Styled Desserts & More Rice Cake & Bean Paste Flowers

Total Page：16

File Type：pdf, Size：1020Kb

Styled Desserts & More Rice Cake & Bean Paste Flowers

Modern Korean - styled desserts & more S O C A L 2 0 2 1 Rice cake & bean paste flowers Other rice cake desserts all rice cakes comes with beanpaste flowers images are reference only * Rice Cakes (crescent style arrangement) * Songpyeon (bite-size single servings) 4.5” Plain Rice Cake (1 - 4 servings) : $60 $58/dozen 6” Plain Rice Cake (4 - 6 servings) : $75 * Assortment of shapes * extra charge for wreath or dome style * Fillings : sesame + organic brown sugar + honey * Individual packaging : + $1/piece * Rice Cupcakes (plain) $55/half dozen` * Chap Ssal Tteok Mochi (single servings) * Individual packaging : + $2/cupcake $29 / 5 piece (please inquire) * Strawberry w/ red bean paste * 3 plain, 2 matcha flavor * Rice Cake Bites (bite-size single servings) $58/dozen * Injeolmi - can be ordered with mochi only * Individual packaging : + $1/piece (please inquire) * Beanpaste Jelly Yokan (bite-size single servings) $50/dozen * Rice Cake Flavors : * Flavors include an assortment of Plain, Strawberry, Kabocha, Yuzu grapefruit, kiwi, black sesame and kabocha jellies Early grey, Black sesame, Matcha * Individual packaging : + $1/piece (up to 2 flavors per order) * Bojagi wrapping for certain items $8 * The Bloom Box $54 * Hand written cards available 1 Matcha & 1 plain mochi + 3 Matcha & 3 strawberry rice cake bites w/ bean paste flowers + Bag of bean paste cookies * PLEASE NOTE : * All orders should be confirmed at least 2 weeks prior to the date of event/delivery. * Payment must be made by the invoice due date via CC on-line, Venmo, Paypal or Zelle. (No cash) * Individual packaging options vary depending on stock. * We do not provide any writings on our rice cakes. * All desserts are recommended to be kept in room temperature & to be consumed within 12 hours. * Delivery options are available depending on availablity with minimum order of $80 .

Copy Link

Recommended publications

Appetizers Soups 16 Flatbreads Charcuterie Board
Lunch Appetizers Grilled Wagyu Angus Ribs 32 Classic Caesar Salad 15 lemongrass-ginger-soy marinade crisp romaine hearts, garlic croutons, creamy anchovy & garlic dressing Boston Lettuce With Beefsteak Tomatoes 18 toasted sunflower seeds, sliced vidalia onions, Atlantic Salmon Tartar 22 beef fry & creamy jalapeno ranch dressing horseradish, capers, avocado & yucca chips Belgium Endives, Radicchio & Arugula Salad 24 House Made Lamb Mergeuz Sausage 20 bresoala, caramelized local pears, spiced pecans caramelized onions, beef "bacon", potatoes & red wine vinaigrette & whole grain mustard Liver Mousse on Crispy Rice Cake 19 PG Signature Beef Jerky 26 onion jam & black truffles our traditional house-smoked beef jerky House Smoked Wild Organic King Salmon 18 grilled asparagus, poached egg, crispy shallots & truffle oil The Prime Grill Salad 16 crisp romaine, red & yellow tomatoes, cucumbers, garlic croutons & onions tossed in a citrus-cumin vinaigrette Soups 16 Soup Du Jour Grandma Bella’s Chicken Noodle Soup Roasted Corn Chowder freshly made daily traditional warm chicken broth potatoes & peppers, beef "bacon", with a mélange of seasonal vegetables creamy finish Charcuterie Board Selection of Three 25 Selection of Five 34 Choose from: pepperoni bresaola, dried beef salami, dried veal salami, dried lamb salami, duck prosciutto, duck capicola, chorizo & truffled chorizo served with cornichons, hot pickled cherry peppers, whole grain french mustard & toasted baguette Flatbreads baked to order in our wood-fired oven Salami Flatbread 22 Duck Bolognese
[Show full text]
Songpyeon Ridge Ocean Or Sea: South Pacific Ocean
INTERNATIONAL HYDROGRAPHIC INTERGOVERNMENTAL OCEANOGRAPHIC ORGANIZATION COMMISSION (of UNESCO) UNDERSEA FEATURE NAME PROPOSAL (Sea NOTE overleaf) Note: The boxes will expand as you fill the form. Name Proposed: Songpyeon Ridge Ocean or Sea: South Pacific Ocean Geometry that best defines the feature (Yes/No) : Point Line Polygon Multiple points Multiple lines* Multiple Combination of polygons* geometries* Yes * Geometry should be clearly distinguished when providing the coordinates below. Lat. Long. Point Coordinate: 67°20.9’S 179°02.7’W 67°20.1’S 178°59.6’W 67°20.3’S 179°00.1’W 67°20.4’S 179°00.5’W 67°20.4’S 179°01.0’W 67°20.6’S 179°01.4’W Line Coordinates: 