DOCSLIB.ORG

October 2015

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
October 2015 Greenwood Village News September 2017 Visit greenwoodohio.org GVCA CALENDAR DATES President’s Corner: 09/03 - Sun - Dive-in Movie Party, Dory and Jaws, 6:00 pm Dear Greenwood Residents, 09/04 - Mon - Labor Day Party at Pool, 2:30 pm As summer draws to a close, we take a 09/23 - Sat - Bonfire by the Lake, 6 pm Avatar, 9pm Star Wars moment and thank all the staff for their hard work. 09/29 - Fri - GVCA Clam Bake - 6:00 pm - Community Room We have one last summer dive-in movie at our CONTENTS OF THIS ISSUE outdoor pool on Sunday, September 3rd (page 7). ACCES 3, 4 Activities 4 Grill out while you still can at one of our two Ads 5 Calendar 2 new grills located at the Boy Scout cabin and Flyers & Forms 6 - 10 Homes 4 Sale/Rent 5, 6 picnic lake area. News 3, 6 Pool 3 Again this year you may order spring bulbs at our wholesale prices and join us in adding that burst of color next year. Order form on page 6. Our new night water aerobics is on Thursday nights at 5:30 so you have time to join us after work. Our morning Monday, Wednesday, and Friday at 9:00 classes continues to be a well- attended healthy event. As it gets darker out earlier, you may notice the new lighting on signs in Greenwood and the cabin. New Grilling area next to Boy Scout Cabin Bring the family for a wonderful fall bonfire by Lake Marshall on Saturday, September 23 at 6 pm and enjoy that outdoor movie experience with popcorn and s’mores (page 10). Greenwood staff continues to keep our property looking its best with repairs started on the east wall along route 82 and dam on Lake Marshall. You shall soon see the fall colors of mums and pumpkins as its entering football season – Go Bucks! Our annual clam bake is quickly filling up and Daffodils from last year’s bulb sale expected to be another great success so come join your neighbors for a wonderful Friday night on September 29 and sign up form on page 9. Thanks for the recommendations and questions. Please do not hesitate to reach out to me at 330-655-5566 or [email protected] Best wishes, Outdoor pool will remain open past Labor Day as long as there is warm weather Scott Gale, GVCA President Greenwood Village News is the monthly newsletter of the Greenwood Village Community Association Check out our Facebook page: 830 Village Club Drive • Sagamore Hills, OH 44067 Office: (330) 467-7036 Pool: (330) 467-1593 Greenwood Village Community Association September 2017 Sun Mon Tue Wed Thu Fri Sat 1 2 9a Water Aerobics Pool Labor Day 7:45-10p Late Night Swim Observed Office Closed 3 4 5 6 7 8 9 Dive-In Movie Labor Day 9:15a Exercise CR 9a Water Aerobics Pool 9:15a Exercise CR 9a Water Aerobics Pool Private Party 1p Fun & Games GR 7:45-10p Late Night Swim CR 6-10p 6 pm “Dory” Pool Party 2:30 pm 7p ACCES GR “Jaws” Pools Hours 7p TymberSkän GR Private Party 10:30am -8:30pm GR 2-6p Outdoor Pool Open, weather permitting 10 11 12 13 14 15 16 Private Party 9a Water Aerobics Pool 9:15a Exercise CR 9a Water Aerobics Pool 9:15a Exercise CR 9a Water Aerobics Pool Outdoor Pool Open, weather permitting GR 2-6p 7p Juniper Hill CR Newsletter Deadline 1p Fun & Games GR 7p Ironwood GR 7p Arboretum GR 7p Hemlock Ridge GR Outdoor Pool Open, weather permitting 17 18 19 20 21 22 23 Private Party 9a Water Aerobics Pool 9:15a Exercise CR 