ASSOCIATED BUYERS Distributor of Natural, Organic, Specialty & Ethnic Foods

Total Page:16

File Type:pdf, Size:1020Kb

ASSOCIATED BUYERS Distributor of Natural, Organic, Specialty & Ethnic Foods ASSOCIATED BUYERS Distributor of Natural, Organic, Specialty & Ethnic Foods Come visit us at Expo East September 24-26 Booth #2567 See page 34 for more information TABLE OF CONTENTS Labor Day Delivery Schedule 2 SEPTEMBER Holiday Pre-order 6 Grocery Brand Name Index 12 2009 PRICELIST Order & Delivery Schedules 22 Policies and Procedures 23 New Items 26 BUSINESS HOURS Key 27 Monday-Friday Hot Deals 32 8:30-4:30 Bulk Items 38 Frozen Items 53 Grocery - Ethnic Foods 68 REACH US AT Grocery by Category 82 5 Commerce Way Books & Music 137 PO Box 399 Household and Miscellaneous 138 Barrington, NH 03825 Remedies and Supplements 146 (p)603.664.5656 Personal Care 150 (f)603.664.8840 Pet Foods and Care 159 Refrigerated Items 162 FOR ORDERS SHIPPED BETWEEN AUGUST 31 - OCTOBER 2 Labor Day 2009 Delivery Schedule Area route #’s 100*, 102*, 103* Area route #’s 503 & 125 Order Wed., Sept. 9 by 1 pm Order Thurs., Sept. 3 by 4 pm Deliver Fri., Sept. 11 Deliver Tues. & Wed., Sept. 8 & 9 *The 100, 102 & 103 Runs will ALL be delivered on Tuesday Sept. 8 Area route #’s 516 Order Tues., Sept. 8 by 4 pm Area route #’s 200 & 202 Deliver Thurs. & Fri., Sept. 10 & 11 Order Friday, Sept. 4 by 4 pm Deliver Wed., Thurs., Sept. 9 & 10 Area route #’s 600, 603 & 650 Order Tues., Sept. 8 by 4 pm Area route #’s 300 & 302 Deliver Thurs. & Fri. Sept. 10 & 11 Order Friday, Sept. 4 by 11 am Both Runs Delivered Tues., Sept. 8 Area route #’s 900 Order Tues., Sept. 8 by 11 am Area route #’s 400 & 403 Deliver Wed., Sept. 9 Order Wed., Sept. 9 by 4 pm Deliver Friday, Sept. 11 Area route #’s 950 & 951 Order Friday, Sept. 4 by 2 pm Area route #’s 401 Deliver Tues., Sept. 8 Order Tues., Sept. 8 by 4 pm Deliver Thurs., Sept. 10 Area route #’s 826, 925 Area route #’s 450 & 451 Order Thurs., Sept. 3 by 4 pm Deliver Wed., Thurs., Sept. 9 & 10 Order Wed., Sept. 9 by 1 pm Deliver Friday, Sept. 11 (see page 18 for Truck area route descrip- Area route #’s 500 & 502 tions and if you have questions, please con- tact your customer service representative) Order Tues., Sept. 8 by 4 pm Deliver Thurs., Friday, Sept. 10 & 11 2 For the Holidays Pre-order Items due by September 26th or place your order at Expo East our booth #2567 We have a wonderful selection of special items for the Holiday Season. The following items are offered as a pre-order to guarantee quantities and delivery for the holidays. Orders for these items are due by September 26, 2008 and will be shipped with orders, starting the first week of November, unless otherwise specified. Do NOT include these items with your regular order - these must be on a separate invoice! To place your order either fax these pages to us (603-664-8840) or call your order in to our Customer Service department by the due date. This is a one time only order for many of these items. No returns allowed on pre-ordered items. Case items can not be split. Prices are subject to change. item # Brand Description Size Price Ext Quantity 82045 AMER SPN p/o JAM SUGAR PLUM s 9 OZ 4.83 4.83 ______ 50124 ANCIENTS p/o SALT HOLDER 2 TEA LIGHT EACH 10.25 10.25 ______ 