DOCSLIB.ORG

Sous Chef John Marderosian Sous Chef Whitney Wood Sous Chef Richard Fletcher Executive Chef Frederic Boldron Sous Chef Abel Yacob

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sous Chef John Marderosian Sous Chef Whitney Wood Sous Chef Richard Fletcher Executive Chef Frederic Boldron Sous Chef Abel Yacob sous chef john marderosian sous chef whitney wood sous chef richard fletcher executive chef frederic boldron sous chef abel yacob Today’s Soup 5 cup | 8 bowl Catfish Reuben swiss cheese, city ham, horseradish slaw, thousand island remoulade, griddled rye mgf 15 She-Crab Soup, cream, sherry gf 6 cup | 8 bowl Springer Mountain Farms Fried Chicken collard greens, red bliss potatoes, honey-thyme jus mgf 20 Fried Green Tomatoes goat cheese, red pepper coulis 9 Shrimp & Geechie boy Grits our tasso ham, smoked tomato-poblano gravy gf 23 Pan Fried Chicken Livers country ham, caramelized onion jus, creamed corn mgf 9 Jumbo Lump Crab Cake artichoke puree, warm fingerling potato salad, frisee, bacon, mustard seed vinaigrette, sunny egg 24 Crab Toast celery salad, grilled semolina bread 11 Bourbon Cured Salmon marinated onions, avocado, clabber cream, rye toast mgf 13 Georgia Mountain Trout roasted baby carrots, warm Pimento Cheese our b&b pickles, celery, orange-fennel relish, fried capers gf 25 benne seed crackers mgf 7 Pan Roasted Salmon carolina gold purloo, baby pea tendrils, pot-liquor broth gf 25 Skirt Steak Frites hand cut fries, diane sauce gf 28 Green Salad baby gem and butter lettuces, Tomato Risotto creamy arborio, fresh zucchini, green tomato, confit young kale, flat leaf parsley, benne seed tomato, pecorino cheese, basil oil gf 19 vinaigrette, romano cheese gf 8 Caesar romaine hearts, crispy okra, garlic served with our chips grit croutons, grana padano mgf 8 Pulled Pork BBQ horseradish coleslaw, h&f bun mgf 12 Asparagus Salad grilled and chilled asparagus, sugar snap peas, fresh herbs, Pimento Cheese Burger grass fed ground beef, our b&b pickles, orange vinaigrette, burrata, spiced bbq mayonnaise, red onion, hand cut fries mgf 15 pistachios gf 13 Roasted Turkey arugula, pecan-smoked bacon, swiss cheese, cane Grilled Watermelon & Yellow Tomato syrup mustard, semolina bread mgf 12 Salad valbreso feta, white balsamic Smokey Beef Brisket pickled banana peppers, white cheddar cheese, vinaigrette gf 12 horseradish cream, h&f bun mgf 13 *with grilled or fried chicken or sautéed or “Nashville Hot” Fried Chicken house jalapeno hot sauce, our fried shrimp, add 10 b&b pickles, white bbq sauce, h&f bun mgf 16 grilled broccolini mgf 6 Sour Dough Beignets seasonal fruit compote, hard sauce 9 garlic collard greens gf 6 Bruléed Banana Pudding banana bread, sweet cream, lang geechie boy grits gf 5 du chat mgf 9 mashed red bliss gf 5 Chocolate Caramel Angel Pie chocolate silk, devil’s food, salted hand cut fries 5 caramel chantilly 9 our chips 5 Pecan Blondie malted chocolate cremeux, morello cherry compote, vanilla ice cream, cocoa crispy crunch 9 Lemon Almond Layer Cake lemon curd, Chantilly, blackberry coulis 9 “High Road” Ice Cream and Sorbet different selections daily mgf 9 A FIFTH GROUP RESTAURANTS CONCEPT South City Kitchen | La Tavola | Ecco | The Original El Taco | Alma Cocina | Lure | Bold American Events For private and group dining contact [email protected] A commitment to recycling, composting, supporting local farms and being environmentally conscious has helped Fifth Group Restaurants reduce our solid and food waste disposal by more than 95 percent. