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Recetas Para Enamorados De La Cocina Recopilación De Ricas Recetas
Recetas para enamorados de la cocina Recopilación de ricas recetas 19/02/2010 Gourmetmenu Por Gustavo Jiménez Mora Prologo Hoy en día la cocina y la gastronomía han tomado un lugar importante dentro de nuestra sociedad, la prueba esta en la cantidad de programas dedicados a enseñarnos a preparar las ms increíbles recetas, los concursos y los show donde se muestra el trajín de cocineros para lograr ganar y las múltiples recetas que encontramos en Internet y el los principales periódicos del mundo. Hoy día un diario o prensa que se precie no deja de tener un sección dedicada a la cocina, con artículos escritos por los chef mas importantes o mas afamados de cada lugar, y cada revista de moda, tiene entre sus paginas recetas y secciones dedicadas a la gastronomía, a mostrarnos curiosidades, lo ultimo en utensilios par cocinar y los lugares donde podemos comer mejor y mas sabroso En esta recopilación de recetas, he buscado en los diarios para encontrar interesantes combinaciones con las cuales podemos agradar a familiares y amigos. Un recetario para quienes como yo están enamorados de la cocina, con algunas de las recetas que yo siempre colecciono y que busco para tenerlas dentro de mí computadora…. Espero lo disfruten Gustavo Jiménez Mora Cocinero e instructor 2 Las sexi recetas del Este es un importante periódico de la isla de Jamaica, es su sección de Thursday Food siempre nos ofrecen recetas espectaculares y muy fáciles de preparar. Entregadas por los mejores chef de su cocina. Jueves, 11 de febrero 2010 Desde el egril con amor Chef Kevin Broderick del Rockhouse boutique hotel, Negril y el recién inaugurado Pushcart Restaurant & Rum comparte las siguientes recetas salpicadas de seducción lo suficiente para salir de usted y los suyos en el estado de ánimo para el amor. -
Asian Favourites
Salt Asian cuisine with unique depth and complexity of flavours. Specify your preferred taste: very hot; hot; mild; or not spicy at all Asian favourites Salads Satay lilit 22.00 Barbecued lemongrass skewered minced seafood satay, lime and long bean salad Recommended seasoning: Cyprus black lava flake salt Sum tom 22.00 Green papaya salad with dried shrimp and peanuts Recommended seasoning: Sel Gris Riha folhi 21.00 Maldivian pancakes filled with tuna Recommended seasoning: Bali coconut and lime smoked sea salt Yam talay 30.00 Seafood salad Recommended seasoning: Murray river original pink salt Ayam daun pandan 26.00 Fried chicken wrapped in pandan leaf, sweet soya and sesame dips Recommended seasoning: Himalayan pink salt Prices are quoted in US Dollars and are subjected to additional 10% service charge & 3.5% GST Soups & Noodles Tom yam goong 32.00 Prawns and straw mushrooms sprinkled with fresh chopped cilantro Recommended seasoning: Kala Namak salt Tom ka gai 26.00 Spicy broth of coconut milk, lime juice seasoned with ginger root and cayenne pepper soup with chicken strips Recommended seasoning: Bali coconut and lime smoked sea salt Pancit molo 25.00 Pork and beef broth flavoured wonton noodle soup Recommended seasoning: Cyprus black lava flake Pad Thai goong 30.00 Flat noodles with prawns, banana blossom, tofu and garlic chives Recommended seasoning: Hiwa kai – Hawaiian sea salt Char kway teow pad kee mao talay 33.00 Wok-fried rice noodles with scallops, shrimps, cuttlefish, green mussels, red chili, long beans and spring -
Catering Menu
