Pork Piña Hamonado Recipe

Total Page：16

File Type：pdf, Size：1020Kb

Pork Piña Hamonado Recipe Preparation Time 30 Cooking Time 545 Serving Size 6 Ingredients: 1/2 cup sugar, white 2/3 tsp salt 500 g pork pigue, sliced thinly (tapa style) into 1 piece 50 g bacon, sliced into 4 strips 1 pc carrot, sliced into 6 strips 1 pc whole pickle, cut into 6 strips 1 can DEL MONTE Pineapple Chunks (227g), drained, reserve syrup 1 can DEL MONTE 100% Pineapple Juice with Vitamins A, C & E (240ml) 1/2 cup oil, for frying 1 Tbsp cornstarch, dissolved in 1 Tbsp water Preparation: 1. Combine sugar and salt. Rub mixture into pork. Spread pork and alternately arrange slices of bacon, carrot, pickles, and DEL MONTE Pineapple Chunks. Roll and tie firmly with butcher's twine or crocheting thread. 2. Marinate pork in DEL MONTE 100% Pineapple Juice with ACE and reserved pineapple syrup overnight in the refrigerator. Drain and reserve marinade. 3. Heat oil. Fry the pork rolls and brown all sides. 4. Combine meat with marinade in pan. Cover and simmer meat for 30 minutes or until meat is tender. Turn meat occasionally. Remove rolls. For sauce, add cornstarch and simmer broth with continuous stirring until desired thickness. 5. Remove thread from meat then slice. Set aside. Pour sauce over meat. Chef's Tip Rubbing the pork with salt and sugar helps to cure the meat like ham. With the overnight marination with pineapple juice and syrup, the pork sits in a brine which helps add flavor and at the same time preserves the meat. Lusog Notes This dish is rich in vitamin A that helps maintain healthy vision and skin. It is also a source of vitamin B1 that plays a role in muscle contraction. Cooking Skills Needed Frying Mixing Simmering Cooking Tools Chopping Board Crocheting Thread Knife Measuring Cups Measuring Spoon Pan Pot Spatula Tongs © Copyright 2021 Del Monte Phillipines, Inc..

Copy Link

Recommended publications

Cocinas De Asia Cultura Y Gastronomía
Cocinas de Asia Cultura y Gastronomía Francisco Vintimilla Carrión CEC WCC PCIII 23 / 06 / 2014 Indice 1.1 Introducción a Asia (Ensayo) 1.2 Asia y su importancia en la cocina mundial, productos y herramientas de cocina. 1.3 Religiones de Asia 2.1 China 2.2 China y sus regiones 2.3 Generalidades 2.4 Reseña histórica 2.5 Cultura 2.6 Productos Representativos 2.7 Métodos de cocción 2.8 Cocinas 2.9 Método de servicio y bebidas 2.10 Platos representativos de China 3.1 Japón 3.2 Japón y sus regiones 3.3 Historia 3.4 Generalidades 3.5 Gastronomía 3.6 Métodos de cocción 3.7 Cocinas 3.8 Métodos de servicio y bebidas 3.9 Platos Representativos de Japón 4.1 Corea 4.2 Corea y sus regiones 4.3 Historia 4.4 Cultura y población 4.5 Regiones y Subregiones 4.6 Limites políticos, topografía y clima 4.7 Productos Representativos 4.8 Métodos de cocción 4.9 Cocinas 4.10 Métodos de servicio y bebida 4.11 Platos representativos 5.1 Sureste de Asia 5.2 Sureste de Asia y sus regiones 5.3 Historia 5.4 Cultura y Población 5.5 Regiones y subregiones 5.6 Limites políticos, topografía y clima. 5.7 Productos representativos 5.8 Métodos de cocción. 5.9 Cocinas 5.10 Métodos de servicio y bebidas 5.11 Platos representativos 6.1 India 6.2 India y sus regiones 6.3 Historia 6.4 Cultura y Población 6.5 Regiones y subregiones 6.6 Limites políticos, topografía, clima 6.7 Productos representativos 6.8 Métodos de cocción 6.9 Cocinas 6.10 Métodos de servicio y bebidas 6.11 Platos representativos 7.1 Conclusiones 8.1 Glosario y Fotografías 9.1 Bibliografía 1.1 Introducción (Ensayo “El Arte de la Guerra”).