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. gf=gluten friendly preparation as is. mgf=can be made gluten friendly with modifications 20% gratuity will be added to parties of six or more. Barone Fini pinot grigio, valdadige, IT 10 Rodney Strong sauvignon blanc, rrv, sonoma county, CA 10 Travaglino pinot noir, oltrepo pavese, IT 13 Gerard Bertrand “gris blanc”, rose, languedoc, FR 10 FGR Barrel Select # 64 , pinot noir, santa maria highlands, CA 15 Chamisal chardonnay, central coast, CA 10 Val De Los Frailes tempranillo, cubillas santa marta, ES 10 Dom. Auchère sancerre, upper loire valley, FR 14 Yangarra shiraz, preservative free, mclaren vale, AU 10 Spreitzer 101 Estate , riesling, DE 12 Scavino langhe nebbiolo, piedmonte, IT 17 Ah-so navarra rosado of garnacha, 250ml, navarra, ES 13 Carpenter malbec blend, sonoma county, CA 13 Domaine Marcel Deiss, alsace blanc, FR 14 Seghesio zinfandel, sonoma county, CA 12 Stuhlmuller chardonnay, alexander valley, CA 15 Arbalest merlot / cabernet sauvignon, bordeaux, FR 14 Dumol Isobel chardonnay, russian river valley, CA 20 Cain Cuvee NV11 merlot/cabernet blend, napa valley., CA 20 Zardetto prosecco,IT ,NV 10 Arrowood cabernet sauvignon, sonoma county, CA 15 Perelada brut cava, penedes, ES NV 10 BonAnno cabernet sauvignon, napa valley, CA 15 Gustave Lorentz cremant rosé, alsace, FR, NV 14 Laurent Perrier, brut, champagne, FR, NV 15 Sloe Negotiations 13 hayman’s sloe gin, zardetto prosecco, capelletti vino aperitivo Creature Comforts tropicalia ipa, GA 7 Stella Artois BE 6 Concord 15 hawthorn, cardamaro, hibiscus shrub, egg white Scofflaw dirty beaches pale wheat aleGA 7 Sweetwater 420, GA 6 Wild Rose 14 Mother Earth boo koo ipa, NC 7 Gate City copperhead ale,GA 6 bare bone vodka infused, rose liquor, genepy des alpes Treehorn Cider, dry, GA 7 Cigar City jai alai ipa, FL 7 El Capitán 14 el gobernador pisco, cocchi vermouth, angostura bitters Eventide Kolsch, GA 6 Terrapin up-hi, ipa,, GA 7 Azteca 15 Clausthauler amber, NA, DE 5 3 Taverns raspberry sour, GA 7 herradura alma, rosemary syrup, lillet blanc, 18:21 rosemary sage bitters Miller Lite, lager,WI 6 Founders breakfast stout, MI 8 Country Thyme Lemonade 13 asw white Yuengling lager, PA 5 Allagash White belgian wheat, ME 8 whisky, fresh lemon and zest, thyme Angel’s Envy port barrel, KY 12 13th Colony rye, GA 14 Basil Hayden bourbon, KY 12 Hibiki harmony, JP 20 Bulleit bourbon, KY 10 Yamazaki 12 year JP 24 Eagle Rare 10 year, bourbon, KY 14 Hill Rock rye, NY 30 High Wire nsr, 4 grain, bourbon, SC 12 Bulleit rye, KY 10 Woodford Reserve bourbon, KY 14 High West double rye, UT 12 Bakers bourbon, KY 13 High West rendezvous, rye, UT 16 Fiddler bourbon ASW distillery Atlanta, GA 11 Lock, Stock & Barrel rye, PA 32 Woodford double oaked, bourbon, KY 16 Michter's straight rye, KY 14 Masters Keep decades, 17 year, bourbon, KY 40 Resurgens rye, asw distillery, GA 14 Maker's Mark cask streAngth, bourbon, KY 28 WhistlePig 10 year rye, VT 18 Bond & Lillard bourbon, KY 55 WhistlePig 15 year rye, VT 35 Smith Bowman small batch, VA 15 WhistlePig bosshog 5th, VT 55 Widow Jane, 10 year bourbon, NY 22 Booker’s bourbon KY 18 Woodford rye, KY 14 Jefferson's ocean aged at sea, KY 24 Peerless rye, KY 20 Elijah Craig 9 year small batch, KY 18 Davison Reserve Rye TN 18 13th Colony sour mash, GA 14 Gentleman Jack rare tennessee, TN 14 Our unique barrel program enthusiastically unites longtime friendships we have with individual distilleries and wineries in an effort to create something absolutely invigorating and familiar all at once. With each new barrel comes a new result presented in the spirit of legacy, innovation and service. Cheers! Barrel #1 Barrel #2 One of a Kind asw fiddler single barrel cask strength personal The Old 4th Distillery Bottled in Bond Russell's reserve single barrel personal selection selection Whiskey 14 12 12 sous chef john marderosian sous chef whitney wood executive chef frederic boldron sous chef richard fletcher sous chef abel yacob Bakery Plate house made muffins and pastries 12 Green Salad baby gem and butter lettuces, Fried Green Tomatoes goat cheese, red She-Crab Soup, cream, sherry gf 6 cup | 10 bowl young kale, benne seed vinaigrette, pepper coulis 9 pecorino romano gf 8 Pimento Cheese our b&b pickles, celery, Caesar romaine hearts, crispy