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Holiday Salad
2018 Holiday Menu Introduction Tis the season to start planning your holiday parties! Sinplicity is excited to offer our new holiday menu in hopes of enticing you. On the following pages you’ll find everything from sweets for a casual gift exchange to entire meals for the company party. Whether it’s a drop-off party for 20 or a full-service gala for 500, we’re here to make your party an experience that you won’t forget. Let our staff assist you with planning the seasonal party that "dances in your head". We can arrange everything from staffing, linens, china and unique menus to please the most finicky crowds. The holiday season is busy for all of us, so we encourage you to book your party early. Please feel free to call our office for guidance on menu selections and order placement. Sinplicity Catering looks forward to making this a memorable holiday season! Please contact us at 703.892.1400 or [email protected] to place your order or book your future event. An experienced Account Executive will be delighted to help meet all your catering needs. G Gluten Free V Vegan Menu 1 $18.75 per person, 15 person minimum Choose Choose up to 1 ENTREE 2 DESSERTS Orange-Cranberry Glazed Chicken Breast G With a hint of Smoked Red Chiles Holiday Trifle Cups with Flourless Chocolate-Almond Adorable Little Spoons Torte G Classic Turkey Breast Pumpkin Cake Layered with Drizzled with Ganache Garnished with Cornbread Stuffing and served with Garlic Pan Gravy Gingerbread Pudding Mocha & Salted Caramel Latte Classic Pecan Tart with G Holiday Ham Bittersweet -
Item Fact Sheet Beer Cheese Soup
Beer Cheese Soup ITEM FACT SHEET BEER CHEESE SOUP New from Taste Traditions! This smooth, cheesy, creamy soup is made using a hearty golden lager beer melded into a rich white cheddar cheese blend. Garden vegetables This smooth, cheesy, creamyblended soup with a istouch made of Dijon usingmustard are a addedhearty to enhance golden this classic lager flavor profile.beer melded into a rich white cheddar Product Last Saved Date:14 September 2018 cheese . Garden vegetables blended with a touch of Dijon mustard are added to enhance this classic flavor profile. Product Specifications: Nutrition Facts Code GTIN Pack Pack Description 32 Servings per container 102902 00015094102905 2 X 8 LBR 2 / 8 Lb Bags Serving Size 8 oz. Brand Brand Owner GPC Description Amount Per Serving Calories 240 TASTE TRADITIONS TASTE TRADITIONS Soups – Prepared (Frozen) % Daily Value* Gross Weight Net Weight Country of Origin Kosher Child Nutrition Total Fat 16 g 20% 16.7 LBR 16 LBR USA Undeclared No Saturated Fat 9 g 46% Trans Fat 0 g Shipping Information Cholesterol 45 mg 15% Length Width Height Volume TIxHI Shelf Life Storage Temp From/To Sodium 960 mg 42% 14.5 INH 8.25 INH 5 INH 0.3461 FTQ 13x9 540 Days -10 FAH / 0 FAH Total Carbohydrate 12 g 4% Ingredients : Dietary Fiber 0 g 1% WATER, PASTEURIZED PROCESS UNCOLORED CHEESE SPREAD (CHEDDAR AND COLBY CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, WHEY, SODIUM PHOSPHATE, WHEY PROTEIN CONCENTRATE, SKIM MILK, MILKFAT, SALT, CARRAGEENAN, CELLULOSE GUM), WHITE CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE -
Wisconsin Cheese
SPRING 2021 cooking & entertaining with wisconsin cheese SOMETHING FOR EVERY“BUNNY” Spring side dishes, new appetizers and more! EASY BRUNCH BAKES | DESSERT CHEESE BOARD | BEER + CHEESE PAIRINGS LETTER FROM THE EDITOR EDITOR IN CHIEF Suzanne Fanning Senior Vice President, Spring is in the air. Goodbye, snow Dairy Farmers of Wisconsin and cold! I love this time of year— Chief Marketing Officer, the air smells fresher, gardens Wisconsin Cheese are waking up as sleepy daffodils EDITORIAL TEAM triumphantly push through the soil and Amy Thieding the grayness overhead starts giving Managing Editor way to sun-streaked blue skies. But DIGITAL TEAM my favorite thing about the return of LuAnn