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Culturally Competent Practice YOU ARE WHAT YOU EAT
Culturally competent practice YOU ARE WHAT YOU EAT Purpose This activity is designed to sensitize students to cultural differences by understanding more about their own cultural inheritance. The student learns that cultural competence is not an absolute quality and that ‘culture’ is not something which is limited to certain groups, classes or races. Method This activity is most effective if it can be done by a small group of students and practice teachers from diverse backgrounds. In this way, influences which individuals may well take for granted are put in perspective. It is a good exercise for pairs of practice teachers and students to do together early in the placement. Give You are what you eat to the students and practice teachers with no prior preparation, other than a brief explanation of the purpose of the activity. Participants can work in pairs, threes or fours, but no larger. Get feedback from everybody. Help the group to move out from the focus on meals towards broader considerations of the impact of culture as an active force in their lives. Encourage people to share any new understandings they have gained about themselves and other people. (Allow 45 - 60 minutes). Variations The experience of meals is universal and feels relevant to all individuals; a colloquium on food at John Hopkins University, Baltimore, in 1991 concluded that ’feeding and eating is really one with the human heart.’ In addition, experiences of music provide another opportunity to expose cultural influences. Early experiences of medicine (what was considered to be healthy or unhealthy, what were the family's pet cures?) are also enlightening. -
Clean &Unclean Meats
Clean & Unclean Meats God expects all who desire to have a relationship with Him to live holy lives (Exodus 19:6; 1 Peter 1:15). The Bible says following God’s instructions regarding the meat we eat is one aspect of living a holy life (Leviticus 11:44-47). Modern research indicates that there are health benets to eating only the meat of animals approved by God and avoiding those He labels as unclean. Here is a summation of the clean (acceptable to eat) and unclean (not acceptable to eat) animals found in Leviticus 11 and Deuteronomy 14. For further explanation, see the LifeHopeandTruth.com article “Clean and Unclean Animals.” BIRDS CLEAN (Eggs of these birds are also clean) Chicken Prairie chicken Dove Ptarmigan Duck Quail Goose Sage grouse (sagehen) Grouse Sparrow (and all other Guinea fowl songbirds; but not those of Partridge the corvid family) Peafowl (peacock) Swan (the KJV translation of “swan” is a mistranslation) Pheasant Teal Pigeon Turkey BIRDS UNCLEAN Leviticus 11:13-19 (Eggs of these birds are also unclean) All birds of prey Cormorant (raptors) including: Crane Buzzard Crow (and all Condor other corvids) Eagle Cuckoo Ostrich Falcon Egret Parrot Kite Flamingo Pelican Hawk Glede Penguin Osprey Grosbeak Plover Owl Gull Raven Vulture Heron Roadrunner Lapwing Stork Other birds including: Loon Swallow Albatross Magpie Swi Bat Martin Water hen Bittern Ossifrage Woodpecker ANIMALS CLEAN Leviticus 11:3; Deuteronomy 14:4-6 (Milk from these animals is also clean) Addax Hart Antelope Hartebeest Beef (meat of domestic cattle) Hirola chews -
3 Course Brunch Menu $30 Per Person Please Add Applicable Sales Tax, 4% Admin Fee and Suggested 18% Gratuity