TAKE-AWAY DINNERS All of our dinner packages contain food for 2-4 people, Breakfast, Brunch, and feature organic meats and poultry, and are packaged to go in sturdy containers designed for the ride home. Lunch with Café Monte! Rotisserie Chicken Dinner 36.99 Includes 1 Chicken, Two Pints of Sides, Breakfast and Lunch Individual Combo and One Quart of Soup OR House Salade Boxes or Platters for Groups. From small get-togethers to large meetings, we Beef Short Rib Dinner 48.99 have what you need to keep the whole group Includes 1½ - 2 lbs Beef Short Rib, Two Pints of Sides, fed and happy, breakfast to dessert. and One Quart of Soup OR House Salade Braised Salmon Dinner 44.99 Includes 1½ - 2 lbs Fresh Braised Salmon, Two Pints of Sides, and One Quart of Soup OR House Salade BREAKFAST FRESH PASTRY SIDES (PICK TWO) BAKED DAILY Breakfast Croissant Sandwiches 8.00 SWEET PASTRY Roasted Potatoes, Broccolini, French Green Beans, Brie and Green Apple, Ham and Cheddar Vegetable of the Day, Ratatouille, Mashed Potatoes Egg and Cheese, or Egg and Sausage or Bacon Croissants 3.25 Add an ingredient for .50 Chocolate Croissant, Almond Croissant, CHOICE OF SOUP Croque Monsieur 9.00 Chocolate Almond Croissant Tomato Bisque or Soup of the Day Ham, Cheese and Crème Baked Golden Brown Chocolate Éclair with Vanilla Custard 4.25 Please call for daily vegetable and soup selections. Yogourt Parfait 4.50 Tarts 8.25 Fresh Berries, Country Granola and Lemon Tarts, Fruit Tarts catering Organic Lowfat Yogurt Please visit our website Fresh Fruit Cup 2.95 BREAKFAST SIDES to see our full dinner menu! Fresh Honeydew, Cantaloupe, Seasonal Berries, and Grapes Croissant, English Muffin or Toast 3.25 & Skillet Potato 2.25 ad #108, Cha Ro rlo HOMEMADE COUNTRY QUICHE with Fruit Cup iew tte Fruit and Melon 6.00 rv NC ai 2 F 8 0 2 0 1 Lorraine Slice: 13.00 Fresh Berries 8.00 7 0 6 • Whole (8 Slices) Market • to go 7 Ham, Caramelized Onion, Bacon and Cheese 0 PASTRY PLATTERS Choice of Four Pastries 6 4 1 1 . -
Sweet-Gallery-Menu-2018.Pdf
Exclusive Pastry & Take Out Price List Continental Cafés 6-8 10-12 14-16 24-30 ASSORTED PASTRIES Squares TORTES (CAKES & FLANS) people people people people Almond Pretzel................................................. 2.95 Blueberry Almond ............................................2.95 SMALL MEDIUM LARGE X-LARGE Apricot Linzer Ring........................................... 2.75 Apple...............................................................2.75 7” 8” 10” 12” Baklava ............................................................ 2.95 Coconut...........................................................3.25 German Cheese ...............................................2.95 Butter Croissant................................................2.75 Black Forest ......................................................................... 32.50................... 42.50 .................. 65.00................. 109.50 Walnut.............................................................3.25 Chocolate Log Small.........................................2.75 Cranberry Apple...............................................2.75 Bombe or Dome Cake, Any Kind .......................................... 35.00................... 45.00................... 65.00..................... - Chocolate Log Large ........................................4.25 Viennese Strudel (Apple, Cherry, Cheese) .........3.50 Buttercream. ............Hazelnut.............................................. 32.50................... 42.50................... 65.00................. 109.50 Danish -
