All in Good Taste Productions (412) 321-6869

Total Page:16

File Type:pdf, Size:1020Kb

All in Good Taste Productions (412) 321-6869 ALL IN GOOD TASTE PRODUCTIONS (412) 321-6869 CRISPY SIGNATURE THIN CRUST PIZZAS v $1.25/slice $1.50/slice Minimum Order of 16 pieces is required Our thin crust pizzas are handmade with unbleached flour and rolled in extra virgin olive oil. Each is crisp, golden brown and bubbling with imported cheese, local and special accoutrements. Each pizza is cut into 16 and tray passed. We recommend the following: v Caramelized Onions, Taleggio Cheese, Reggiano, Basil v Caramelized Onions, Taleggio Cheese, Reggiano, Roasted Peppers, Basil v Extra Virgin Olive Oil, Feta Cheese, Reggiano, Marinated Cherry Tomatoes, Basil v Roasted Tomato Marinara, Mozzarella, Reggiano, Crispy Garlic, Basil v Fresh Ricotta Cheese, Roasted Tomatoes, Roasted Shallots, Reggiano, Basil v Fresh Goat Cheese, Grilled Pineapple, Grilled Radicchio, Red Onion, Baby Arugula, Basil v Mascarpone Cheese, Piave, Green Tomatoes, Crispy Bacon, Chives v Mascarpone Cheese, Piave, Heirloom Tomatoes, Baby Arugula, Lemon, Chives v Wild Mushroom Duxelles, Champignon Cheese, Piave, Rosemary v Pesto, Mozzarella, Roasted Red Peppers, Pan Roasted Garlic, Piave, Chives v Pesto, Mozzarella, Heirloom Tomatoes, Pan Roasted Garlic, Piave, Herbs Caramelized Onions, Taleggio Cheese, Mission Figs, Reggiano, Prosciutto, Chives Wild Mushroom Duxelles, Champignon Cheese, Piave, Crispy Pancetta, Rosemary Wild Mushroom Duxelles, Champignon Cheese, Piave, Duck Confit, Herbs Champignon Cheese, Crispy Rabbit Confit, Caramelized Sweet Potatoes, Rosemary Pesto, Mozzarella, Roasted Peppers, Hot or Sweet Soppersata, Piave, Chives Smoked Gouda Cheese, Pecan Barbecue Sauce, Smoked Chicken, Red Onion, Basil Mountain Gorgonzola Cheese, Short Ribs, Crispy Orange, Caramelized Shallots, Thyme Mascarpone Cheese, Piave, Jumbo Lump Crab, Crispy Lemon, Capers, Chives Mascarpone Cheese, Piave, Grilled Shrimp, Green Onions, Lemon, Herbs Mascarpone Cheese, Piave, Smoked Scottish Salmon, Capers, Herbs Mascarpone Cheese, Piave, Caramelized Sauerkraut, Crispy Bacon, Rosemary Mascarpone Cheese, Gruyere, Moroccan Spiced Lamb, Currants, Pine Nuts, Marjoram 1 | P a g e ALL IN GOOD TASTE PRODUCTIONS (412) 321-6869 HOT HORS D’OEUVRES v Crispy Tempura Courgette Blossoms, Spiced Yogurt Dipping Sauce $2 v Petite Fried Green Tomatoes, on cocktail forks, Remoulade Sauce $2 v Toasted Pumpernickel, Wild Mushroom Duxelles, Champignon Cheese, Herbs $2 v Crispy Sweet Corn Fritters, Lemongrass Dipping Sauce $2 v Crispy Tempura Green Beans, Asian Dipping Sauce $2 v Petite Cheese Raviolis, on cocktail forks, Herbed Oil $2 v Crispy Phyllo Cups, Gorgonzola Soufflé, Granny Smith Apples, Chives $2 v Crispy Phyllo Cups, Pesto Cheese Pudding, Basil Chiffonade $2 v Roasted Mission Figs, Gorgonzola, Toasted Herbed Pecans $2 Toasted Rye Reubennetes, Corned Beef, Gruyere Cheese, Thousand Island $3 Crispy Colossal Crab, Bacon wrapped, on cocktail forks, Soy Plum Dipping Sauce $3 Petite Quail Ballontine, Apricots, Pistachios, on cocktail forks, Mustard Sauce $3 Petite Housemade English Muffins, Turkey Meatballs, Mustard Sauce, Sprouts $3 Petite Lamb Meatballs, Herbed Gougeré, Roasted Garlic Aioli, Sprouts $3 Petite Pesto Chicken Sausages, Herbed Gougeré, Horseradish Mustard Sauce $3 Crispy Salmon Streudels, Green Onions, Piave Cheese, Tarragon $3 Crispy Wild Mushroom Streudels, Champignon Cheese, Shallots, Thyme $3 Colossal Crab Fritters, Soy Plum Dipping Sauce $3 Crispy Phyllo Cigars, Moroccan Lamb, Saffron Dipping Sauce $3 Grilled Mission Figs, Chevre, Pancetta, Herbs $3 