[Show full text]
Request for Quotation Rfq 2021-86
Republic of the Philippines Province of Bataan CITY OF BALANGA OFFICE OF THE BIDS AND AWARDS COMMITTEE REQUEST FOR QUOTATION (SMALL VALUE PROCUREMENT) RFQ 2021-86 The City Government of Balanga, through its Bids and Awards Committee (BAC), invites suppliers/manufacturers/distributors/contractors to submit Proposals specific for the project below: Control / PR #: 100-21-005-0674 Title: Supply and Delivery of Meals for COVID-19 Inter-Agency Task Force monitoring team of the City of Balanga for the period of June to September, 2021 Approved Budget for the Contract: ₽ 255,600.00 Contract Period: June to September, 2021 Publication Date: May 13 to 18, 2021 Deadline for Submission of Proposals: May 19, 2021 at 3:00 P.M. Opening of Proposals: May 19, 2021 at 4:00 P.M. Procurement will be conducted through Small Value Procurement, an alternative method of procurement specified and prescribed under Rule XVI (Alternative Methods of Procurement), Section 53.9 of the Revised Implementing Rules and Regulations of Republic Act No. 9184 (RA 9184), otherwise known as Government Reform Procurement Act. Interested suppliers are required to submit the following requirements: (1) valid Mayor’s/Business Permit; (2) PhilGEPS Registration Number; (3) Income/Business Tax Return; (4) Omnibus Sworn Statement; (5) Performance Security; (6) Registration Certificate from SEC, Department of Trade and Industry (DTI) for sole proprietorship, or CDA for cooperatives; and (7) Price Quotation. All documents must be submitted in a sealed envelope showing the control number and title of the project being quoted and must be submitted directly to the BAC Secretariat at the City Planning and Development Office.
[Show full text]
CATALOGUS 2021 Bamisoepen En Instantproducten Droog
https://b2b.orientalasianfood.nl • +31(0) 85 301 83 52•[email protected] CATALOGUS 2021 Bamisoepen en Instantproducten Droog https://b2b.orientalasianfood.nl • +31(0) 85 301 83 52•[email protected] Bamisoepen en Instantproducten Droog ABC Instant Cup Noodle ABC Instant Cup Noodle Acecook Hao Hao Instant Acecook Mi Lau Thai Acecook Mi Lau Thai Curry Chicken 60G Soto Chicken 60G Noodles Shrimp Instant Noedels Shrimp Instant Noodles Kip DS / PK 24x60 G DS / PK 24x60 G DS / PK 30x77 G DS / PK 30x83 G DS / PK 30x78 G Indonesië Indonesië Vietnam Vietnam Vietnam *05835* *05833* *00217* *00190* *00219* Chef's World Hokkien Chef's World Japanese Chuan Bei Sweet Potato Chuan Bei Sweet Potato Chuan Bei Sweet Potato Noodle Udon Noodle Chongqing Hot Noodle Hot & Sour Noodle Mushroom DS / PK 30x200 G DS / PK 30x200 G Pot DS / PK 24x138 G DS / PK 24x138 G Korea Korea DS / PK 24x118 G China China China *00905* *00903* *01485* *01487* *01489* CLS 90-Seconds Ready Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Korean Sau Taoyle Spicy Noodles Crab With Laksa Noodles Kool Brand Crab Noodles Kool Brand Crab Noodles Kool Brand Rice Cake 135G Flavor 79G Salted Egg 4x92G Salted Egg Cup 92G Salted Egg Flavor 4x90G DS / CP 12x135 G DS / PK 30x79 G DS / PK 12x4x92 G DS / CP 12x92 G DS / PK 12x4x90 G China Vietnam Vietnam Vietnam Vietnam *01756* *02922* *04295* *04293* *04291* Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Noodles Kool Brand Noodles Kool Brand Noodles Sparerib Noodles
[Show full text]
The Philippine Cook Book
THE PHILIPPINE COOK BOOK PORK CHICKEN SEAFOOD ADOBONG BABOY 1 kilo pork picnic or side bacon belly (cut into bite-sized cubes) 1 cup white vinegar 1 head garlic (finely chopped) portioned into two 3 pcs. laurel (bay leaves) 1/2 cup soy sauce 1 cup water 1 teaspoon peppercorn 3 tablespoons oil In a deep skillet, brown pork in oil. Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water. Bring to a boil, lower the fire and cook uncovered for 10 minutes. When it gets too dry just add 1/2 cup of water. Cover and let simmer until pork becomes tender. In another pan, cook remaining garlic until golden-brown. Add pork and pour the rest of the adobe sauce. Serve hot. AFRITADANG BABOY 1 kilo pork (cut into chunk cubes) ½ kilo potatoes (peeled and quartered) 1 small head of garlic (minced) 1 big onion (diced) 1 red bell pepper (quartered) 1 green bell pepper (quartered) 2 cups stock 1 cup tomato sauce ½ cup breadcrumbs Pinch of salt & pepper Oil In a casserole, brown pork and set aside. Sauté garlic and onion. Pour in the stock and tomato sauce. Bring to a boil and add in pork. Allow simmering until pork is cooked and tender. Add in potatoes and allow cooking. Add in bell pepper and season with salt & pepper. Add in breadcrumbs and thicken sauce. Serve hot. AFRITADANG BAKA 1 kilo beef (cut into chunk cubes) ½ kilo potatoes (peeled and quartered) 1 small head of garlic (minced) 1 big onion (diced) 1 red bell pepper (quartered) 1 green bell pepper (quartered) 2 cups stock 1 cup tomato sauce ½ cup breadcrumbs Pinch of salt & pepper Oil In a casserole, brown beef and set aside.
