Passed Hors D 'Oeuvres

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Passed Hors D ’Oeuvres Half Hour $18 per person: Selection of Four Items 45 Minutes $25 per person: Selection of Four Items One Hour $30 per person: Selection of Six Items 90 Minutes $45 per person: Selection of Eight Items Vegetarian Butternut Squash & Sage Flatbread Seasonal Crostini Arancini with Truffled Sottocenere Cheese Mini Grilled Cheese with Tomato Jam Crudité Cone Falafel with Tzatziki Meat Huli Huli Chicken with Pineapple Salsa Duck Confit Empanada Korean Bulgogi Lettuce Wrap Mini Pigs in a Blanket Grilled Lamb Chops with Mint Salsa Verde ($5 supplement) Mini Beef Sliders ($3 supplement) Seafood Hawaiian Tuna Poke Salmon Gravlax with Dill Crème Fraiche Tartlet Grilled Rosemary Shrimp Skewers Crab Croquette with Saffron Aioli Sesame Crusted Shrimp Toast Mini “New England Style” Lobster Roll ($3 supplement) Bar Snacks Choose 3 Up to 50 Guests: $100 Up to 100 Guests: $150 Spiced Popcorn Crispy Chickpeas Wasabi Peas Housemade Sea Salt Chips Mixed Nuts Cocktail Reception Displays Selection of Artisanal Cheese $16 per person Hand Crafted Cheese from Local & International Producers Seasaonal Fruit, Mixed Nuts, Fig Jam & Freshly Baked Breads Mezze Assortment, Crostini & Crudités $18 per person Raw Market Vegetables with Red Pepper Hummus, Buttermilk Dressing, Babaganoush, Ricotta & Honey, Tomato & Basil, Black Olive Tapenade, Tzatziki, served with Rustic Breads Antipasto Display $32 per person Tomato, Basil & Mozzarella Salad, Sicilian Caponata, Mixed Olives, Serrano Ham, Sopressata & Salumi, Grilled & Roasted Vegetable & Parmigiano- Reggiano served with Rustic Breads Artisanal Cheese & Charcuterie $40 per person Charcuterie only $25 per person Hand Crafted Cheese from Local and International Producers Chicken Liver Mousse, Serrano Ham, Country Pate, Salumi Cornichons, Assorted Mustards, Seasonal Fruit, Mixed Nuts, Fig Jam & Rustic Breads Seafood Raw Bar $45 per person Jumbo Shrimp, Littleneck Clams & East Coast Oysters, Seasonal Tartare Served with Traditional Accompaniments *Additional Chef Fee Required- $200 Desserts Tribeca Sundae Bar $14 per person Housemade Vanilla, Chocolate & Strawberry Ice Cream Banans, Hot Fudge, Whipped Cream, Sprinkles, Maraschino Cherries Passed Petit Fours $14 per person Chef Selection (examples below) Mixed Fruit Tart, Opera Cake, Chocolate Tart, Pecan Pie, Financier, Mini Cupcake, Fudge Brownie, Cherry Pistachio Cake, Chocolate Almond Raspberry Cake Sweets Table $16 per person Petit Fours, Seasonal Fruit, Biscotti & Cookies Cocktail Reception Stations Comfort Food $27 per person Select Three Fried Chicken, Beef or Veggie Sliders, New England Lobster Rolls, BBQ Ribs or Mac & Cheese Served with Broccoli Rabe & Corn Bread Pasta Station $24 per person Select Two Farfalle with Italian Sausage Broccoli Rabe & Parmesan Rigatoni Cacio e Pepe Fusili Oxtail, Pine nuts & Parmigiano Reggiano Farfalle with Shrimp Arugula & Tomatoes Pasta Bolognese Penne Pomodoro Seasonal Risotto Served with Green Salad & Rustic Breads Taqueria Station $25 per person Mashi, Pernill or Seasonal Vegetable Tacos Spanish Rice & Roasted Peppers Tortilla Chips Guacamole & Pico de Gallo Cheese Quesadillas Elote Grilled Corn & Cotija Cheese Carving Board $36 per person Select Two Leg of Lamb Fennel Crusted Prok Loin Sage Crusted Breast of Turkey Filet of Beef ($6 per person supplement) Prime Rib ($6 per person supplement) Hawaiian BBQ $36 per person Select Two Kalua Pig Smoked & Shredded Pork Shoulder, Braised Beans & Cabbage Huli Huli Roasted Chicken Whole Roasted Chicken, Mango Salsa Grilled Kalbi Short ribs Sweet Soy Marinated, Korean Style Short ribs Pineapple Shrimp Sticks Lettuce Wraps Grilled BBQ Tofu Skewers Pineapple, Roast Peppers, Lettuce Wraps Sides (select 2) Mashed Sweet Potato & Toasted Macadamia Crumble Braised Greens Grain Salad Lomi Lomi Salmon Salad .