okra, benne seed crackers mgf 7 garlic-grit croutons, grana padano mfg 8* Asparagus Salad grilled and chilled asparagus, sugar snap peas, fresh herbs, Crab Toast cheesy crab dip, celery salad, *with grilled or fried chicken or sautéed or fried orange vinaigrette, burrata, spiced grilled semolina bread 11 shrimp 18 pistachios gf 13 Bourbon Cured Salmon marinated onions, avocado, clabber cream, rye toast mgf 13 Pecan Granola fruit, honey, local greek yogurt gf 9 Berry-Banana Smoothie raspberries, strawberries, bananas, oj, yogurt 8 Pan Fried Chicken Livers country ham, caramelized onion jus, creamed corn mgf 9 Smoked Brisket Benedict creole mustard hollandaise, pickled jalapeno peppers, Springer Mountain Farms Fried Chicken collard greens, mashed bliss potatoes, geechie boy grits mgf 16 honey-thyme jus mgf 20 The King Biscuit fried eggs, melted local Shrimp & Geechie Boy Grits our tasso ham, smoked tomato-poblano gravy gf 23 gouda, city ham, XL drop biscuit, scallion- Jumbo Lump Crab Cake artichoke puree, warm fingerling potato salad, frisee, bacon, sausage gravy 16 mustard seed vinaigrette, sunny egg 24 South City Breakfast white cheddar Springer Mountain Farms Fried Chicken & Malted Buttermilk Waffle pure scrambled eggs, geechie boy grits, tomato vermont maple syrup 20 relish and choice of pecan smoked bacon, chicken sausage or pork sausage gf 15 Charleston Gold Rice Porridge stewed okra, field peas, spinach, crispy shallots, poached eggs, kentuckyaki 16 Malted Buttermilk Waffle pure vermont Skirt Steak & Eggs marble potatoes, 2 farm eggs any style, horseradish cream, charred sweet maple syrup 10 with toasted pecans 12 peppers gf 28 Avocado Toast h&f whole grain bread, hass Pulled Pork BBQ Sandwich horseradish coleslaw, house chips, h&f bun mgf 12 avocado, poached eggs, pecan smoked bacon mgf 14 Pan Roasted Salmon carolina gold purloo, baby pea tendrils, pot-liquor broth gf 25 Overnight Oat Bowl chia seeds, almond milk, fresh pineapple, Veggie Shakshuka
Load more

Recommended publications
  • ANSTITUTION Health Services and Mental Health Administration (DHEW), Rockville, Ad
    DOCUMENT RESUME ED 075 564 OD 013 559 AUTHOR Fomon, Samuel J., Ed.; Anderson, Thomas A., Ed. TITLE Practices of Low-Income Families in Feeding Infants and Small Children, With Particular Attention to Cultural Subgroups.. ANSTITUTION Health Services and Mental Health Administration (DHEW), Rockville, Ad. Maternal and Child Health Service. PUB DATE 72 VOTE 128p.; Proceedfngs of. a National, Workshop, Airlie Conference Center, Warrenton, Va., March 17-18, 1971 AVAILABLE FROM Superintendent of Documents, Government Printing office,' Washington, D. C. 20402 (Stock Number 1730-0200, $1.25) EDRS PRICE MF -$O.65 HC-$6.58 DESCRIPTORS American'Indiane; *Child Rearing; *Cultural . Differences; Cultural Factors; Early Childhood; *Eating Habits; Economically Disadvantaged; Family Characteristics;. Health Needs; *Low Income; Negroes; *Nutrition; Preschool Children; Social Differences ABSTRACT The contents of,this document include the following papers,-each followed by a discussion amongst workshop participants: "Nutritional Studies on United States Preschool Children: Dietary Intakes and Practices of Food-Procurement, Preparation, and Consumption, "Kathryn M. Kram and George M. Owen; "Food and Nutrition Intake of Children from Birth to Four Years of Age," Juanita A. Eagles and Priscilla D. Steele; "Child Feeding in the Rural qiow-Income Family, "Yana W. Jones; "Infant and Child Feeding Practices in the Urban Comftnity in the Nortlr-central Region," Norge W. Jerome, Barbara B. Kiser and Estella A. West; "Poor People, Good' Food, and Fat Babies: Observations on Dietary Behavior and Nutrition Among Low-income, Urban Afro - American Infants and Children," Betty Lou Valentine and Charles A. Vralehtine; "Cultural Determinants of Food Habits in Children,of Mexican Descent in California," Phyllis B.
