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Weekly Menu Week 1 - March 18-24 LUNCH Week 1 Mon - March 18 Tues - March 19 Wed - March 20 Thurs - March 21 Fri - March 22 Sat - March 23 Sun - March 24 French Canadian Pea Soup Beef & Noodle Soup Chicken Noodle Cream of Mushroom * Tomato Vegetable Seafood Chowder Caramelized Onion Soup * Tuna Salad on Fruit Plate Cottage Chicken Salad Sandwich Beef Cheddar Sandwich Entrée One Multigrain Cheese Cornmeal Muffin * Western Omelet on Whole Wheat on Whole Wheat * Salmon Salad Sandwich Julienne Salad Plate Side Cucumber Dill Salad Hashbrowns and Toast Tossed Salad Greek Salad Orange & Spinach Salad Honey Garlic Chicken * Fried Egg Ham Cheese Roasted Vegetable & Feta All Dressed Nathan's Hot Entrée Two Wings Sandwich Chef's Special Quiche Ham Mac & Cheese Dog Pepperoni Pizza Side Cucumber Dill Salad * Apple Pecan Salad Tossed Salad Greek Salad French Fries Caesar Salad * Butterscotch Pudding Dessert with Spice Apples Date Square Maple Danish Chocolate Vanilla Parfait Lemon Pound Cake Macaroon Madness Bar Nanaimo bar DINNER * Heirloom Tomato Salad Brie Pear and Honey * Shrimp and Avocado Appetizer Portabello Mushroom * Broccoli Salad Egg Roll with Plum Sauce * Chickpea Salad House Salad Crostini Salad * Roast Turkey Dressing Entrée One Beef Meatloaf Honey Hoisin Pork Chops Shepherds Pie Chicken a L'Orange * Salmon with Olive Salsa Tuscan Roast Pork Loin Cranberry Sauce Gravy Starch Scalloped Potatoes Mashed Potatoes Parslied Boiled Potatoes Home Fried Potatoes Parisienne Potatoes Mashed Potatoes Baked Ham Pineapple Shrimp Skewer Cabbage Rolls Marinara Entrée Two Salsa Pesto Chicken Chive Beurre Blanc Roast Beef au Jus Chef's Special Beef Steak Pie Sauce Starch Scalloped Potatoes Mashed Potatoes Brown & White Rice Parslied Boiled Potatoes Parisienne Potatoes Mashed Potatoes * Corn Beet & Pea Vegetable Carrot Coins Medley Brussels Sprouts *Cauliflower Sugar Snap Peas Zucchini Baby Carrots Vegetable Sauteed Bok Choy * Ratatouille * Seasoned Broccoli * Yellow Beets Buttered Corn French Green Beans Dessert Fruit Cobbler Ambrosia Salad Key Lime Pie Warm Bread Pudding Rice Pudding Red Velvet Cake Cherry Cheesecake.

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Food Inventions Across Canada
Food Inventions Across Canada By Cole Wahba Poutine Poutine originated in Quebec. Poutine was invented in Le Roy Did you know that poutine is Jucep in Canada's national food? 1964. Peanut Butter Dr. John Kellogg Peanut butter was Peanut butter was invented in called it protein for used a lot during Montreal during 1884. It was people who can invented by Marcellus Edison WWII because hardly chew. there was a meat shortage. Nanaimo Bar The Nanaimo bar was The bar got popular invented by the when Susan A Nanaimo bar has a wafer, woman at the Mendelson wrote nut and coconut base, a Nanaimo hospital in about it in her custard icing in the centre, the 1950s. cookbook in 1980. and a chocolate ganache top. California Roll This roll was invented in The California roll Vancouver, B.C. contains crab, The California roll was cucumber, avocado, created in 1971. It was rice, and seaweed. invented by chef Tojo. Fun Facts ● Canada’s national drink: Caesar ● Canada’s national food: Poutine ● Canadians buy more ice cream in the winter than in the summer ● Canada produces 70% of the worlds maple syrup, 91% of that is made in Quebec ● Canada grows 90% of the worlds mustard seed, 80% of that is grown in Saskatchewan Sources California roll https://www.insider.com/how-the-california-roll-was-invented-by-a-canadian-chef-2020-8 Nanaimo bar https://www.thecanadianencyclopedia.ca/en/article/nanaimo-bar#:~:text=Susan%20Mendels on%20is%20perhaps%20most,business%20to%20sell%20the%20dessert. https://www.cbc.ca/news/canada/british-columbia/nanaimo-bar-controversy-1.5935977 Poutine https://labanquise.com/en/poutine-history.php#:~:text=In%201957%2C%20a%20client%20n amed,Genius!&text=A%20Drummondville%20restaurant%20called%20Le,is%20the%20inve ntor%20of%20poutine.