Breakfast Healthy Salad
MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals. -
Take-Out Menu
www.redpeppersaskatoon.com ed epper estaurant BUSINESS HOURS: Dine In, Pick Up & Delivery R P R MON-SUN 11 AM—9 PM RD Est.1999 123 3 AVE South DEBIT ON DELIVERY $6.00 CHARGE ON DELIVERY ORDERS UNDER $20.00 APPLICABLE TAXES NOT INCLUDED . $4.00 CHARGE ON DELIVERY ORDERS OVER $20.00 PRICE SUBJECT TO CHANGE WITHOUT NOTICE. (306) 477-1977 PLEASE NOTIFY STAFF OF ANY ALLERGIES PRIOR TO ORDERING APPETIZERS BEEF DISH VIETNAMESE SPRING ROLLS (deep fried) (4) 7.95 COCONUT-CURRY BEEF AND VEGETABLES 13.95 DEEP FRIED SHRIMP ROLLS (6) 7.95 SOFT GINGER BEEF AND VEGETABLES 11.95 SHRIMP AND PORK ROLLS (fresh) (4) 7.95 STIR FRY BEEF AND VEGETABLES 11.95 GRILLED PORK OR GRILLED CHICKEN ROLLS (fresh) (4) 7.95 SATAY BEEF AND VEGETABLES 11.95 THAI CHICKEN WINGS (4) 7.95 BEEF AND VEGETABLES IN BLACK BEAN SAUCE 11.95 BUTTER FRIED CHICKEN WINGS (4) 7.95 LEMONGRASS BEEF WITH RED AND GREEN PEPPERS 11.95 FRIED CHICKEN WINGS WITH VIETNAMESE CARAMEL SAUCE (4) 7.95 THAI BASIL BEEF AND VEGETABLES 11.95 DEEP FRIED WONTONS AND SAUCE (15) 7.95 SOFT GINGER BEEF & VEGETABLES 11.95 VIETNAMESE CABBAGE SALAD WITH CHICKEN OR SHRIMP OR PORK 7.95 BEEF CHOP SUEY 11.95 KIM CHI (spicy pickled Chinese cabbage) 2.95 CHICKEN DISH FRESH LETTUCE 1.95 SOUPS THAI CHICKEN STRIPS (BREADED CHICKEN) 11.95 WONTON SOUP SMALL 4.00 MEDIUM 7.95 COCONUT-CURRY CHICKEN AND VEGETABLES 13.95 DELUXE WONTON SOUP (wontons, shrimp, pork & vegetables) 11.95 STIR FRY CHICKEN AND VEGETABLES 11.95 HOT AND SOUR SOUP 8.50 SATAY CHICKEN AND VEGETABLES 11.95 THAI TOM YUM (shrimp & vegetables) 8.50 CHICKEN AND VEGETABLES -
Main Dishes a La Carte Desserts Side Dishes
6989 S. Beneva Road Sarasota, FL 34238 Zildjiancatering.com/rosh-hashanah 941-363-1709 Traditional Roasted Combo of Apple Walnut Savory Brisket Honey Lemon Chicken & Brisket Quinoa & Brown Bubbie’s Matzo Herb Chicken Bubbie’s Matzo Rice Acorn Ball Soup Bubbie’s Matzo Ball Soup Squash Choice of 2 Ball Soup Choice of 2 Sides Lentil Bean Soup sides Choice of 2 Sides Coconut Choice of 2 sides Coconut Coconut Macaroon Coconut Macaroon Macaroon Macaroon $32 per person $30 per person $36 per person $25 per person MAIN DISHES A LA CARTE SIDE DISHES Traditional Savory Brisket Bubbie’s Matzo Ball Soup (4 Matzo Balls) $24 per pound $16 per Quart Extra Matzo Balls - $1.50 each Citrus Glazed Salmon Filet (Gluten Free) $24 per pound Armenian Lentil Soup - VEGAN Gluten Free $9 per Quart Whole Roasted Honey Lemon Herb Chicken (Gluten Free) Savory Traditional Potato Kugel $24 whole chicken - 4 servings $15 – 4 servings $18 half chicken – 2 servings Sweet Noodle Kugel with Apple and Raisins Apple Walnut Quinoa & Brown Rice $18 – 4 servings Stuffed Acorn Squash (Gluten Free) Carrot and Sweet Potato Tzimmis (Gluten Free) $18 per Whole Acorn Squash $12 per half Acorn Squash $18 per pound Grilled Asparagus - 4 pieces (Gluten Free) DESSERTS $10 Coconut Macaroons (Gluten Free) $18 per dozen Cauliflower Rice Pilaf (Gluten Free) $10 per half dozen $6 per pound Sautéed Green Beans Almondine Chocolate Coconut Macaroons (Gluten Free) (Gluten Free) $20 per dozen $5 per pound $12 per half dozen Chopped Chicken Liver (Gluten Free) $15 per pint Flourless Chocolate Torte (Gluten Free) $8 per half pint $40 Delivery Fee $15 - Sarasota Honey Cake – Small Loaf $20 - Venice $8 $20 - Lakewood Ranch $25 - Bradenton $25 - Longboat Key . -