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•Burgers• •Mains• •Sharing Platters• •Starters• •Salads• •Sides• •Breakfast• •Coffee• •Dessert

•breakfast• •mains• •salaDs• Served until 12pm • haggis, neeps & tatties £10.95 • CAESAR salaD £8.95 • traDitional scottish breakfast £8.95 Haggis, sweet mashed turnip and creamy mashed potatoes A classic salad featuring cos lettuce, parmesan shavings, Bacon, link sausage, egg, haggis, beans, potato scone, drizzled in a creamy whisky sauce with parsnip chips black olives and croutons, coated in our homemade caesar dressing. tomato and toast. to garnish. Vegetarian option available. Add Bacon £1.95 | Add Chicken £2.95 | Add Salmon £2.95 Vegetarian option available Add Prawns £2.95 • HIGHLAND CHICKEN £12.95 Vegetarian haggis, vegetarian sausage, egg, mushrooms, beans, Chicken breast stuffed with haggis and wrapped in smokey • Warm chicken salaD £11.95 potato scone, tomato and toast. bacon, served with spring onion mash, roasted vegetables Char-grilled chicken breast with roasted butternut squash, • eggs any Way on toast £6.95 and creamy whisky sauce. beetroot, candied walnuts and honey mustard dressing. Eggs cooked to your liking (poached, scrambled or fried), (Vegetarian option with Goat’s Cheese available.) served on toast with butter. • pan frieD salmon £13.95 Served with sautéed greens, creamy garlic and herb mash • seafooD salaD £11.95 • breakfast rolls: and hollandaise sauce. Scottish smoked mackerel and prawns on a mixed leaf fillings 1: £2.95 2: £3.95 3: £4.95 salad with lemon and herb oil, spring onion and pickled fennel. Choose From The Following: Bacon, Sausage (link or lorne) • 10 oz sirloin steak & chips £22.95 Haggis, Black Pudding, Egg, Vegetarian Haggis, Vegetarian A succulent 10oz sirloin steak from Henderson Family Sausage, Hash Brown, Potato Scone or Cheese.
Sky-High Landmark District

BROOKLYN’S REAL NEWSPAPERS Including The Brooklyn Heights Paper, Carroll Gardens-Cobble Hill Paper, DUMBO Paper, Fort Greene-Clinton Hill Paper and Downtown News Published every Saturday — online all the time — by Brooklyn Paper Publications Inc, 55 Washington St, Suite 624, Brooklyn NY 11201. Phone 718-834-9350 • www.BrooklynPapers.com • © 2005 Brooklyn Paper Publications • 16 pages •Vol.28, No. 10 BWN • Saturday, March 5, 2005 • FREE SKY-HIGH BKLYN STATE SENATOR TO CITY: LANDMARK DISTRICT Heights civics seek to protect buildings near Borough Hall By Jess Wisloski buildings or larger complexes The Brooklyn Papers under the Downtown Brooklyn Rezoning Plan approved last With the help of a preserva- summer. tion group, the Brooklyn “These are very distin- Heights Association is pro- guished commercial buildings moting a plan to preserve sev- built by the best architects of eral high-rise office buildings the day,” said Herrera, technical just outside the Brooklyn services director of the Land- Heights Historic District. marks Conservancy. Herrera Calling it the “Borough Hall said the movement came about Skyscraper Historic District,” after St. Francis College began BHA President Nancy Bowe demolition of the McGarry Li- touted the proposal at her brary last year at 180 Remsen group’s annual meeting last St. month. “Some of them have been The compact district would abused and knocked around, “butt up against” the Brooklyn but they could be restored and Heights Historic District, ac- really bought back to their cording to the proposal’s coor- best,” he said, and called the dinator, BHA governor Alex proposed district a “real history Showtime Herrera, who also works for the lesson” on the days when “the New York Landmarks Conser- best architects in New York vancy.
FROM the GRILL Sandwiches