50125 ANCIENTS p/o SALT HOLDER 3 TEA LIGHT EACH 11.54 11.54 ______ 50068 ANCIENTS p/o SALT LAMP LARGE EACH 35.97 35.97 ______ 50067 ANCIENTS p/o SALT LAMP MEDIUM EACH 23.97 23.97 ______ 50127 ANCIENTS p/o SALT TEALIGHT HOLDER MD 1 EACH 8.33 8.33 ______ 50126 ANCIENTS p/o SALT TEALIGHT HOLDER SM 1 EACH 7.69 7.69 ______ 82030 BOYAJIAN p/o MINI BAKER’S BOX 4pk alm/v 12 SETS 5.90 70.80 ______ 33670 BOYAJIAN p/o MINI CITRUS SET orng/tang/ 12 SETS 6.55 78.60 ______ 82074 BOYAJIAN p/o MINI FINE OILS 4PK tst ses 12 SETS 4.75 57.00 ______ 82075 BOYAJIAN p/o MINI VINEGAR SET 4PK plum/ 12 SETS 3.85 46.20 ______ 81345 BURNHAM p/o CRUSTY BREAD & PIZZA MIX 12/14 OZ 3.49 41.88 ______ 81341 BURNHAM p/o PANCK MIX APPLE CINN ORG 12/16 OZ 3.49 41.88 ______ 81339 BURNHAM p/o PANCK MIX BLUEBERRY ORG 12/15 OZ 3.49 41.88 ______ 81340 BURNHAM p/o PANCK MIX BUTTRMILK ORG 12/16 OZ 3.49 41.88 ______ 81342 BURNHAM p/o PANCK MIX GERMAN CHOC ORG 12/15 OZ 3.49 41.88 ______ 81343 BURNHAM p/o PANCK MIX GINGERBREAD ORG 12/16 OZ 3.49 41.88 ______ 81344 BURNHAM p/o PANCK MIX MAPLE ORG 12/16 OZ 3.49 41.88 ______ 81334 BURNHAM p/o STORYTIME BOOK COCOA SET 6/3 PK 11.91 71.46 ______ 80301 BURNT SG p/o CARAMELS CHOC DIPPED 6/3.9 OZ 3.24 19.44 ______ 80223 BURNT SG p/o FUDGE CHOC CRUMBLY s 6/3.9 OZ 3.24 19.44 ______ 80222 BURNT SG p/o FUDGE ORIG CRUMBLY s 6/3.9 OZ 3.24 19.44 ______ 80299 BURNT SG p/o FUDGE SEASALT CARML CRMBLY 6/3.9 OZ 3.24 19.44 ______ 80300 BURNT SG p/o TOFFEES SOFT 6/2.8 OZ 3.24 19.44 ______ 80109 CAVNDISH p/o FRUITCAKE made in VT 16 OZ 10.71 10.71 ______ 6 For the Holidays Pre-order Items item # Brand Description Size Price Ext Quantity 82039 DANCING p/o CHOC TREE COOKIES 3pk 20/2.5 OZ 2.92 58.40 ______ 81217 DANCING p/o GINGER BREAD HOUSE KIT 48 OZ 10.00 10.00 ______ 82033 DANCING p/o GINGER FOLK SLEEVE 32/4.5 OZ 2.29 73.28 ______ 82036 DANCING p/o GINGERBREAD REINDEER NOSES 24/5.4 OZ 3.04 72.96 ______ 82034 DANCING p/o HANUKKAH STAR SLEEVE 32/4.5 OZ 3.04 97.28 ______ 82035 DANCING p/o HOLIDAY STAR COOKIE BAG 24/7 OZ 3.04 72.96 ______ 82037 DANCING p/o PEPP SNOWFLAKE COOKIE BAG 24/6 OZ 3.04 72.96 ______ 82031 DANCING p/o SHORTBREAD COOKIE TIN 40CT 16/13.3 OZ 9.69 155.04 ______ 82041 DANCING p/o VANILLA LIGHTBULB COOKIES 20/3.3 OZ 2.92 58.40 ______ 80195 DAVES p/o GIFT 3 PK SPICY boxed EACH 11.00 11.00 ______ 80194 DAVES p/o SAUCE ADJUSTABLE HEAT 7.8 OZ 7.40 7.40 ______ 81013 DIVINE p/o ADVENT CALENDAR EACH 4.88 4.88 ______ 82025 DIVINE p/o AFTER DINNER MINTS ORG FT 12/7 OZ 4.84 58.08 ______ 82068 DIVINE p/o DARK CHOC HOLI FOIL ORG FT 6/3.5 OZ 2.99 17.94 ______ 82024 DIVINE p/o MILK CHOC COINS ORG FT s 20/2.8 OZ 2.67 53.40 ______ 82026 DIVINE p/o MILK CHOC HOLI FOIL ORG FT 6/3.5 OZ 2.99 17.94 ______ 80343 FIESTA p/o FRUIT JELLIES s 12/7.05 OZ 3.47 41.64 ______ 63064 FILLO p/o BAKLAVA ASSORTED 11pc 8/20 OZ 7.30 58.40 ______ 82059 GINGERPE p/o COCOA SNAPS 6/3.8 OZ 4.14 24.84 ______ 80207 GINGERPE p/o GINGER BABIES 6.7 OZ 4.67 4.67 ______ 80206 GINGERPE p/o GINGER CANDY CANE SHAPE 6.7 OZ 4.75 4.75 ______ 82061 GINGERPE p/o GINGER CHEWS TRIO 6/8.5 OZ 8.87 53.22 ______ 33087 GINGERPE p/o GINGER MINI SLICE GIFT JAR 7 OZ 3.25 3.25 ______ 82060 GINGERPE p/o GINGERBREAD FAMILY 6/3.8 OZ 4.73 28.38 ______ 81331 HEAVENLY p/o COCOA DIVINE SANTA TIN 12/9.25 