DOCSLIB.ORG

MH Interim Online Event Menu Template

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
MH Interim Online Event Menu Template BREAKFAST Continental breakfast buffet | Gel 32 + 18% VAT per person International assorted cold cuts Local and international sliced cheese Home baked breakfast bread, pastries, muffins and croissants Honey, jam and butter Fresh seasonal sliced and whole fruits Individual plain and fruit yogurt Assortment of cereals Low fat, full milk & cream Illy coffee and Ronnefeldt tea selection Orange & Apple Juice Mineral still water *A supplement applies to groups more than 20 persons Healthy start breakfast buffet | Gel 28 + 18% VAT per person Egg white& spinach frittata Home made hummus & Sour cream dip with Julienne vegetables Rice crackers Bircher muesli Fresh yogurt and granola farfel Assortment of cereals Low fat, full milk & cream illy coffee and Ronnefeldt tea selection Fresh squeezed Orange & Carrot Juice Mineral still water *A supplement applies to groups more than 20 persons TBILISI MARRIOTT 13 Rustaveli ave. 0108 Tbilisi, Georgia T. 322. 77 92 00 BREAKFAST Full American breakfast buffet | Gel 48 + 18% VAT per person Assortment of imported cold cuts Local and international sliced cheese Smoked Salmon, lemon Smoked peppercorn Mackerel Two kinds of sausages Crispy bacon Scrambled egg Sautéed vegetables Cheese crusted grilled tomato Farmer’s breakfast potato French toast Home baked breakfast bread, pastries, muffins and croissants Local Cheese pie (Khachapuri) Marble cake & banana bread Bread pudding & vanilla sauce Honey, jam and butter Fresh seasonal sliced and whole fruits Individual seasonal fruit salad Individual plain and fruit yogurt Assortment of cereals Low fat, full milk & cream illy coffee and Ronnefeldt tea selection Orange, Cherry & Apple juice Mineral still water *A supplement applies to groups more than 20 persons TBILISI MARRIOTT 13 Rustaveli ave. 0108 Tbilisi, Georgia T. 322. 77 92 00 BREAKFAST Plated Family style breakfast | Gel 42 + 18% VAT per person We welcome you with cold selections on the table: Assortment of imported cold cuts Local and international sliced cheese Smoked peppercorn Mackerel and smoked salmon Green & Black olives Tomato, cucumber and bell pepper Homemade plain yogurt, sour cream, cottage cheese Bircher muesli Seasonal sliced fruit Home baked breakfast breads, muffins and croissants Marble cake & banana bread Butter & jam And continue with hot family style selections: (Please advise us of your choice, family style hot items to be served at the table or in the hot chafers) Scrambled egg Crispy bacon Steamed vegetables with almonds Farmer’s breakfast potato Orange juice illy coffee and Ronnefeldt tea selection *A supplement applies to groups more than 20 persons TBILISI MARRIOTT 13 Rustaveli ave. 0108 Tbilisi, Georgia T. 322. 77 92 00 COFFEE BREAKS AM BREAKS Wake up and smell the coffee I Gel 12 + 18% VAT per person Home backed marble cup cake Chocolate & Vanilla cookies Apple and cherry fasting cake Orange Juice & Apple Juice (individual 200 ml) Mineral water (individual 500 ml) illi coffee Ronnefeldt tea Welcome Morning Coffee I Gel 14 + VAT Low fat yogurt, bircher muesli & berries Home backed chocolate and plain croissant Apple and cherry fasting cake Individual Orange & Apple Juice Individual Mineral water Ronnefeldt tea Home made jam & honey TBILISI MARRIOTT 13 Rustaveli ave. 0108 Tbilisi, Georgia T. 322. 