DOCSLIB.ORG

Diamond Wedding Package

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Diamond Wedding Package FEATURES Included in your diamond wedding package Services Personal wedding coordinators Maitre d’ dedicated to your event Attended coat room (seasonal) **Add Valet parking for a $375 flat fee Amenities Private room for the bridal party during cocktail hour Stay in a beautifully appointed Bridal Suite on your wedding night Breakfast for the newlyweds the following morning Hotel accommodations offered at a special rate for wedding guests Décor Table coverings in your choice of Modern Fitted (ivory or black) or Traditional Linen (ivory) Elegant metallic charger plate at every place setting Napkin rings coordinated to the charger plates Dinner napkins in a variety of colors Dramatic centerpieces Votive candles accenting each centerpiece For Your Convenience Place cards for you to personalize for your guests Hotel information cards with driving directions for your invitations please note 16-1 Menu Edition Menu details may be subject to change or vary slightly. It is our pleasure to cater to dietary restrictions and food allergies. Kosher meals are available. For exclusively Kosher events, ask about our recommended Kosher catering options. 1 DIAMOND WEDDING COCKTAIL HOUR Libations 5-hour premium open bar Served during your cocktail hour and reception, featuring many popular labels **Signature cocktail greeting Additional $2.50 per person Upon entering the cocktail hour, your guests will be greeted with your signature cocktail passed to them by our uniformed servers. See Diamond Accessories menu for details. Aperitif stations attended by our uniformed chefs CHEESE TASTING Wedges of artisan walnut pecorino, artisan peppercorn pecorino, piacentinu with saffron, and caciocavallo ragusano cheese, wheels of garlic and herb Boursin and Gouda, morsels of havarti, cheddar, Muenster, and bleu cheese, accented with fresh berries and grapes ARTISAN BREAD Olive and rosemary loaf, semolina twist, marble rye, French baguettes, medley of crackers, whipped butter, and infused oils VEGGIES ON THE GRILL A savory harvest of fresh produce marinated and grilled to perfection Florets of broccoli, julienned carrots and peppers, sliced zucchini, eggplant, halved plum tomatoes, and whole champignon mushrooms **Mediterranean Market Additional $5.95 per person Prosciutto, Genoa salami, pepperoni, and sopressata Bocconcini mozzarella brushed with olive oil and basil Bruschetta and sliced baguette Kalamata olives, julienned roasted red and yellow peppers, stuffed cherry peppers, pepperoncinis, and fresh lemons Hors d’oeuvres Passed on silver trays by our uniformed servers Arancini (Italian rice balls) Mac and cheese triangles Assortment of perogies Mini calzones Brie and apricot puff Mini reubens Bruschetta Mozzarella triangles Chicken and lemon grass spring roll Philly cheese steak spring rolls Cocktail franks Spanakopita Crudite shooters **Add Fresh Seafood **See diamond accessories menu for details STERLING BALLROOM 2 COCKTAIL HOUR Specialty Fare Stations attended by our uniformed chefs Select Two stations (Add an extra station for an additional $5.00 per person, per station) Buffet Station Select four chafing dishes Grilled lemon chicken Eggplant rollatini Chicken francaise or Marsala Fried ravioli Chicken saltimbocca Spanish paella Sesame chicken Fried calamari Filet of beef strips with caramelized onions and bell peppers Seafood scampi Swedish or Italian meatballs Steamed mussels with a choice of tomato garlic broth or Italian sausage with peppers, sweet onions, and tomato basil white wine, garlic, and shallot broth pasta Station Select two pasta preparations Penne with classic vodka sauce Cavatappi with tomato pomodoro Tri-color farfalle with sundried tomato pesto Rotini with shrimp fra diavolo Ravioli with classic carbonara Radiatore Bolognese Orecchiette with portobello Florentine Tri-color tortellini Alfredo Carving Station Select two meats to be carved and served with miniature brioche Corned beef with a side of whole grain mustard Glazed pastrami round with a side of whole grain mustard Maple and bourbon ham Breast of turkey with fresh cranberry and fruit compote **Steamship of beef with chimichurri sauce - additional $2.50 per person **Pepper crusted