[Show full text]
December 31, 2019 NYE Lobster Seafood Dinner P 4,500 Net (Adult) P 6,000 Net (With Free Flow Sparkling Wine) P 2,300 Net (Child)
December 31, 2019 NYE Lobster Seafood dinner P 4,500 Net (Adult) P 6,000 Net (with free flow Sparkling Wine) P 2,300 Net (Child) Imported Cheese & Cold Cut Station House Baked Bread Display & Crackers Salami, Beef Pastrami, Chorizo Brie, Emmental, Danish Blue Cheese, Manchego Gherkins, Onion Marmalade, Dijon Mustard, Pickled Onions Assorted Nuts (3), Dried Fruits (3) Black Olive Tapenade, House Marinated Olives, Sun Dried Tomatoes Fruit Selection Sliced Seasonal Fruits (Dragon Fruit, Watermelon, Papaya, Pineapple) Imported Whole Fruits Fruit Salad bowl (2 kinds) Stone Baked Pizza Pizza Florentine (garlic, spinach, tomato, mushroom, onion, béchamel) Frutti de mare al Daviola (shrimp, mozzarella, roasted pepper, onion, spicy tomato sauce) Salad Station (Bowls) Chicken and Apple Celery Salad, Caramelized Walnut Heirloom Tomato Salad with Haloumi Cheese Mango and Baby Red Radish Salad Roasted Beef and Eggplant Salad, Kaffir Lime Dressing Seafood Salad with Pesto Dressing Russian Salad with Smoked Quail Egg Wild Mushroom Salad with Pesto Dressing Individual Canape/ Shooter Glass Chilled Cantaloupe Soup Smoked Salmon, Cottage Cheese and Rocket Rolls Parma Ham and Mozzarella Bites Seared Ahi Tuna with Wasabi Mayonnaise Sauce and Cucumber Pea and Prawn Crostini Cured/Smoked Fish/lump Fish Caviar Station Smoked Salmon, Beetroot marinated salmon gravlax, Smoked Tanigue Red, Black and Green Lump Fish Roe Shallots, Spring onions, Grated boiled egg, Lemon, Pickled shallots, Cornichons, Capers, Caper berries, dill, cocktail onions, Olives, Crostinis
[Show full text]
Daniela's Catering Menu UPDATED on 06/04/21
DANIELA'S KITCHENETTE C A T E R I N G M E N U PORK HALF FULL VEGETABLES HALF FULL 140.00 IInihaw na Liempo 7 0 . 0 0 Laing 60.00 120.00 140.00 BBQ Ribs 7 0 . 0 0 Ginataang Langka 60.00 120.00 140.00 Menudo 6 5 . 0 0 Kilawing Puso ng Saging 60.00 120.00 130.00 Adobo 65.00 Tortang Talong Ask* 130.00 Hamonado 6 5 . 0 0 Lumpia Prito Ask* 130.00 Bopis 6 5 . 0 0 Fresh Lumpia Ask* 130.00 Pinatisang Ribs 6 5 . 0 0 Gintaang Sitaw at Kalabasa 55.00 110.00 6 5 . 0 0 130.00 Igado Pinakbet 55.00 110.00 6 5 . 0 0 130.00 Pork Steak Ginisang Sayote 55.00 110.00 6 5 . 0 0 130.00 Sweet & Spicy Ribs Ginisang Ampalaya 55.00 110.00 6 5 . 0 0 130.00 Dinuguan Chopsuey 55.00 110.00 6 5 . 0 0 130.00 Batchoy 55.00 110.00 6 5 . 0 0 130.00 Ampalaya con Carne 55.00 110.00 Picadillo 6 5 . 0 0 . 130.00. Tofu, Mushroom, Bok choy 55.00 110.00 Paksiw na pata 6 5 . 0 0 130.00 Ampalaya Salad 55.00 110.00 Sinigang 6 5 . 0 0 130.00 7 Kinds 55.00 110.00 Lumpiang Shanghai 3 9 . 5 0 79.00 Lumpiang Hubad BBQ Stick 3 . 5 0 E A C H SEAFOOD HALF FULL BEEF HALF FULL Seafood Combo 70.00 140.00 Tapa 80.00 160.00 Sweet and Sour 70.00 140.00 Roast Beef 85.00 170.00 Baked Tahong 70.00 140.00 Lengua White Sauce 85.00 170.00 Adobong Pusit 80.00 160.00 Kare-Kare 85.00 170.00 Inihaw na Pusit 70.00 140.00 Kaldareta 75.00 150.00 Deep Fried Shrimp 70.00 140.00 Beef Steak 75.00 150.00 Baked Halibut 80.00 160.00 Pepper Steak 75.00 150.00 Baked Salmon 80.00 160.00 Labanos con Carne 75.00 150.00 Baked Shrimp 80.00 160.00 75.00 150.00 Mechado Fish con Tofu 60.00 120.00 75.00 150.00 Beef w/Broccoli
[Show full text]
Food and Nutrition Research Institute of the Choose From, Several Food Items and Combinations Over Nutrition in the Same Household