77 92 00 COFFEE BREAKS AM BREAKS Energizing Coffee Break /18 gel + 18% VAT per person Lemon & Vanilla Kellog’s Granola bar with nuts & raisins Chocolate Brownie Chocolate Checkers & Puzzles Hummus, flat breads and vegetable sticks Nuts and dried fruits Sliced fruits Home made compote Mineral water (individual 500ml) Illi coffee Ronnefeldt tea TBILISI MARRIOTT 13 Rustaveli ave. 0108 Tbilisi, Georgia T. 322. 77 92 00 COFFEE BREAKS PM BREAKS Meeting is over PM break I Gel 14 + 18% VAT per person Vegetable mini sandwich Sea salt popcorn Fruit shooters Martini citrus Panna Cotta Pepsi, Pepsi light, 7UP Mineral water (individual 500ml) illy coffee Ronnefeldt tea PM Chocolate break / Gel 25 + 18% VAT per person Light sweet reception / Celebrate, Network, Promote, Ideate, Educate Live Crepes station with Bananas and chocolate Chocolate covered mini profiteroles Chocolate fondue (fruits, brownie & marshmallows) Sea salt popcorn Mini citrus cups Game of Chocolates: puzzles, chess, domino Coconut chicken fingers Hot chocolate drink Mineral water illy coffee Bitter Lime& mint lemonade Glass of Champagne and rose wine TBILISI MARRIOTT 13 Rustaveli ave. 0108 Tbilisi, Georgia T. 322. 77 92 00 COFFEE BREAKS PM BREAKS After Meeting Georgian wine road / Gel 46 + 18% VAT per person PM, light reception / Celebrate, Network, Promote + Bring your own wine for degustation / 10 gel per bottle corkage fee and food only price: GEL 26 + 18% VAT per person Georgian and international cheese bites & Brea cheese canapés Nuts & Dried fruits Chicken pate tartlets Parma ham wrapped grissini’s Chicken tarragon galantine bites Gozinakhi cake Home made black and white truffles Mineral water 2 Red and 2 white wine tasting bar (2 glasses per person) For testing: 4 glasses per person (Mtsvane, Telavi Wine Cellar (white, dry), Tsinandali Teliani Valley (white, dry), Saperavi, Telavi wine Cellar (red, dry), Saperavi Teliani Valley (red, dry) For reception: 2 glasses per person (Mtsvane, Telavi Wine Cellar (white, dry), Tsinandali Teliani Valley (white, dry) In-Room permanent full day Coffee Station | 2 x refreshment 20 GEL 3 x refreshment GEL 25 + VAT per person Coffee, Selection of tea Mineral water Cookies & whole fruits are permanent and refreshed in the room during your meeting. TBILISI MARRIOTT 13 Rustaveli ave. 0108 Tbilisi, Georgia T. 322. 77 92 00 THEMED COFFEE BREAKS Made in Georgia | Gel 18 + 18% VAT per person Mini Khachapuri Mini Lobiani Individual herbed tomato & cucumber salad Georgian chicken salad in Lavashi bread Caramel meringue cake Walnut Cake illy coffee and Ronnefeldt tea selection Mineral still water Pepsi, Pepsi light, 7UP American break | Gel 20 + 18% VAT per person BLT mini sandwich Potato chips Individual Chicken Caesar salad BBQ chicken sliders, melted cheddar (mini chicken burger) Pig in the blanket Chocolate brownies Chocolate chip cookies Fruit jelly’s illy coffee and Ronnefeldt tea selection Mineral still water Pepsi, Pepsi light, 7UP TBILISI MARRIOTT 13 Rustaveli ave. 0108 Tbilisi, Georgia T. 322. 77 92 00 THEMED COFFEE BREAKS Italian break | Gel 25 + 18% VAT per person Tomato, mushroom, Olive tapenade bruschetta's Caprese skewers, balsamic reduction Air dried ham, cheese and pesto sandwich in focaccia bread Mini vegetable pizza Supreme mini pizza Mini tiramisu Marinated berries & mascarpone shooters illy coffee and Ronnefeldt tea selection Mineral still water Pepsi, Pepsi light, 7UP TBILISI MARRIOTT 13 Rustaveli ave. 0108 Tbilisi, Georgia T. 322. 