SANDWICHES Grilled Panini | Tapenade-laced Freshly Baked Panini with Prosciutto, Buffalo Mozzarella, Vine-ripened Tomato and Basil The Surf & Turf | Grilled Florida Lobster Medallions, Sliced Black Angus Filet Mignon, Tomato on Toasted Ciabatta, Garlic Roasted Jus and Remoulade dipping Sauce with Parmesan dusted Truffle Fries Grilled Reuben Sandwich | Corned Beef Brisket, Sauerkraut, Swiss Cheese and our Special Russian Dressing on Rye Bread Oceania Q-BAN Sandwich | Slow Roasted Marinated Pork on Toasted Crusty French Baguette, Sweet Ham, Swiss Cheese and Cornichons Grilled in a Buttered Press FROM THE GRILL Signature Black Angus Burgers THE CLASSIC | With Swiss or American Cheese THE TEXAN | Cheddar Cheese, Grilled Red Onions, Bacon and Bourbon BBQ Sauce THE SWISS | Swiss Cheese and Garlic Sautéed Button Mushrooms THE ROMANO | Provolone Cheese, Roasted Peppers, Pesto Sauce on Ciabatta Bread THE KOBE BUrgER | Wagyu Beef, Black Truffle Sauce and Baby Cress THE ALASKAN | Salmon Burger, Bernaise Tartar Sauce and Spicy Slaw THE MAGUro | Soy and Ginger Marinated Ahi Tuna Seared Rare with Wasabi-Garlic Mayonnaise ALL DISHES ARE SERVED WITH CRISPY FRENCH FRIES, ColeslAW, ICEBerg LettUCE, SLICED TomAto AND RED ONION FROM THE GRILL All-Beef Hot Dogs DRIVE-IN CLASSIC | Mustard, Ketchup, Onions and Relish SWEDISH | With Dill Shrimp Salad and Crisp Fried Onions MEXICAN | With Chili Con Carne and Jalapeño Cheddar Broiled Cajun Chicken Paillard Grilled Veggie Burger | Topped with Caribbean Mango Salsa Grilled Herb Marinated Mahi Mahi Curried & Grilled
Meat Products and Consumption Culture in the East

Meat Science 86 (2010) 95–102 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Meat products and consumption culture in the East Ki-Chang Nam a, Cheorun Jo b, Mooha Lee c,d,⁎ a Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Republic of Korea b Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764 Republic of Korea c Division of Animal and Food Biotechnology, Seoul National University, Seoul, 151-921 Republic of Korea d Korea Food Research Institute, Seongnam, 463-746 Republic of Korea article info abstract Article history: Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part Received 29 January 2010 of mankind's existence. This not only includes food consumption habits and styles but also food preparation Received in revised form 19 March 2010 methods, tool development for raw materials, harvesting and preservation as well as preparation of food Accepted 8 April 2010 dishes which are inﬂuenced by geographical localization, climatic conditions and abundance of the fauna and ﬂora. Food preparation, trade and consumption have become leading factors shaping human behavior and Keywords: developing a way of doing things that created tradition which has been passed from generation to generation Meat-based products Food culture making it unique for almost every human niche in the surface of the globe. Therefore, the success in The East understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs.
Appetizers Sushi Rolls