Grilled Medjoul Dates, Gorgonzola, Pancetta, Herbs $3 Grilled Colossal Shrimp, Pancetta, Remoulade Sauce $3 Grilled Pesto Shrimp, on cocktail forks, Lemon Neige Sauce $3 Petite Jumbo Lump Crab Cakes, on cocktail forks, Sauce Vert $3 2 | P a g e ALL IN GOOD TASTE PRODUCTIONS (412) 321-6869 Crispy Artichoke Streudels, Lemon, Reggiano Cheese, Herbs $3 Grilled Baby Lamb Chops, Cajun Pecan Barbecue $4 COLD CANAPES v Thin Toasts, Artisan Cheese, Toasted Herbed Pecans $2 v Petite Herbed Gougeré, Roasted Garlic Hummus, Red Peppers $2 v Petite Herbed Gougeré, Liptauer Cheese, Cucumber, Radish, Microgreens $2 v Petite Herbed Gougeré, Pesto Hummus, Eggplant Caponata, Basil $2 v Petite Herbed Gougeré, Pepper Jelly Cream, Toasted Herbed Almonds $2 v Crispy Phyllo Cups, Guacamole, Marinated Tomatoes, Cilantro $2 v Belgian Endive, Artisan Cheese, Pear, Hazelnuts, Chives $2 v Thin Toasts, Cucumber, Tomatoes, Sprouts, Aioli $2 Crispy Potato Cakes, Fennel Cured Gravlax, Crème Friache, Chives $3 Crispy Potato Cakes, Smoked Salmon, Crème Friache, Dill $3 Crispy Potato Cakes, Liptauer Cheese, Local Bacon, Tomato, Microgreens $3 Petite Herbed Gougeré, Grilled Chicken Compote, Chives $3 Petite Herbed Gougeré, Grilled Shrimp Compote, Microgreens $3 Crispy Phyllo Cups, Sauce Vert, Jumbo Crab, Lemon, Shallots, Chives $3 Belgian Endive, Grilled Shrimp, Chives $3 Belgian Endive, Smoked Salmon or Smoked Trout Mousse, Capers, Dill $3 Belgian Endive, Fennel Cured Gravlax, Mustard Sauce, Dill $3 Thin Toasts, Local Bacon, Tomatoes, Lettuce, Aioli $3 Thin Toasts, Country Style Pate, Cumberland Sauce, Thyme $3 Thin Toasts, Mousse de Canard, Crispy Duck Livers, Herbs $4 Thin Toasts, Beef Tartare, Cornichons, Tomato Aioli $4 Thin Toasts, Elysian Fields Lamb Tartare, Cornichons, Green Onions, Dijon Aioli $4 Thin Toasts, Ahi Tuna Tartare, Sesame Crusted, Scallions, Wasabi Soy, Finger Chiles $4 3 | P a g e ALL IN GOOD TASTE PRODUCTIONS (412) 321-6869 Johnny Cakes, American Caviar, Crème Friache, Chives $4 Crispy Potato Cakes, American Caviar, Crème Friache, Chives $5 Thin Toasts, American Caviar, Crème Friache, Chives $5 VEGETABLE ROLLS One roll consists of 8 pieces, but must be ordered as a roll, not by the piece. Our vegetable rolls are as delicate as they are beautiful. Julienne cut and rolled on rice paper, and lightly seasoned. We have categorized the rolls by the season for optimal flavor, color and overall appeal. Although seasonality is an important part of a vegetable roll, it should be noted that you may choose according to your liking, not by the season. Spring Vegetable Rolls, Lemongrass Dipping Sauce $8 carrots, parsnips, snow peas, micro sprouts, jicama, asparagus, red pepper, basil, mint Summer Vegetable Rolls, Lemongrass Dipping Sauce $8 cucumber, carrots, sugar snap peas, daikon radish, rice noodles, mint Autumn Vegetable Rolls, Apple Cider Dipping Sauce $8 butternut squash, carrots, celery root, fennel, amaranth sprouts, pineapple sage Winter Vegetable Rolls, Apple Cider Dipping Sauce $8 celery root, winter squash, carrots, parsnips, roasted red peppers, snow peas PASSED DEMI TASSE SOUPS $3 Organized by the season, these soups are great passed during hors d’oeuvres and cocktail parties. Soups may be served chilled or hot, depending on the season and the actual weather forecast for your event. Soups may be accompanied by an optional herbed palmier. (additional $1.00) SPRING v Chilled English Pea Soup, Pea Tendrils, Minted Oil, Crème Friache v Chilled Cucumber Bisque, Grated Cucumber, Lemon Juice v Chilled Radish Bisque, Grated Radish, Buttermilk SUMMER v Chilled Asparagus Bisque, Asparagus Tips, Crispy Leeks v