OZ 3.06 36.72 ______ 33151 HIGHLAND p/o GIFT BOX ORG MULTIGRN PNCK SET 12.69 12.69 ______ 30367 HIGHLAND p/o GIFT SET SM TREE W/PCAKE M SET 14.88 14.88 ______ 6495 HIGHLAND p/o MAPLE SYRUP GRD A snowman 16.9 OZ 14.91 14.91 ______ 80341 HIGHLAND p/o MAPLE SYRUP MED PEGUIN 12.7 OZ 11.89 11.89 ______ 80337 HIGHLAND p/o MAPLE SYRUP STAR BOTTLE 12/6.75 OZ 8.37 100.44 ______ 33152 HIGHLAND p/oGIFT BOX BUTRMLK PNCK & SYR SET 11.29 11.29 ______ 45101 HIGHLAND p/o MAPLE SYRUP BRRTON BEAR GD A 12 OZ 12.69 12.69 ______ 30369 HIGHLAND p/oSYRUP AMBER TREE 6.75 OZ 9.75 9.75 ______ 82076 HUBS p/o PEANUTS BUTTER TOFFEE s 12/12 OZ 4.39 52.68 ______ 80340 JERS p/o PNUT BTR BALL GIFT BOX 3pc 12/2 OZ 3.93 47.16 ______ 80339 JERS p/o PNUT BTR BALL GIFT BOX 6pc 12/4 OZ 6.18 74.16 ______ 7 For the Holidays Pre-order Items item # Brand Description Size Price Ext Quantity 82079 KNUDSEN p/o SPARKLING CHERRY 12/750 ML 2.62 31.44 ______ 82083 KNUDSEN p/o SPARKLING CRANBERRY 12/750 ML 2.62 31.44 ______ 82077 KNUDSEN p/o SPARKLING CRISP APPLE 12/750 ML 2.18 26.16 ______ 82081 KNUDSEN p/o SPARKLING KOSHER GRAPE 12/750 ML 2.62 31.44 ______ 82078 KNUDSEN p/o SPARKLING ORGANIC APPLE 12/750 ML 2.62 31.44 ______ 82080 KNUDSEN p/o SPARKLING ORGANIC PEAR 12/750 ML 2.62 31.44 ______ 80330 RABITOS p/o CHOC COVERED FIGS 16ct 10/16 CT 10.75 107.50 ______ 80331 RABITOS p/o CHOC COVERED FIGS 3ct 60/3 CT 2.41 144.60 ______ 80329 RABITOS p/o CHOC COVERED FIGS 9 ct 20/9 CT 7.16 143.20 ______ 82056 LARS p/o GINGER SNAPS TIN 12/15.9 OZ 7.72 92.64 ______ 82027 MAISIEJ p/o GIFT SET HOLIDAY DELIGHT 6 SETS 9.65 57.90 ______ 82028 MAISIEJ p/o GIFT SET ORGANIC MEDLEY 6 SETS 9.65 57.90 ______ 82029 MAISIEJ p/o GIFT SET SWEET N SALTY 6 SETS 9.65 57.90 ______ 86016 MALDON p/o MALDON TRIPLE GIFT PACK 7 OZ 12.72 12.72 ______ 80292 MIG&VAL p/o FLOR DE SAL BLACK OLIVE 12/5.29 OZ 8.99 107.88 ______ 80291 MIG&VAL p/o FLOR DE SAL HIBISCUS 12/5.29 OZ 8.99 107.88 ______ 80293 MIG&VAL p/o FLOR DE SAL MED HERBS 12/5.29 OZ 8.99 107.88 ______ 80294 MIG&VAL p/o FLOR DE SAL SRI LANKA 12/5.29 OZ 8.99 107.88 ______ 81338 MOOSE p/o HOT CHOC MOOSE TIN 12/9.25 OZ 3.16 37.92 ______ 82072 MRS MEYR p/o HOLI DIFFUSER PINE 6 EA 9.15 54.90 ______ 82073 MRS MEYR p/o HOLI DIFFUSER REFILL PINE 12 EA 4.70 56.40 ______ 82071 MRS MEYR p/o HOLIDAY CANDLE PINE 6 EACH 7.04 42.06 ______ 82069 MRS MEYR p/o HOLIDAY CLEAN KIT PINE 4pk 4/KITS 11.59 46.36 ______ 82070 MRS MEYR p/o HOLIDAY HAND SET PINE 2pk 6 SETS 7.04 42.06 ______ 80302 MRSCRIMB p/o COCONUT MACAROONS 12/7.4 OZ 2.12 25.44 ______ 80303 MRSCRIMB p/o COCONUT MACAROONS CHOC 12/8.8 OZ 2.27 27.24 ______ 61308 MURRAY TURKEY BREAST PRE-BRINED BONEI 8-12# RW 5.29 63.48 ______ 81237 NE CRAN p/o WHITE CHOC BARK w/cran ora 7 OZ 5.79 5.79 ______ 80342 NUMI p/o SINGLE ORIGINS TEA SET ORG SET 22.00 22.00 ______ 33073 PEANUTSH p/o PEANUTS RST/SALT winter ti 20 OZ 6.25 6.25 ______ 3680 PEANUTSH p/o PEANUTS RSTD/SALTED HOLIDA 12 OZ TIN 3.49 3.49 ______ 80333 PG TIPS p/o TIN GUARDSMAN BLK TEA 12/10 CT 5.67 68.04 ______ 80335 PG TIPS p/o TIN LONDON BUS BLK TEA 12/10 CT 5.67 68.04 ______ 80334 PG TIPS p/o TIN PHONE BOOTH BLK TEA 12/10 CT 5.67 68.04 ______ 8 For the Holidays Pre-order Items item # Brand Description Size Price
Recommended publications