Served between 4 pm - 1 am SUSHI APPETIZERS Edamame Cooked soybean 7 Prawn Crackers Prawn Crackers 14 SUSHI ROLLS (6 Pieces) Sesame California Roll 14 Surimi, Avocado, Cucumber, Cream cheese, Sesame-coated Tobiko California Roll 16 Surimi, Avocado, Cucumber, Cream cheese, Tobiko-coated Spicy Salmon Roll Vegetarian Roll 13 Asparagus, Avocado, Cucumber, Sesame-coated Avocado Roll 12 Cucumber, Avocado-coated Spicy Salmon Roll 15 Salmon, Avocado, Cucumber, Cream cheese, Coated with Panko (breadcrumbs) and spicy sauce Gravlax Roll Gravlax Roll 18 Avocado, Cucumber, Cream cheese, Coated with Gravlax salmon, Lime and Coriander Boston Roll 16 Salmon, Avocado, Cucumber, Cream cheese, Sesame-coated Boston Avocado Roll 18 Salmon, Avocado, Cucumber, Cream cheese, Coated with Avocado & Sesame Philadelphia Roll 16 Inside Out Maguro Avocado, Cucumber, Cream cheese, Coated with Salmon Maguro Inside Out 16 Avocado, Cucumber, Cream cheese, Coated with Tuna fish Tokyo Roll 17 Tuna fish, Avocado, Cucumber, Cream cheese, Coated with Sea bass Rainbow Roll 19 Rainbow Roll Crab, Avocado, Cucumber, Cream cheese, Coated with Tuna fish, Sea bass, Salmon and Avocado Chef’s Special 17 CRUNCHY ROLLS California Crunchy (6 Pieces) 17 Surimi, Avocado, Cucumber, Cream cheese, Coated with Tobiko and Teriyaki Sauce California Crunchy Crunchy Roll (5 Pieces) 13 Avocado, Cream cheese, Salmon, Crab, Sea bass Crunchy Shrimp Roll (6 Pieces) 16 Avocado, Tobiko, Cream cheese, Sesame, Coated with Crispy Potato Dragon Roll (6 Pieces) 21 Dragon Roll Cucumber, Avocado, Coated with Eel, Teriyaki Sauce and Sesame Teriyaki Roll (4 Pieces) 15 Sea bass, Avocado, Crab, Coated with Salmon and Teriyaki Sauce Please inform staff if you have a specific food allergy.
MENU Let’S Snack! Great Food Brings Together Even Better Company

MENU Let’s Snack! Great food brings together even better company. So it’s no wonder that styling and seeking out the most intriguing, fresh and interesting ingredients for our La Dama Grazing Boards, Gift Boxes & Installations is one of our favorite parts of the job. Each of our signature boards is styled after one of our favorite ladies - past or present, inspired by current events, travels, history and even a fictional hero or two. We love to change it up and offer new limited edition boxes throughout the year, based on seasonality and what is peeking our creativity in the kitchen. Our ingredients, and those that we use in our house made jams and spreads are sourced locally wherever possible, and always in theme to take you on a little journey through what colors, flavors and textures are inspiring us at the moment. There are many ways you can enjoy our grazing menus for catered events, small celebrations or by simply sending someone you love snacking with our delivery grazing or gift boxes! Ways to Graze GRAZING BOXES DELIVERED Choose one of our signature ladies and grazing box sizes. Let’s make it the backyard birthday centerpiece, send out some love to the office or spend a date night in! * handwritten note included in each with bamboo mini spoon, spreader and picks Chica Señorita Reina small grazing box medium grazing box large grazing box perfect for a sweet picnic, gift for this little lady is great meal for two to the queen has arrived with a a friend or treat yourself moment.
Doggie Diner