Chilled Sweet Corn Vichyssoise, Crème Friache, Crispy Shallots v Red and Yellow Pepper Bisque, Pesto Oil, Julienned Peppers AUTUMN v Wild Mushroom Bisque, Thyme Cream, Crispy Mushrooms v Celery Root Bisque, Chive Oil, Crispy Celery Root v Pumpkin Soup, Herbed Cream, Toasted Pepitas, Crispy Bacon (optional) (Pumpkin soup may be served in a mini pumpkin at an additional charge) WINTER v Winter Squash Bisque, Crème Friache, Granny Smith Apples 4 | P a g e ALL IN GOOD TASTE PRODUCTIONS (412) 321-6869 Chestnut Bisque, Chestnut Crème, Madeira Seafood Bisque, Shellfish, Crispy Tarragon STATIONED HORS D’OEUVRES In order a social atmosphere, we have created special presentation tables to fill large spaces and allow for lots of mingling. CAVIAR $5 Lemon Wedges, Crème Friache, Chives, Toast Points, Potato Cakes, Johnny Cakes Classic accoutrements are displayed alongside the presentation. Current Market Price of American Caviar at a ½ oz per person SUSHI AND MAKI $6 Soy Sauce, Lemongrass Sauce, Wasabi, Pickled Ginger, Chopsticks and Sushi Plates An elegant presentation of assorted sushi, maki rolls and handmade seasonal vegetable rolls are displayed on tiered glass disks or wheat berry grass at current market price. Sushi consists of 5 pieces per person MOCAJELTES $3 Spiced Corn Chips, Fresh Tomato Salsa, Guacamole A rustic presentation usually displayed near the bar. Large stone mocajeltes act as the vessel for garden salsa and traditional guacamole. Served with warm spiced corn chips. PETITE SANDWICHES (SLIDERS) $15 Choose three (3) Beef and Veal Roulade, Soft Roll, Caramelized Onion Barbecue, Asiago, Arugula Ham and Pork Roulade, Buttermilk Biscuit, Molasses Barbecue, Smoked Gouda Pulled Pork, Soft Roll, Smoked Cheddar, Molasses Barbecue Beef Brisket, Soft Roll, Cranberry Barbecue, Caramelized Onions Roasted Turkey, Buttermilk Biscuit, thinly sliced, Sauce Vert, Watercress, Tomato Beef Tenderloin, Soft Roll, thinly sliced, Horseradish Mustard Sauce, Arugula Seared Salmon Palliard, Soft Roll, Sauce Vert, Watercress, Tomato Turkey Burger, Soft Roll, Dijon Mustard, Watercress, Tomato Grilled Kielbasa, Soft Pretzel Roll, Lime Glaze, Mustard Sauce Chicken Pesto Burger, Soft Roll, Caramelized Onions, Pesto Aioli, Arugula Grilled Chicken Compote, Herbed Gougeré, Sprouts Grilled Shrimp Compote, Herbed Gougeré, Buttercrunch v Lemon Hummus, Cucumber, Tomato, Lettuce, Seasonal Caponata, Sprouts SEAFOOD $6.50
Recommended publications
  • The Cheeses Dolomites
    THE CHEESES UNIONE EUROPEA REGIONE DEL VENETO OF THE BELLUNO DOLOMITES Project co-financed by the European Union, through the European Regional Development fund. Community Initiative INTERREG III A Italy-Austria. Project “The Belluno Cheese Route – Sights and Tastes to Delight the Visitor.” Code VEN 222065. HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED BELLUNO DOLOMITES OF THE CHEESES THE FREE COPY THE CHEESES OF THE BELLUNO DOLOMITES HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED his booklet has been published as part of the regionally-managed project “THE BELLUNO CHEESE ROUTE: SIGHTS AND TASTES TO TDELIGHT THE VISITOR”, carried out by the Province of Belluno and the Chamber of Commerce of Belluno (with the collaboration of the Veneto Region Milk Producers’ Association) and financed under the EU project Interreg IIIA Italy-Austria. As is the case for all cross-border projects, the activities have been agreed upon and developed in partnership with the Austrian associations “Tourismusverband Lienzer Dolomiten” (Lienz- Osttirol region), “Tourismusverband Hochpustertal” (Sillian) and “Verein zur Förderung des Stadtmarktes Lienz”, and