    [Show full text]
  • Catering Menu
    CATERING MENU 2 0 1 5 radissonblumoa.com HW CONTINENTAL BREAKFAST SELECTION Served with freshly brewed regular and decaffeinated Lavazza coffee and organic Rishi herbal teas. Prices based on one hour of service. Rise and Shine Chilled Orange Juice and Apple Cider Freshly Baked Assortment of Oatmeal Streusel Muffins and Petite Danish 18 Concierge Chilled Orange, Pink Grapefruit and V-8 Juices Selection of Seasonal Vine and Tree Ripened Fruits, Melons and Berries Oatmeal Streusel Muffins, Petite Danish and Water Bagels, Sweet Butter, Seasonal Preserves and Cream Cheese 20 Up North Chilled Apple Cider, Cranberry and Orange Juices Seasonal Melon and Berry Compote, Fruited Yogurt Caramel Sticky Buns, Coffee Cakes, Maple Cider Fritters 21 European Morning Chilled Apple, Blueberry and V-8 Juices Selection of Seasonal Vine and Tree Ripened Fruits, Melons and Berries Summer Sausage, Cured Meats, Hard-Boiled Eggs, Artisan Cheeses, Tomatoes and Grain Mustard Assorted Croissants, Petits Pains, Seasonal Preserves 24 Executive Chilled Orange Juice, V-8 Vegetable and Blueberry Juices Tropical Fruit Platter to include: Sliced Mango, Kiwi, Pineapple, Melon, Strawberries and Oranges Individual Fruited Greek Yogurts Steel Cut Oatmeal, Twig and Branch Granola, Dried Fruits, Brown Sugar, Skim, 2% and Almond Milk Mini Oatmeal Streusel Muffins, Croissants and Water Bagels, Sweet Butter, Preserves and Cream Cheese 25 All food and beverage is subject to a 15.3% service charge which is paid solely to the employees serving your function (limited to wait staff, service employees and service bartenders), and a separate 6.7% administrative fee. The administrative fee defrays overhead costs associated with your event and no part of it is paid to the service employees.
    [Show full text]
  • Soups Page 1 of 31
    Soups Trevor: Hello everyone this is Trevor Justice with the Vegetarian Health Institute. Tonight’s topic is Savory Soups. And our guest expert is Lenore Baum who is the author of Sublime Soups and Lenore’s Natural Cuisine. How you doing, Lenore? Lenore: I’m great, how are you Trevor? Trevor: Pretty good. In fact I’m starting to get hungry reading these soup recipes again. Lenore: Good. Trevor: I’m wondering if you want to kind of summarize the key points from the written lesson for people that haven’t read it yet before we go into the new student questions. Lenore: Okay. I’ll just kind of skim over it to allow time for questions and if there aren’t questions enough, I will go back and do more details. Basically, soups are my passion because it’s really my favorite food. It’s warming and nourishing and wholesome and in these economic times, very expensive. And we eat it for breakfast here in Asheville, North Carolina. And I eat it for breakfast in Phoenix, Arizona and Michigan, it’s just anywhere you live you can eat it for breakfast and have a small bowl for lunch, or a big bowl, or have it for dinner. And it’s a great travel food. You can easily put it in a thermos. And it’s extremely forgiving. Basically any ingredient in the soup recipe that you don’t like, you leave out and it should come out as long as there’s some kind of a little bit of fat in, a little bit of salt, and then the basic ingredient like beans.