Lodl warmer weather? It’s PATIO SEASON! Interactive Communications Director Sydney Daly My family loves, loves, loves to eat Digital Marketing Director outside. We even built an outdoor Lizzy Schultz kitchen complete with a bar, grill and Social Media Specialist refrigerator to maximize our patio time. We’ve also been known to cook dinner in our fire pit—campfire style—and PUBLIC RELATIONS TEAM dine, while watching an outdoor movie. After all, living in Rachel Kerr Sr. Director, Experiential & Brand Marketing Wisconsin, we must take advantage of every nice day we can Lizzie Duffey get! All the alfresco ideas featured on pages 17-26 will help Public Relations Manager make each one of those days delicious. EDITORIAL PARTNERS When my kids were young, we celebrated Easter by hosting Stephan & Brady, Inc. egg hunts and feasting all day long. Serving yummy food Troy Giesegh is a tradition we still hungrily and happily follow today. -
Beer Cheese Soup Pack Size: 4/5 Lbs
MARCO’S ITEM #: 7222 BEER CHEESE SOUP PACK SIZE: 4/5 LBS Baked Beer Cheese Mac and Cheese Beer Cheese Soup and Pretzels Roast Chicken and Beer Cheese Marco’s Beer Cheese Soup is ultra-rich and cheesy. KEY INGREDIENTS Made with heavy cream and butter, it’s a decadent • Oskar Blues Old Chub Beer soup with onions, chunky potatoes, black pepper, and local Oskar Blues Old Chub Scottish Ale. It’s • Potatoes easy to heat and serve as a comforting bowl of soup • Green Onion or use as a creamy sauce with proteins. • Heavy Cream VISIT OUR WEBSITE READYFOODS.BIZ MARCO’S ITEM #: 7222 BEER CHEESE SOUP PACK SIZE: 4/5 LBS PRODUCT FEATURES This ready-to-go soup elimi- nates burnt and overcooked cream soups in your kitchen Versatile ingredient for creating dips, sauces and soup MENU POSSIBILITIES • Add brats and serve in a bead bowl for a beer brat soup entree • Easy to use as a dip for breads, pretzels and meat boards • An easy side to serve with sandwich specials INGREDIENT STATEMENT Ingredients: Milk (Grade A Whole Milk, Vitamin A Palmitate, Vitamin D3), Potatoes (Potatoes, Dextrose, Disodi- um Pyrophosphate [Added to Maintain Color], Potassium Sorbate [Added to Maintain Freshness]), Pasteurized Process Cheese Spread (Cultured Pasteurized Milk and Skim Milk, Buttermilk, Whey, Cream, Salt, Contains Less than 2% of Sodium Phosphate, Guar Gum, Xanthan Gum, Lactic Acid, Apo-Carotenal and Annatto Extract [colors], Enzymes), Water, Heavy Whipping Cream (Heavy Cream, Grade A Nonfat Milk Powder, and Carra- geenan), Oskar Blues Old Chub Beer, Enriched Wheat -
Order Online
Order Online http://order.sendiks.com Create the perfect Spring Cheese Board! Spring & New Spring Recipe! Summer 2020 Catering Menu Meet Chef Jason! This is one of his favorite recipes to make for his family. Sendik’s From our kitchen to your table! Asparagus Pro Tip! Perfect accompaniment for a picnic or with burgers hot Sunflower Salad off the grill. Ingredients 1 lb Sendik’s Fusillini Pasta 1/2 Cup Craisins 1/2 Cup Roasted Salted Sunflower Seeds 3/4 Cup Sendik’s Shredded Parmesan Cheese 1 Bunch of Asparagus 1/2 Cup Vegetable Oil 3 Tablespoons Red Wine Vinegar 1 Tablespoon Granulated Garlic 1 Tablespoon Salt 1 Tablespoon Ground Black Pepper Makes 4 to 6 servings Directions Bring a pot of water to a boil. Add pasta and cook for approximately 6 minutes until noodles are al dente (firm but no longer crunchy). Cool noodles with cold running water, drain and set aside. Rinse asparagus with cold water and trim stems. Cut the asparagus into 2-inch long pieces. In a large bowl add craisins, sunflower seeds, parmesan cheese and asparagus. Mix together and add in drained pasta. In a separate bowl mix together vegetable oil, red wine vinegar, granulated garlic, salt and pepper. Pour over pasta, mix thoroughly and enjoy! Appetizers Artichoke Parmesan Tarts $16 per dozen, Asparagus and Asiago Phyllo Wraps $18 per dozen, Bourbon Meatballs $8.99 lb, Caprese Kabobs $17 per dozen, Crab Cakes $18 per dozen, Fruit Kabobs $22 per dozen, with pineapple centerpiece $32 per dozen, Rumaki $16 per dozen, Italian Sausage & Asiago Stuffed Mushrooms $16 per dozen, Spanakopita $16 per dozen, Thai Peanut Chicken Satay $22 per dozen Pre-meal appetizers serve 4 - 6 per person, cocktail party appetizers serve 10 - 12 per person. -