with the Bolzano partner “Centro Culturale Grand Hotel Dobbiaco”. The project is an excellent opportunity to promote typical mountain produce, in particular cheeses, in order to create a close link with the promotion of the local area, culture and tourism. There is a clear connection between, one the one hand, the tourist, hotel and catering trades and on the other, the safeguarding and promotion of typical quality produce which, in particular in mountain areas, is one of the main channels of communication with the visitor, insofar as it is representative of the identity of the people who live and work in the mountains.
    [Show full text]
  • Cassano D'adda, Piazza Perrucchetti
    il il Cassano D’Adda, Piazza Perrucchetti 2/A Allergens FOOD INGREDIENTS THAT MUST CONTAIN ALLERGENS 1. Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof, except: (a) wheat based glucose syrups including dextrose (I) (b) wheat based maltodextrins (I) (c) glucose syrups based on barley (d) cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin 2. Crustaceans and products thereof 3. Eggs and products thereof 4. Fish and products thereof, except: (a) fish gelatine used as carrier for vitamin or carotenoid preparations (b) fish gelatine or Isinglass used as fining agent in beer and wine 5. Peanuts and products thereof 6. Soybeans and products thereof, except: (a) fully refined soybean oil and fat (I) (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha “ One cannot think well, tocopherol acetate, and natural D-alpha tocopherol succinate from soybean sources (c) vegetable oils derived phytosterols and phytosterol esters from soybean sources (d) plant stanol ester produced from vegetable oil sterols from soybean sources love well, sleep well, 7. Milk and products thereof (including lactose), except: (a) whey used for making alcoholic distillates including ethyl alcohol of agricultural origin if one has not dined well ”. (b) lactitol 8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans (Virginia Woolf ) regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin 9.
    [Show full text]
  • Das Große MENÜ-Regisfer 1
    Das große MENÜ-Regisfer 1. Alphabetisches Stichwortverzeichnis ln diesem Stichwortverzeichnis finden Sie in alphabetischer Reihenfolge alle Rezepte, Warenkunden und Tips aus 10 MENÜ-Bänden. Die erste Zahl hinter dem Stichwort gibt die Bandzahl an, die zweite Zahl die Seitenzahl. Fettgedruckte Seitenzahlen weisen auf einen Tip hin. Ein (W) hinter der Seitenzahl be­ deutet, daß es sich hier um eine Warenkunde handelt, ein (H) steht für Hinweis und (PS) weist auf einen Rezept-Nachtrag hin. Albertkekse 1/13 Ananaskraut 1/29 - s. auch Alcazar-Torte 1/14 Ananasmelone, Horsd’cBüvre 4/297 (W) Alexander-Cocktail 1/15 s. Melone 6/310 (W) - s. auch Sachgrup­ Aachener Printen 1/1 Alice-Salat 1/15 6/311 penregister Aal aus der Provence 1/1 Alicot, s. Puterra­ Ananas-Partyspieße 1/30 Vorspeisen - blau 1/1 gout kanadisch 8/75 Ananas-Pumpernik- - s. auch Schweden­ - Frikassee von 3/298 Allgäuer Käse­ kel-Dessert 1/30 platte 9/287 - gebraten 1/2 spatzen 1/16 Ananas-Salat auf Aperitif An isette 1/41 - gekocht, s. Aal­ - Käsesuppe 1/16 Äpfeln 1/30 Apfel, Adams- 1/11 schnitten ait- - Suppenknödel 1/17 - Colmar 1/32 Äpfel »Bolette« 1/42 hoiländisch 1/7 Altdeutscher Topf 1/20 - Käse- 5/222 - bosnisch 1/42 - geräuchert 1/2 Altenglischer Punsch 1/20 - Zwiebel- 10/300 - bulgarisch 1/43 - grün auf flämi­ Altholländische Ananas-Schnitzel 1/32 - Eierkuchen mit 2/337 sche Art 1/4 Aalschnitten 1/7 Ananas-Schokolade­ - Eskimo- 3/70 - häuten 1/4 Alufolie 3/78 Schnitten 1/33 - flambiert» 1/43 1/6 Aluko Chop, s.