DOGGIE DINER SUPER GIANTS DOG 1/3LB $10.00 NACHO GRANDE $9.50 grilled Alpine hot dog served with Gluten Free classic accompaniments chips, cheese, salsa, jalapeno ALL BEEF HOT DOG $8.50 POPCORN $8.50 grilled Eisenberg all beef hot dog popped fresh the old-fashioned way served with classic accompaniments EVERGOOD HOT LINK $10.00 BALLPARK PEANUTS $6.00 grilled Evergood hot link served roasted & salted in the shell with classic accompaniments SHEBOYGAN BRATWURST $12.50 CRACKERJACKS $7.00 grilled Johnsonville Sheboygan individual bags with prizes inside with caramelized onion & kraut FIELD ROAST VEGGIE DOG $8.50 BAVARIAN PRETZEL $8.50 Gluten Free warm Bavarian style pretzel veggie, vegan, gluten free served w/flakey salt & mustard on gluten free roll ORGANIC COUP CORN DOG $8.50 NESTLE DIBS $7.50 organic chicken hot dog wrapped in bite sized vanilla ice cream honey batter coated chocolate shell BEVERAGES ALCOHOLIC BEVERAGES COKE 20oz BOTTLE $7.50 COORS LIGHT 16oz $13.00 COKE DIET 20oz BOTTLE $7.50 COORS BANQUET 16oz $13.00 COKE ZERO 20oz BOTTLE $7.50 BLUE MOON 16oz $14.00 SPRITE 20oz BOTTLE $7.50 BAREFOOT CHARDONNAY $12.00 LEMONADE 20oz BOTTLE $7.50 BAREFOOT CABERNET $12.00 DASANI WATER 20oz BOTTLE $6.00 BAREFOOT PEACH SELTZER $12.00 PEET’S COFFEE 16oz $7.00 HOT CHOCOLATE 16oz $7.00 SOUVENIR GIANTS HOT CUP $10.00 Your choice of coffee or hot chocolate TONY’S PIZZA TONY GEMIGNANI’S NY STYLE CHEESE OR PEPPERONI PIZZA TONY’S CHEESE SLICE $10.00 Vegetarian TONY’S PEPPERONI SLICE $10.00 WHOLE CHEESE PIZZA $60.00 Vegetarian WHOLE PEPPERONI PIZZA
Lox & Smoked Salmon Basics

Lox & Smoked Salmon Basics Lox vs. Smoked Salmon: Let’s dive into a learning exercise, to combat the prevalent misunderstanding regarding smoked salmon versus lox. There are more than just two types of salmon, and that ends up causing confusion. The real crux of the issue is the misuse and interchanging of the terms that leaves everyone unsure of what is expected. Each one is distinctly different in its preparation, taste, texture and cultural context. In fact, the only major similarity is that they are all salmon. In order to better meet your passengers’ expectations, it is important to be armed with knowledge. Lox Gravlax • Traditionally made from the belly of the salmon, but other • Traditional, Scandinavian-style of salt-and-sugar-cured cuts are used as well. salmon, with the addition of fresh herbs and alcohol. • Name derives from the Yiddish word for salmon, “laks.” • The word “grav,” translated in English means “grave,” as • Salt-cured or brined (never cooked). the fish was commonly buried or placed under a weight • Flesh is bright in color and has a creamy, soft texture. during the curing process. • Never smoked or cooked in anyway. • Flesh is slightly-translucent, and has an herbaceous flavor. Nova Lox/Nova Scotia Salmon • Salmon, in New York City, once came from the Nova Scotia area; now the name Nova Scotia is used as style of preperation. • Brined or cured, like lox, then cold-smoked. • Flesh is bright in color and has a slightly-smoky flavor, with a slightly-firm flesh. N. America +1 (800) 247-2433 • Worldwide +1 (813) 449-6000 • Online www.airculinaireworldwide.com © 2017 Air Culinaire Worldwide, LLC; A Universal Weather and Aviation, Inc.
Dinner Brunch