Wholesale Price List
Danish Pastry House, LLC PO Box 903 Watertown, MA 02471 Tel: 617-926-2747 Fax: 617-231-0665 [email protected] www.danishpastryhouse.com Wholesale Price List Category Product Name Unit Info MORNING PASTRY Plain Croissant ea Almond Croissant ea Chocolate Croissant ea Ham & Cheese Croissant ea Spinach & Ricotta Croissant ea Tomato & Pesto Croissant Cup ea Cherry Cream Cheese Strudel ea Sticky Bun ea Icing Snail ea Chocolate Mayor Snail ea Apple Bear Claw ea Apple Danish ea Raspberry Danish ea Custard Danish ea Thebirkes - Poppyseed Danish ea Kringle - Large Whole Whole, Half, or Quarter Kringle - Small Whole ea Cinnamon Brioche Braid - Large Whole, Half, or Quarter MINIS Plain Croissant ea Apple Croissant ea Raspberry Croissant ea Almond Croissant ea Chocolate Croissant ea Ham & Cheese Croissant ea Spinach & Ricotta Croissant ea Sticky Bun ea Icing Snail ea Apple Bear Claw ea Apple Danish ea Raspberry Danish ea Custard Danish ea Apple Turnover ea Raspberry Turnover ea MINI MUFFIN Banana Walnut ea 2-3 bite Blueberry ea Chocolate Chocolate Chip ea Coffee Cake ea Corn ea Lemon Poppyseed ea Morning Glory ea Orange Chocolate Coconut ea Pistachio ea Pumpkin ea Raisin Bran ea Raspberry Almond ea SMALL MUFFIN Banana Walnut ea available in brown or white paper Blueberry ea Chocolate Chocolate Chip ea Coffee Cake ea Corn ea Lemon Poppyseed ea Morning Glory ea Orange Chocolate Coconut ea Pistachio ea Pumpkin ea Raisin Bran ea Raspberry Almond ea Vegan Carrot ea LARGE MUFFIN Banana Walnut ea Blueberry ea Chocolate Chocolate Chip ea Coffee -
Brunch Brunch Cocktails
big country benedict [12]* BRUNCH biscuits . chicken tenders . sausage gravy two eggs sunny side up . breakfast potatoes migas [10]* scrambled eggs . jalapeños . red and yellow peppers onions . cheddar . tortilla strips . sour cream flour tortillas . roasted salsa . black beans additions biscuit & honey butter [2.50] * bacon [2.50] crispy tamales & eggs [11] pork tamales . two eggs . salsa ranchero . sour cream two eggs [3] cilantro . queso blanco . breakfast potatoes chicken tender [2] belgian waffle [5] chicken fried filet mignon & eggs [18]* peanut butter [.50] hand-battered . sausage gravy . two eggs . jalapeño toast chicken cranberry sausage [3.50] breakfast potatoes steak & eggs [4oz 18/7oz 29]* filet . worcestershire butter . two eggs . texas toast breakfast potatoes huevos rancheros [12]* tostadas . beer-braised pork shoulder . black beans eggs . cheddar . roasted salsa . sour cream . cilantro breakfast potatoes chicken & waffles [10] belgian waffle . hand-battered chicken tenders bourbon syrup . maple syrup . butter . add two eggs [+3] “What nicer thing can you do belgian waffle breakfast [10]* smoked bacon . two eggs . bourbon syrup . maple syrup for somebody than make them breakfast” - ANTHONY BOURDAIN biscuits & sausage gravy [5] biscuits & sausage gravy breakfast [10]* two eggs . smoked bacon avocado toast [10]* garlic jalapeño toast . smashed avocado feta crema . sunny-side-up egg . side salad BRUNCH COCKTAILS FIG. 2 hair of the dog [8] tito’s vodka . house bloody mary mix . stonecloud astrodog fresh lemon 4 bounceback [9] overholt rye . firelit coffee liqueur . simple syrup woodford chocolate bitters watermelon fresca [glass 6/carafe 15] 3 5 watermelon . ginger liqueur . aperol . ginger syrup 6 lemon juice . bubbles mimosa [glass 3/carafe 8] house champagne . -
Presbyterian Homes