  • Pace University Faculty Staff Catering Guide
    Pace University Faculty Staff Catering Guide Welcome to The Gathering by Chartwells There are both big decisions and little details to attend to as you prepare for your upcoming catered event. Let The Gathering by Chartwells guide you, from designing the perfect menu to personalizing all the details of your unique gathering. Our catering services can accommodate any size, theme, or individual requirements, in virtually any location – on or off campus. We’ll work with you to create a custom gathering menu inspired by your unique needs that will leave a lasting impression on your guests. All menus will follow the Chartwells culinary philosophy; authentic recipes using the freshest, seasonal ingredients. Waiter service, buffet, small plates and international inspired specialty stations: all served in your style! And because you’ve entrusted your event to The Gathering by Chartwells, the food will be unmatched, the service spectacular, and the event will be unforgettable! The Gathering by Chartwells at Pace University Dineoncampus.com/Pace Normal Business Hours for Pace Catering Monday-Friday 7am-6pm For Weekend, Holiday and Semester Break Hours of Operation Please contact Special Events & Chartwells for more information The Gathering The Morning Start Continental Breakfast 9.25 per person Energy Breakfast 12.25 per person Assorted Breakfast Pastries and Bagels with Cream Cheese Egg White Scramble with Potato, Spinach and Tomato Seasonal Fresh Fruit Display Fresh Baked Muffins Coffee and Assorted Hot Teas Seasonal Fresh Fruit and Yogurt Bar
    [Show full text]
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • The Mcilhenny Family Settled on Avery Island in 1830. the Place Is a Huge Hill of Rock Salt
    The McIlhenny family settled on Avery Island in 1830. The place is a huge hill of rock salt. Edmun McIlhenny received pepper capsicum seeds from a Mexican soldier during the United Mexican War (1846-1848). In 1868, after the end of the Civil War, determined to turn peppers into income, he invented a spicy sauce using vinegar, Avery salt and chopped capsicum peppers. McIlhenny packed the aged sauce in 350 used cologne bottles and sent them as samples to wholesal- ers. From then until today, the Tabasco brand is associated worldwide as the best hot sauce. TABASCO red sauce is a spicy hot sauce made from peppers, vin- egar and salt. Hot peppers are picked by hand as soon as they ripen to the per- fect shade of bright red, pureed on the same day, mixed with a little salt from Avery Island, placed in white oak wooden barrels and left to ferment for up to three years. After inspection and approv- al by a member of the McIlhenny family, the porridge is mixed with natural cereal vinegar. Numerous stirring and about four weeks later the husks and seeds of the pepper are removed by straining. The fin- ished sauce is then bottled. Original TABASCO® sauce 60 ml, 150 ml Since 1868, Tabasco red sauce has been made from just three natural ingredients: ripe hot red peppers, island salt from the Avery Islands, and distilled natural vinegar. This simple recipe, when executed and grown with the utmost care and attention, produces an incredibly spicy, flavored hot sauce that has been adored for generations.