pork loin - additional $2.50 per person **Pecan and panko encrusted salmon - additional $2.50 per person **Seared sesame crusted Ahi tuna - additional $3.50 per person **Rosemary crusted leg of lamb - additional $3.50 per person (Maximum of two meats will be carved on the station) Smashed Potato Bar Creamy mashed white and sweet potatoes served in martini tumblers with an array of delectable toppings including bacon bits, scallions, broccoli, cheddar cheese, marshmallows, cinnamon, butter, sour cream, and wild mushroom gravy Asian Fusion station Served in white take-out boxes with chopsticks, accompanied with soy sauce, duck sauce, and fortune cookies Select one: fried dumplings, spring rolls, crab wontons Select two: lo mein, vegetable pad thai, garlic udon noodles, vegetable fried rice, kung pao chicken, cashew chicken, orange chicken, sweet and sour pork, Mongolian beef, beef with broccoli 3 DIAMOND WEDDING COCKTAIL HOUR Specialty Fare Stations attended by our uniformed chefs Continued Gourmet Grilled cheese + soup station Select two grilled cheese sandwiches and one soup Grilled Cheese Served with sour whiskey pickles Tomato and Swiss on rye Gouda and Granny Smith apples on country brioche White cheddar and applewood smoked bacon on sourdough Classic American on white Texas toast Soup Served with frizzled onions, crumbled bacon, Goldfish crackers, and toasted pumpkin seeds Fire roasted tomato Butternut squash New England clam chowder Slider Station Miniature hamburgers, cheeseburgers, veggie burgers, and bbq pulled pork sliders served on silver dollar brioche buns accompanied with French fries, chipotle ketchup, classic ketchup, mustard, mayonnaise, relish, pickles, lettuce, tomato, red onion, crispy onion confetti, and smoked bacon Fajita Station Chipotle marinated chicken and beef strips with sautéed onions and peppers, served with warm flour and corn tortillas, fire-roasted red and green salsa, pico de gallo, sliced jalape�os, pinto beans and rice, cheddar cheese, guacamole, sour cream, fresh cilantro, and tri-color tortilla chips STERLING BALLROOM 4 COCKTAIL HOUR Specialty Fare Stations attended by our uniformed chefs Continued **Man Cave Station Additional $7.95 per person A culinary sanctuary for grooms and all guests with man-sized appetites Assorted calzones including cheese, vegetable, and pepperoni Buffalo or bbq wings Sausage and peppers Six-foot Italian hoagie Seasoned waffle fries Kegerator with your choice of domestic beer from our selection of beers on tap **For an additional $3.95 per person you can upgrade the kegerator to your choice of craft beer selections from local Rinn Duin Brewing company, including your own personalized souvenir tap handle! Select one: St. John’s Irish-style red, Sandpiper English-style brown, or Trinity Scottish-style 70 **Bacon Me crazy Additional $7.95 per person A sweet and savory kaleidoscope of flavors for foodies and comfort-seekers alike Bacon-wrapped chicken, apricot, and pear skewers BLT bites – bacon, lettuce, and chipotle mayo, stuffed in a bite sized cherry tomato Bacon mac and cheese Bacon jalape�o cheddar corn bread Applewood smoked bacon wrapped pork loin Chocolate covered bacon pieces **Add Bacon Bloody Mary signature cocktail with bacon garnish for an additional $3.00 per person 5 DIAMOND WEDDING DINNER COURSES Champagne toast with seasonal berries Appetizer with freshly baked rolls with whipped butter Select one Martini caprese juicy grape tomatoes and fresh mozzarella in garlic basil pesto, served in a petite-stem cocktail glass, accented with an Asiago baguette toast point and fresh basil Portobello napoleon sautéed baby spinach and roasted red bell peppers baked into the center of a large portobello mushroom, blanketed with melted mozzarella cheese and caramelized onions, on a bed of greens infused with balsamic vinaigrette Classic Caesar Salad crisp romaine lettuce and freshly grated Parmesan cheese lightly tossed with Caesar dressing, garnished with herb spiced croutons and a ribbon of aged prosciutto ROASTED VEGETABLES IN PUFF PASTRY over field greens with walnuts, cranberries, and a raspberry vinaigrette BUTTERNUT SQUASH RAVIOLI in a brown butter sage sauce **BEET SALAD Additional $3.00 per person red and yellow roasted beets, goat cheese, pine nuts, and pea shoots, with a