67°20.7’S 179°01.6’W 67°20.6’S 179°01.9’W 67°20.8’S 179°02.3’W 67°20.8’S 179°02.6’W 67°21.0’S 179°03.0’W 67°21.1’S 179°03.4’W Maximum Depth: 3,650 m Steepness : 10° Feature Minimum Depth : 3,390 m Shape : Elongated ridge with Description: asymmetric slopes Total Relief : 260 m Dimension/Size : 3 x 4.5 km Associated Features: Shown Named on Map/Chart: Chart/Map References: Shown Unnamed on Map/Chart: Within Area of Map/Chart: Reason for Choice of Name (if a The shape of Songpyeon Ridge is similar to that of “songpyeon,” a person, state how associated with the traditional Korean food. It is a variation of tteok, consisting of small feature to be named): rice cakes, traditionally eaten during the Korean autumn harvest festival, Chuseok.
[Show full text]
Vol.9 No.4 WINTER 2016 겨울
겨울 Vol.9 No.4 WINTER 2016 겨울 WINTER 2016 Vol.9 No.4 겨울 WINTER 2016 Vol.9 ISSN 2005-0151 OnOn the the Cover Cover Lovers under the Moon is one of the 30 works found in Hyewon jeonsincheop, an album of paintings by the masterful Sin Yun-bok. It uses delicate brushwork and beautiful colors to portray a romantic mo- ment shared between a man and a wom- an. The poetic line in the center reads, “At the samgyeong hour when the light of the moon grows dim, they only know how they feel,” aptly conveying the heart-felt emo- tions of the lovers. winter Contents 03 04 04 Korean Heritage in Focus Exploration of Korean Heritage 30 Evening Heritage Promenade A Night at a Buddhist Mountain Temple Choi Sunu, Pioneer in Korean Aesthetics Jeongwol Daeboreum, the First Full Moon of the Year Tteok, a Defining Food for Seasonal Festivals 04 10 14 20 24 30 36 42 14 Korean Heritage for the World Cultural Heritage Administration Headlines 48 Sin Yun-bok and His Genre Paintings CHA News Soulful Painting on Ox Horn CHA Events Special Exhibition on the Women Divers of Jeju Korean Heritage in Focus 05 06 Cultural Heritage in the Evening Evening Heritage Promenade The 2016 Evening Heritage Promenade program opened local heritage sites to the public in the evening under seven selected themes: Nighttime Text & Photos by the Promotion Policy Division, Cultural Heritage Administration Views of Cultural Heritage, Night Stroll, History at Night, Paintings at Night, Performance at Night, Evening Snacks, and One Night at a Heritage Site.
[Show full text]
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
[Show full text]
Trade Marks Inter Partes Decision O/215/20
O/215/20 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION NO. UK00003370381 BY SILVINA’S NATURE LIMITED TO REGISTER: Mimbles AS A TRADE MARK IN CLASS 30 AND IN THE MATTER OF OPPOSITION THERETO UNDER NO. 416580 BY KALLO FOODS LIMITED BACKGROUND AND PLEADINGS 1. On 27 January 2019, Silvina’s Nature Limited (‘the applicant’) applied to register the trade mark shown on the cover page of this decision in the UK. The application was published for opposition purposes on 8 February 2019 and registration is sought for the goods shown in the Annex to this decision. 2. On 8 May 2019, the application was opposed by Kallo Foods Limited (‘the opponent’). The opposition was initially based on section 5(2)(b) and section 5(3) of the Trade Marks Act 1994 (‘the Act’). The opposition under section 5(3) of the Act was withdrawn by the opponent via written correspondence on 14 October 2019. The opponent relies on the following trade marks: MRS. CRIMBLE’S UK registration no. 3243585 Filing date 13 July 2017; registration date 24 November 2017 Relying on all goods and services namely: Class 29 Dried and cooked fruits, jams, fruit sauces, jellies; prepared meals and snacks; meat, fish, poultry and game; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats. Class 30 Flour and preparations made from cereals; bread, pastry and confectionery; cocoa, chocolate; prepared meals and snacks consisting primarily of grains and cereals; cereal bars; food flavourings; bakery products; dough, pastry, dough products, pastry products; pastries; cakes, doughnuts, biscuits, cookies; dough mixes, cake mixes, doughnut mixes, biscuit mixes; cereal and oat based products namely health bars; desserts and dessert mixes; rice cakes, corn cakes; crackers; macaroni, noodles, pasta, tomato sauce, sauces, seasonings; coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; ices; sugar, honey, treacle; yeast, baking-powder; salt; mustard; vinegar, sauces (condiments); spices; ice.