    [Show full text]
  • Breakfast Menu
    Lime & Chili BREAKFAST MENU VARU BY ATMOSPHERE BREAKFAST MENU FRESH JUICE HONEY Watermelon Acacia Orange Natural Honey Comb Melon Cucumber YOGHURT & SMOOTHIE CEREALS Plain Yoghurt Corn Flakes Mango Yogurt Muesli Blueberry Yogurt Wheat Flakes Banana Smoothie Honey Loops CHEESE AND CONDIMENTS MILK Orange Cheddar Skim Milk Gouda Full Cream Milk Camembert Soya Milk Edam SEEDS BOOSTER Pumpkin Seed, Sesame Bircher Muesli Lime & Chili Sunflower Seeds Granola Bars Flaxseeds WHOLE FRUITS NUTS Green Apple Apricot Red Apple Prunes Banana Broken Cashew Nuts Orange BAKERY BREAD SECTION LETTUCE Butter Croissant Lollo Rosso Pain Aux Chocolat Romaine Lettuce Custard Danish Green Coral Apple Danish Raisin Muffins CONDIMENTS Orange and Pecan Muffins Black Olive Sugar Donuts Pickled Pearl Onion Multigrain Loaf Gherkin Oats and Raisin Loaf Caper Buds French Baguette Loaf Gluten Free Bread COLD CUTS Banana Bread According to Availability: White Bread Slice Smoked Mackerel Brown Bread Slice Chicken Mortadella Ham FLAVORED BUTTER Salami Napoli Plain Salted Butter Chorizo Herb Butter Dehydrated Olive Butter Roasted Garlic Butter BREAKFAST MENU ACCOMPANIMENTS SAMBAR & CHUTNEYS Tabasco Sauce Sambar, Coconut Chutney, Tomato Hp Sauce Chutney, Mint -Coriander -Apple Mayonnaise Chutney with Mustard Seed, Curry Heinz Ketchup Leaves, Dry Red Chili Dijon Mustard Gari HOT BUFFET Hard Boiled Eggs PICKLES Scrambled Eggs Mango Chutney Baked Beans Garlic Pickle Oats Crispy Bacon DRESSINGS & OLIVE OIL Chicken Sausage Lemon Honey Vinaigrette Pork Sausage Thousand Island Buttermilk
    [Show full text]
  • Cook Around the World
    Cook Around the World Traveler and cook Reid Melton's kitchen is a melting pot of flavors and experiences By SARENE WALLACE , NEWS-PRESS CORRESPONDENT, STEVE MALONE / NEWS-PRESS PHOTOS JANUARY 15, 2004 usually of fennel, cumin, fenugreek, mustard and nigella seeds. He mentioned an unrelated walnut tart recipe he discovered during a training session he conducted in Pakistan. From a crowded handmade pottery vase, he pulled out orangewood hand-carved forks from a desert bazaar in Morocco and a spatula from London. He took down his mother's copper pot from a hanging rack. Near it is an Indian metal plate for heating chapatis. He brought the plate (called a tava) from India, where he was a Peace Corps volunteer in the mid-1960s. Before he left on his two-year stay, his mother, Virginia, made sure he had the necessary survival skills: cooking with basic ingredients. "She said, 'There are some things you've got to be able to cook all around the world. You can get butter, eggs and milk, probably, so you've got to be able to cook with those,' " recalled the 60-year-old who moved to Santa Barbara in 1999. His father, Don, was a master with sandwiches, soups and meats. An adventurous cook, his mother was forever exploring other cuisines. But it was egg custard and spinach soufflZˇ that she chose to ready him for the trip. In Central India, he taught the locals his mother's recipes. They, in turn, exposed him to the region's lightly spiced cuisine. While later living in Washington, D.C., Mr.