shallot vinaigrette **SHRIMP + CRAB ORZO (served warm or chilled) Additional $3.95 per person baby shrimp, lump crab, fire roasted red peppers, asparagus spears, and fresh herbs blended with orzo, over arugula **Add Amuse Bouche in single serving glasses, to cleanse your palate **See diamond accessories menu for details STERLING BALLROOM 6 DINNER COURSES Entrées served tableside by our uniformed servers Select two (Add a third entrée selection for an additional $3.00 per person) Filet of Sole Stuffed with Lobster + Lump Crab with a citrus butter sauce and fresh lemon Ginger-Infused Salmon with a honey teriyaki glaze Breast of Chicken Topped with Lump Crab in a roasted tomato béarnaise sauce Herb Roasted French Breast of Chicken in a sherry reduction Roulade of Chicken Florentine with spinach and Boursin cheese, charred tomato velouté sauce Slow Roasted Prime Rib of Beef au jus, with a side of spicy horseradish sauce **8 oz. Center-Cut Filet Mignon Additional $4.95 per person paired with a port wine demi glace **Add two rosemary grilled butterfly shrimp on
Load more

Recommended publications
  • Social Report 2012
    Social Report 2012 www.slowfoodfoundation.org 1 2 Social Report 2012 Slow Food Foundation for Biodiversity The Slow Food Foundation for Biodiversity has published a Social Report since 2006, presenting its activities and their environmental, economic, social and cultural impact. The Social Report recounts a year of work not only in numbers but also through descriptions of activities and testimonials from individuals involved in these projects (producers, technical advisors, cooks, students and others). The 2011 Slow Food Foundation for Biodiversity Social Report can be downloaded in electronic format from the website www.slowfoodfoundation.org. From May 30, 2013, a free print copy can be requested by sending an email to [email protected]. Main Offi ce Regional Headquarters Slow Food Azienda Regionale Agricola di Alberese Via della Mendicità Istruita, 14 – 12042 Bra (Cn), Italy Loc. Spergolaia – 58100 Alberese (Gr), Italy Offi cial Headquarters Contact Us Accademia dei Georgofi li tel. +39 0172 419701 – fax +39 0172 419725 Piazzale degli Uffi zi – 50122 Florence, Italy [email protected] Editors Translation Cristina Battaglino, Silvia Ceriani, Eleonora Giannini, Carla Ranicki Serena Milano Editing Editorial Team Simone Gie, Bess Mucke Cristina Agrillo, Serena Alaimo, Andrea Amato, Elena Aniere, Carlotta Baitone, Francesca Baldereschi, Valentina Bianco, Cover Photo Carlo Bogliotti, Roba Bulga, Maurizio Busca, Elisabetta Cane, Karrayu Herders'Camel Milk Presidium, Ethiopia Salvatore Ciociola, Daniela Conte, Leonardo D’Angelone, ©Paola
    [Show full text]
  • The Sysco Cheese Product Catalog
    > the Sysco Cheese Product Catalog Sysco_Cheese_Cat.indd 1 7/27/12 10:55 AM 5 what’s inside! 4 More Cheese, Please! Sysco Cheese Brands 6 Cheese Trends and Facts Creamy and delicious, 8 Building Blocks... cheese fi ts in with meal of Natural Cheese segments during any Blocks and Shreds time of day – breakfast, Smoked Bacon & Cheddar Twice- Baked Potatoes brunch, lunch, hors d’oeuvres, dinner and 10 Natural Cheese from dessert. From a simple Mild to Sharp Cheddar, Monterey Jack garnish to the basis of and Swiss a rich sauce, cheese is an essential ingredient 9 10 12 A Guide to Great Italian Cheeses Soft, Semi-Soft and for many food service Hard Italian Cheeses operations. 14 Mozzarella... The Quintessential Italian Cheese Slices, shreds, loaves Harvest Vegetable French and wheels… with Bread Pizza such a multitude of 16 Cream Cheese Dreams culinary applications, 15 16 Flavors, Forms and Sizes the wide selection Blueberry Stuff ed French Toast of cheeses at Sysco 20 The Number One Cheese will provide endless on Burgers opportunities for Process Cheese Slices and Loaves menu innovation Stuff ed Burgers and increased 24 Hispanic-Style Cheeses perceived value. Queso Seguro, Special Melt and 20 Nacho Blend Easy Cheese Dip 25 What is Speciality Cheese? Brie, Muenster, Havarti and Fontina Baked Brie with Pecans 28 Firm/Hard Speciality Cheese Gruyère and Gouda 28 Gourmet White Mac & Cheese 30 Fresh and Blue Cheeses Feta, Goat Cheese, Blue Cheese and Gorgonzola Portofi no Salad with 2 Thyme Vinaigrette Sysco_Cheese_Cat.indd 2 7/27/12 10:56 AM welcome.