9a Water Aerobics Pool 9:15a Exercise CR 9a Water Aerobics Pool Private Party CR 1:30-5:30p 9a Bridge GR 7p GVCA GR 1p Fun & Games GR 7p Condo 4 CR Private Party CR CR 5:30-11p 6:30p Condo 5 GR 6p Condo 2 GR 7p Condo 1 GR Early Set Up Outdoor Pool Open, Bonfire by the weather permitting 6:30p Condo 3 CR Lake Party 6 pm “Avatar” 9 pm “Star Wars IV” 24 25 26 27 28 29 30 9a Water Aerobics Pool 9:15a Exercise CR 9a Water Aerobics Pool 9:15a Exercise CR GVCA Bonfire 6:30p Portage Path GR ACCES Deadline 1p Fun & Games GR CLAM BAKE Rain Date 6p Oak Knolls GR 6:00 pm CR / GR October 2017 Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 5 6 7 9a Water Aerobics Pool 9:15a Exercise CR 9a Water Aerobics Pool 9a Water Aerobics Pool 7p ACCES GR 1p Fun & Games GR 7p Hamptons CR 7p TymberSkän GR 8 9 10 11 12 13 14 9a Water Aerobics Pool 9:15a Exercise CR 9a Water Aerobics Pool 9:15a Exercise CR 9a Water Aerobics Pool 7p Juniper Hill CR 7:30p Candidate’s 1p Fun & Games GR 7p Village at GW GR 7p Arboretum GR Night CR 7p Hemlock Ridge GR Newsletter Deadline 15 16 17 18 19 20 21 Private Party 9a Water Aerobics Pool 9:15a Exercise CR 9a Water Aerobics Pool 9:15a Exercise CR 9a Water Aerobics Pool CR (Reserved) 9a Bridge GR 7p GVCA GR 1p Fun & Games GR 7p Condo 1 GR GVCA Halloween 6:30p Condo 5 GR 6p Condo 2 GR Party 6:30p Condo 3 CR 7p Condo 4 CR 22 23 24 25 26 27 28 9a Water Aerobics Pool 9:15a Exercise CR 9a Water Aerobics Pool 9:15a Exercise CR 9a Water Aerobics Pool 1p Fun & Games GR 6p Oak Knolls GR 29 30 31 9a Water Aerobics Pool 9:15a Exercise CR ACCES Deadline Office Hours > Closed Morning: 7:00am-10:30am 10:30am-1:30 pm 10:30am-1:30pm 7:00am-10:30 am 8:30am-10:30am Closed Suns. Mondays Afternoon: 11:30am- 3:30pm 2:30pm-7:00 pm 2:30pm-7:00pm 12:00pm- 3:30 pm 11:30am- 5:00pm 2 GREENWOOD POOL NEWS Pool Phone: 330-467-1593 If you have any pool related questions, please ask our pool supervisor, Mike Mausser, or one of the lifeguards on duty. Friday Late Night Swims GAS (Greenwood Active Seniors) Who doesn’t enjoy these long summer nights? Mon, Wed, Fri @ 9:45-10:30 am Every Friday, watch the stars come out as you float To attend aerobics or G.A.S. classes, you need to follow class in Greenwood’s beautiful instructions. pool. We will be open as GREENWOOD NEWS long as there are more swimmers than lifeguards, Change in Guest Pass Fees up to 10 pm, so come early, A Motion was passed by the Board at the monthly stay late! The last late meeting Tuesday, August 15, 2017, raising the Daily night swim for this season Guest Pass rate from $2 to $3, starting on Tuesday, will be September 8th. September 5, the day after Labor Day. Also, effective immediately, the One Year Guest Pass is Greenwood Village is Hiring Lifeguards $10, and the Five Year Guest Pass is $40. GVCA is hiring lifeguards for the indoor pool season. (NOTE: If you currently have a One Year or Five Lifeguards must be Red Cross certified but we are Year Guest Pass, it is still good until the expiration willing to train and certify the right candidates. date. There is no change.) Applications are available in the office. Call Mike with If you wish to buy a one or five year guest pass, use any questions, 330-467-7036, ext. 204. the updated Activity Pass Form on the web site or Guest Passes come to the GVCA Office. Come to the office for your guest passes. It’s $10 for