FOOD and NUTRITION in cooperation with RESEARCH INSTITUTE UNILEVER Philippines Department of Science and Technology T H E FNRI’S Mandates Mission Quality Policy As per E.O. 336, November 13, 2009: As the lead agency in food and nutrition research We are committed to provide products and and development, the FNRI’s mission is the: services in food and nutrition to both the • Undertake researches that define the government and private sectors and other citizenry’s nutritional status, with reference • provision of accurate data, correct stakeholders with the highest standards of to the malnutrition problem, its causes and information, and innovative technologies quality and reliability within our capabilities and effects; to fight malnutrition. resources according to customer requirements • Develop and recommend policy options, and to continually improve the effectiveness of strategies, programs and projects which our Quality Management System (QMS) at all address the malnutrition problem for Vision times in order to meet our customers’ satisfaction. implementation by appropriate agencies; and Consistent with the FNRI’s mandate is its vision of: • Diffuse knowledge and technologies in food Core Values and nutrition and provide S&T services to • optimum nutrition for all Filipinos, socially relevant stakeholders. and economically empowered through • Excellence scientifically sound, environment-friendly and globally competitive technologies. • Action-oriented • Teamwork • Sincerity MESSAGE FROM THE SECRETARY he school age period is critically important in food mixes and combinations in order to develop the life of a growing child. Experts agree that nutritious and satisfying supplementary food for Timproving nutrition during these growing up school children. years is one of the best investments we can make to achieve lasting progress in global health and The 2014 Menu Guide Calendar of the Food and development.
[Show full text]
Queensland New Proposal for All Occasion 042714
Contact Person: Michelle B. Galdiano Contact Number: 09275633466/579-7109/8287341 ================================================================================= For December Events (Minimum of 100 pax): Starting Dec. 6,,13,14,19,20,21 + 50/head Dec. 7,11,12,15,16,17,18,22,23 +30/head Dec. 26-30 +10/head Dec. 31 +20/head FOR ALL OCCASIONS STANDARD MENU: P215/HEAD PREMIUM MENU: P240/HEAD FILIPINO MENU: A P270/HEAD B P300/HEAD C P345/HEAD STANDARD FULL COURSE P310/HEAD PREMIUM FULL COURSE P370/HEAD EXECUTIVE MENU A P360/HEAD B P360/HEAD C P370/HEAD D P400/HEAD E P500/HEAD minimum of 100 persons F P435/HEAD minimum 100 persons G P455/HEAD minimum 100 persons H P655/HEAD minimum of 100 persons OPTIONAL AMENITIES (Please see page 15) We have regular food tasting on Sundays at Ysabel's Garden, Bf Resort Village, Las Piñas City. Registration starts at 3:30 pm and food tasting at 4:00 pm on a first come first serve basis. Good for 2 persons_ ________________________________________________________________________________________________ For an upgrade to tiffany chairs= 50 pesos per chair For an upgrade to floral setup= 150 pesos per table (8 seater or 10 seaters) **For affordable setup pricing and styling, please contact our reservation officers for a quotation** CLIENT GUIDELINES *10% Equipment usage fee * Plus delivery charge depending on location *Plus 12%VAT. * Prices are subject to change without prior notice. * Service of waiters (including all equipments) up to four (4) hours only, in excess overtime fee Of P50.00/hr. per waiter. * Addtl. P150 minimum to each waiter if the party is held in the building and if 20meters away from venue/hauling fee.