Presbyterian Homes - COOKS PHS Fall Winter 2020-21 Regular Week 3 Monday Tuesday Wednesday Thursday Friday Saturday Sunday BREAKFAST SCRAMBLED EGG SCRAMBLED EGG SCRAMBLED EGG SCRAMBLED EGG SCRAMBLED EGG BELGIUM WAFFLE CHEESE BLINTZ OATMEAL OATMEAL OATMEAL OATMEAL OATMEAL STRAWBERRY SAUCE STRAWBERRY SAUCE PASTRY PASTRY PASTRY PASTRY PASTRY SCRAMBLED EGGS SAUSAGE LINKS SAUSAGE LINKS SOUP DU JOUR BEEF VEGETBALE BROCCOLI CHEESE CHICKEN NOODLE BEEF BARLEY CREAM OF MUSHROOM MINESTRONE SPLIT PEA W/ HAM TOSSED GARDEN SALAD TOSSED GARDEN SALAD TOSSED GARDEN SALAD TOSSED GARDEN SALAD TOSSED GARDEN SALAD TOSSED GARDEN SALAD TOSSED GARDEN SALAD LUNCH SWEET & SOUR CHICKEN GRILLED SIRLOIN STEAK BEEF LASAGNA TURKEY ROAST BBQ CHICKEN HERB CHICKEN PORK LOIN RICE PILAF BAKED POTATO BUTTERED SPINACH MASHED POTATOES MACARONI & CHEESE AU GRATIN PORK GRAVY ASIAN BLEND VEGETABLE ROOT VEGETABLES TURKEY GRAVY COLESLAW GREEN BEANS MASHED POTATOES BAKED SQUASH BRUSSEL SPROUT CHOCOLATE PUDDING ICE CREAM BANANA CREAM PIE BROWNIE M&M COOKIE ICE CREAM PEACH PIE SHRIMP SCAMPI CHICKEN CAESAR SALAD EGG SALAD SANDWICH ON PARMESAN CRUSTED BEER BATTERED COD TASTY MEATBALLS CHEESE BLINTZ WITH RICE PILAF BREADSTICK WHEAT TILAPIA MACARONI & CHEESE AU GRATIN STRAWBERRY SAUCE ASIAN BLEND VEGETABLE CORN CHIP MASHED POTATOES COLESLAW GREEN BEANS SAUSAGE LINKS FRUIT GARNISH BAKED SQUASH SCRAMBLED EGGS CHICKEN KIEV BAKED POTATO ROOT VEGETABLES DINNER TOMATO FRENCH ONION CAULIFLOWER CHEESE CHEESY POTATO CHICKEN NOODLE BEER CHEESE ZUPPA TOSCANA TOSSED GARDEN SALAD TOSSED GARDEN SALAD -
Danish-Christmas-Kringle-Recipe.Pdf
Old Danish Christmas Kringle This coffee cake filled with almond paste and topped with sliced almonds takes work, but you will be rewarded for your time. Children can help along the way with mixing, rolling, sprinkling almonds and brushing with egg wash. Ingredients ● 1 recipe Basic Danish Pastry (see recipe below) ● 1/2 cup powdered sugar ● 1 cup (about1/2 pound) almond paste ● 1 egg white ● 1/2 cup finely chopped almonds ● 1 teaspoon almond extract Directions ● Make Basic dough as directed and chill. ● Meanwhile, break almond paste into pieces and blend with the almonds, powdered sugar, egg whites and almond extract to make a smooth paste. This may be easiest to accomplish in the food processor. ● Turn out onto a lightly floured board and dust with flour. Using a rolling pin, pound dough until smooth and about 3/4 inch thick. Roll out to make a 24-inch square. ● Fold dough into thirds to make a long narrow strip. With the rolling pin, roll again until about 36 inches long. ● Spread the length of the roll up to 1 inch from the edges with the almond filling. Roll up from the long side, enclosing the filling. ● Brush with egg white and roll in sugar. ● Cover baking sheet with parchment paper. Place the roll on the baking sheet in the shape of a large pretzel. Let rise in a warm place for 45 minutes or until puffy. It will not double. Preheat oven to 375*F. ● Brush Kringle again with egg white and sprinkle with sliced almonds. Bake for 25 to 30 minutes or until golden brown. -
Nacho Waffle Fries $13 *Juicy Lucy Burger $16 Lemon
MAY SPECIALS NACHO WAFFLE FRIES $13 Topped with queso, pico de gallo, pickled jalapeños, & sour cream *JUICY LUCY BURGER $16 8 oz. patty stuffed with cheddar jack cheese, topped with roasted garlic aioli, lettuce, tomato & onion LEMON BLUEBERRY CHEESECAKE SHAKE $11 lemon juice, blueberries and cheesecake blended together then topped with cheesecake & blueberry compote SHAREABLES WHITE CHEDDAR CHEESE CURDS $12 Crispy beer battered, herb buttermilk ranch LOADED TOTS $13 Bacon, green onions, beer cheese sauce, sour cream + chili or pork $3 ROASTED BUFFALO CAULIFLOWER $10 Buffalo sauce, green onions & bleu cheese WARM BAVARIAN PRETZEL $13 Ale & cheddar cheese sauce, whole grain mustard CILANTRO LIME SHRIMP LETTUCE WRAPS $14 Chilled shrimp, diced tomato, red onion, avocado crema, cilantro, crispy onions SWEET RED ONION RINGS $12 Green onions, parmesan cheese and B-Lux sauce B-LUX WINGS WINGS $16 Wings tossed with a sauce of your choice served with celery & choice of bleu cheese or buttermilk ranch: • Buffalo • Old Bay • BBQ Bourbon • Sweet Hot PB&J • Parmesan Garlic • Plain SALADS & SOUPS CAESAR SALAD $11 Romaine, house-made croutons, parmesan, Caesar dressing + chicken $5 + shrimp $7 BUFFALO CHICKEN SALAD $14 Crispy chicken, iceberg lettuce, carrots, celery, cheddar, bleu cheese, green onion, tomato, buffalo ranch THE WEDGE $11 Iceberg lettuce, bacon, blistered tomatoes, green onions, bleu cheese, buttermilk ranch + chicken $5 + shrimp $7 CHILI CUP $7 | BOWL $9 Cheddar cheese, green onion, sour cream BURGERS & SANDWICHES Our crafted beef burger is served medium unless requested. All burgers & sandwiches are served with choice of tater tots or seasoned fries. Add egg to any burger for $2. -
O&H Danish Bakery
DID YOU KNOW? FUN FACTS ABOUT O&H DANISH BAKERY AND ITS WORLD-FAMOUS KRINGLE O&H Danish Bakery is a world-renowned, scratch-made bakery located in Racine, Wis. O&H is famous for its Kringle, a flaky Danish pastry filled with fruits, nuts or cheese and drizzled with icing. Read on to learn more about the bakery and the history of this award-winning treat! • In 1924, Christian Oleson immigrated to Racine (at the time the most Danish city in America) from Denmark and found his first job at a local bakery where he learned the trade for 25 years before opening O&H in May 1949. • Kringle, a traditionally Danish pastry, was introduced to the United States around the turn of the century. Popularity soared after Dwight and Lady Mamie Eisenhower received a Kringle as a gift in 1956 and proclaimed it publicly as one of their favorite pastries. • There are 36 layers of butter and pastry in every single bite of Kringle. • Kringle was signed into law as “The Official State Pastry of Wisconsin” in 2013. • Everything from the Danish dough to the delicious fillings of O&H Kringle is made from the family’s favorite homestyle recipes. • O&H Kringle has gained national recognition – it was named Best Bakery item in Trader Joe’s annual Customer Choice Awards and has been featured on Food Network’s “The Best Of” and “Food Finds” programs. • O&H makes up to 7,000 Kringle every day in December (its busiest season)! • O&H Kringle has been shipped to more than 100 countries and has made landfall in all seven continents – including Antarctica! • The bakery is currently owned and operated by the family’s fourth generation. -
2014-Campbell-Culinary-Trendscape
Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Tracking the ebb and flow of North American food trends can be a daunting task, even for a seasoned culinary professional, which is why we take a team approach to monitoring food trends. We begin with our most valued resource—culinary intuition. We draw first on the expertise of our global team of chefs and bakers and the inspiration that they find in culinary tours, literature and many other sources including our trusted industry partners. This year we have taken our collective ideas and compiled our first-ever CCBI Culinary TrendScape report, which highlights what we see as the trends to watch—the foods that excite our palettes and our imagination. Some of these trends may inspire future Campbell products, while some may not. Either way, we think it’s important to stay on the pulse of what people are eating and how their tastes are evolving as a result of global influences. 2014 HOT TOPICS This 2014 Culinary TrendScape report offers our unique point of view on what we’ve These themes are identified as the ten most dynamic food trends to watch, from Brazilian Cuisine to the driving force behind Bolder Burgers. We also look at overarching themes—hot topics—that have risen this year’s top trends to the top in the marketplace. Authenticity • A Balanced Some themes, like authenticity and interest in a balanced lifestyle, have been hot Lifestyle • Distinctive Flavors • topics the past few years and remain influential in this year’s TrendScape.