77 92 00 LUNCHES Made to order Salad & Sandwich Lunch Bar / Gel 23 + 18% VAT per person AM & PM, Light lunch / Network, Promote, Ideate All sandwiches made to order by chef Chicken Caesar wraps in Lavash bread Barbequed Pull pork & fresh coleslaw sandwich Chicken salad sandwich Marinated grilled vegetables in home backed rolls Made to order salad buffet: 2 kinds of salad leaves, cucumbers, tomato, olives, feta cheese, red kidney beans, sweet corn, red onions, ranch dressing, Italian dressing, fasting dressing Composed individual Olivier Sour red beetroot salad Fresh baked Apple pie Jelly shots Homemade brownies Soft drinks (7up, mirinda, pepsi, natakhtari) Mineral water (individual 500ml) illy Coffee illy coffee Ronnefeldt tea *A supplement applies to groups more than 20 persons TBILISI MARRIOTT 13 Rustaveli ave. 0108 Tbilisi, Georgia T. 322. 77 92 00 LUNCHES Mediterranean Lunch / Gel 46 + 18% VAT per person Hummus and Crudité station Tomato bruschetta Marinated olives and house pickled vegetables Home baked breads, flat breads and grissini’s Caprese salad with pesto Cheese board Pasta Salad Chicken Salad Marinated herring, potato and egg salad Soup of the season Mushroom stuffed chicken roulade in light garlic butter sauce Spice roasted potatoes Hand cut cheese ravioli in pesto sauce Live carving station: roasted pork tenderloin or Veal leg accompanied with sauces and condiments Chef’s selection of mini desserts (4 kinds) Glass of wine per person Soft drinks Homemade compotes Mineral water illy coffee Ronnefeldt tea Home made jams & honey *A supplement applies to groups more than 20 persons TBILISI MARRIOTT 13 Rustaveli ave. 0108 Tbilisi, Georgia T. 322. 77 92 00 LUNCHES Indulge yourself Lunch Buffet | Gel 36 + 18% VAT per person Chef’s crafted soup of the day Artisanal Cheese selection Salad bar to include: 2 types of lettuce, tomato, cucumber, Julienne vegetables, sweet corn Olives, pickles, 3 types of dressings 4 kinds of composed salads Vegetable salad Potato salad Chicken salad Chef’s special salad Chef’s selection of 4 hot entrées: fish, poultry or meat, Seasonal vegetable medley Pasta or Potato Freshly baked sliced bread and rolls Butter, olive oil & Balsamic vinegar Assortment of seasonal fruits Home made 3 kinds of desserts from our pastry Chef Glass of traditional Georgian wine Mineral still water One kind of juice or selection of soft drinks (Pepsi, Pepsi light, 7 up) illy coffee and Ronnefeldt tea selection Enhancements: -Salmon Gravlax 5 Gel per person -Mini Georgian Khachapuri & Lobiani (bean & cheese pie) 3Gel per person -Carving station 9 Gel per person -Mineral sparkling water 3.50 Gel per 500ml bottle -Homemade lemonade 12 Gel per 1L *A supplement applies to groups more than 20 persons * Fasting options are available upon inquiry TBILISI MARRIOTT 13 Rustaveli ave. 0108 Tbilisi, Georgia T. 322. 77 92 00 LUNCHES Asian Lunch | Gel 42 + 18% VAT per person PM, light reception / Celebrate, Network, Promote Salmon Maki rolls California inside-out rolls Vegetable rolls Vegetable Vietnamese Summer rolls Thai chicken salad Asian noodle vegetable salad Vegetable Spring rolls, sweet chili sauce Beef Lo main Sesame Chicken Sweet & sour Salmon Steamed white rice Steamed vegetables Apple tempura bites Fruit cocktails Fruit jelly in citrus cups Sweet berry iced tea Jasmin infused iced Green tea Mineral water illy coffee Ronnefeldt tea *A supplement applies to groups more than 20 persons TBILISI MARRIOTT 13 Rustaveli ave.