one guest pass or $20 for two guest passes. We’ll ACCES add one year to the current expiration date. Friendly Reminder from the ACCES Five Year Guest Passes are available at a reduced Please remember all changes to a yard or outside rate of $40 for 1 and $80 for 2. NOTE: Activity of an existing home or condominium unit must have Passes do not expire, but are $5 to replace, if lost. ACCES approval before the project starts. REMEMBER: MAILBOXES NEED TO BE MAINTAINED Bring your OWN* Activity Passes! Guests are limited to 5 per Mailboxes are usually taken for granted, but they are one of household. (*NOTE: You can be suspended for up to 30 days for the first things a visitor or potential buyer will notice when driving letting someone else use your pass or arguing with lifeguards.) through an area. If your mailbox already looks good, all of us in See the bulletin board or website for complete Pool Rules. Greenwood Village thank you. If not, now is the perfect time of Pool Open Swim Hours year to paint or stain, repair any damages, straighten the post, or Monday & Wednesday - 12 noon-8:30 pm even buy a new mailbox. (If you buy a new mailbox, please make Tuesday & Thursday - 10:30 am-8:30 pm sure it complies with all ACCES rules and specifications, Friday - 12 noon -10:00 pm (7:30 pm after 9/8) including having a newspaper slot. Specifications regarding the Saturday and Sunday - 10:30 am-7:30 pm acceptable styles for mailboxes are posted in the ACCES section Please Note: Vacate pool 15 min. prior to closing time. Locker of the Greenwood Village website, www.greenwoodohio.org rooms/pool area to be vacated by closing times We thank you in advance for your attention to this matter.
Load more

Recommended publications
  • Ramen Noodles Ramen Noodles
    RamenRamen a series of simple recipes using canned foods NoodlesNoodles Pork and Beans Servings: 5 Ingredients: • 1 tablespoon olive oil • ½ cup onion, chopped • 1 teaspoon garlic powder • 4 cups water • 1 (15.5-ounce) can great northern beans, rinsed and drained • 2 packets ramen noodle, 1 seasoning packet needed *Pork ramen noodles are suggested for flavor. • 1 (12-ounce) can luncheon meat like Spam, diced • Salt and pepper to taste Directions: 1. In a pot over medium high heat cook onions and garlic in oil until soft, stirring often (approximately 2 minutes). 2. Add water, one seasoning packet, beans, and spam to pot and heat to boiling. 3. Reduce heat, add noodles, and cook until noodles are done (approximately 2 minutes). Add salt or pepper if desired. 4. Let cool slightly before serving. 5. Refrigerate leftovers immediately. Running out of Safety tip: money for food? • Use potholders when Contact your local food stamp office microwaving food to keep or go online to: from burning yourself. dss.mo.gov/fsd/fstamp. Chicken Alfredo with Broccoli Servings: 8 Ingredients: • 5 packages ramen noodles, without seasoning packages • 1 (10.75-ounce) can fat-free cream of mushroom soup, condensed • 1 (10.75-ounce) can reduced fat cheddar broccoli soup, condensed • 1 cup nonfat milk • 1 (10-ounce) can chunked chicken, drained • Salt and pepper to taste Directions: 1. Cook ramen noodles as directed by package without seasoning packets. Drain and set aside. 2. Mix remaining ingredients in a microwave-safe dish and heat until hot. 3. Stir ramen noodles into soup mixture and serve hot.