3 Course brunch Menu $30 per person Please add applicable sales tax, 4% Admin Fee and suggested 18% gratuity ______________________________________________________________________________________ first COURSE (Family Style Appetizers ) Housemade Pickles, plus 2 more of your choice: Select Two: Crispy Kale Cheese & charcuterie plate Deviled eggs Seasonal Salad Chicken liver mousse Seasonal tart Pierogies _______________________________________________________________________________________ SECOND COURSE Select 4 options for guests to choose from: Base Hit Smoked salmon benedict crispy hash brown, two sunny eggs, chesapeake smokehouse salmon, poached eggs, greg’s housemade sausage, comeback sauce * horseradish hollandaise, dressed greens * In Season B.L.T Deviled egg toast see current menu egg salad, deviled yolks, capers, onions, toasted club white, salmon roe PA Dutch Hash two poached eggs, potatoes, pickled bologna, Cinnamon chip French toast Lebanon bologna, hollandaise * great harvest cinnamon chip bread, whipped cream, maple syrup ________________________________________________________________________________________ _ THIRD COURSE Select Two options to be served family style: Tandy Cake Bread Pudding Angel food cake Vegan Pot de Creme *Warning: consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of foodborne illnesses. Alert your server if you have special dietary requirements 3 Course Lunch Menu $30 per person Please add applicable sales tax, 4% Admin Fee and suggested 18% gratuity ______________________________________________________________________________________ -
Roe-Guide.Pdf
WILD | NATURA L | SUSTAINABLE SUJIKO The cold, clean waters of Alaska provide a healthy, natural habitat for the five species of wild Alaska salmon. Each year, this e e raditional Japanese sujiko features salted and cured Alaska salmon roe within L e v e T the natural membrane or film (in-sac). Sujiko is a Japanese word composed t rich environment yields millions of high quality fish, famous S of “suji,” which means “line,” and “ko,” which means “child.” The name refers to the way in which the eggs are lined up in the ovary. The raw egg sacs are washed for their delicious flavor and superior texture. These same wild in a saturated brine solution, drained, packed with salt and then allowed to cure. All Alaska seafood is wild and sustainable and is managed Grading Information salmon produce some of the world’s finest roe, bursting with all Typically, there are three standard grades of sujiko: No.1, No.2 and No.3, plus for protection against overfishing, habitat damage and pollution. “off-grade” which includes roe that is cut, broken, soft, or off-color. In general, that is best about Alaska salmon. In Alaska, the fish come first! high-grade sujiko usually follow these guidelines: • Eggs are large in size for the species Alaska salmon roe is a wild, natural product high in lean Unlike fish stocks in other parts of the world, no Alaska • Color is bright and uniform throughout salmon stocks are threatened or endangered. For this reason, the sac protein and omega-3 fatty acids. -
San Francisco Free Eats Chart Side for More Eats! Kitchens Sunday Monday Tuesday Wednesday Thursday Friday Saturday Notes 1
January-March 2020 Page 1. See other San Francisco Free Eats Chart side for more eats! Kitchens Sunday Monday Tuesday Wednesday Thursday Friday Saturday Notes 1. All Saints’ Episcopal Church Brunch 10:30- Vegetarian option, sometimes 1350 WALLER (nr Masonic) 11:30am Vegan!. Meat; potatoes or pasta 415-621-1862 or rice; fresh vegetables, salad, fruit salad, pastry, coffee & bread. 6 2. Church Without Walls Dinner 6pm ‘til Usually a Vegetarian option. STANYAN ST (at Haight) food runs out Pizza, hot chocolate. *3. Cityteam SF Café 10-11am Café 10-11am Café 10-11am Café 10-11am Café 10-11am Café: coffee & toast. 