11/26/2018 Noord eetcafe, Philadelphia Dinner Appetizer Another Serving of Jonnathan's Hand-made Bread ...house whipped butter of the day ...4 Bitterballen ...(Dutch fried pork krokets), nutmeg, mustard, salad ...11 Endive & Apple Salad ...Danish Bleu, baby lettuce, green goddess dressing, walnuts ...14 Mustard Soup with Seared Diver Scallop ...pickled mustard seed, tarragon oil, crouton ...13 Holland Sliders "Broodjes Haring" ...mini herring sandwiches, cucumber, pickled onion, on potato rolls ...10 Roasted Brussels Sprouts ...creme fraiche, caraway, golden raisin gastrique ...13 Spiced Lamb Gratin ...barley, gouda, sunny egg, burnt thyme ...17 Sambal Mussels ... braised pork, chunky vegetables, house potatoe ...16 app / 23 main Grilled Gravlax ...pickled beets, horseradish beets, celery leaf sour cream, pickled rind ...17 Four Grilled Head-on Prawns ...North Sea style citrus butter, leeks, chives, dill ...17 Smorrebrod ...house smoked fish & open faced sandwich board (changes daily) ...26 Main Courses Baked Acorn Squash ...coconut milk french lentils, cranberry, goat cheese, parsley vinaigrette, toasted seeds ...22 Keshi Yena (Netherland Antilles Stuffed Cheese Casserole) ...ground chicken, Gouda, golden raisins, olives, pickled peppers, grilled pineapple ...26 Brisket Hashee ...braised red cabbage, potatoes, chunky vegetables, clove, sour cream ...26 "Gehaktballen" Dutch Sirloin Meatballs ..."hutspot" ( carrot mash), spinach, lingonberry onion jam ...26 Beer-Braised Pork Loin ...dutch brown beans, collard greens, apple mostarda ...27
Executive Chef David Epps Apps & Tapas Shrimp Cocktail – $12 Served with House Cocktail Sauce

Welcome Executive Chef David Epps Apps & Tapas Shrimp Cocktail – $12 Served with house cocktail sauce. Pulled Chicken Spring Rolls – $6 Slow roasted and pulled chicken with wilted savoy cabbage, apple cider vinegar, tarragon and cream. Rolled in spring roll wrap and deep fried. Accompanied with a sweet chili aioli dipping sauce. Fried Calamari and Peppers – $7 Fresh calamari fried in semolina with sliced banana and jalapeño peppers. Accompanied with a red sauce and aioli. Jerk Pork Sliders – $6 Ground pork patty served atop a brioche bun and topped with a homemade pineapple slaw. Chick Pea Fries – $8 Jenga style tower of chick pea fries with fried lemon slices and whole parsley leaves with parsley creme fraiche dipping sauce. Lump Crab Corn Fritters – $10 Lump crab meat mixed with roasted grilled corn, onion, green and red bell peppers, flour and cream. Antipasto with Lavosh – $14 Marinated vegetables, olives, cheeses, charcuterie served on a large lavosh cracker. Cured Salmon Rose – $8 Thinly sliced lox worked into a rose and served with toast, cream cheese, and fried capers. Breakfast $10 each Traditional Breakfast Two eggs any style, two slices of bacon or local sausage, grits or hash browns, toast or biscuit and fruit. Corned Beef Hash & Eggs Generous portion of house made corned beef hash, two eggs any way, toast or biscuit and fruit. Southern Eggs Benedict Two poached eggs (over easy unless specified) thickly sliced country ham, hoe cake, topped with red eye gravy hollandaise. Carnivore Country ham, sausage, bacon, two eggs anyway, toast or biscuit. Biscuits and Sausage Gravy Two house biscuits topped with local sausage and buttermilk gravy.
Product List Pricing