    [Show full text]
  • Bocconcini Pizzeria & Restaurant
    PIZZERIA & RESTAURANT LUNCH SPECIALS $10.00 includes a bottle of water or a can of soda 11:00AM - 4:00pm Penne Vodka • Lasagna • Spaghetti w/Meatballs or Sausage • Baked Ziti • Stuffed Shells Ravioli • Manicotti • Chicken Parmigiana w/Pasta • Spaghetti w/Broccoli Garlic & Oil Cheeseburger Deluxe • Large Chicken Salad • Spinach Pie over Salad • Fried Calamari We are Open 7 days a week Sunday 7:00AM - 10:00PM • Monday - Saturday 7:00AM - 10:30PM T: 718.423.1192 F: 718.423.1193 254-19 Northern Blvd., Little Neck, NY 11362 Visit us at www.BocconciniNY.com Free Delivery Minimum $10.00 Food Order Prices Do Not Include NY Sales Tax PIZZA Small 14” X-Large 18” Cheese ............................. $11.00 $15.00 Regular Slice ................................. $2.75 Sicilian Slice ................................. $3.00 Additional Topping per Slice .................... $0.75 Additional Topping per Pie ..................... $3.00 Special Topping............................... $4.50 Bacon, Pineapple, Ground Beef, Chicken GOURMET PIZZA Small 14” X-Large 18” Stuffed Meat Pizza Deluxe ................................................ $18.00 $25.00 mozzarella, sausage, pepperoni, meatball, onion & bacon Stuffed Vegetable Pizza .................................................. $18.00 $25.00 ricotta, mozzarella, eggplant, broccoli, mushroom, onion, peppers, spinach & tomato Primavera Pizza ........................................................ $17.00 $23.00 broccoli, spinach, onion, mushroom, pepper, tomato Lasagna Pizza .........................................................
    [Show full text]
  • Flavor Description and Classification of Selected Natural Cheeses Delores H
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange Culinary Arts and Sciences V: Global and National Perspectives, 2005, ed. Edwards, J.S.A., Kowrygo, B, & Rejman, K. pp 641-654, Publisher, Worshipful Company of Cooks Research Centre, Bournemouth, Poole, UK Flavor description and classification of selected natural cheeses Delores H. Chambers1, Edgar Chambers IV1 and Dallas Johnson2 1The Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Justin Hall, Manhattan, KS 66506-1407, USA 2Department of Statistics, Kansas State University, Dickens Hall, Manhattan, KS 66506, USA Abstract Intensities of 30 flavor attributes were measured for 42 cheeses. Rated intensities of flavor characteristics generally fell in the low to moderate range for all cheeses. Some of the flavor characteristics (dairy fat, dairy sour, dairy sweet, sharp, astringent, bitter, salty, sour, and sweet) were present in all cheeses, and some (cooked milk, animalic, goaty, fruity, moldy, mushroom, and nutty) were specific to only a few of the cheeses evaluated in this study. The flavor of each of the 42 cheeses is described. Similarities in flavor were observed among many of the individual cheeses. Therefore, a clustering scheme was developed to show the overall flavor relationships among the cheeses. Those relationships are schematically represented by a tree diagram. Proximity on the tree diagram indicates a high degree of flavor similarity among the types of cheese. Introduction In most countries, consumption of cheese has been on the rise over the past decades (Richards, 1989; Magretti, 1996; Havrila, 1997; Hoebermann, 1997; Anonymous, 2002).