164 - 6TH ST. (btw. Mission & Howard) Dinner: Dinner: Dinner: Dinner: Dinner: Dinner: A hot meal. 6 415-861-8688 6-7pm 6-7pm 6-7pm 6-7pm 6-7pm 4. Curry Senior Center Breakfast 8:30- Breakfast 8:30- Breakfast 8:30- Breakfast 8:30- Breakfast 8:30- Breakfast 8:30- Breakfast 8:30- Age 60 & over with ID. $2 sug- 333 TURK (btw. Hyde & Leavenworth) 9:30am 9:30am 9:30am 9:30am 9:30am 9:30am 9:30am gested donation; no one turned 415-292-1086 (8:30am-1:30pm) Lunch Lunch Lunch Lunch Lunch Lunch Lunch away. First come first serve. 6 10:30am- 10:30am- 10:30am- 10:30am- 10:30am- 10:30am- 10:30am- 12:30pm 12:30pm 12:30pm 12:30pm 12:30pm 12:30pm 12:30pm 5. Curry Without Worry Dinner 5-6:30pm Vegan! Curried vegetables, HYDE & FULTON (by statue of Bolívar or ‘til food 9-bean soup, puris, rice, & on horse) runs out chutney. -
Indiana Division of Fish & Wildlife's Animal Information Series: Paddlefish
Indiana Division of Fish & Wildlife’s Animal Information Series Paddlefish (Polyodon spathula) Do they have any other names? Paddlefish are also called spoonbill, spoonbill cat, shovelnose cat, and boneless cat. Why are they called paddlefish? They are called paddlefish because of their paddle-like nose. Polyodon is Greek for “many tooth” in reference to the numerous long gill rakers and spathula is Latin for “spatula” or “blade.” What do they look like? Paddlefish are shark-like fish with long, paddle-shaped snouts. They have large mouths, without teeth, that are located far back on the underside of the head. Paddlefish have many gill rakers (filaments used to filter food from the water) that are long and slender. The eyes are small and just above the front edge of the mouth. The rear margin of the gill cover is long and pointed into a fleshy flap. The tail is deeply lobed with the upper lobe longer than the lower lobe. The skin is without scales and the skeleton is made of cartilage. Paddlefish are bluish-gray to black on the upper parts and light gray to white on the belly. Photo Credit: Duane Raver, USFWS Where do they live in Indiana? Paddlefish are rare to occasional in Indiana and they live in large rivers. What kind of habitat do they need? A paddlefish needs very specific habitat conditions to meet its needs. During most of its life it lives in quiet or slow-flowing waters rich in the microscopic life (zooplankton) on which it feeds. However, it must have access to a large, free-flowing river with gravel bars that flood frequently during its spawning season. -
Caviar and Conservation
Caviar and Conservation Status, Management, and Trade of North American Sturgeon and Paddlefish Douglas F.Williamson May 2003 TRAFFIC North America World Wildlife Fund 1250 24th Street NW Washington DC 20037 Visit www.traffic.org for an electronic edition of this report, and for more information about TRAFFIC North America. © 2003 WWF. All rights reserved by World Wildlife Fund, Inc. All material appearing in this publication is copyrighted and may be reproduced with permission. Any reproduction, in full or in part, of this publication must credit TRAFFIC North America. The views of the author expressed in this publication do not necessarily reflect those of the TRAFFIC Network, World Wildlife Fund (WWF), or IUCN-The World Conservation Union. The designation of geographical entities in this publication and the presentation of the material do not imply the expression of any opinion whatsoever on the part of TRAFFIC or its supporting organizations concerning the legal status of any country, territory, or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries. The TRAFFIC symbol copyright and Registered Trademark ownership are held by WWF. TRAFFIC is a joint program of WWF and IUCN. Suggested citation: Williamson, D. F. 2003. Caviar and Conservation: Status, Management and Trade of North American Sturgeon and Paddlefish. TRAFFIC North America. Washington D.C.: World Wildlife Fund. Front cover photograph of a lake sturgeon (Acipenser fulvescens) by Richard T. Bryant, courtesy of the Tennessee Aquarium. Back cover photograph of a paddlefish (Polyodon spathula) by Richard T. Bryant, courtesy of the Tennessee Aquarium. TABLE OF CONTENTS Preface . -