[Show full text]
Pisco Y Nazca Doral Lunch Menu
... ... ··············································································· ·:··.. .·•. ..... .. ···· : . ·.·. P I S C O v N A Z C A · ..· CEVICHE GASTROBAR miami spice ° 28 LUNCH FIRST select 1 CAUSA CROCANTE panko shrimp, whipped potato, rocoto aioli CEVICHE CREMOSO fsh, shrimp, creamy leche de tigre, sweet potato, ají limo TOSTONES pulled pork, avocado, salsa criolla, ají amarillo mojo PAPAS A LA HUANCAINA Idaho potatoes, huancaina sauce, boiled egg, botija olives served cold EMPANADAS DE AJí de gallina chicken stew, rocoto pepper aioli, ají amarillo SECOND select 1 ANTICUCHO DE POLLO platter grilled chicken skewers, anticuchera sauce, arroz con choclo, side salad POLLO SALTADO wok-seared chicken, soy and oyster sauce, onions, tomato wedges, arroz con choclo, fries RESACA burger 8 oz. ground beef, rocoto aioli, queso fresco, sweet plantains, ají panca jam, shoestring potatoes, served on a Kaiser roll add fried egg 1.5 TALLARín SALTADO chicken stir-fry, soy and oyster sauce, onions, tomato, ginger, linguini CHICHARRÓN DE PESCADO fried fsh, spicy Asian sauce, arroz chaufa blanco CHAUFA DE MARISCOS shrimp, calamari, chifa fried rice DESSERTS select 1 FLAN ‘crema volteada’ Peruvian style fan, grilled pineapple, quinoa tuile Alfajores 6 Traditional Peruvian cookies flled with dulce de leche SUSPIRO .. dulce de leche custard, meringue, passion fruit glaze . .. .. .. ~ . ·.... ..... ................................................................................. traditional inspired dishes ' spicy ..... .. ... Items subject to
[Show full text]
Chinese New Year Special
CHINESE NEW YEAR SPECIAL Hometown Charcuterie Plate ! 红红火火 Seared house made Szechuan style dry-cured pork sausage and bone-in rib sausage 18 Crispy Lotus Root Sandwich 招财进宝－ Lotus root, shrimp, pork, ginger, scallion, bread crumbs 15 Marinated Pork Ear in Avocado Chili Oil ! 诸事顺利－ Pork ear, onion, cucumber, avocado, lime, chili pepper, cilantro 15 Kung Pao Taro with Lily Bulbs ! 金玉满堂－ Taro, lily bulb, scallion, chili pepper, Szechuan pepper 15 House-made Shrimp Ball and Egg Dumpling Stew 阖家团圆－ Shrimp, cilantro, egg, pork, scallion, ginger, 20 Hao Noodle and Tea West Village Appetizer Ginger Spinach V Steamed spinach, fresh ginger sauce, served cold 8 Bean Curd in Chili Oil !V Soybean curd, chili oil, Szechuan pepper, sesame, cilantro 8 Wood Ear Mushroom Salad !V Black wood ear mushroom, fresh spicy red pepper, scallion, vinegar 8 Sweet and Sour Ribs Pork baby ribs, caramelized sweet soy sauce, rice vinegar 12 Smoked Fish Fried sole fish filet, smoked sweet soy sauce 12 Chicken Salad in House Special Chili Oil !! Steamed organic boneless chicken in spiced oil, cucumber, cilantro, garlic, ginger, scallion, peanut, sesame, soy sauce, vinegar 20 *All-nature high-quality chicken from Pennsylvania Dim Sum Soup Dumpling (4) Pork, ginger, sesame oil 8 Steamed Dumplings (6) Options: Pork and Cabbage / Egg and Chive Pork, cabbage, egg, chive, ginger, sesame oil / 8 Siu Mai (4) Sticky black rice, bacon, mushroom 8 Pan Seared Dumplings (4) Pork, chicken stock, shrimp, scallion, ginger, sesame oil 8 Pan Seared Egg and Chive Bun (1) Egg,
[Show full text]
Micro Food Station Menu
PACKAGE Micro Food Station Menu PASSED HORS D’OEUVRES *Please select up to six of the following: V E G E T A R I A N PEA AND TRUFFLE RISOTTO CAKES Roasted Garlic Aioli, Purple Basil Cress WILD MUSHROOM RISOTTO CAKES with Lemon Garlic Aioli and Fresh Chive AGED WHITE CHEDDAR GRILLED CHEESE with Smoked Tomato Jam PARMESAN CRISPS with Avocado-Tomato Salsa and Coriander Cress (*Gluten Free) BLACK TRUFFLED MAC ‘N CHEESE with Cave-Aged Gruyere, Farmhouse White Cheddar, Parmigiano-Reggiano and Herbed Bread Crumbs served in Mini Bamboo Cups MINI CRISPY FALAFEL CROQUETTE Cucumber-Tomato-Parsley Taboulleh, Beet-Pickled Radish, Spicy Chickpea Hummus (*Vegan) ARTISAN FLATBREAD “MARGHERITA” PIZZA with Fior di Latte Mozzarella, Fresh Basil and San Marzano Tomatoes Vegetarian Passed Hors D’Oeuvres