian Urial Ovis vignei arkal (Depending on locality aka Kopet Dagh, Ustyurt & Turkmen Urial) 24. Bukhara Urial Ovis vignei bocharensis 25. Afghan Urial Ovis vignei cycloceros 26.
    [Show full text]
  • The Melting Pot
    The University of Akron IdeaExchange@UAkron The Dr. Gary B. and Pamela S. Williams Honors Honors Research Projects College Fall 2017 The eltM ing Pot: America, Food, and Ethnicity: 1880-1960 Jacob Kaus [email protected] Please take a moment to share how this work helps you through this survey. Your feedback will be important as we plan further development of our repository. Follow this and additional works at: http://ideaexchange.uakron.edu/honors_research_projects Part of the Cultural History Commons, Food Studies Commons, Social History Commons, and the United States History Commons Recommended Citation Kaus, Jacob, "The eM lting Pot: America, Food, and Ethnicity: 1880-1960" (2017). Honors Research Projects. 590. http://ideaexchange.uakron.edu/honors_research_projects/590 This Honors Research Project is brought to you for free and open access by The Dr. Gary B. and Pamela S. Williams Honors College at IdeaExchange@UAkron, the institutional repository of The nivU ersity of Akron in Akron, Ohio, USA. It has been accepted for inclusion in Honors Research Projects by an authorized administrator of IdeaExchange@UAkron. For more information, please contact [email protected], [email protected]. The University of Akron The Melting Pot: America, Food, and Ethnicity: 1880-1960 A Research Paper Submitted to The History Department and Honors College Faculty in Candidacy for the Honors Degree in History Department of History by Jacob Kaus Akron, Ohio September 2017 Contents Illustrations iii Introduction 1 Chapter I. Anglo-American Cuisine before 1880- an Introduction 5 Chapter II. America’s Culinary Melting Pot, 1880-1960 9 Conclusion 32 Bibliography 34 ii Illustrations Figures 1 Lewis Hine, Tenement Family, New York, 1910 2 Raphaelle Peale, Still Life with Steak, 1817 3 Unknown, Lunch at Delmonico’s Restaurant, c.
    [Show full text]
  • Spatial Patterns of Mitochondrial and Nuclear Gene Pools in Chamois (Rupicapra R
    Heredity (2003) 91, 125–135 & 2003 Nature Publishing Group All rights reserved 0018-067X/03 $25.00 www.nature.com/hdy Spatial patterns of mitochondrial and nuclear gene pools in chamois (Rupicapra r. rupicapra) from the Eastern Alps H Schaschl, D Kaulfus, S Hammer1 and F Suchentrunk Research Institute of Wildlife Ecology, Veterinary Medicine University of Vienna, Savoyenstrasse 1, A-1160 Vienna, Austria We have assessed the variability of maternally (mtDNA) and variability as a result of immigration of chamois from different biparentally (allozymes) inherited genes of 443 chamois Pleistocene refugia surrounding the Alps after the withdrawal (Rupicapra r. rupicapra) from 19 regional samples in the of glaciers, rather than from topographic barriers to gene Eastern Alps, to estimate the degree and patterns of spatial flow, such as Alpine valleys, extended glaciers or woodlands. gene pool differentiation, and their possible causes. Based However, this striking geographical structuring of the on a total mtDNA-RFLP approach with 16 hexanucleotide- maternal genome was not paralleled by allelic variation at recognizing restriction endonucleases, we found marked 33 allozyme loci, which were used as nuclear DNA markers. substructuring of the maternal gene pool into four phylogeo- Wright’s hierarchical F-statistics revealed that only p0.45% of graphic groups. A hierarchical AMOVA revealed that 67.09% the explained allozymic diversity was because of partitioning of the variance was partitioned among these four mtDNA- among the four mtDNA-phylogroups. We conclude that this phylogroups, whereas only 8.04% were because of partition- discordance of spatial patterns of nuclear and mtDNA gene ing among regional samples within the populations, and pools results from a phylogeographic background and sex- 24.86% due to partitioning among individuals within regional specific dispersal, with higher levels of philopatry in females.