    [Show full text]
  • Survey of Lactic Acid Bacteria During the Ripening of Caciocavallo Cheese Produced in Molise
    Lait 83 (2003) 211–222 © INRA, EDP Sciences, 2003 211 DOI: 10.1051/lait:2003011 Original article Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise Raffaele COPPOLA*, Mariantonietta SUCCI, Elena SORRENTINO, Massimo IORIZZO, Luigi GRAZIA Dipartimento di Scienze e Tecnologie Agroalimentari, Ambientali e Microbiologiche, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy (Received 5 January 2001; accepted 10 December 2002) Abstract – The microbiology of raw milk, traditionally-made Caciocavallo cheese from Molise was studied throughout ripening. Three different media (MRS agar, MRS agar at pH 5.4 and LBS) and four different incubation temperatures (15, 22, 28 and 45 °C) were used for lactobacilli, and M17 agar and Slanetz & Bartley medium were used for cocci with the aim of obtaining a complete view of the evolution of these microbial groups. The overall microbiological quality of the product was quite satisfactory; enterobacteria were already absent at 36 h following shaping. High counts of lactic acid bacteria were found in the cheese through the 3 months of ripening. The microbial population present from day 1 of ripening consisted essentially of mesophilic lactic acid bacteria, predominantly lactobacilli, which gradually obtained the advantage over the thermophilic strains. The predominant species were as follows: Lactobacillus paracasei subsp. paracasei, Lb. pentosus, Lb. coryneformis subsp. torquens, Lb. plantarum and Lb. brevis together with Lb. casei, Lb. mali, Lb. rhamnosus, Lb. sakei and Lb. coryneformis subsp. coryneformis. The thermophilic lactic acid bacteria could be ascribed to Lactobacillus helveticus, Lb. delbrueckii subsp. bulgaricus, Lb. delbrueckii subsp. lactis and Lb. delbrueckii subsp.
    [Show full text]
  • Characterisation of Formaggella Della Valle Di Scalve Cheese Produced
    foods Article Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties Paolo Formaggioni 1, Massimo Malacarne 1,* , Piero Franceschi 1,* , Valentina Zucchelli 2, Michele Faccia 3 , Giovanna Battelli 4 , Milena Brasca 4 and Andrea Summer 1 1 Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126 Parma, Italy; [email protected] (P.F.); [email protected] (A.S.) 2 Veterinary Freelance, Via Monte Grappa 7, I-24020 Vilminore di Scalve (BG), Italy; [email protected] 3 Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70125 Bari, Italy; [email protected] 4 Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, UT di Milano, Via Celoria 2, IT-20133 Milano, Italy; [email protected] (G.B.); [email protected] (M.B.) * Correspondence: [email protected] (M.M.); [email protected] (P.F.); Tel.: +39-0521032617 (P.F.) Received: 5 February 2020; Accepted: 16 March 2020; Published: 26 March 2020 Abstract: An important problem in mountain areas is the abandonment of pasture. This trend can be combated by the valorisation of typical dairy products, such as “Formaggella della Valle di Scalve”, a semi-cooked traditional cheese made from whole milk in a mountain area in Italy. The aim of the present research was to compare the fatty acid (FA) profile and the sensory properties of this cheese as manufactured under different conditions: i) from the milk of cows grazing on mountain or valley pasture or fed indoors; ii) from the milk of cows fed hay or fed silage.
    [Show full text]
  • 15.01.20 Menu 2020 Per
    a trento dal 1906 orari carta intera dalle 12.00 alle 14.30 | dalle 19.00 alle 23.00 carta ridotta dalle 14.30 alle 19.00 la nostra politica ambientale UN RIDOTTO IMPATTO AMBIENTALE LA PRESENZA DI PRODOTTI ANCHE BIOLOGICI E A FILIERA TRENTINA LA RIDUZIONE DEI RIFIUTI PRODOTTI Essere scelti ed apprezzati significa distinguersi non solo per la qualità del servizio e dei prodotti COPERTO 2,00 ¤ PIatto vegetariano piatto con almeno due ingredienti da filiera trentina PIATTO GLUTEN FREE allergeni A1 A2 A3 A4 A5 A6 A7 A8 A9 A10 A11 A12 A13 A14 gluten-free Le nostre specialità anche d’asporto IL NOSTRO BREZEL È COSI BUONO PERCHÈ LO SFORNIAMO NOI NON AFFANATEVI A CERCARLO PER TUTTA TRENTO ! una nostra esclusiva _ 2,50 la nostra senape dolce ARTIGIANALE E GOLOSA ! senape dolce una nostra esclusiva _ 5 i piatti della tradizione il Forsterbräu Trento è un pezzo di storia della città, dal 1906 è luogo di incontro dove turisti e Trentini possono assaporare i piatti della tradizione di questa Regione. Il tipico per noi non è una moda ma è la nostra storia, ricette che in decenni si sono tramandate e che di seguito vi proponiamo. * TANDEM 2 PERSONE uno due IL gran TAGLIERE FORST LA CARNE SALADA ‘700 UN TAGLIERE DA CONDIVIDERE IN 2: UNA PORZIONE DA CONDIVIDERE IN 2: : con il meglio dei sapori del trentino:Speck, la carne salada è un salume pregiato tipico Luganega trentina, Carne salada, del Trentino. Si tratta di carne di manzo Mortandela nonesa, Trentingrana, salmistrata con spezie e sale, lasciata Formaggio di capra stagionato, Formaggio macerare naturalmente per almeno 20 Spressa delle Giudicarie, salsa rafano e giorni, secondo un’antica ricetta risalente al 1700.