Load more

Recommended publications
  • Darna's Bread
    BREAKFAST (SERVED ALL DAY) EGGS $5 OMELET $7 SHAKSHUKA $10 PANCAKE/ WAFFLE $6 FRENCH TOAST $6 AREPA / OJALDRE $1 /$2 DARNA’S YOGUERT & FRUIT $6 LAX & CREAM CHEESE $9 SMALL LABNE $4 BREAD VEGETABLES $5 FETA CHEESE $5 SLICED CHEESE $3 BREAD $4 CO. QUESITO $0.75 CROISSANT $1.50 - SINCE 2003 – MARMALADE $0.75 For BISHUL ISRAEL please ask for our BREAKFAST COMBO kosher supervisor. DARNA CHOICE FOR TWO $16 Eggs, bread, croissant, 2 quesitos, cheese, israeli salad, juice, coffee or tea. The “combo” option on this menu does not apply with promotions MEDITERRANEAN FOR TWO $17 or discounts. Shakshuka, labne cheese, bread, 2 quesitos, (Valid till Dec 24, 2019) israeli salad, juice, coffee or tea. All day breakfast. Ask about our birthday PANAMENIAN FOR TWO $13 eggs, local cheese, hojaldre or arepa, bread, offers. juice, coffee or tea. Prices does not include tax or tip. STARTERS MOZARELLA STICKS $13 Breaded and fried, served with tomato soy HUMMUS $10 sauce. Served with focaccia. SOUP / CREAM $4/$7 CEVICHE $12 Classic panamenian style. FOCACCIAS TUNA TARTAR $14 Raw tuna, avocado, soy and sésamo dressing. DALIA’S FOCACCIA $14 Pesto, portobello, tomato confit, balsamic SALMON CARPACCIO $15 dressing and feta cheese. Served with romaine and capers dressing. PORTOBELLO FOCACCIA $13 NACHOS $12 Portobello and balsamic dressing. Tortilla, black beans, guacamole, tomato salsa, cheese and sourcream. MUSHROOM FOCACCIA $12 Tomato confit, white mushrooms and LABNE CHEESE $12 mozzarella cheese. With zaatar focaccia. CAPRESSE FOCACCIA $12 GREEK EGGPLANT $11 Tomato, pesto, mozzarella, Kalamata and Breaded and fried, served with saziki sauce. balsamic dressing.
    [Show full text]
  • 20 of the Best Food Tours Around the World
    News Opinion Sport Culture Lifestyle Travel UK Europe US More Top 20s 20 of the best food tours around the world Feast your eyes on these foodie walking tours, which reveal the flavours – and culture – of cities from Lisbon to Lima, Havana to Hanoi The Guardian Wed 26 Jun 2019 14.19 BST EUROPE Porto Taste Porto’s tours are rooted in fundamental beliefs about the gastronomic scene in Portugal’s second city. First, Portuenses like to keep things simple: so, no fusion experiments. Second, it’s as much about the people behind the food, as the food itself. “Food is an expression of culture,” says US-born Carly Petracco, who founded Taste Porto in 2013 with her Porto-born husband Miguel and his childhood buddy André. “We like to show who’s doing the cooking, who’s serving the food, who’s supplying the ingredients, and so on.” She’s good to her word. Walking the city with one of the six guides feels less like venue-hopping and more like dropping in for a catch-up with a series of food-loving, old friends. Everywhere you go (whether it’s the Loja dos Pastéis de Chaves cafe with its flaky pastries or the Flor de Congregados sandwich bar with its sublime slow-roasted pork special) the experience is as convivial as it is culinary. And it’s not just food either. Taste Porto runs a Vintage Tour option that includes a final stop at boutique wine store, Touriga, where the owner David will willingly pair your palate to the perfect port.