    [Show full text]
  • TEM Resized to 11X17".Indd
    LINGUINE LASAGNE seafood linguine with tomato cream sauce, garlic, Housemade pomodoro sauce with a savory combination of shrimp, calamari, clams & mussels ricotta, italian sausage, mozzarella, parmigiano $25 Pasta $17 BUCCATINI CARBONARA pork ragu cream sauce with linguine, farm egg yolk, pancetta, onion, parmigiano, calabrese peppers, ground beef, pecorino romano, cream SPAGHETTI & MEATBALLS served with a calabrese sausage link $17 $18 (very spicy) PASTA GENOVESE $18 linguini, pesto cream, goat cheese, VODKA CREAM sun-dried tomatoes, rigatoni, peas, onions, pancetta, artichoke hearts tomato cream sauce, pecorino romano $17 $17 ADD FREE RANGE CHICKEN TO ANY OF OUR PASTAS FOR $5 healthy option available with whole wheat pasta or gluten-free spaghetti Sides Italian Specialties Kids GLUTEN FREE BREADSTICKS SAUSAGES & PEPPERS children under 12 only No cheese housemade calabrese sausage & sweet fennel sausage Rosemary, garlic and a side of honey with peppers & caramelized onions MINI PEPPERONI $5.5 in a light tomato cream sauce OR CHEESE PIZZA $15 SPINACH $7 sautéed spinach with olive oil and garlic BURRATA BURGER $5 niman ranch beef, smoked pancetta, caramelized onions, SPAGHETTI & MEATBALL ZUCCHINI, SQUASH & burrata, arugula, balsamic reduction, acme bun, $8 served with sea salted rosemary garlic fries CARROTS $16 BREADSTICKS WITH CHEESE $5 & GARLIC GARLIC BREAD CALABRESE BURGER $7 niman ranch beef, smoked pancetta, spicy bbq sauce, $5 plain $6.5 w/cheese cheddar, carmelized fried onions, calabrese peppers, MAC & CHEESE SIDE OF RANCH acme
    [Show full text]
  • Scottish Studies Society Newsletter
    THE SCOTS CANADIAN Issue XLII Newsletter of the Scottish Studies Society: ISSN No. 1491-2759 Spring 2016 Alice Munro named Scot of the Year as 2016 marks the Foundation’s 30th Anniversary It was back in 1986 that the Scottish Studies university of British Columbia Foundation was first established as a and at the University of registered Canadian charity and thanks to the Queensland. support from our members and other donors She married Gerald Fremlin in we are still at work supporting the Scots- 1976 and moved to his Canadian community at the academic level. hometown of Clinton, Ontario, We are delighted that Alice Munro will be not far from Wingham. Gerald helping us to celebrate our 30th anniversary died in April, 2013. Alice has by agreeing to be our Scot of the Year, recently announced her especially shortly after her receiving the retirement from writing and prestigious Nobel Prize in Literature on continues to live in Clinton. December 10, 2013. We are in the process Many of Alice's stories are set of organizing a special event for this special in Huron County, Ontario. Her anniversary and will keep you posted once strong regional focus is one of plans are firmed up. the features of her fiction. Alice Munro: the first Canadian to I’m sure all of you know that Alice is a Another is her frequent use of the receive the Nobel Prize in Literature Canadian short story writer and that her work omniscient narrator who serves has revolutionized the structure of short to make sense of the world.