    [Show full text]
  • Download Ivar's Chowders Nutritional Information
    A Northwest Soup Tradition Widely recognized as one of the finest food purveyors in the country, Ivar’s Soup & Sauce Company produces top-quality seafood soups, and sauces at our state-of-the-art facility in Mukilteo, Washington. Our soup tradition began in 1938 when Ivar Haglund began making and selling his homemade clam chowder on the Seattle waterfront. Today, along with our original line of Ivar’s seafood soups and chowders, we produce a selection of original, non-seafood recipes and new classics. Ivar’s also develops custom soups for restaurants and food-service companies, and they’re all made with the same tradition of quality that has made us famous since 1938. Ivar’s Soup & Sauce Company • 11777 Cyrus Way, Mukilteo, WA 98275 • Ivars.com Alder Smoked Salmon Chowder RTH For more information please contact our sales department at 425 493 1402 Savor the irresistible flavor of wild Alaskan smoked salmon, blended with tender potatoes and vegetables in this rich and creamy chowder. Preparation time: 30 minutes Main Ingredients: Potatoes, smoked salmon, garlic, Distribution Item Number: onion, celery, spices, Parmesan and Romano cheese Manufacturers’ Code: 969 Shelf Life: Three months refrigerated or 18 months Contents: Four 4-pound pouches of soup, ready to use. frozen. Ivar’s Puget Sound Style Clam Chowder Available in concentrated and heat-and-serve versions, this distinctive Northwest-style chowder with a tantalizing hint of bacon is made with meaty clams harvested in the icy waters of the Atlantic Ocean. Preparation Time: 35 minutes Main Ingredients: Sea clams, potatoes, bacon, Distribution Item Number: onions, celery Loaded Baked Potato Soup RTH Manufacturers’ Code: concentrate 9571, heat-and-serve 952 Shelf Life: Three months refrigerated or 18 months frozen.
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • Chef Francisco® Boston Clam Chowder (Bag) Print
    Chef Francisco® Boston Clam Chowder (Bag) Print A hearty clam chowder with clams, potatoes, celery and mild white fish in a thick creamy broth. The flavor profile is rich clam flavor in a dairy background seasoned with spices. Variety Package Size 78003790 Boston Clam Chowder 4-4 lbs. Bags 78001366 Boston Clam Chowder 4-8 lbs. Bags 78003812 Boston Clam Chowder 6-8 lbs. Bags Ingredients water, milk, dehydrated potatoes (cooked potatoes, sodium acid Nutrition : pyrophosphate), chopped clams (clams, clam juice, water, sodium tripolyphosphate), minced pollock (contains up to 1% cod), modified Serving Size : 245 g cornstarch, celery, nonfat dry milk, contains 2% or less of: soybean oil, Calories : 180 butter (cream, salt), salt, whey powder (milk), enriched flour (wheat flour, Calories Per Fat : 70 niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cream flavor (lactose, whey protein concentrate [milk], cream powder [cream, Fat : 8 g nonfat milk, soy lecithin], modified cornstarch, milk fat, mannitol, xanthan Saturated Fat : 3 g gum, artificial color, salt, natural flavoring), natural and artificial clam Trans Fat : 0 g flavor, flavor enhancer (hydrolyzed wheat protein, yeast extract, sunflower oil, flavor), dehydrated onion, emulsifier (distilled monoglycerides [soy], Cholesterol : 25 mg distilled propylene glycol monoesters [soy], citric acid, ascorbic acid), Sodium : 880 mg butter flavor (whey solids [milk], enzyme modified butter, maltodextrin Total Carbohydrates : 18 g [corn], salt, dehydrated butter, guar gum, annatto and turmeric color), Fiber : 1 g white pepper, disodium inosinate and guanylate, parsley. Sugar : 6 g Allergens: Fish (Cod, Pollock), Soy, Wheat Protein : 8 g Frozen Shelf Life: 720 days Vitamin A : 2 % Vitamin C : 2 % Calcium : 15 % Iron : 4 % Total Fat : 13 % Saturated Fat : 15 % Cholesterol : 8 % Sodium : 36 % Total Carbohydrates : 6 % Dietary Fiber : 3 % Preparation Our soups are quick and easy to prepare.