Cont. on Page 2 1 BANGKOK FRESH ROLL Thai Basil, Coriander, Mint, Nori, Cucumber, Carrot, Mango, Avocado, Daikon, Rice Noodles, Pickled Ginger, Peanut-Chili Dipping Sauce (*Vegan/Gluten Free/Contains Nuts) VEGETARIAN SPRING ROLL Carrots, Taro, Mung Bean Noodles, Tofu, Shiitake & Woodear Mushrooms, Soy-Chili Dipping Sauce MISO-GLAZED JAPANESE EGGPLANT served on a Sushi Rice Cake with Heirloom Radish-Fennel Slaw (*Vegan) ARTISAN FLATBREAD with Wild Mushrooms, San Marzano Tomatoes, Mozzarella, Pecorino Romano and Parmigiano-Reggiano, Parsley Chiffonade HEIRLOOM TOMATO-GOAT CHEESE TARTLET Crispy Phyllo, Roasted Pistachio Crumble, Purple Basil Cress (*Contains Nuts) CARAMELIZED VEGETABLE TOSTADA Ancho Chili Roasted Vegetables, Black-Beans, Charred Corn, Kale-Pickled
[Show full text]
Yeomiji Menu 14
여 미 YEOMIJI 지 Korean BBQ Restaurant APPETIZERS 물만두 Steamed Dumplings 9 두부전 Seared Tofu (v, gf) 8 Steamed homemade dumplings filled with Pan-seared tofu, served with house soy sauce kimchi, tofu, bean sprouts and beef 잡채 Japchae Noodles (v, gf) 15 만두구이 Fried Dumplings 9 Potato glass noodles sautèed with spinich, carrots Pan-fried homemade dumplings filled with and ear mushrooms tofu, zucchini, carrots, mushrooms and glass noodles Choice of beef or vegetarian (v) 떡볶이 Spicy Rice Cakes (v, gf, s) 14 Rice cake sautéed with vegetables in chili sauce 새우 슈마이 Shrimp Shumai 6 Optional addition of hard boiled eggs Steamed miniature wontons filled with shrimp 호박죽 Squash Soup (v, gf) 9 닭날개 Crispy Wings 12 Kabocha squash soup topped with dried dates Battered crispy chicken wings glazed with and pine nuts garlic soy sauce 에다마메 Edamame (v, gf) 6 파전 / 김치, 야채, 해물 Korean Pancakes 13 Baby soy beans steamed and lightly salted Korean pancake with choice of kimchi (v,) (add $2), assorted vegetables (v), or seafood (add $3) SALADS 연어 샐러드 Salmon Salad (gf) 17 아보카도 망고 샐러드 Avocado Mango Salad (v, gf) 15 Mixed greens, salmon sashimi and avocado with Mixed greens, avocado, mango, sun-dried ginger dressing raisins with plum sauce KOREAN TACOS Three palm sized soft corn tortillas with lettuce, scallion, tomato-onion-avocado salsa with choice of topping 갈비 Kalbi 15 닭구이 Chicken 14 소불고기 Beef Bulgogi 14 양념닭 Spicy Chicken (s) 14 돼지불고기 Spicy or Non-Spicy Pork 14 야채 Bean Sprouts and Spinach (v, gf) 13 김치불고기 Kimchi Pork (s) 14 If you have any allergies or dietary restrictions,
[Show full text]
Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life*
Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life* Kwang Ok KIM Abstract This paper analyzes the contents, forms, and consumption patterns of rice dishes in order to understand underlying meanings of diversification and invention of dishes as cultural commodities in the globalizing food market. The recent renaissance of culinary culture in Korea reveals many interesting cases for anthropological interpretation. Along with globalization of dietary life, people invent new items of rice cuisine and (re)produce new perspectives on the positive qualities of national foods in what can be seen as an expres- sion of cultural nationalism. However, through careful examination of rice cuisine in Korea and comparison with other Asian countries, this paper inter- prets the phenomena as a cultural practice of the philosophy of sinto buri (“body and earth are one”) to postmodern life. Keywords: sinto buri, well-being, bap, globalization, localization, multinatio- nalization, dietary structure, culinary system, aesthetics, personal creation of taste, renaissance of national food * This paper is based on the research funded by the Academy of Korean Studies. Kwang Ok KIM is Professor in the Department of Anthropology at Seoul National Uni- versity. He received his Ph.D. in anthropology from Oxford University in 1980. He is the author of many books and papers, including Joseon yangban-ui saenghwal segye (Yangban: The Life World of Korean Scholar-Gentry) (2004) and Power and Sustain- ability of the Chinese State (co-authored, 2009). E-mail: [email protected]. 12 KOREA JOURNAL / SPRING 2010 Introduction Comparing Korea with other Asian countries where the staple food is rice, the present paper pays special attention to the proliferation of rice cuisine as well as the distinctive dietary structures and modes of culinary service in Korea.