    [Show full text]
  • USDA National Nutrient Database for Standard Referencerelease 28
    USDA National Nutrient Database for Standard ReferenceRelease 28 Nutrients: 18:3 n-3 c,c,c (ALA) (g) Food Subset: All Foods Ordered by: Food Name Measured by: Household Report Run at: September 18, 2016 04:43 EDT 18:3 n-3 c,c,c NDB_No Description Weight(g) Measure (ALA)(g) Per Measure 20001 Amaranth grain, uncooked 193.0 1.0 cup 0.081 36000 APPLEBEE'S, 9 oz house sirloin steak 157.0 1.0 serving 0.038 36023 APPLEBEE'S, chicken tenders platter 209.0 1.0 serving 0.000 36005 APPLEBEE'S, chicken tenders, from kids' menu 35.0 1.0 piece 0.301 36019 APPLEBEE'S, chili 136.0 1.0 cup 0.049 36021 APPLEBEE'S, coleslaw 76.0 1.0 serving 0.348 36022 APPLEBEE'S, crunchy onion rings 350.0 1.0 serving 4.123 36001 APPLEBEE'S, Double Crunch Shrimp 206.0 1.0 serving 2.013 36018 APPLEBEE'S, fish, hand battered 250.0 1.0 serving 1.205 36002 APPLEBEE'S, french fries 164.0 1.0 serving 1.194 36003 APPLEBEE'S, KRAFT, Macaroni & Cheese, from kid's menu 124.0 1.0 cup 0.272 36004 APPLEBEE'S, mozzarella sticks 32.0 1.0 piece 0.162 21527 ARBY'S, roast beef sandwich, classic 149.0 1.0 sandwich 0.226 09037 Avocados, raw, all commercial varieties 150.0 1.0 cup, cubes 0.166 09038 Avocados, raw, California 230.0 1.0 cup, pureed 0.255 03189 Babyfood, cereal, oatmeal, dry fortified 3.2 1.0 tbsp 0.002 03194 Babyfood, cereal, Rice, dry, fortified 2.5 1.0 tbsp 0.001 33879 Babyfood, finger snacks, GERBER, GRADUATES, LIL CRUNCHIES - MILD CHEDDAR 8.9 0.5 cup 0.019 18001 Bagels, plain, enriched, with calcium propionate (includes onion, poppy, sesame) 99.0 1.0 bagel 0.024 18002
    [Show full text]
  • December 2020 Polenta Party!
    December 2020 Polenta Party! It’s hard to let go of cherished celebrations. So, this season, make your meals with your immediate family parties to celebrate! Think out of the ordinary and pull together a rustic Polenta Party in no time. Creamy polenta, grilled sausages, caramelized onions, roasted garlic and tomatoes, good olives, and a wedge of Parmigiano Reggiano– lots of Northern Italian favorites. Creamy Polenta Ingredients 1 cup stone-ground polenta 3 Tbl extra-virgin olive oil 5 cups water, divided ½ tsp sea salt Preparation For a creamier texture, you can pulse the dry Turn off the heat and whisk in the olive oil polenta in a blender first. and sea salt. Want it even creamier? Add some cheese (Parmigiana Reggiano is In a medium stock pot, bring 3 ½ cups of classic, but creamy goat cheese or burrata water to a high simmer. Slowly whisk in the are also great choices). Cover and let stand polenta. Add 1 more cup of water and for 5 minutes. Season to taste and serve hot. simmer for 15 minutes, stirring frequently. Continue to add water while stirring until you Polenta thickens as it cools. You can reheat, have the consistency you like. The polenta adding more water and/or olive oil to make it should be creamy. smooth and creamy. Fun fact: In Northern Italy, polenta and all the wonderful accompaniments are served directly on large wooden boards that fill the table. It’s a feast for all the senses. Alliums I Love! I never met an allium I didn’t like.
    [Show full text]
  • Snack Recipes, Student Workshops & Lab Manual
    Fresh & Local Farm to School Snack Recipes, Student Workshops & Lab Manual Fresh & Local Farm to School These recipes were created by faculty and students of George Brown College working on the research project “Generating Success for Farm to School.” They were created to use at workshops we delivered for middle and secondary schools, the applied culinary portion of the work- shop. There was a theoretical portion, too, on food security, food literacy, food systems, and the benefits of a healthy diet. You'll find resources for the theory workshops in our report. The lab manual was courtesy of Continuing Education at George Brown College. The project received funding from the Social Sciences and Humanities Research Council of Canada. Fresh & Local Farm to School 4 Introduction The research project 'Generating Success for Farm to For the theory workshops, students brainstormed food School' investigated the benefits of the Farm to School security, food systems, and food literacy issues. (F2S) approach and the conditions necessary to sup- They then participated in a culinary workshop, port them. It also attempted to identify best practices where a sanitation, safety, and recipe demo preceded the for stakeholders by understanding the diverse conditions students producing (usually) two recipes. and key factors that lead to measures of success for F2S activities. Download the report here. The workshops were a great success. Participants gained insight and understanding of many of the concepts The activities align with the three pillars of F2S: underpinning the three pillars of F2S. Hands-On Learning (Food Literacy); Healthy, Local Food in Schools; Acknowledgments School and Community Connectedness.