    [Show full text]
  • WINTER 2020 FOOD PEOPLE BELLYING up Cater to More Than the Bros at the Bar
    FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Peru Now Bellying Up Less is More Critic’s Choice Charting a global course, More than bros at the bar, A money-saving, food waste Words to heed, page 16 page 49 checklist, page 66 page 54 Sharing the Love of Food—Inspiring Business Success ROLL SOUTH WINTER 2020 ROLL SOUTH GLOBAL TAKES LEAD THE WAY FOOD PEOPLE BELLYING UP Cater to more than the bros at the bar. 49 SPEAK EASY Los Angeles Times restaurant critic Winter 2020 Bill Addison on the most exciting USFoods.com/foodfanatics dining city in America. 54 ROAD TRIP! Trek through the Bourbon Trail. 58 Small business is no small task. MONEY & SENSE So Progressive offers commercial auto and business NOW THAT’S EATERTAINMENT! insurance that makes protecting yours no big deal. When diners want more than each other’s company. Local Agent | ProgressiveCommercial.com ON THE COVER 61 Mexican influences reach the South LESS IS MORE when sweet potatoes When it comes to food waste, and masa come together for collard it pays to be scrappy. green wrapped 66 tamales. Get the recipe on page 38. IN EVERY ISSUE TREND TRACKER What’s on the radar, at high alert or fading out? 46 FEED THE STAFF Revised tipping and service fee models address wage disparities. FOOD 52 DROP MORE ACID IHELP Housemade vinegars cut waste Text services provide diners and control costs. another way to order delivery. 4 69 PERU NOW PR MACHINE Peruvian cuisine charts a How to tranquilize the online trolls. multicultural course.
    [Show full text]
  • December 2020 Newsletter
    DECEMBER 2020 NEWSLETTER THIS MONTH’S INDUSTRY EVENTS NO INDUSTRY EVENTS JANUARY is . HAPPY HOLIDAYS NATIONAL SOUP MONTH NEXT MONTH’S HOLIDAYS & EVENTS In the chill of January, National Soup Month warms us up with hot bowls of comfort food! We all have our favorites including Mom’s time to start planning! chicken noodle soup and Grandma’s borscht. A savory broth filled DEC 10 HANUKKAH BEGINS with vegetables and seasonings envelopes your home with a deli- DEC 21 WINTER BEGINS DEC 24 CHRISTMAS EVE cious aroma. National Soup Month is a great way for families to DEC 25 CHRISTMAS DAY gather and enjoy a hearty meal together! DEC 31 NEW YEARS EVE Soups not only warm us up on cold winter days, but they fulfill our all month long... need for nutrients lost working during the winter season. Whether NATIONAL EGG NOG & FRUIT you’ve been out shoveling snow or caring for animals, a soup full of CAKE MONTH vegetables, minerals and oils replenish the energy lost. Chicken noodle soup is known for its healing properties. ICON KEY: Gather up your recipes and fixings. Where to start? There are so Look for these icons throughout the many choices! Whether you make French onion, chicken noodle, or newsletter for easy identification of beef and vegetable soup, these filling soups are a staple of winter attributes that may be important to you. meals. No matter which one you make, European Imports has just All-Natural the right pasta for your great soup recipes. Cucina Viva, has a cou- Animal Welfare Apr.