[Show full text]
817-02-66 Local 217 Or 263 E: Viamare [email protected]
VIA MARE CORPORATION Manila Golf & Country Club Harvard Rd., Forbes Park, Makati City Tel. No: 817-02-66 local 217 or 263 E: [email protected] _____________________________________________________________________________________________ FILIPINO Lunch or Dinner Buffet MENU 1 Appetizers: Balut pate en Profiteroles Kangkong and Spinach with Salted Duck Egg Dip Ensaladang Dulong on Galletas Garlic Ginger Tea Dinner Buffet: FILLET OF FISH MANILENA PINAIS NA ALIMASAG CHICKEN INASAL ROAST CORNED BEEF -bistek sauce, caldereta sauce -in hot cart- FRESH LUMPIA UBOD PANCIT LUGLOG Pan de Sal Butter Fiesta Rice Steamed Rice SALAD BAR -salad greens with tomatoes and laguna cheese -patis dayap dressing; coconut vinaigrette, honey-calamansi dressing -ensaladang suha at labanos Ensaladang puso ng saging at hipon BIBINGKA GALAPONG PUTO BUMBONG TURON DE SABA SARI-SARING KAKANIN (biko, cuchinta, maja mais, pitsi-pitsi, cassava bibingka) NATIVE ICE CREAM IN CART FRESH FRUITS IN SEASON COFFEE OR TEA *** P1,200.00 net per person MENU 2 Appetizers: Mini Empanaditas Mini Chicken Inasal in Skewers Cherry Tomato Stuffed with Laguna Cheese Mabuhay Punch Dinner Buffet: TIYAN NG BANGUS, BISTEK SAUCE PINAIS NA ALIMASAG RELLENONG MANOK -in carving station BEEF CALDERETA VEGETABLE KARE- KARE BAM-I GUISADO Pan de Sal Butter Fiesta Rice Steamed Rice SALAD BAR -bagnet salad -ensaladang talong -ensaladang pako -green mangoes and turnips salad BIBINGKA GALAPONG PUTO BUMBONG LECHE FLAN WITH MACAPUNO BRAZO DE UBE SARI-SARING KAKANIN (puto maya, palitaw, sapin-sapin,
[Show full text]
Winterland Holiday Adventures at Marco Polo Ortigas Manila
Winterland Holiday Adventures at Marco Polo Ortigas Manila This season of joy, we open a book of a classic tale that brings imagination to life. Through the pages of the book, experience a magical journey through a me- nagerie of sweet parties and wonderful things. Wander around the spectacled halls filled with mirth and merriment and create meaningful moments with the people who matter the most. Remember the old times when you get lost in the whimsical world of Winterland. May you and your loved ones be filled with peach, joy, and prosperity! A magical holiday from all of us at Marco Polo Ortigas Manila! Frank Reichenbach General Manager Winterland Indulgences Gift a peek to Winterland with sweet delights and goodies from cupboards and books. These best-loved presents are prepared in festive hampers, perfect for the season of giving. MAD HATTER’S PARTY WINTERLAND MAGIC Php 4,375 Php 5,875 Red Wine Mad Hatter’s Party Items Pfeffernüsse Panettone Additional: Fusilli Tricolore Tuna Flakes in Shoyu Marzipan Stöllen Truffle-Infused Olive Oil Deviled Ham Spread Spanish Smoked Paprika Sugar-Free Fruit Sweets Plum Compôte Chocolate Santa Artisan Chocolate Bar Artichoke Hearts with Herbs CARROLL’S CHOICE MAKE YOUR OWN HAMPER Php 7,500 Select at least 10 a la carte items and create your own personal gift hamper: Mad Hatter’s Party Items Chocolate Santa 125 Chocolate Cheshire Cats, 3 175 Additional: Chocolate White Rabbits, 3 195 Assorted Mushrooms Artisan Chocolate Bar 335 Tuna Flakes in Shoyu Choice of: Truffle-Infused Olive Oil Chili Caramel Spanish Smoked Paprika Zest & Zing Plum Compôte Green Mango Delight Truffle Sauce Chocolate Box with Pralines, 5 580 Black Sea Salt Chocolate Bell 625 Hazelnut Dragées Hazelnut Dragées, 150g 320 Marzipan Stollen 335 Vanillekipferl Cookies, 6 325 Cinnamon Star Cookies, 8 325 Jammie Dodger Cookies, 5 325 Mince Pies 440 Gingerbread House* 1,100 *comes in separate packaging Prices are in PHP.