[Show full text]
Stir-Fried Rice Cake
Stir-Fried Rice Cake A delicious and typical Shanghai dish made with chewy rice cakes stir fried together with vegetables and meat, although very popular during Chinese New Year it has been a daily and regular dish on our table. If you never had this rice cake you are missing out…I can guarantee that once you try, it will be your favorite… – What is Asian rice cake? This is not your usual rice cake, the ones that you find in the cracker section of the supermarket…this are made of a mix of regular rice and glutinous rice flour. The rice cake is opaque and hard when you buy them, and soften once cooked, and have a nice chewiness. If you like chewy texture you will definitely love these little bites of rice loaded with the broth flavor and packed with lots of vegetables and meat such as pork or chicken. – Where can I find rice cake? These rice cake can be found in Asian market as they are very popular in Korean cuisine as well. They are usually in the refrigerator section. They come in various shape, as a stick, peanut shape of sliced. – How can I cook rice cake? First you need to soak the rice cake for a few minutes and separate them. Drain the water and then boil in water. Many recipes skip the boiling part as they add the drained rice cake directly to the stir-fried. I prefer to boil first as give the final dish a less stick together… – Ready to give this Asian rice cake a try? Ingredients: 300 g pork loin, cut into strips (or chicken if you prefer) 4 garlic cloves, finely minced 2 teaspoons cornstarch 1 tablespoon soy sauce 1 tablespoon olive oil Salt and pepper to taste 2.2 lbs ( 1kg) rice cakes 1 medium size napa cabagge, sliced 4-5 dried shiitake mushrooms, soaked in warm water and sliced 1 small onion, thinly sliced 4-5 green onion, cut into 1 inch length 1 tablespoon oil 1 tablespoon soy sauce 1 tablespoon oyster sauce ½ tablespoon sugar 1 tablespoon cooking wine Ground white pepper and salt to taste Method: Slice the pork into strips and add the garlic, salt, pepper, corn starch and oil.
[Show full text]
2018 International Conference on Multiculture and Education(ICME)
Table of Contents 2018 International Conference on Multiculture and Education Opening Remark ······························································································································· viii Welcoming Remark ····························································································································· x Program ············································································································································· xxii Keynote Speech Global modernity and its repercussion ····················································································· 3 Volker H. Schmidt(Singapore) Language education for marriage immigrant women and their families ························ 17 Seonjung Kim(Korea) Cultural Performance Session A-1 Research on transnational ethnic relations: World context and cases in Vietnam ···· 29 Vuong Xuan Tinh(Vietnam) Local cadres, corruption and villagers’ protests in a Red river Delta village, Vietnam ··· 50 Nguyen Van Suu(Vietnam) Young Korean Argentines in the Argentine garment industry and their social integration ······································································································································ 69 Jihye Kim(UK) In search of globally compassionate multicultural/intercultural education: Critical lessons learned from Rev. Theodore Hesburgh's vision and social activism during the civil rights movement and afterwards ····················································································
[Show full text]