    [Show full text]
  • Garden in Maine © 2019
    Bulletin #4311 Planning and Managing a Community “Giving” Garden in Maine © 2019 Brand names and trade names are included for educational purposes. No endorsement is implied nor is discrimination intended against similar products or services. Photo credits: For information on publications and program offerings from University of Maine Cooperative Extension, or to find your county office, call 800-287-0274 or TDD 800-287-8957 (in Maine), or 207-581-3188, or visit extension.umaine.edu. The University of Maine [name of campus] is an EEO/AA employer, and does not discriminate on the grounds of race, color, religion, sex, sexual orientation, transgender status, gender expression, national origin, citizenship status, age, disability, genetic information or veteran’s status in em- ployment, education, and all other programs and activities. The following person has been designated to handle inquiries regarding non-discrim- ination policies: Director of Equal Opportunity, 101 North Stevens Hall, University of Maine, Orono, ME 04469-5754, 207.581.1226, TTY 711 (Maine Relay System). Planning and Managing a Community “Giving” Garden in Maine By John Jemison, Extension Professor, Soil and Water Quality, University of Maine Cooperative Extension. Table of Contents Background ....................................................................................................................7 Guide Organization..........................................................................................................7 Starting a Garden Program ............................................................................................7
    [Show full text]
  • Clam Recipes
    Clams Processing and Clam Recipes Washington’s ocean beaches and Puget Sound shore lands contain many varieties of clams. There are many different species but littlenecks (including Manilas and native littlenecks), butter clams, razor clams, and geoduck are choice food species. The cockle, Eastern softshell, and horse clam have a fine flavor but the meat can be tough unless ground or chopped, and is usually used in chowder. Horse clam meat can also be pounded and lightly fried for delicious fritters and the siphons make a delicious ceviche. Razor clams are only found on the outer coast of Washington State as they require a high energy sandy beach to survive. How to purge littlenecks: Purging clams involves soaking “steamer clams” (Manilas and native littlenecks) in cold seawater to allow them to clear their tissues of sand and grit. Contrary to popular belief, you do not need to add cornmeal unless you enjoy the taste of cornmeal in the stomachs of your cooked clams. We do not recommend purging any clams except littlenecks. To prepare littlenecks or “steamers” for cooking, first scrub the clams under running water to remove any attached sand. (Test clams again at this point to make sure you have no “mudders”, or shells full of sand. These sneaky chowder-ruining imposters are often heavier than live clams, and will generally break open if the two halves are squeezed in a twisting, sliding motion between thumb and fingers.) Place the rinsed clams in a bucket of clean sea water and allow them to stand for a minimum of 4 hours, or overnight.
    [Show full text]
  • B.Sc Culinary S Duration – 3 Years / 6 Semsemester Semester
    Program Structure forB.Sc Culinary Studies (2018-19 Onwards ) Course DetailsName of Course –B.Sc Culinary Studies Duration – 3 years / 6 SemSemester –I Semester –I Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-101 Foundation –I 2 8 20 80 20 80 200 2 4 CS -102 Indian Cuisine –I 2 2 20 80 20 80 200 2 4 CS-103 International Cuisine -I 2 8 20 80 20 80 200 2 4 CS-104 Bakery Foundation- I 2 2 20 80 20 80 200 2 4 CS-105 Food Media-I - 2 20 80 100 4 CS-106 Kitchen Management- I 2 20 80 100 2 CS-107 Event Management-I 2 20 80 100 2 CS-108 Communication Skills 2 20 80 100 2 CS-109 Computer & IT 2 20 80 Total Semester -II Course Details- Name of Course –B.Sc Culinary Studies Semester –II Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-201 Foundation –II 2 8 20 80 20 80 200 2 4 CS -202 Indian Cuisine –II 2 2 20 80 20 80 200 2 4 CS-203 International Cuisine -II 2 8 20 80 20 80 200 2 4 CS-204 Bakery Foundation- II 2 2 20 80 20 80 200 2 4 CS-205 Food Media-II - 2 20 80 100 4 CS-206 Nutrition & Dietetics 2 20 80 100 2 CS-207 Event Management-II 2 20 80 100 2 CS-208 Communication Skills-II 2 20 80 100 2 CS-209 Computer-IT Total Duration – 3 years / 6 SemSemester –III Semester –III Culinary Studies No.
    [Show full text]
  • Matt-Cyn Farms 2016 Bean Descriptions Amethyst Beautiful Oval-Shaped Bean with a Stand-Out Deep Purple Color
    Matt-Cyn Farms 2016 Bean Descriptions Amethyst Beautiful oval-shaped bean with a stand-out deep purple color. They have a nice creamy texture and a unique full-bodied flavor. Popular in soups and salads, but these will stand on their own flavor-wise with little seasoning. We like using these for purple beans and rice. Anna’s Black-Eyed Pea In the Southern U.S., eating black-eyed peas on New Year's Day is thought to bring prosperity in the new year. This strain was given to us by our friend Anna. “Hoppin' John,” made of black-eyed peas, rice and pork, is a traditional Southern dish. “Texas caviar,” another traditional dish, is made from black-eyed peas marinated in vinaigrette-style dressing and chopped garlic, and served cold. Black-eyed peas are sometimes called cowpeas, goat peas, purple-eyed peas, frijoles or cream peas. They make a great addition to stews, soups, curries and salads. They can also be a perfect side dish, or they can be mashed into a dip. Black Coco This fat round black bean has a thin skin, relatively firm but buttery consistency, and a lot of flavor. These beans were brought from Latin America to France in 1928 and became a staple during WWII. They work quite well as a side dish with simple seasonings. Black Kabouli Garbanzo Named for Kabul Afghanistan where this chickpea has been cultivated for thousands of years. This unique black garbanzo has a flavor similar to the beige-colored ones you are used to but has a more creamy texture.