29 Easy Brunch Recipes to Celebrate Any Occasion
Mr. Food Best Brunch Recipes: 29 Easy Brunch Recipes to Celebrate Any Occasion Mr. Food Best Brunch Recipes: 29 Easy Brunch Recipes to Celebrate Any Occasion Copyright 2011 by Ginsburg Enterprises Incorporated All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without written permission from the publisher, except in the case of brief quotations embodied in critical articles and reviews. Trademarks are property of their respective holders. When used, trademarks are for the benefit of the trademark owner only. Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Published by Prime Publishing LLC, 3400 Dundee Road, Northbrook, IL 60062 – www.primecp.com Free Recipes from Mr. Food Free Recipes Free Lighter Recipes Free Craft Projects Free Crochet Projects Free Sewing Projects Free Knitting Projects Find thousands of Mr. Food recipes, cooking videos, and entertaining ideas, plus sign up for the free 2 Mr. Food Recipe eNewsletter at www.MrFood.com. Mr. Food Best Brunch Recipes: 29 Easy Brunch Recipes to Celebrate Any Occasion Dear Friend, Weekends were made for leisurely brunches, and they’re the perfect way to entertain a crowd, whether “just because” or for any special occasion or holiday. That’s why our Mr. Food Test Kitchen put on their thinking caps, or shall I say their chef's hats, and put together a load of tasty brunch menu ideas that’ll inspire you to invite your friends and family over. -
Surfside Tenleytown Brunch Menu (JS Edits)
B R U N C H F O R T H E T A B L E S H R I M P S P R I N G R O L L S $ 1 1 . 9 5 I S L A N D N A C H O S $ 1 2 . 9 5 SHRIMP, SHAVED CABBAGE, CARROTS, GLASS NOODLES, GROUND BEEF OR CHICKEN TINGA WITH FRIJOLES, JACK SWEET THAI DIPPING SAUCE CHEESE, PICO DE GALLO, SOUR CREAM, GUACAMOLE, JALAPEñO S T R E E T C O R N $ 5 . 9 5 CHIPOTLE MAYO, COTIJA CHEESE, LIME B E R M U D A T R I A N G L E $ 1 6 . 9 5 our 3 favorites C E V I C H E M I X T A $ 1 1 . 9 5 GUACAMOLE, QUESO, SURFSIDE SALSA SHRIMP, DORADE, AND LITTLE NECK CLAMS IN TOMATO LIME MARINADE WITH JALAPEñO, CILANTRO, AND AVOCADO S A L S A B A R $ 3 . 9 5 | $ 9 . 9 5 choice of 1 or 3 P O R K B E L L Y S L I D E R S $ 9 . 9 5 SURFSIDE SALSA, TOMATILLO, HATCH CHILI RANCH TERIYAKI GLAZED PORK BELLY WITH PINEAPPLE, AND SERRANO MAYO ON KING'S HAWAIIAN ROLLS G U A C A M O L E $ 8 . 9 5 Q U E S O $ 7 . 9 5 C H I C K E N T O R T I L L A S O U P $ 6 . 9 5 B R U N C H E N T R E E S T A C O S Saturday and Sunday 11 am to 3 pm served with yellow rice S U R F S I D E W A F F L E S $ 1 0 . -
Admiral Brunch Menu
@admiraldupont The Admiral can host events Brunch is served 11am - 4pm on of all sizes and types with weekends and some holidays. no rental fees. BRUNCH Bottomlesæ Brunch SOUPS & SALADS choice of entrée Clam Chowder 8 two hours of bottomless mimosas, little neck clams | smoked tasso ham | potatoes | bloodies, vodka grapefruit sodas, and (e/n) bud light Admiral Kale Salad 18 $35.99 plus tax and tip tuscan kale | torn brioche | creamy citrus dressing | parmesan | spiced walnuts | dried apricots | roasted add a shot of stoli crushed strawberry at the end of your meal for +2 chicken breast | (s) no protein 10 Everyone in your group must order the Roasted Acorn Squash Salad 16 bottomless special. It's a marathon, not a baby arugula | frisse | burrata cheese | hemp seeds | sprint – please drink responsibly. All warm acorn squash | pomegranate vinaigrette | spiced additional sides, soda, coffee and anything pistachios | pomegranate seeds | (s/g) not listed