    [Show full text]
  • DINING out What to Order When Dining Out…
    Eating Smart in Restaurants DINING OUT Plan Ahead § Phone ahead or review menu online to get an idea of the menu and their ability to accommodate your special requests. Upscale restaurants are usually more accommodating (but not always). § Consider requesting a 'doggy bag' at the time you place your order. Kitchen staff can box up half your meal before your meal is brought to you. The 'doggy bag' can be given to you as you leave. You can always order a salad and an extra side of vegetables if you do not feel it will be enough food). Order Wisely § Ask for grilled chicken or fish (brushed with a little olive oil), salad with olive oil and fresh lemon juice (or balsamic vinegar) on the side, two servings of vegetables (prepared with no butter or sauces), and rice pilaf or baked potato (no butter - instead 2 Tbsp. sour cream, chives, no bacon bits) § Ask questions - regarding how food is prepared, whether it comes with sauces. § Order one or two appetizers instead of main course (if they are healthier alternatives) § Order senior or junior portions if possible Avoid: Look For: Au gratin - means prepared with cheese Broiled, poached or roasted Stuffed - usually fat or oil is used to bind ingredients together Steamed, Barbequed Breaded - breading acts as a sponge for grease Au jus or 'in its own juice' Tempura or battered Tomato sauce Creamed, in cream sauce, in gravy Hollandaise or béarnaise sauces - made with butter & egg yolks Béchamel - made with butter and milk Sautéed, fried, crispy, basted, or pan-fried Casserole, pot pie or hash Ask For § Dressings, sauces, juices from cooking served on side § Soft margarine instead of butter, milk instead of cream § Baked potato rather than mashed potatoes or fries § Garden salad with olive oil and lemon juice on side rather than caesar, potato salad, pasta salad or coleslaw.
    [Show full text]
  • UNIVERSAL STUDIOS LOT COMMISSARY MENU (All MENU ITEMS SUBJECT to CHANGE) Join Us for Our New Outside BBQ Station! MON – THUR
    UNIVERSAL STUDIOS LOT COMMISSARY MENU (All MENU ITEMS SUBJECT TO CHANGE) Join us for our New outside BBQ Station! MON – THUR 11:30-2:00 (This week menu: outside BBQ – char sui pork , teriyaki chicken, vegan sausage, sweet potato, noodle salad, pickles ginger, pickled jalapeno, chestnut, bamboo shoots /Sushi on: Mon & Tue/ Poke Bowls:Wed & Thur MONDAY SOUP roasted vegetable puree – chicken noodle(Subject to Change) ACTION Pho GRILL SPECIAL pesto chicken swiss sandwich PIZZA – bbq chicken TOASTED california crispy chicken with guacamole and pepperjack cheese GLOBAL (A LA CART .55/oz greece- braised chicken with artichokes lemon and olives, orzo pilaf, roasted eggplant with tomatoes, roasted squash COMFORT turkey picatta, herbed stuffing sautéed kale with crispy onions (All items subject to change) BBQ STATION DAILY SPECIAL – SANDWICH – TUESDAY SOUP tomato bisque – soup of the day (Subject to Change) ACTION Pho GRILL SPECIAL – grilled cheese with tomato soup PIZZA pesto shrimp TOASTED bbq pulled pork GLOBAL (A LA CART .55/oz Taco Tuesday – shredded atchiote chicken, grilled tilapia, assorted taco shells,toppings and salsa COMFORT - louisiana – chicken and sausage etouffee, cornmeal breached catfish fingers, fried okra, dirty rice BBQ STATION DAILY SPECIAL – TACOS WEDNESDAY SOUP menudo – chef choice of the day (Subject to Change) ACTION Pho GRILL – honey hot wings PIZZA spinach and mushroom TOASTED SANDWICH – smoked mozzarella and tomato with basil GLOBAL (A LA CART .55/oz.) italy – gnocchi bolognese, penne arabiata, eggplant parmesan, garlic