    [Show full text]
  • Nhscookbook.Pdf
    OUR STORY CAISL is home to a diverse student body, composed of over 50 different nationalities. We here at the NHS wanted to celebrate this diversity together and appreciate this melting pot of cultures present at our school, and give you a taste of CAISL. So what is one of the things that brings people together as a community? Food, and our love and appreciation for food! Keeping that in mind, we have curated a book that includes dishes from a variety of cultures. It doesn’t just contain recipes though, as each dish has a personal connection to someone in the CAISL family. It includes personal favorites from our students, parents, and staff who want to share this memorable experience with you. We want to share with you THE CAISL FLAVOR! PREP TIME - 5 min COOK TIME - 35 min PORTIONS - 1 loaf Beer Bread USA Ingredients/Equipment: Recipe: - 1 cup whole wheat flour 1. Preheat the oven to 200C. Grease a 6 cup - 1 cup all-purpose flour loaf pan (8.5 x 4.5 inches). - ½ cup old-fashioned oats 2. Whisk flour, oats, sugar, baking powder, - 2 tbsp sugar baking soda, and salt in a large mixing - 2 tbsp baking powder bowl. - ½ tsp baking soda 3. Add beer and mix with a wooden spoon. - ½ tsp salt 4. Pour into the pan and bake for 35 min. - 1.5 cups light or dark beer 5. Let it cool on a rack for 10 min. - 6 cup loaf pan Cultural Significance/Personal Connection: It is a very healthy non-yeast and no-fuss quick bread that can be enjoyed with soup or eggs, or leftover for breakfast with butter and honey.
    [Show full text]
  • Butter Croissant
    non-hebrew readers lunch & {A FEAST THAT STARTS AT NOON, rolls to Cold Caprese salad . 48 Colored cherry, grilled cherry, tomato slices, Kalamata olives, purple onion, Buffalo mozzarella, bruschetta, Olive oil, basil and tomato balsamic vinegar. vegan Nicoise salad . 60 Soft boiled egg, green beans, capers, purple onion sherry Patties small radish, Potato, anchovies and scorched tuna Swiss chard and leek Kale Salad . 46 patties on black lentils Kale, Pitaya, roasted almonds and Mustard Vinaigrette salad 60 Fricke salad . 48 Fricke, micro spinach, pomegranate, dried apricot,pistachios crème of tahini and turmeric Soba noodles Cauliflower,G arlic, lemon Fatush Mediterranean salad . 48 herbs and sesame oil 58 A variety of garden leaves, herbs, tomato, purple onion Kalamata olives, grilles pita bread, goat feta COUSCOUS SALAD Beef Carpaccio . 52 Zucchini, pumpkin Hazelnuts, Parmesan crème, arugula and bread toast cauliflower, hazel nuts herbs, cranberries and Ceviche . 58 tahini 52 Local Olive oil, chili, red onion, Hazelnuts, garden leaves and seasonal Fruits WARM Chic Parisien . 58 Camembert filled with jam, salad of bakes beet pearls, pecans, Purple onion and herbs KID'S MENU Parmesan Artichoke . 38 Fried Artichoke alla romana, parmesan papers, toastes Schnitzel And ranch sauce With fries/mashed Shrimps Mariniere . 68 potatoes/salad 46 Leek, shallot, garlic and Hallah Calamari in curry . 64 Pasta Calamari scorched with olive oil, grilled tomatoes Cream/tomato/olive In curry sauce and sweet potato fries oil sauce )all tasty( 44 Focaccia . 28 Served with 3 changing dips and artichoke. Soup Du Jour . 38 & dinner the EVENING AND well INTO THE NIGHT} HOT Menza burger . 65 Beef hamburger )250g( with fries / mashed potatoes Served with veggies and aioli Topping: cheddar / bacon / truffle and garlic butter .7nis Corned beef sandwich .