above is extra. LUNCH All-American Burger 14 all natural local blend | american cheese | LTO | BRUNCH house pickles | cajun mayo | sesame brioche bun | (e/n/s) served with choice of chicken sausage, bacon or served with choice of house-made fries or side salad home fries Admiral Chicken Wings 12 Avocado Toast 14 bourbon bbq dry rub | blue cheese | lemon gremolata | poached eggs | hemp hearts | winter radishes | (s/e/g/n) sauce gribiche | little wild things greens | sourdough toast | (n/s/v/d) Crab Cake Sandwich 23 jumbo lump crab meat | shaved fennel | arugula | 16 Bourbon Cured Salmon lettuce -
Catering Menu
CATERING MENU 212 Washington Street – Jersey City, NJ 07302 BRUNCH / LUNCH • HORS D’OEUVRES • DINNERPHONE 201-435-5151 • DESSERT EMAIL [email protected] #1 Restaurant in Jersey City www.SatisBistro.com Neighborhood Gem, #23 Restaurant “Don’t Miss” Great for Brunch in New Jersey CATERING MENU BRUNCH ENTRÉES $24/pp – choose three brunch entrées » Brioche French Toast Mascarpone Cream, Warm Maple Syrup, Powdered Sugar » Housemade Banana Bread Caramelized Bananas & Walnuts, Warm Maple Syrup » Tortilla Espanola Baked Omelette of Spanish Chorizo, Potato, Onion and Garlic, Smoked Paprika Tomato Aioli, Arugula and Spiced Bread Crumbs » Smoked Salmon Tartine Catsmo Gold Smoked Salmon, Green Onion Mascarpone, Watercress, Crisp Shallot and Horseradish Crème Fraîche on Pain de Seigle Toast » Grilled Chicken Panini Caramelized Onion Aioli, Piquillo Pepper, Scamorza Cheese, Ciabatta BRUNCH / LUNCH » Lamb Burger Creamy Oyster Mushrooms, Red Onion, Tomato, Feta Cheese, Brioche Bun » Beef Burger Smoked Cheddar, Tomato Marmalade, Hickory Smoked Bacon, Pickle, Brioche Bun » Cacio e Pepe Trofie Pasta, Parmigiano Reggiano, Menu items are subject to change seasonally Black Pepper, Green Onion Vegetarian menus are available by request » Croque Monsieur Toasted Prosciutto Cotto & Fontina Sandwich, Mornay Sauce ADD-ONS additional per person » Baby Arugula Shaved Parmigiano Reggiano, Lemon Fennel Vinaigrette {$5/pp} » Seasonal Soup {$4/pp} » Assorted Croissants {$3/pp} » Mixed Fruit and Berries {$4/pp} » Sides: Bacon, Sausage or Patatas Bravas {$4/pp} » Coffee -
Brunch Menu Reformat 11-2017F for Print
Gluten free [GF] and vegetarian [V] items available on menu Please let us know of any allergies Menu items can be modified by request. Extra time is required for special orders. Substitute egg whites | $1.00 Please allow time to ensure your freshly-made meal is prepared for your ultimate satisfaction. BRUNCH ENTRÉES Served with choice of fruit, house made potato, or cheese grits Chicken fried steak and eggs with cheddar Guinness gravy | $17.00 Grand Marnier French toast croissants with apricot butter | $12.00 Brunch burger, Taylor ham, American cheese, with EGG BENEDICT SELECTIONS a fried egg | $13.00 Served with choice of fruit, house made potato, or cheese grits House made frittata | $12.00 [GF] Eggs Benedict, Taylor ham and hollandaise sauce | $12.00 Buttermilk pancakes with two eggs and bacon | Eggs Benedict Florentine, fresh tomato, spinach, and basil $12.00 hollandaise | $12.00 Crabmeat Benedict, poached egg, crab cake, fresh tomato, Fried chicken breast and jalapeño waffles with dark remoulade Hollandaise | $14.00 rum syrup | $16.00 Smoked salmon asparagus Benedict | $14.00 Biscuits and gravy with eggs | $12.00 Pulled pork Benedict and jalapeño cilantro hollandaise | 12.00 Huevos rancheros: fried eggs and black beans on white corn tortillas | $12.00 Eggs Benedict sampler (any two) | $12.00 add $2.00 for crabmeat or salmon Benedict Croque Monsieur – French bread, ham, béchamel, Swiss cheese, and thyme | $12.00 Croque Madame – French bread, ham, fried egg, SIDE DISHES FOR THE KIDS béchamel, Swiss cheese, and thyme