    [Show full text]
  • SOUPS Ei SALADS SUB SANDWICHES
    SOUPS Ei SALADS BEEF STEW $10 CHEF'S SALAD $11 CLAM CHOWDER $7 CAESAR SALAD $6 $5 SOUP OF THE DAY $5 ADD CHICKEN GARDEN SALAD $5 CHILI $6 ADD CHEESE 6- ONIONS $1 15" PIZZAS EXTRA TOPPINGS $5 EACH WATERWAY SPECIAL $20 VEGETARIAN $18 HAWAIIAN $20 CHEESE $16 PEPPERONI $19 SUB SANDWICHES SERVED WITH A BAG OF CHIPS AND A DRINK EXTRA MEAT +$4 · EXTRA CHEESE +$3 · EXTRA CHIPS +$2 HALF $6 · WHOLE $10 SMOKED SALMON SALAD HAM TUNA SALAD PASTRAMI TERIYAKI CHICKEN ITALIAN ROASTED TURKEY BLT ROAST BEEF VEGETABLE \ I THREE CHEESE BANH Ml THIT WHOLE SANDWICH ONLY $8 Consuming raw or undercooked meats, poultry, seafood, shellfishor eggs may increase your risk of food-borne illness. FOOD ALLERGY NOTICE: Please be advised that food prepared here may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fishor shellfish. HOT SANDWICHES SERVED WITH CHOICE OF FRENCH FRIES, COLESLAW, MACARONI SALAD, POTATO SALAD, OR A BAG OF CHIPS GRILLED PRIME RIB $13 ON FRENCH ROLL FRENCH DIP $12 GRILLED CHICKEN BREAST $12 ON CIABATTA WITH CHEESE HOT DOGS $5 ADD BEEF CHILI, $1 SPICY BEEF SAUSAGE $5 POLISH SAUSAGE $5 BURGERS SERVED WITH CHOICE OF FRENCH FRIES, COLESLAW, MACARONI SALAD, POTATO SALAD, OR A BAG OF CHIPS DOUBLE CHEESEBURGER $12 HAMBURGER $9 DOUBLE BURGER $11 CHEESEBURGER $10 ADD BEEF CHILI, CHEESE, BACON, SAUTEED MUSHROOMS, SAUTEED ONIONS· $2 EACH EXTRAS BUFFALO WINGS $12 CHICKEN STRIPS & FRIES $11 ONION RINGS $9 FRENCH FRIES $3 CHICKEN STRIPS $9 Consuming raw or undercooked meats, poultr y, seafood, shellfishor eggs may increase your risk of food-borne illness.
    [Show full text]
  • Universal Studios Lot Commissary Menu Monday
    UNIVERSAL STUDIOS LOT COMMISSARY MENU MONDAY SOUP Chef Choice of the Day – Chicken Noodle ACTION Ramen GRILL SPECIAL Turkey Burger Portobello Mushroom, Fontina Cheese, Roasted Pepper PIZZA Classic Margherita TOASTED SANDWICH Montecristo GLOBAL (A LA CART .55/oz.) Poland COMFORT Teriyaki Glazed Chicken, Jasmine Brown Rice, Roasted Broccoli & Cauliflower TUESDAY SOUP Chef Choice of the Day – Chili Con Carne ACTION Ramen GRILL SPECIAL BBQ Garden Burger, Caramelized Onions, Cheddar Cheese PIZZA Bacon Blue Cheese, Radicchio TOASTED SANDWICH Sliced Steak Caramelized Onions, Hot Pepper, Blue Cheese GLOBAL (A LA CART .55/oz.) Mexico COMFORT Beer Battered Cod, Faro & Beluga Lentil Pilaf, Roasted Vegetable Medley WEDNESDAY SOUP Chef Choice of the Day – Menudo ACTION Ramen GRILL SPECIAL Chicken Quesadilla with Chipotle Cream PIZZA Pepperoncini, Baby Kale, Feta & Olives TOASTED SANDWICH Grilled Chicken, Roasted Tomato, Sharp Provolone, Caper Mustard GLOBAL (A LA CART .55/oz.) Sri Lanka COMFORT – Turkey Meatballs, Tomato Relish, Roasted Squash with Pesto. Tri Color Quinoa Pilaf THURSDAY SOUP Tom Ka - Mulligatawny ACTION Ramen GRILL – Classic Reuben PIZZA – Salami Garlic White & Arugula TOASTED SANDWICH Smoked Ham, Roasted Mushrooms, Gruyere, Mustard Butter GLOBAL (A LA CART .55/oz.) Mediterranean COMFORT Buffalo Popcorn Chicken, Wings, Tots & Onion Rings FRIDAY SOUP Clam Chowder – Turkey Chili ACTION Ramen GRILL SPECIAL Sausage & Peppers Hero PIZZA Chicken & Pesto TOASTED SANDWICH Buffalo Chicken Wrap GLOBAL (A LA CART .55/ Ireland COMFORT Stews & Chowders .