    [Show full text]
  • Sample Menus
    Weddings at Rosewood Farms 2022 B e c a u s e i t M a t t e r s Congratulations On Your Engagement! Our Mission at Feastivities Events Is to Custom Design Every Detail of Your Wedding Menu to Match Your Definition of Perfection! We Understand That Every Event Is Special and We Will Work with You to Help Create an Experience That Fits Your Style and Vision. We Offer an Impressive List of Enhancements To Further Customize Your Menu. Whether That is an Additional Sweet Treat Or Late Night Bite, We Have You Covered! Your Event Producer Will Be with You Every Step of the Way. We Hope You Enjoy the Enclosed Menu Collection Take a look further to see the details of what we have in store. But... you better grab some snacks, you're going to get hungry! F E A S T I V I T I E S 2 0 2 2 2 c h o o s e o n e G r a z i n g Gather Around the Cocktail Displays as Your Guests Mix & Mingle. Crudités Nouveau Antipasto Display Glass Cylinders and Square Glass Vessels of Varying Heights Tortellini Tossed with Sun Dried Tomatoes and Pesto, Marinated Artichokes, Filled with Fresh Vegetables and Served with Creamy Basil Herb Dip Roasted Asparagus, Grilled Eggplant, Marinated Olives, Pepperoni, Grilled Zucchini, Broccoli Rabe, Roasted Peppers, Ceci Beans, Torta Display Aged Provolone, Fresh Mozzarella and Tomato Salad, Roasted Garlic, Our Chef’s Trio of Cheeses: Sun Dried Tomatoes, Reggiano Parmesan, Smoked Mozzarella, Genoa Pesto, Roasted Red Peppers and Caramelized Onions with Mascarpone Salami, Extra Virgin Olive Oil and Pesto Bacon Peach Jam with Smoked Mozzarella
    [Show full text]
  • The Hip Chick's Guide to Macrobiotics Audiobook Bonus: Recipes
    1 The Hip Chick’s Guide to Macrobiotics Audiobook Bonus: Recipes and Other Delights Contents copyright 2009 Jessica Porter 2 DO A GOOD KITCHEN SET-UP There are some essentials you need in the kitchen in order to have macrobiotic cooking be easy and delicious. The essentials: • A sharp knife – eventually a heavy Japanese vegetable knife is best • Heavy pot with a heavy lid, enameled cast iron is best • Flame deflector or flame tamer, available at any cooking store • A stainless steel skillet • Wooden cutting board • Cast iron skillet Things you probably already have in your kitchen: • Blender • Strainer • Colander • Baking sheet • Slotted spoons • Wooden spoons • Mixing bowls • Steamer basket or bamboo steamer 3 You might as well chuck: • The microwave oven • Teflon and aluminum cookware Down the road: • Stainless-steel pressure cooker • Gas stove • Wooden rice paddles You know you’re really a macro when you own: • Sushi mats • Chopsticks • Suribachi with surikogi • Hand food mill • Juicer • Ohsawa pot • Nabe pot • Pickle press • A picture of George Ohsawa hanging in your kitchen! Stock your cupboard with: • A variety of grains • A variety of beans, dried • Canned organic beans • Dried sea vegetables • Whole wheat bread and pastry flour • A variety of noodles • Olive, corn, and sesame oil • Safflower oil for deep frying 4 • Shoyu, miso, sea salt • Umeboshi vinegar, brown rice vinegar • Mirin • Sweeteners: rice syrup, barley malt, maple syrup • Fresh tofu and dried tofu • Boxed silken tofu for sauces and creams • A variety of snacks from the health-food store • Tempeh • Whole wheat or spelt tortillas • Puffed rice • Crispy rice for Crispy Rice Treats • Organic apple juice • Amasake • Bottled carrot juice, but also carrots and a juicer • Agar agar • Kuzu • Frozen fruit for kanten in winter • Dried fruit • Roasted seeds and nuts • Raw vegetables to snack on • Homemade and good quality store- bought dips made of tofu, beans, etc.