    [Show full text]
  • Brasa Food Menu
    EVERYTHING ON THE GRILL TO START FROM THE GRILL SIDES Served with a choice of 2 sides & one sauce GRILLED CHICKEN WINGS 8pcs 45 Grilled chicken wings coated in chilli, garlic, honey & lemon served with Brasa hot sauce 1/2 PIRI PIRI CHICKEN 80 FRIED YAM WITH SPICED BUTTER 15 Our marinated chicken in Piri Piri sauce is the spicy love affair between Africa & Portugal SQUID CHILLI & PEPPER 40 FRIED PIRI PIRI CASSAVA 10 Deep fried squid with chilli, garlic & spring onions served with chilli mayo CHICKEN PAILLARD 95 Pounded thin chicken breast, marinated in ginger, garlic & lemon juice FISH CAKE 35 CHOPPED MIXED SALAD 15 Pan fried fish cake with potatoes, garlic, parsley, cassava fish, mustard, lemon & SIRLOIN STEAK 250g 215 smoked tuna served with cherry tomatoes, rocket leaves & parmesan Butter-tender & lean piece of beef with a rim of fat carrying all flavours PARMESAN FRIES 20 USDA graded choice “the best black angus beef since 1939” imported from Aurora Angus Beef, CHILLI PRAWNS 70 from the Midwest, exported by Palmetto for BRASA MIXED GRILLED VEGETABLES 35 Pan fried prawns served with our special chilli tomato sauce & grilled garlic bread PICANHA 250g 185 GRILLED OR FRIED PLANTAIN 15 HUMMUS - BLACK CHICKPEAS 35 Top cut beef, this tender & delecable rump cap is imported from Aurora Angus Beef, A Smooth, thick mix of mashed black chickpeas & tahini from the Midwest, exported by Palmetto for BRASA. USDA graded choice served with sumac, gherkins & bread “the best black angus beef since 1939” CRISPY HALLOUMI & COURGETTE CAKE 50 SALMON 250 A crusty mix of mint, carrot, coriander, spring onions & panko Our Norwegian Salmon marinated in smoked salt & pepper RICE BOWLS served with baked & dried cherry tomatoes, rocket leaves & harissa dressing 45 SALT & PEPPER FISH BAIT 35 COWBOY STEAK for 2 people 560 AFRICAN RICE Chorizo, plantain, green peas & turmeric Deep fried Fish bait in smoked salt & pepper served with Brasa’s special chilli & lemon mayo Served with a choice of 3 sides & 2 sauces Flavourful, rich & juicy steak with a short frenched bone.
    [Show full text]
  • Goat's Milk Cheeses 8
    WholesaLE guiDe ABOUT 3 SPREADS 7 GOAT’S MILK CHEESES 8 A Little Bit About the Creamery 3 Pre-Packed Spreads 7 Fresh Goat’s Milk Cheeses 8 Our Dairy Farm Partners 4 Soft-Ripened Goat’s Milk Cheese 11 Training & Marketing Materials 5 Managing Partner Bio 6 COW’S MILK CHEESES 13 GELATO 16 HOW TO ORDER 21 Fresh Cow’s Milk Cheeses 13 Year-Round Flavors 16 How to Order 21 Soft-Ripened Cow’s Milk Cheeses 14 Seasonal Flavors 20 ABOUT SPREADS GOAT’S MILK CHEESES COW’S MILK CHEESES GELATO HOW TO ORDER ABOUT A Little Bit About the Creamery We got our start way back in 2001 when we started making old-school Real Cream Cheese. A departure from mass-market varieties, its light texture and fresh, tangy flavor confused some people at first, but it soon caught on in a big way. It was even hailed by Cook’s Illustrated as the “cream of the cream cheese crop.” Since then, Zingerman’s Creamery has earned national attention—and numerous awards from the American Cheese Society—for our handcrafted cow and goat milk cheeses and traditional gelato. We make all of our products in small batches with the highest quality milk from dedicated, small-scale regional farmers who share our passion for quality and tradition. We preserve the incredible tastes of fresh milk and cream through the use of century- old tools and techniques. All of our cheeses are low-heat pasteurized to maintain the original flavor of the milk, we use uncommonly long sets to draw out a full, complex flavor and our cheeses are hand-ladled to preserve the delicate characteristics of the curd.