    [Show full text]
  • Country Briefs 2012
    Briefing Your Country ISP 2012 “Delicious” in Mandarin Chinese: 好吃 (Fei chang hao chi) or 美味 (Mei ASIA wei) (The People's Republic of) China “Thank you” in Mandarin Chinese: 谢谢(sie sie) Contributed by How to greet: Shaking hands Zhanying Cao; Liu Xiaobei; Yiwen Hu; Greeting among friends: Hello; 最近怎么样啊（how are you doing Yihao Zhou; Yang these days); Chi Le Ma? (Have you eaten?) Jihao; Muyuan; Xu Hanyue; Yezi Yang; Liu Food(s) and drink(s): food: rice, noodles, wontons, jiaozi (Chinese Jingjia; Yuzhu Xiang; dumplings), zongzi (rice dumplings), nian gao (Year Cake), tangyuan Jinqiao Lin drinks: green tea, shaojiu (white liquor), huangjiu (yellow wine) Capital: Beijing Most important holidays: The Spring Festival, Lantern Festival, Qingming Festival (Tomb Sweeping Day), Labor Day (May 1), Dragon Population: 1.3 billion Boat Festival, Mid-autumn Festival, National Day, Qixi Festival (Chinese Valentine's Day), Ghost Festival, Double Ninth Day, Spirit Festival, Main religion(s): Atheism; Taoism; Buddhism Dongzhi Festival Political leader(s): Chairman/President - Hu Jintao; Premier - Wen Jiabao Famous musician & songs: Song Zuying& Jay Chou 茉莉花（Jasmine; Little known fact: The longest dynasty of China is Zhou; only a small musicians: Liu Tianhua, Xian Xinghai, Tan Dun, Liu Sola, Lang Lang, number of Chinese could do Chinese Kung Fu; Chinese people consume Yo-Yo Ma, Cui Jian, Ye Xiaogang, Lo Ta-yu, Teresa Teng 45 billion pairs of chopsticks per year. songs: You and me, Moli Hua, The Moon represents my heart; Jay Chou “Nunchakus”, Lang Lang; Song Zuying <La Mei Zi> Language(s): Mandarin Chinese; Cantonese; Other regional dialects depending on cities Popular sport(s): Soccer, ping-pong “Hello” in Mandarin Chinese: 你好 (Ni hao) Celebrities: Confucius; Yao Ming, Bruce Lee, Jackie Chan, Yuan “Goodbye” in Mandarin Chinese: 再见 (Zai jian) Longping, Tsien Hsueshen, Lang Lang, Li Yundi, Yang Liwei, etc.
    [Show full text]
  • Deluxe Buffet Menu
    Deluxe Buffet Menu 93.32 per person (25 person minimum) BUTLERED SHRIMP & SUSHI BUTLERED HORS D’OEUVRES Please select seven: Thai Peanut Chicken Skewer with sweet chili dipping sauce* Chicken & Waffle with bacon, bourbon maple aïoli Marinated Steak, Roasted Peppers & Pepper Jack Quesadilla Jerk Chicken Nacho with pineapple salsa Escargot Spoon with garlic butter, parsley and shallots* Sweet Potato & Shrimp Cakes Peking Duck on scallion pancake* Crab Cakes with house made lemon grass aïoli Crayfish Mac & Cheese served in mini tart shell Open Faced B.L.T. Sandwich with sun dried tomato aïoli Kung Pao Cauliflower Seasonal Flatbread Pizza** Potato Skins with mixed cheese, bacon and sour cream* Bacon Wrapped Meatloaf with Jack Daniel’s sweet potato mash Fish & Chips with tartar sauce Dates in a Blanket spiced almond stuffed date wrapped in apple wood bacon* Mini Cheeseburgers served on a house made bun with onions, peppers and a spicy ketchup BBQ Pulled Pork & Cheese Popover Chorizo Sausage Puff Doggie with smoky mustard sauce Meat & Potatoes potato croquette topped with pulled short rib Assorted Filo Cups — cranberry and Brie, spinach and feta, apple 1555 Asylum Avenue and Gorgonzola West Hartford, CT 06117 with bacon jam E-mail: [email protected] Goat Cheese Bruschetta 860.231.8823 Chicken Arepa with pico de gallo and sour cream pondhousecafe.com Grilled & Chilled Scallops* 2021 Puff Doggie with grain mustard sauce Eggplant Parmesan with mozzarella, tomato and pesto Root Vegetable Fries potato and sweet potato with spicy ketchup Tempura