    [Show full text]
  • 40Th Anniversary Dinner Spokane Club Friday, April 28, 2017
    WineMinder, April, 2017 The Spokane Enological Society WineMinder April 2016 HAPPY 40TH ANNIVERSARY, SPOKANE We will have some nostalgia albums at the dinner that date back to 1987! Please stop and ENOLOGICAL SOCIETY!! take a minute at the featured table to appreciate SES will be celebrating its 40th year at our April how long this Club has been having great times! Anniversary Dinner at the Spokane Club ! We Happy Anniversary, Spokane Enological Society! were organized in 1977 as a chapter of the We look forward to spending the evening Pacific Northwest Enological Society in Seattle. celebrating this wonderful date! Sixteen wine enthusiasts started our Club in a small apartment. Many of the meetings were Cheers!! held in bowling alleys and fraternal lodge rooms including the Spokane Police Guild! This group of sixteen brought their enthusiastic interest in wine and organizational wisdom to build the foundation for this ever growing Wine Society. The WineMinder was created early on to keep members informed of the meetings and special events monthly. In 1981, SES found a home at the Moose Lodge and then we later moved to the Knights of Columbus until 2015. Over the years, national and international winery personalities visited the club and membership outgrew the meeting sites capabilities. A waiting list was created which was beyond anyone’s expectations that began this original Society. Last Year’s Dinner Today we are 240 members strong, growing every month, and meeting in a beautiful and bright Southside facility. Each month brings Education Topics added to our web members and their guests to appreciate and learn about wine.
    [Show full text]
  • Sesame Allergy Information and Advice for Parents and Carers Paediatric Nutrition & Dietetics
    Sesame allergy Information and advice for parents and carers Paediatric Nutrition & Dietetics Sesame allergy is increasing in the UK, which might be because sesame is being used more than before. How is a sesame allergy diagnosed? To confirm your child has a sesame allergy, their doctor/nurse may perform a skin prick test or blood tests (sIgE). For the skin prick test, a small amount of sesame extract in a solution will be applied on your child’s arm and their skin will be pricked, they may feel a slight scratch. It is important to know that the size of the reaction on skin prick test or the sIgE level of a blood test will show how likely a reaction will happen if your child is exposed to sesame; it does not show how severe the reaction will be. What causes the allergy? It is still uncertain why people develop food allergies. An allergic reaction to food is caused when the body’s immune system treats harmless proteins found in food as a threat to the body by mistake. It then releases chemicals such as histamine to prevent this threat, which it thinks is an infection. These chemicals can cause a variety of symptoms of allergy. What are the symptoms of an allergic reaction? Symptoms of a mild reaction Most children only have a mild to moderate reaction when exposed to sesame. The following symptoms may look or feel serious but fall in the mild category: • Urticaria (blotchy red rash, like nettle rash) • Funny feeling/taste in the mouth • Lip or eye or facial swelling • Vomiting Symptoms of a severe reaction A severe allergic reaction is known as anaphylaxis.
    [Show full text]
  • Menu Forecast: 2020 and Beyond Nancy Kruse, the Kruse Company Lizzy Freier, Technomic, Inc
    Menu Forecast: 2020 and Beyond Nancy Kruse, The Kruse Company Lizzy Freier, Technomic, Inc. Menus 2020: Introduction Restaurateurs are bombarded by info, inputs Challenge: Sort through hype and hoopla Opportunity: Identify foods and flavors with appeal Objective: Put trends to work in your operation for your customers and your bottom line 2 Menu Size Relatively Stable; Deeper Dive Reveals Volatility Five-year item count change Add-On Kids Menu Adult Beverage Nonalcohol Side +32.5% +15.4% 4.3% Beverage +3.2% +3.3% Overall -1.2% Dessert Entree Appetizer Senior Menu -0.6% -3.4% -3.7% -12.2% Source: Technomic Ignite menu data 3 Action Shifts to LTOs, Specials and Add-Ons 23 Entree 18 Appetizer Categories Categories Five-Year LTO Change +63.9% 3 6 YOY YOY Source: Technomic Ignite menu data 4 Menus 2020 Agenda Health Asian Middle Eastern The Next Big Thing 5 Healthful: 9% 14% 2020 and