    [Show full text]
  • Natural Pastures Cheese Company
    Natural Pastures Cheese Company In 2001, our family’s British Columbia Heritage Dairy Farm came to a crossroads and, determined both to preserve our values and to diversify our offerings, we founded Natural Pastures Cheese Company. One year later, our small, artisan cheese company was joined by Swiss Master Cheesemaker, Paul Sutter. Like us, Paul embraced the creative potential of fresh milk. At Natural Pastures, all of our traditional and inspired cheeses are handcrafted with the fresh, wholesome milk of Island cows and water buffalo. Our award-winning variety of cheeses reflect our commitment to constantly push our company to try new things, new ways, all while preserving the best practices from the past. Aged Farmhouse (Item # 6702 - weight approximately 200 grams) One of our most beloved cheeses, warm it on your tongue and taste waves of flavour. Awards: 2009 Pacific National Exhibition Cheese Competition Boerenkaas (Item # 6502 - weight approximately 200 grams) Sweet nutty flavour with a tangy finish. Superb in soups, salads, omelettes and pizzas. Awards: 2004 Canadian Cheese Grand Prix, finalist, Firm Cheese 2002 Canadian Cheese Grand Prix, Category Winner, Semi-Soft Cheese Buffalo Brie (Item # 8302 - weight approximately 200 grams) Tangy while still young, within weeks it has a buttery soft interior and gentle flavour. Comox Brie (Item # 3101 - weight approximately 200 grams) Recognized internationally, it exemplifies the flavour of a superb, bloomy rind cheese. Awards: 2016 World Championship, Bronze Medal 2015 Canadian Grand Prix, Champion 2008 World Championship, Gold Medal Buffalo Paneer (Item # 8702 - weight approximately 200 grams) High in protein, it is often used in vegetarian recipes.
    [Show full text]
  • Brochure Galati Eng.Pdf
    our Story Our products are nourished by the sun, the colors and flavors of Sicily, an island that boasts ancient traditions in cattle raising and milk production. Our cheese factory is located in a small farmhouse surrounded by greenery, which has gradually grown over the years and maintained those criteria of quality and authenticity that allow our products to distinguish themselves from other dairy products which can be found on the market. We make use of our own cattle to get the fresh milk we use in our production process. Genuineness is our distinctive brand and that is why we do not use genetically modified products. the tradition Mozzarella Fior di latte bocconcini Stretched-curd cheese which comes in 20g - 100g - 120g - 250 g Ingredients: - milk - rennet - salt Variable weight package. Did you know? Fior di latte Our bocconcini are made from milk which comes from a fine bovine breed mozzarella raised in Cinisi (a small seaside and mountain town with an agricultural and pastoral tradition located in western Sicily). Bocconcini Mozzarella blocks Stretched-curd cheese which comes in 1 kg Ingredients: - milk - rennet - salt 12 kg single pack Did you know? blocks Our mozzarella blocks are so tasty and soft they can be used not only to top your pizzas but also for making some delicious caprese. Mozzarella Mozzarella braids Stretched-curd cheese which comes in 2 kg Ingredients: - milk - rennet - salt Variable weight package. Did you know? braids Our mozzarella braids are still produced through an ancient processing which is strictly made by hand as required by the Sicilian tradition.