Chefmanship™ Academy
Healthy Dishes Chef Robin Ho Wai Kwong, Singapore “As people travel, they are becoming more aware of what they will eat, how their food is cooked, how it is dealt with, and how germs spread. People want to know how food is coming in and being grown.” What’s Inside This Module? Introduction Why Health? Introducing Healthier Menus 8 Ways to Healthier Cooking Create “Just Right” Portions Offer Less Salt Use Healthier Fats Offer Less Sugar What’s Inside This Module? Add More Fruits & Veggies Limit Calories Making Healthy Soups, Sauces, & Gravies Making Healthy Desserts Guilt-Free Cooking Methods Promote Healthy Choice Menus Recap & Summary Diners are concerned about their health, and yet they don’t have time to cook. Why Health? Food is more than just about taste • While taste still ranks high among reasons for food preference, nutrition is gaining more attention. • Increased awareness about wellness and how diet affects people’s health and even life spans, have caused people to seriously consider the nutritional content of the food they eat. Operators’ Responsibility • To educate our diners on the value of good nutrition. • To provide our diners with healthy menu options. • To effectively show that nutritious food can be equally exciting and flavorful. Introducing Healthier Menus Chef Dhillon Ng, Malaysia “Vegetarian options are requested more. It is about eating healthy. The market is becoming more knowledgeable.” Chefs and foodservice professionals play an important role in the health and nourishment of their customers. 1. Identify customers’ needs and wants. 2. Develop 5. Educate action plans diners to to address become customers’ more health needs and conscious. -
Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng) Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek Ikan Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat -
WEEK 1 & 3 MENU Breakfast Lunch Dinner Snack Options SUN MON
WEEK 1 & 3 MENU Breakfast Lunch Dinner Snack Options (6:30 AM) (12:30 PM) (6 PM) (10 AM and 3 PM) • Spicy Bangus • Left-overs • Left-overs • Atchara • Sliced Fruit • Scrambled Eggs • Mixed Nuts • Banana, pineapple + Malunggay • Granola Bars powder and flax seeds • Raisins SUN • Vitamins • Prunes • Friso Milk (for kids) • Cheese sticks • 1 tsp. of Manuka MGO 250 • Carrot sticks • Cherry Tomato, Rocket Lettuce • Chicken Tinola or Adobo • Carbonara or Tuna Pasta • Popcorn and Parma Salad with balsamic • Monggo Beans (with olives, capers, and • Yakult vinegar, olive oil and orange • Paksiew na Bangus (or tomatoes) • Peanut butter & jelly zest dressing other fish) with eggplant • Garlic Bread Sandwiches • Carrot, mango, orange shake • Buttered vegetables • Banana & Nutella MON • Vitamins • Fruit • Friso Milk (for kids) • Friso Milk (for kids) • Tea (Green, Turmeric, • 1 tsp. of Manuka MGO 250 Morning Boost, etc. - for • Tuyo • Molo Soup • Left-overs adults) • Garlic Brown Rice • Tortang Eggplant • Sliced Tomatoes & Onions • Bangus Back Fillet • Hard-boiled Eggs • Strawberry Banana shake + Malunggay and Flax seeds TUES • Vitamins • Friso Milk (for kids) • 1 tsp. of Manuka MGO 250 • Open-faced egg sandwich with • Burger Steak with Onions • Tomato Basil & Feta Ricotta Cheese, Parmesan and Mushroom Gravy Salad Cheese, fresh chives, Arugula, • Broccoli • Chicken Gyro lemon zest, olive oil, with • Lentil Soup sautéed red and yellow bell • Fruit peppers and hard boiled egg WED • Spinach and Blueberry shake • Vitamins • Friso Milk (for kids) • 1 tsp. of Manuka MGO 250 • Yoghurt with Granola • Left-overs • Shrimp with garlic & olive oil • Bagels • Omelet with ground beef, • Paella onions, tomatoes, and cheese • Beef Salpicao • Apple, orange and lemon shake • Buttered bread with + Chlorophyll powder Tomato puree dipping • Vitamins sauce THURS • Friso Milk (for kids) • 1 tsp. -