    [Show full text]
  • Ft Empliimiulf» Tlie Plmne
    iiorn el esriic» e the plumed Iiern el eern «ft empliimiulf» tlie plmne lt#rii el tlie ATSon « fSiiiH'Hi « pEgimftiairi - pa»s - 3d«i® » 3t3E«%ri^d» » ii« *il« i3tia4!]gré{g!@!i* - lakstsitfiiila •> anlin -> l»9w^i?)p|«i^ - ri*ady - g,3w «c«i»« lai*B»€^a " vijs««atl - |«9di>r©wsky - ll4» t!8fl»iiii « prliBi«»r «*3i ^iB(i»ittri> ftJ»n''rii*ffliH«> d^^ poetas - éojMBr • flínmiififlg»hl «V?Sia i Olvidad a todos los maestros, olvidad las ideolop¡ías caducas, los conceptos moribundos, las consignas vetustas con las que se quiere seguir alimen- tándoos. No os dejéis intimidar por ninguno de los chantajes, ya vengan de derecha o izquierda. Ahora se trata de crear un nuevo hombre en nuestro interior. Se trata de que los hombres de acción sean también hombres de ideal y poetas industriosos. Se trata de vivir los propios sueños, de ponerlos en acti- vidad. Antes se renunciaba a ellos o se perdía uno en ellos. Y no debe ha- cerse ninguna de ambas cosas. Camus For in this Period the Poet's Work is Done, and all the Great Events of Time start forth & are conceiv'd in such a Period, Within a Moment, a Pulsation of the Artery. /^PP^ William Blake el corno emplamad» número 10 • abril 1964 the plumed horn number 10 • april 1964 U^A REVISTA DE LA CIUDAD DE MEXICO editores: Sergio niondragón asistente editorial: margaret randall luz aurora f. de sabugal Poesía, prosa, cartas en español e inglés, arte. Toda correspondencia diríjase al Apartado Postal No.
    [Show full text]
  • Miton Catering Guide 2017-2018-2.Pptx
    Catering Guide guidelines Flik Independent Schools Dining is pleased to present this Catering Menu developed for Milton Academy. The guide serves only as a sampling of our catering abilities and does not reflect the full range of selections and services we can provide. Our Director of Catering will gladly assist you in developing a customized menu for your next meeting or event. We look forward to serving your catering needs. All Catering requests must be submitted using the on-line Catering Order Form http://www.milton.edu/about/dining-at-milton/catering-form *Catering account # needed to place order *Once order is successfully submitted you will receive an email confirmation All catering orders require a minimum of five business days’ notice. Final guest count is due 3 business days prior to your event. This represents the number of guests you will be charged for. Conditions and Service Fees: Mornings before 9am and Evenings after 7pm along with Weekends may require an additional surcharge to defray the cost of overtime labor *Orders placed within 5 day of the event will incur a 5% surcharge *Orders placed within 48 hours of the event will incur 10% surcharge *Orders placed within 24 hours of the event will incur 25% surcharge All orders are charged a 10% service fee on food, linen, liquor and rental items (waived if picked up) as well as a 3% contractual fee Reserving a Location Prior to placing your catering order you must book the space on-line at http://milton.edu/news/calendar-event-request. Questions should be directed to the Calendar Manager at extension 2211.