    [Show full text]
  • Pebble Beach Resorts Banquet Menus
    Pebble Beach Resorts Banquet Menus April 2013 TABLE OF CONTENTS HORS D’OEUVRE 3 DISPLAYED HORS D’OEUVRE 4 PLATED DINNERS Amuse-Bouche 5 Appetizers 5 Soups 6 Salads 6 Intermezzo 6 Entrees 7 - 9 Desserts 10 DINNER BUFFETS 11 - 12 BAR SELECTIONS 13 - 14 All menu prices are subject to 20% service charge and current sales tax PEBBLE BEACH RESORTS 2 RECEPTION SELECTIONS COLD HORS D'OEUVRE HOT HORS D'OEUVRE “Caprese” Bruschetta with Fresh Mozzarella, Basil, Tomato, Olive Oil “Mini” Grilled Cheese Sandwich with Prosciutto, Fontina and Tomato and Balsamic Drizzle Petite Dungeness Crab Cake with Meyer Lemon Aioli Kushi Oyster with Ponzu, Tobiko and Daikon Kushi Oyster à la Rockefeller “Da Kine” Ahi Poke with Ginger-Soy and Cucumber Petite Beef and Wild Mushroom Wellington Bloody Mary Shooters; Kushi Oysters with Miniature Celery Sticks “Rosti” Potato with Crème Fraîche and Caviar Smoked Duck Whole Wheat Taco with Mango Salsa Crispy Asparagus with Prosciutto and Parmesan Cheese Smoked Salmon Tartar on Toasted Pumpernickel Twice Baked Red Potatoes with Crab and Chive Filling Beef Carpaccio with Horseradish Aioli and Cracked Black Pepper on Crostini Grilled Prawn Quesadilla with Ricotta Cheese and Chipotle Aioli Port Marinated Figs with Papillon Roquefort Cheese and Parma Grilled Marinated Australian Lamb Chops with Infused Mint Glaze Prosciutto Lobster ‘Slider’ with Roasted Red Pepper Mayo and Slaw Stilton Bleu Cheese on Walnut Raisin Toast topped with Membrillo Prawn Wrapped in Pancetta with Polynesian Raspberry Vinaigrette Brie and Gala Apple Salad
    [Show full text]
  • Allium Cepa L. Familie Der Liliengewächse (Liliaceae)
    Quelle: http://www.mpiz- koeln.mpg.de/oeffentlichkeitsarbeit/kulturpflanzen/Nutzpflanzen/Kuechenzwiebel/index.html Allium cepa L. Familie der Liliengewächse (Liliaceae) links: Entwicklung der Zwiebel: A ein Jahr alt, B älter, rechts: verschiedene Zwiebelsorten Quelle: Rauh,W. Morph. der Nutzpfl., Quelle-Meyer Verlag, Heidelberg 1950; Wolf Garte Verbreitung: Die Küchenzwiebel wird in allen Erdteilen angebaut. Hauptproduktionsländer sind China, Indien, ex-UDSSR, USA, Türkei und Japan. Verlangt Licht, Wärme und nährstoffreiche, nicht zu trockene Böden im neutralen bis alkalischen Herkunft (rot) Anbau (grün) Bereich. Verwendung: Nahrungsmittel (Gewürz, Gemüse, Suppen, Kuchen) Reife Küchenzwiebeln enthalten 85-90 % Wasser, 7-10 % Kohlenhydrate, 1-2 % Eiweiß, 0,25 % Fett; hoher Vitamingehalt. Erträge und Produktion: Produktion (1000 t) Erträge (dt/ha) Land 1979-81 2005 1979-81 2005 China 2650 19050 125 211 India 2550 5500 102 104 USA 1625 36700 344 544 ex-USSR 1940 3870 109 131 Turkey 1020 2000 142 256 UK 223 365 321 324 Welt 21330 57910 132 182 Kultivierung und Züchtung: Die Küchenzwiebel ist eine alte Kulturpflanze der Steppengebiete des west- bis mittelasiatischen Raumes. Die ältesten Berichte über die wirtschaftliche Nutzung von Zwiebeln kommt aus Ägypten. Zwiebeln und Porree bildeten in der Zeit um 2800-2300 v. Chr. einen wichtigen Bestandteil der Nahrung der Pyramidenarbeiter. Mit der römischen Kultur fand die Küchenzwiebel in Europa Verbreitung. Aus dem 15. Jahrhundert liegen Hinweise über den Zwiebelanbau in Holland vor. Es wurden vielfältige Sorten gezüchtet, die sich in Form, Farbe und Geschmack unterscheiden. Als Gewürz werden hellgelbe und bräunlichgelbe, runde Sorten bevorzugt. Für Gemüse finden große, mildschmeckende Sorten Verwendung. Produktionstechnisch unterscheidet man Aussaat von Sommer- und Winterzwiebeln und Steckzwiebelanbau.