Beyond 7% “I’m eating more food because of its 20% specific nutritional 20% benefits than I did two years ago.” Agree completely Agree Somewhat agree Somewhat disagree 30% Disagree Disagree completely Source: Technomic 2018 Healthy Eating Consumer Trend Report 6 Trendy Diet Plans Fuel New Dishes Options: • Paleo 38% of • Keto consumers would try • Whole 30 • Vegetarian • Gluten-Free Source: Technomic 2018 Healthy Eating Consumer Trend Report 7 Gluten-Free Still Trending? Yes, But So Are Good Grains Panera reveals whole-grain content of breads • Clarify exact whole-grain content • Avoid misleading labeling BBQ Chicken on Whole Grain Flatbread 8 Dining Law of Physics:
    [Show full text]
  • 08 APRIL Cat Smaller.Indd
    ASSOCIATEDEEDD BUYERS Distributor of Natural, Organic, Specialty & Ethnic Foods APRIL TABLE OF CONTENTS Grocery Brand Name Index 6 2008 PRICELIST Order & Delivery Schedules 14 Policies and Procedures 15 New Items 18 BUSINESS HOURS Key 19 Monday-Friday Hot Deals 22 8:30-4:30 Case Stack Deals 23 Books and Bulk Items 29 Frozen Items 45 REACH US AT Grocery - Ethnic Foods 58 5 Commerce Way Grocery by Category 72 PO Box 399 Household and Miscellaneous 124 Barrington, NH 03825 Remedies and Supplements 130 (p)603.664.5656 Personal Care 134 (f)603.664.8840 Pet Foods and Care 144 Refrigerated Items 146 FOR ORDERS SHIPPED BETWEEN MARCH 31 - MAY 2 TABLE OF CONTENTS PASTA 105 ANNIE’S HOMEGROWN PASTA SAUCES 107 cookies BRAND NAME INDEX 6 PIZZA SAUCES & CRUSTS 107 crackers, bread sticks & rice cakes ORDER & DELIVERY SCHEDULE 14 PREPARED FOODS, CANNED 108 prepared foods, canned POLICIES & PROCEDURES 15 PREPARED FOODS, PACKAGED 108 prepared foods, packaged NEW ITEMS 18 PRESERVES, SWEETENED 109 ANNIE’S NATURALS BOOKS & BULK ITEMS 29 PRESERVES, UNSWEETENED 110 condiments, cooking BBQ sauces FROZEN FOODS 45 PRESERVES & SPREADS, BUTTERS 111 condiments, cooking marinades RICE 111 condiments, cooking worcestershire GROCERY - ETHNIC FOODS 58 condiments, salad dressings GROCERY BY CATEGORY 72 SEA VEGETABLES 112 SEAFOOD 112 condiments, sandwich spd, mustard HOUSEHOLD & MISC. 124 SNACK & SNACK BARS 112 condiments, sandwich sprd, ketchup REMEDIES & SUPPLEMENTS 130 SOUPS, CANNED & ASCEPTIC 115 APPALACHIAN NATURALS PERSONAL CARE 134 SOUPS, CUPS & DRY MIXES 115 condiments,
    [Show full text]
  • Vegan, Macrobiotic & Japanese Specialties and Fine Quality Foods
    Vegan, Macrobiotic & Japanese specialties and fine quality foods product & price list, update September 5 2021 Hello, there! This is a message from Karel and Jarka of TAMPOPO foods. Finally… We are proud to announce the opening of our TAMPOPO foods web shop and pick-up location. From now onwards you can shop with us! By the way, TAMPOPO foods is more than just an online shop. For us it’s the tool to contribute to a peaceful, honest society, promoting preventive care, self-responsibility, and respect for both nature and the mankind. There is a list of our complementary activities that we provide ourselves or in partnership with our friends: . ideal food pattern and life style coaching . cooking workshops and presentations . A’dam Friday lunchboxes . private ginger compresses and shiatsu massage sessions . study retreats, weekends and holidays We are happy and incredibly grateful to so many dear friends and families, who have helped us to create our TAMPOPO foods journey and realization. We truly appreciate all your continuous support. We are very excited to present our first product and order list to you. For our TAMPOPO foods online shop we have carefully selected the best quality plant-based traditional products and natural ingredients for yummy healthy cooking. Simply, all that keeps your belly happy, makes you a kitchen queen or king, and moreover, boosts your immune system. And all of those things at the same time! Our web shop carries essential staple foods: grains, beans, noodles, seasonings, seeds, dried specialties, natural sweeteners, amazake, pickles, home-made seitan a.o. The "DIY fermentation geeks" will be happy to see their natto, tempeh, tofu, miso, and nuka starters! And… We are enthusiastic and thankful to be able to bring you the classic Deshima line; the unique selection of authentic artisanal Japanese premium quality foods and seasonings, such as Yamaki miso and shoyu, mirin, tamari, kudzu, umeboshi, kukicha tea, dashi, soba, condiments, sea vegetables, and many many more… What's new? Check, e.g.
    [Show full text]