[Show full text]
Wedding Package 1
For reservation, please contact; May Formentos, Account Executive Wedding Package 1 526-1953; 0921-600-7520 Php 190,000.00 for 100 guests (inclusive of amenities) Php 220,000.00 for 150 guests (inclusive of amenities) Php 264,000.00 for 200 guests (inclusive of amenities) In excess of guest Php 870.65/head Premium Buffet Includes choice of two appetizers, one soup, steamed rice, one raw salad bar with choice of two dressings, one vegetable, one pasta, one each of premium entrees, three desserts and bottomless iced tea Appetizer Calamares Buffalo Wings Shanghai Rolls Shrimp and Pork Balls Ham and Cheese Quiche Margarita Pizza Chicken Galantina Vegetable Stick Shrimp and Mango Salad Drizzled with Curry Infused Oil Soup Pumpkin Soup Cream of Mushroom Green Peas Cream of Tomato Vegetable Chowder Minestrone Clam Chowder Cream of Malunggay Raw Salad Dressing Thousand Island Caesar Green Vinaigrette French Dressing Balsamic Vinaigrette Raspberry Vinaigrette Mango Vinaigrette Premium Beef Entrée Lengua Bodegero Lengua Con Cetas Beef Salpicao Italian Short Ribs Roast Beef with choice of Demi Glaze, Mushroom Gravy or Red Wine Sauce Spicy Korean Beef Stew Premium Pork Entrée Pork Spareribs Barbeque Pork Scaloppini Roast Pork Loin Bay Leaf Garlic in Gravy Pork Teriyaki Spicy Pork Spareribs Pork Hamonado Premium Chicken Entrée Roast Rosemary Chicken with Gravy Sauce Chicken Argentina Garlic Chicken with Gravy Chicken Cordon Blue Chicken Ala Kiev Chicken Teriyaki Chicken Parmigiana Chicken Hamonado Premium Seafood Entrée Seafood ala Pobre Grilled Blue
[Show full text]
12 Menu Sets, 12 Function Venues Limitless Possibilities for Your Christmas Party Needs
Christmas Salu-salo 12 Menu Sets, 12 Function Venues Limitless possibilities for your Christmas party needs. reetings in Christ! We are glad to inform you of our new Banquet Christmas Party Package 2018. Please be guided accordingly with the package matrix Gand its corresponding inclusions: 25 pax 50 pax 100 pax EXCESS SELECTION PACKAGE EXCESS RATE PACKAGE EXCESS RATE PACKAGE RATE PLATED A 29,375 1,125 61,250 1,175 130,000 1,200 1 / 2 / 3 PLATED B 30,000 1,150 63,250 1,225 140,000 1,225 1 / 2 / 3 BUFFET A 35,625 1,350 75,000 1,375 155,000 1,500 1 / 2 / 3 BUFFET B 38,125 1,450 81,250 1,475 175,000 1,650 1 / 2 / 3 PACKAGE INCLUSIONS • Use of function room for 4 hours • Use of Function room for 4 hours • Use of Function room for 4 hours • Choice of Plated or Buffet Menu • Choice of Plated or Buffet Menu • Choice of Plated or Buffet Menu • Christmas-themed Venue décor • Christmas-themed Venue décor • Christmas-themed Venue décor • Assorted Pastries Centerpiece • Assorted Pastries Centerpiece • Assorted Pastries Centerpiece • Use of LCD Projector and Screen • Use of LCD Projector and Screen • Use of LCD Projector and Screen • Use of Basic Sound System • Use of Basic Sound System • Use of Basic Sound System • Use of Videoke (DVD) • Use of Videoke (DVD) • Use of Videoke (DVD) • Waived Corkage fee for 1 bottle • Waived Corkage fee for 2 bottles of • Waived Corkage fee for 2 bottles of of wine or liquor wine or liquor wine or liquor • 4 Minor Raffle Items • 8 Minor Raffle Items • 12 Minor Raffle Items • 1 Raffle GC of Buffet Breakfast • 2 Raffle
[Show full text]