    [Show full text]
  • Cocktails Beers on Tap Bottled Beer Beer Flights
    * Oktoberfest beers are seasonal. Limited quantities available. Cocktails Beers On Tap HOFBRAU HIMBEERE $8 12 0z. - $4; 16 oz. - $6.50; 32 0z. - $15; Classic Hofbrau beer, a hint of raspberry Das Boot 2L - $30 syrup, finished with a fresh orange slice BLACK FOREST MANHATTAN $9 WEIHENSTEPHANER DUNKEL Makers Mark bourbon, sweet vermouth, Freising, Germany Edel-Kirsch liquor served over ice HACKER PSHORR WEISS GERMAN OLD FASHIONED $9 Munich, Germany Asbach Uralt brandy, bitters, sugar and a KOSTRITZER triple fruit mull of lemon, orange and Thuringen, Germany cherry STELLA ARTOIS SALZBERG SUNSET $9 Leuven, Belgium Peach Vodka, triple sec, cranberry juice SPATEN and sour mix finished with a full fruit Munich, Germany medley of orange, cherry, and lime HOFBRAU WHITE SANGRIA $10 HOFBRAU WEISS WHITE CLAW BERRY $4 HOFBRAU DUNKEL HOFBRAU OKTOBERFEST* Das Boot Bloody Munich, Germany STIEGL Mary - $25 Salzburg, Austria An over the top edible arrangement! SHINER OKTOBERFEST* Handcrafted bloody Mary served in a liter Spoetzl Brewery, Shiner, Texas boot (or stein) with olives, salami, cheese, EDELWEISS PILSNER 16 oz - 4.50 topped off with pork schnitzel, bacon, Trumer Pils schnitzel finger, sausage, and a chicken wing. Salzburg, Austria SEASONAL CIDER Ask your server Beer Flights Four Beers, 4 oz. each HOFBRAU FLIGHT $9 Bottled Beer Hofbrau, Hofbrau Oktoberfest, Hofbrau Miller Lite $3 Weiss, Hofbrau Dunkel Clausthaler Original (Non Alcoholic) $4 CHOOSE YOUR OWN FLIGHT $9 White Wines Glass Bottle 12 0z. - $4; 16 oz. - $6.50; 32 0z. - $15; Germany and Austria Das Boot 2L - $30 Kerzel Kerner Spatlese Rheinhessen, Germany 9 36 WEIHENSTEPHANER DUNKEL Sweet, bright with notes of apple.
    [Show full text]
  • VEAL SCHNITZEL with ASPARAGUS, MUSHROOMS and CAPER JUS
    VEAL SCHNITZEL with ASPARAGUS, MUSHROOMS and CAPER JUS SERVES 2 2 (5-5.5 oz.) veal top round cutlet PLACE EACH VEAL CUTLET between two pieces of plastic film and pound flat, using the smooth side Salt and freshly ground white pepper of a meat tenderizer, to about ½-inch thickness. Season on both sides with salt and white pepper. Dust 3 T all-purpose flour with the flour, tapping off an excess, then dredge in the egg yolk. Mix the breadcrumbs with about ½ 3 egg yolks, whisked teaspoon of salt and pour into a small shallow baking dish. Transfer the cutlets to the breadcrumbs and coat evenly; set aside. ½ cup breadcrumbs 8 stalks asparagus, trimmed and sliced on a Bring to a boil a medium sauce pot with heavily salted water. Add ¾ of the asparagus, and cook for 3 bias 2-inches long minutes. Strain and transfer the asparagus to a bowl of ice water to stop the cooking process. Once 3 T olive oil cooled remove and pat dry. Thinly shave the remaining asparagus on a vegetable slicer or Japanese 10 white button mushrooms, washed trimmed mandolin and set aside. and quartered About 15 minutes before serving, warm a large sauté pan over medium heat and add the olive oil. Place 3 T white wine the breaded cutlets in the pan and brown on each side, adding more oil if necessary. Cook for about 3 ¼ cup veal demi-glace minutes on each side, then transfer to a paper towel-lined plate. 1 T tiny French capers, drained and rinsed (to remove excess brine) In the same pan, add the mushrooms, season with salt and pepper, and cook for 4 minutes over medi- um heat.
    [Show full text]