Recipe: Singapore Satay + Spicy Peanut Sauce
Recipe: Singapore Satay + Spicy peanut sauce The recipe shows you how to make juicy and tender marinated meat on skewers along with a sweet and savoury peanut sauce. For satay 2 lbs boneless and skinless chicken quarters 3 tablespoon coconut or choice of cooking oil ½ tablespoon salt (or to taste) 1 tablespoon honey (or choice of sweetener) Bamboo skewers, soaked in cold water for 3 hours (or overnight) -> omit this if making as a chicken chop For Marinade (A): 2 garlic cloves, peeled 6 shallots, peeled 2 stalks of lemongrass (white part only) or juice of ½ lemon and lemon zest 1 knob (3 cm or 1 inch) of ginger 1 knob (3 cm or 1 inch) turmeric, chopped or 2 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon ground cumin To serve with: 1 cucumber, cut into small pieces 1 red onion, quartered Tip: You can soak the bamboo skewers while the meat is being marinated as it takes the same amount of time Tip: For better flavours, you can toast ground spices in a dry skillet over medium-low heat and stir frequently till they become fragrant and darken slightly. Watch that it doesn’t burn! Steps: 1) Blend ingredients for marinade in a food processor 2) Slice chicken into bite-sized quarters around 3cm in length 3) Combine chicken and marinade together, add the honey and salt. Stir to mix well. Leave to marinate in fridge for 3-6 hours (preferably overnight). Thread three or four pieces of meat into each bamboo skewer 4) Grill the satay skewers on medium heat until meat begins to brown. -
A Dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang Finderlist
A dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang finderlist PacificLinguistics REFERENCE COpy Not to be removed Baxter, A.N. and De Silva, P. A dictionary of Kristang (Malacca Creole Portuguese) English. PL-564, xxii + 151 pages. Pacific Linguistics, The Australian National University, 2005. DOI:10.15144/PL-564.cover ©2005 Pacific Linguistics and/or the author(s). Online edition licensed 2015 CC BY-SA 4.0, with permission of PL. A sealang.net/CRCL initiative. Pacific Linguistics 564 Pacific Linguistics is a publisher specialising in grammars and linguistic descriptions, dictionaries and other materials on languages of the Pacific, Taiwan, the Philippines, Indonesia, East Timor, southeast and south Asia, and Australia. Pacific Linguistics, established in 1963 through an initial grant from the Hunter Douglas Fund, is associated with the Research School of Pacific and Asian Studies at The Australian National University. The authors and editors of Pacific Linguistics publications are drawn from a wide range of institutions around the world. Publications are refereed by scholars with relevant expertise, who are usually not members of the editorial board. FOUNDING EDITOR: Stephen A. Wurm EDITORIAL BOARD: John Bowden, Malcolm Ross and Darrell Tryon (Managing Editors), I Wayan Arka, Bethwyn Evans, David Nash, Andrew Pawley, Paul Sidwell, Jane Simpson EDITORIAL ADVISORY BOARD: Karen Adams, Arizona State University Lillian Huang, National Taiwan Normal Peter Austin, School of Oriental and African University Studies