    [Show full text]
  • CATERING MENU Elcome to the Jekyll Island Club Resort Where Groups of All Sizes Enjoy a Combination of Versatile Facilities and Personal Service
    CATERING MENU elcome to the Jekyll Island Club Resort where groups of all sizes enjoy a combination of versatile facilities and personal service. With over 14,000 square feet of indoor function space and 234 acres of Woutdoor opportunity, the staff of the Jekyll Island Club Resort is committed to the success of your event. From Welcome Baskets to After Dinner Liqueurs, the information presented here will be tailored to fit the needs of your group. Our experienced Sales and Catering staff will guide you through every phase and detail of the planning to ensure that we meet our goal – your complete satisfaction. Our capabilities are not restricted to the following menus. Our Executive Chef will custom design a menu to complement any special occasion or theme and we will gladly accommodate any special dietary request any member of your group may have. TABLE OF CONTENTS Appetizer Selections ........................................................................................................................................ 26 Audio Visual ...............................................................................................................................................43-44 Banquet Services ..............................................................................................................................................45 Baskets ............................................................................................................................................................... 7 Beverage Service (Bars) .................................................................................................................................
    [Show full text]
  • Greek Cuisine
    GREEK CUISINE The Greek food throughout its history and continuing today is for the Greeks a philosophy, they know that what makes a perfect feast is not just the food but also the good company. Food is nearly always prepared with the tastes of the guests in mind, should the dishes be roasted or fried, light or heavy? and the wine carefully chosen. Much of the conversation at the dinner table centres amicably around the food. The freshness of the fish , having just leapt from the sea; the vegetables newly dug from the ground or picked from the vines of the local farmers. The host will want to proudly point out how they have attempted to provide the best and freshest produce for you to enjoy. The traditional day is still de rigueur on the islands. It begins early with a quick breakfast of coffee and cigarettes or dried Rusk soaked in warm milk, followed by a substantial lunch and a siesta. After a few hours more work, evening is the time to relax with family and/or friends whilst nibbling meze (Greek appetizer). This is followed at 9 or 10pm by dinner with, perhaps, sweet pastries, cakes or ice-cream enjoyed later in the cafes. Strong distinctive tastes are the hallmark of this culinary rhythm. Herbs like rigani (oregano), thyme, rosemary, parsley, coriander, dill, fennel and sage; spices such as cinnamon, nutmeg, pepper, vanilla and mastic are all crucial. Greek olive oil enriches and flavours and the traditional cooking methods of grilling, long slow baking all enhance and mellow the food.
    [Show full text]
  • Documentation for the CSAFII/DHKS 1989-91 Data
    Differences Between Current and Original Release of CSFII/DHKS 1989-91 Dataset and Documentation Please be advised that the data available from past USDA food consumption surveys reflect the foods and their nutrient values that were available at the time of the particular survey. Each survey was designed to assess the dietary status of the U.S. population at that particular time. It is important to consider that survey methods and operations including questionnaire wording, data processing methods, and the survey nutrient database used to calculate the dietary intake were updated from survey to survey based on new data and methods available at the time. Comparing data across surveys must take into account these types of changes. Some research has addressed the impact of changes in methods and/or databases between selected surveys. References are included in the respective surveys’ report sections on this site. Please study the complete dataset documentation before using the dataset. Nearly all the information provided with the original release continues to be applicable for the new release. However, some changes have been made to data formats and other items, so please keep the following points in mind as you read the documentation: • The data are now available online in SAS7 files (.sas7bdat) rather than on magnetic tape in ASCII fixed format files or on CD-ROM to be accessed using SETS software. • The formats documents from the original release (e.g., rt15.fmt) are superseded by new documents (e.g., rt15fmt.txt). • References to implied decimals are no longer relevant. The SAS variables carry the appropriate number of decimal places.
    [Show full text]