    [Show full text]
  • BH Menu Web June-2020 LR.Pdf
    BREAKFAST CRAB SPECIALTIES Served Saturdays & Sundays CRAB BENEDICT............................................................ 17.29 until 11AM crab cakes, poached eggs, creamed spinach, hollandaise sauce, BAKERS HALL CAFE MENU green onions and paprika over a sourdough English mufn STARTERS CRAB OMELETTE ........................................................... 17.29 eggs, Dungeness crab, diced tomato, sliced avocado, mozzarella with hollandaise sauce and potato wedges GRANOLA & YOGURT ............................................................. 6.19 low-fat yogurt or milk CLASSICS CRAB WRAP......................................................................16.19 {add seasonal fruit 2.59} eggs, Swiss cheese, sourdough wrap, crab cake, fresh spinach, SOURDOUGH FRENCH TOAST & SIDE ...................... 11.89 green onion and Sriracha sauce cinnamon sugar, whipped butter, syrup and TOAST {2 slices} ............................................................................. 3.49 choice of bacon or seasonal frui t multigrain, sourdough or English mufn {French Toast w/o side 8.79} with jam & butter TRADITIONAL ........................................................................... 10.99 scrambled eggs, bacon, potato wedges, toast and jam MORNING WRAPS SOURDOUGH Made with Sourdough Tortillas ENGLISH MUFFIN SANDWICHES SOURDOUGH WAFFLES Made with scrambled eggs and our Original Mother Dough BACON & EGG ........10.99 Made with a portion of our HAM & CHEESE ....................................................................11.29 applewood
    [Show full text]
  • New England Clam Chowder Serves 8
    FOOD FRIDAYS TIE-IN RECIPE – JULY 17TH, SLT/ANGIE LEE, SEAFOOD IN SUMMER New England Clam Chowder Serves 8 One 50-count bag of cherrystone clams 4 cups water 1 cup diced bacon 1 large white onion, diced 3 tablespoons all-purpose flour 2 large russet potatoes, peeled and diced 2 cups heavy cream 2 tablespoons chopped chives Kosher salt and black pepper, to taste Place the clams in a colander and rinse thoroughly with cold water. Discard any clams that have cracked shells or that do not close. Place the cleaned clams in the pasta or steamer insert of a large pot. Add the water to the pot and bring to a boil. Place the insert with the clams into the pot and cover with a lid. Continue to boil until the clams have opened, about 4 to 5 minutes. Remove the pot from the heat and allow to cool. When the clams are cool enough to handle, remove the meat from the shells and place on a cutting board; discard the empty shells and any unopened clams. Roughly chop the clam meat and place in a small bowl. Pour the clam cooking water through a cheesecloth-lined sieve into a bowl and set aside. Place a large soup pot over medium low heat and add the bacon. Cook the bacon, stirring occasionally, until the fat has rendered and the bacon is browned and crisp. Using a slotted spoon, remove the bacon from the pot and place on a paper towel lined plate. Increase the heat to medium and add the onions to the pot with the bacon fat.