Item Pack Size Brand Description Pricing Meats 16351 60 2.67 oz Sfg-Field Pack 05518 Hot Dog Footlong Original-6/1 16252 80 2 oz Sfg-Field Pack 05526 Hot Dog Original-8/1 16318 40 4 oz Sfg-Field Pack 05598 Hot Dog Original-4/1 17376 81 3.00 oz Advance 15-330-09 Beef Patty-All Meat-Ckd Cn 17694 40 4 oz Valley Meats 51804 Beef Patty Flavor Burst-4/1-10# 24023 40 4 oz Kings Delight 14437 Chicken Breast Fillet-Grilled-Ckd 24024 40 4 oz Kings Delight 14105 Chicken Breast Fillet-Ckd/Brd-4 Oz 21481 2 5 # 00198 Bratwurst-5/1 Johnsonville 16615 60 2.67 oz Sfg-Field Pack 05594 Sausage Polish-6/1 16689 40 4 oz Sfg-Field Pack 05597 Sausage Polish-4/1 22131 48 4 oz State Fair 08481 Corn Dog 4 Oz State Fair Snacks 10224 100 3.5 oz J&J Snacks 3047 Pretzel Soft-3.5 Oz 10225 50 5.5 oz J&J Snacks 3063/0117 Pretzel Super Size Soft-5.5 Oz 136509 2 30 ct Frito-Lay Lss Lays Variety Pack Chips 6 Flavors 136557 64 1.5oz Frito-Lay Lss Lays Bbq Chips 136589 36 3 oz Gehl's Tortilla Chips Gehl's W/Trays 136608 4 32 oz Frito-Lay Tostitos Yellow Corn Thick Cut Rounds 133219 175 3 oz Amboy Pc Nacho Cheese Sauce Pouch 135666 6 #10 Marquis Cheese Sauce Nacho 135671 4 80oz Gehl's 5020 Cheese Sauce Jalapeno Gehls 135669 4 140 oz Gehl's 5100 Cheese Sauce Jalapeno Gehl's 136682 1 50 lb Blue Ribbon Yellow Popcorn 136688 20 16oz Gold Medal 2846 Popcorn Kit W/ Oil/Salt 127505 4 1 gal Gold Medal Pop-N-Lite Oil Candy/Gum 112840 48 2.07oz Mars 01202 Snickers Singles 112841 36 2.13oz Mars 01103 3 Musketeers Singles 112842 48 1.69oz Mars 01231 M&M's Choc Singles 112843 48 1.74oz
Alaskan Seafood Charcuterie

Alaskan Seafood Charcuterie Preparation Time: 0 minutes Cook Time: 0 minutes Servings: makes 1 side of salmon Ingredients: Brown Sugar and Bourbon Salmon Gravlax, Stone Fruit–Pecan Mustard, Tea-Smoked Sea Scallops, Smoked Black Cod, Pickled Cauliflower Brown Sugar and Bourbon Salmon Gravlax Makes 1 side of salmon Sockeye Salmon Cure 2 days 1/2 cup kosher salt 1/4 cup sugar 1/2 cup brown sugar 2 tablespoons black peppercorns, crushed 1 (2 1/2 to 3 pound) Alaska Sockeye Salmon fillet, skin-on, pin bones removed 3 tablespoons bourbon 1/2 bunch fresh thyme, coarsely chopped, including stems Coho Salmon Cure 2 days 1/2 cup kosher salt 1 / 4 1/4 cup sugar 1/2 cup brown sugar 2 tablespoons black peppercorns, crushed 1 (2 1/2 to 3 pound) Alaska Coho Salmon fillet, skin-on, pin bones removed 3 tablespoons bourbon 1/2 bunch fresh thyme, coarsely chopped, including stems King Salmon Cure 3 days 1 cup kosher salt 1/2 cup sugar 1 cup brown sugar 1/4 cup black peppercorns, crushed 1 (5 1/2 to 6 lb) Alaska King Salmon fillet, skin-on, pin bones removed 1/3 cup bourbon 1 bunch fresh thyme, coarsely chopped, including stems Description: Recipe courtesy of Chef Ben Pollinger Mix salt, brown sugar, granulated sugar, and peppercorns in a small bowl per each side of salmon. Line a hotel pan with plastic wrap. Place salmon, flesh side up on plastic wrap and sprinkle with bourbon. Scatter thyme over the fish, then pack top with salt-sugar mixture.