    [Show full text]
  • Please Click Here for the 2019 Show Guide
    Buy your tickets online and save! theshow.co.nz/tickets IDE OFFICIAL SHOW GU WELCOME FROM THE PRESIDENT, CHRIS HERBERT It gives me great involved in the Cattle Section of the be entertained for hours on the Tip Top pleasure to be writing Show. My wife, Katrina, helps amongst Family Lawn with a few surprises from our this message as the the committee with the organising in the friends at Tip Top and Cookie Time. President of the months prior to the Show and my two I would like to take this opportunity to 2019 New Zealand boys are now paving their own way in the thank our committed volunteers. The Agricultural Show. exhibiting world too. Show sees over 500 individuals commit For 157 years, the The Show offers the best excuse for time and effort into making it a success Canterbury A&P families and friends, old and new, to come and I am proud to lead you all forward Association’s Show has served as a together once a year and celebrate. This to the Show this year. I also extend a fantastic opportunity for various groups year, we welcome back the old Show thank you to our valuable sponsors, your of people to come together, compete, favourites along with the new. Of course, continued support and activations at the learn and experience activities they are we will have our famous woodchopping Show help us to create the incredible unlikely to encounter anywhere else. event, the adrenaline-fueled endurocross event we have all come to love. Whether you come to compete in the and one of the largest equestrian Join us at the Show, November 13-15, at largest demonstration of livestock in New programmes in New Zealand.
    [Show full text]
  • SFFG1506 Sept Newsletterv2
    Issue 45, September 2019 TREND WATCH Handheld meals are convenient, sharable and fun! It's a primal instinct. Who among us doesn't like to disregard the formality of forks and knives and just dig in with our fingers once in a while? We all do! And that's because it's just plain fun. Today, handhelds are bigger than ever. Chefs love them because they're the perfect meal or snack for breakfast, lunch and dinner regardless of the venue. "According to the NRA & NPD Group, 81% of operators report increased profits when they offer handheld items."1 Eating with their hands allows food lovers to savor a true sensory experience. As consumers demand more handheld foods, restaurants continually need to find ways to change up their menus to include unique ones. In addition to the customers’ experience, handhelds allow chefs to showcase their creativity. Less training, space and equipment are needed, due to their sim- plicity, which also allow handhelds to be easily adapted for any daypart. For full service, limited service and fast-casual restaurants, to coffee shops and catering, handhelds are versatile, easy to make and ready to enjoy. Visit SmithfieldHandsOn.com for handheld recipe inspiration. Today's Hottest Trends in Handhelds APPETIZERS Appetizers are the fun and sharable small plate classic that is more often than not also a handheld meal. Some of the more popular ones that have shown growth:2 WINGS- on 44% of menus & still seeing growth PORK “WINGS”- up 25% on menus over 4 years RIBS- on 20%+ of menus Hint: Make ribs even more handheld-friendly by pulling the meat down the bone a bit and exposing a “handle.” 1 1.
    [Show full text]
  • MCC Food Fun Page
    MCC Food Fun Page Why grow vegetables in a greenhouse? Victoria Mamani Sirpa lives in a community in Bolivia that’s very high above sea level. It’s a difficult climate for growing vegetables, and people used to travel more than an hour to find some! That’s why MCC helped people build greenhouses specially designed for this area. The roofs are covered with yellow plastic to allow just the right amount of sunlight to shine inside for the plants to grow, and rain barrels help catch water for the plants. She said, “It makes me very happy to see the families producing and eating their own vegetables.” Veggie word scramble Unscramble the words to find some vegetables you could plant in your garden. Use the highlighted letters to reveal a hidden word. peglangt noweartlem sepppre buccumers moatoets Plan a vegetable garden Draw some vegetables you would plant in your own garden. Cheese Pastry Recipe A Bolivian snack Sift: 4 c. flour 1 t. salt 4 t. baking powder 2 T. sugar Add: 1/2 c. margarine 1 c. warm milk 4 egg yolks (reserve whites) Mix well. Divide dough in half. Pat out half in greased 13x9-inch pan. In a separate bowl, beat until foamy: 4 egg whites Add: 1/2-1 lb. Monterey Jack or similar cheese, grated Mix. Spread half of cheese mixture on dough in pan. Pat out rest of dough on cheese layer and spread remaining cheese mixture on top. Bake at 350 F about 30 minutes until golden brown. Cut into squares to serve.
    [Show full text]