    [Show full text]
  • Abstract Ameerally, Angelique
    ABSTRACT AMEERALLY, ANGELIQUE DANIELLE. Sensory and Chemical Properties of Gouda Cheese. (Under the direction of MaryAnne Drake). Gouda cheese (G) is a Dutch, washed curd cheese that is traditionally produced from bovine milk and brined before ripening for 1-20 months. In response to domestic and international demand, U.S. production of Gouda cheese has more than doubled in recent years. An understanding of the chemical and sensory properties of G can help manufacturers to create desirable products. The objective of this study was to determine the chemical and sensory properties of Gouda cheeses. Commercial Gouda cheeses (n=36, 3 mo to 5 y, domestic and international) were obtained in duplicate lots. Volatile compounds were extracted (SPME) and analyzed by gas chromatography olfactometry (GCO) and gas chromatography mass spectrometry (GCMS). Physical analyses included pH, proximate analysis, salt content, organic acid analysis by HPLC, and color. Flavor and texture properties were determined by descriptive sensory analysis. Focus groups were conducted with cheese followed by consumer acceptance testing (n=153) with selected cheeses. Ninety aroma active compounds were detected in cheeses by SPME- GC-O. Key volatile compounds in Gouda cheeses included dimethyl sulfide, 2,3- butanedione, 2/3-methylbutanal, ethyl butyrate, acetic acid, and methional. Older cheeses had higher organic acid concentrations, higher fat and salt content, and lower moisture content than younger G. Younger cheeses were characterized by milky, whey, sour aromatic, and diacetyl flavors while older G were characterized by fruity, caramel, malty/nutty, and brothy flavors. International cheeses were differentiated by the presence of low intensities of cowy/barny and grassy flavors.
    [Show full text]
  • 1 Summary Introduction
    SUMMARY INTRODUCTION ........................................................................................................................................... 2 ASIAGO ............................................................................................................................................................ 3 BITTO .............................................................................................................................................................. 5 BRA .................................................................................................................................................................. 6 CACIOCAVALLO SILANO ............................................................................................................................ 7 CANESTRATO PUGLIESE ........................................................................................................................... 8 CASATELLA TREVIGIANA ......................................................................................................................... 9 CASCIOTTA D’URBINO ............................................................................................................................ 10 CASTELMAGNO ......................................................................................................................................... 11 FIORE SARDO ............................................................................................................................................. 12 FONTINA.....................................................................................................................................................
    [Show full text]
  • Bocconcini Pizzeria & Restaurant
    Heros Daily PARMIGIANA HAM & CHEESE 8.75 BOCCONCINI Breaded Chicken 9.75 TUNA MELT 9.75 Grilled Chicken 10.25 PIZZERIA & RESTAURANT SPECIALS PHILLY CHEESESTEAK Meatball 9.50 BOCCONCINI Sausage 9.50 Onions, peppers & mushrooms 11.75 Eggplant 9.25 FRESH SHRIMP Order Online PIZZERIA & RESTAURANT MONDAY Veal Cutlet 12.75 Lettuce, onion & tomato 12.25 CHICKEN CONTANDINA Fresh Shrimp 12.75 B.L.T. Bacon, lettuce & tomato 9.25 BOCCONCININY.COM Pasta, side salad, bread, SAUSAGE, ONIONS & PEPPERS 9.75 BUFFALO CHICKEN HERO butter & dessert GRILLED CHICKEN CAPRESE Lettuce, onion & fresh mozzarella 10.25 dine in • delivery • carry out • catering 17.95 Fresh mozzarella, fresh tomatoes, basil, GRILLED CHICKEN WITH 718-423-1192 olive oil & roasted peppers 10.75 BROCCOLI RABE 11.75 Text your order 718-687-7990 TURKEY & BACON 9.50 SKIRT STEAK SANDWICH Fax 718-423-1193 TUESDAY ITALIAN WEDGE Lettuce, tomato, mayo 254-19 NORTHERN BLVD. T: 718-423-1192 PENNE VODKA WITH Ham, salami & cheese 9.50 & fries 20.70 LITTLE NECK, NY 11362 GRILLED CHICKEN F: 718-423-1193 Side salad, bread, *FREE DELIVERY MINIMUM 10.00 food order butter & dessert Text your order 718-687-7990 FreshAdd toppingOut on calzone Of or Therolls 1.75 eaOven 17.95 We are Open 7 days a Week 254-19 NORTHERN BLVD. • LITTLE NECK, NY 11362 CHEESE CALZONE 7.75 VEGGIE ROLL 8.75 GRILLED CHICKEN SUNDAY 9:30am – 10:00pm SAUSAGE ROLL 8.75 PEPPERONI ROLL 8.75 & BROCCOLI ROLL 8.75 WEDNESDAY MONDAY – SATURDAY 9:30am – 10:00pm CHICKEN ROLL 8.75 STROMBOLI ROLL 8.75 SPINACH ROLL 8.75 CHICKEN VERDE Pasta, side
    [Show full text]