    [Show full text]
  • Short Cut Manual
    SHORT/CUT™ FOR WINDOWS Table of Contents Thank You.............................................................2 Keys to a Better Cookbook...................................3 Please Remember .................................................5 Installation ...........................................................7 Windows Commands You Should Know..............8 Additional Commands That May Be Useful.....10 The Typing Begins The Welcome Screen.....................................11 Select Your Section Divider Names.............11 The Main Menu ............................................14 Enter/Edit Recipes .......................................16 The Recipe Screen ........................................17 Publisher’s Choice Recipes ..........................22 Tips on Typing Difficult Recipes The Multi-Part Recipe .................................23 The Very Long Ingredient............................26 The Mixed Method Recipe ...........................27 Recipe Notes .................................................28 The Poem ......................................................29 Proofreading .......................................................30 The Final Steps ..................................................32 Appendix The Top Ten (Most Common Mistakes) ......36 Abbreviations................................................37 Dictionary and Brand Names......................38 -1- THANK YOU for selecting the original Short/Cut™ personalized cookbook computer program. This easy-to-follow program will guide you through the
    [Show full text]
  • Cheeses Products 100002 Handeck
    Cheeses Products 100002 Handeck - Hard Gunn's Hill kg 100004 Chateau de Bourgogne kg 100005 Pecorino - Il Forteto kg 100006 Colliers - Welsh Cheddar kg 100009 Engarde Bongard - Goat Gouda kg 100010 Rose Haus Washed Rind Cow 200 g 100012 CUSIE - Chestnut Cave Aged 18 months kg 100013 Morning Moon - Cows Milk Wash kg 100015 Toscano Cheese kg 100016 Champfluery Soft Cheese 180 g 100018 Brie - Extra Double Cream kg 100019 Grizzly Gouda kg 100020 Albert's Leap - Taleggio Locale kg 100021 Cheddar - Guinness kg 100021A Guinness Cheese - Wedges 12x170 g 100022 Five Brother's Gunns Hill kg 100024 Cotija Cheese kg 100025 Specialty Cheese Box 6 pc 100030 Grey Owl kg 100031 Bellavitano Cheese - Merlot kg 100035 Avonlea Clothbound Cheddar kg 100036 Comte - Aged 12 months kg 100038 Buffalina Farmhouse Gouda kg 100039 Truffles Gone Wild - Goat Brie kg 100041 Boursin - Herb & Garlic 12x150 g 100041A Boursin - Herb/Garlic 150 g 100042 Torta Mascarpone/Gorgonzola kg 100043 Pecorino Toscano DOP kg 100044 Lemon Fetish kg 100047 Paillot de Chevre 6x125 g 100049 Brie de Meaux A.O.C kg 100052A Pecorino Toscano kg 100052b Pecorino w black peppercorns kg 100052C Pecorino Toscano with chilies kg 100052d Pecorino al Chianti kg 100053 St. Andre kg 100056 Blue Elizabeth Presbetyre kg 100058 Deli Cream Cheese Elite 2 kg 100059 Oka Cheese kg 100070 Saganaki Cheese - Krinos kg 100072 Bella Blue - Albert's Leap kg 100073 Oxford Street - Buffalo Gouda kg 100074 Kefalograviera Cheese kg 100081 Bufala Mozzarella - Vacum 6x230 g 100083 Buffalo Mozzarella - B. Casara 6x250 g 100084 Buffalo Mozzarella - Quality 8x125 g 100085 Buffalo Mozzarella - DOP 125 g 100086 Buffalo Mozzarella - Cilento 6x200 g 100087 Buffalo Mozzarella - S.
    [Show full text]
  • 1 Summary Introduction
    SUMMARY INTRODUCTION ........................................................................................................................................... 2 ASIAGO ............................................................................................................................................................ 3 BITTO .............................................................................................................................................................. 5 BRA .................................................................................................................................................................. 6 CACIOCAVALLO SILANO ............................................................................................................................ 7 CANESTRATO PUGLIESE ........................................................................................................................... 8 CASATELLA TREVIGIANA ......................................................................................................................... 9 CASCIOTTA D’URBINO ............................................................................................................................ 10 CASTELMAGNO ......................................................................................................................................... 11 FIORE SARDO ............................................................................................................................................. 12 FONTINA.....................................................................................................................................................
    [Show full text]