    [Show full text]
  • Flavors & Applications
    Clam Confidential CLAM Flavors & TRENDS Applications Take a peek Ocean Clam Pho inside to see A spicy ocean clam broth made from the reserved clam how Pho is juice, Gourmet Chopped Ocean Clams, tender pho noodles, shredded carrots, sliced radish, Thai red chili, trending. Napa cabbage, garnished with scallions and bean sprouts. Flavors & RAMEN CLAMS Applications has increased +93% in the past 4 years on US Menus. Top CLAM Menu How CLAMS are served at WHAT’S TRENDING? Source: Datassential 2020 Applications restaurants: CLAMS are served Clams A La King IQF Chopped Sea Clams Clam Ramen on Pasta on 13.1% A spicy miso clam broth made with ER P cooked in a sherry cream H AS Chopped Sea Clams and topped T T of US Menus, within sauce with green and red O A with ramen noodles, bamboo shoots, bell pepper and button the top 10 Proteins hot chili oil, scallions, roasted sweet mushrooms, served over corn and a soft-boiled egg. E É P paired with Pasta. R tender egg noodles and U T O N S E Source: Datassential 2020 M garnished with parsley. S A H N I S I N E I E O T E L T L N B O L U T R F M R P M I CLAMS Menu Penetration É S O E H C P : : P by Restaurant Segment ON THE COVER A D N I E I E T Source: Datassential 2020 O R A R P F P - P N Ocean Clam Pho S O O N U P A spicy ocean clam broth PHO 40% made from the reserved has increased clam juice, Gourmet Pasta 21% Non-Fried Protein App 13% Chopped Ocean Clams, Shellfish Main Entrée 17% Combo/Multi Protein 11% tender pho noodles, +54% App Soup 14% Entrée Soup 6% 30% shredded carrots, sliced in the past 4 years radish, Thai red chili, Napa on US Menus.
    [Show full text]
  • Clam Chowder
    Clam Chowder Ingredients Amount Measure Ingredient 1 Package LeGoût® Cream Soup Base, prepared 0.50 lb. Bacon, small diced 0.75 lb. Onions, small diced 0.50 lb. Celery, small diced 3.00 lbs. Clams, chopped and Juice (one No. 5 can) 2.00 lbs. Potatoes, cooked and diced ½ cup Chopped parsley Preparation 1. Prepare LeGoût® Cream Soup Base according to package directions. 2. In a separate pot, render bacon until crispy. Add onions and celery and sauté until the onions are translucent. 3. Add the clams in juice, LeGoût® Cream Soup Base and potatoes. 4. Bring to a simmer and simmer 5 minutes. 5. Finish with chopped parsley. Yield: approximately 7 quarts. ©2013 Unilever Food Solutions. LeGoût® is a registered trademark of the Unilever Group of Companies. Classic Cream of Tomato Soup Ingredients Amount Measure Ingredient 1 Package LeGoût® Cream Soup Base, prepared 4 cups Tomato paste 2 ½ cups Hellmann’s® Ketchup 2.50 qts. Tomato juice 3 Tbsp. Knorr® Caldo de Tomato ½ tsp. Ground thyme 1 ¼ tsp. Garlic powder ½ tsp. Ground ginger 1 ¼ tsp. Celery salt Preparation 1. Combine all ingredients and heat to serving temperature. Serve with croutons and chopped parsley. Yield: 2 ¼ Gallons ©2013 Unilever Food Solutions. LeGoût®, Hellmann’s® and Knorr® are registered trademarks of the Unilever Group of Companies. Cream of Spinach Soup Ingredients Amount Measure Ingredient 1 Package LeGoût® Cream Soup Base, prepared 1 Onion 16.00 oz. Spinach, chopped (or 2 packages, frozen, thawed) 1 Tbsp. LeGout® 095™ Chicken Base Preparation 1. Prepare cream soup base according to package directions. 2. In a separate pan, sauté onions until tender.
    [Show full text]