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HOW to USE THIS TEMPLATE *Do Not Print Page
HOW TO USE THIS TEMPLATE *Do not print page This communication has been designed to work as a digital catalogue with full bleed imagery that can be printed both locally on your desktop printer or commercially for high resolution printing. Please see the instructions below for further details. LOCAL DESKTOP PRINTING When printing locally on your desktop printer, please do NOT select “Shrink to Fit” as a printing option. Simply print as is (full- size) and the printer’s settings will automatically produce a white margin that borders all four sides of each page. No text will be lost, as this has been designed to fit within your printer’s type safety. COMMERCIAL PRINTING When printing commercially, the printer may choose to output a PDF of the catalogue, on a larger page size and then trim to fit on an 8.5"x 11" sheet size. EDITING TEXT Clicking within text boxes allows you to edit the text in places such as body copy, titles and subtitles. PRO DESIGN TIP: Using guidelines helps to ensure alignment and place images in the same spot. Being together is what matters most and LET’S TOAST TO THE nothing brings people together like food. We have packed this holiday catalogue with unique items and inspiring recipes to help HOLIDAY SEASON! you and your customers celebrate this holiday season! Thank you for choosing us to be your most valued and trusted business partner. We wish you a wonderful holiday season. Sincerely, Sysco Canada 03 05 06 APPETIZERS CHARCUTERIE BREAKFAST BOARD 07 09 11 CENTRE OF CONDIMENTS, SIDE THE PLATE SPICES & STARCHES SAUCES 12 13 17 PRODUCE DESSERTS BEVERAGES 18 19 24 BAKING HOLIDAY RECIPES INGREDIENTS ACCESSORIES 31 32 HEALTHCARE HOLIDAY CONTENTS & SENIOR ACTIVITES LIVING Contact your Sysco Representative for more information.
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Everyday Menu Breakfast Collections Priced Per Guest with a 10 Person Minimum
Everyday Menu Breakfast Collections Priced per guest with a 10 person minimum Basic Beginnings $6.19 Muffins, cream cheese strudels, fruit turnovers and cheese biscuits served with butter and Seattle’s Best organic fair trade coffee and Tazo tea. Continental Breakfast $9.49 Includes muffins, scones, cream cheese strudels, fruit turnovers and cheese biscuits served with butter, fruit preserves, fresh seasonal sliced fruit, Seattle’s Best organic fair trade coffee and Tazo tea. Morning Assortment $13.39 Includes muffins, scones, cream cheese strudels, fruit turnovers and cheese biscuits served with butter, fruit preserves, fresh seasonal sliced fruit, yogurt cups, chilled assorted fruit juices, Seattle’s Best organic fair trade coffee and Tazo tea. Healthy Choice Breakfast $9.69 Choice of wholesome freshly baked fruit and fibre loaf, raspberry yogurt loaf, or caramel coffee cake loaf, served with assorted individual yogurt cups, fresh seasonal sliced fruit and cheese platter, Seattle’s Best organic fair trade coffee and Tazo tea. Hot Breakfast Priced per guest with a 10 person minimum Early Riser Buffet $15.99 Assorted pastries, scrambled eggs, crisp bacon or sausage links, home fried potatoes, fresh seasonal sliced fruit, assorted juices, Seattle’s Best organic fair trade coffee and Tazo tea. Sunrise Breakfast $17.99 Assorted pastries, scrambled eggs, crisp bacon or sausage links, pancakes or French toast, fresh seasonal sliced fruit, home fried potatoes, assorted juices, Seattle’s Best organic fair trade coffee and Tazo tea. Breakfast Sandwich Buffet $13.99 Choice of bacon or sausage breakfast sandwiches on an English muffin with sliced tomato and cheddar cheese. Served with fresh seasonal sliced fruit, home fried potatoes, assorted juices, Seattle’s Best organic fair trade coffee and Tazo tea.
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Breakfast Lunch Alternates PM Alternates Dinner Alternates HS
Week 1 McCormick Home Week at a Glance Regular McCormick Spring/Summer 2019 Monday 1 Tuesday 2 Wednesday 3 Thursday 4 Friday 5 Saturday 6 Sunday 7 Breakfast Oatmeal Cream of Wheat w/Bran Oatmeal Oatmeal Oatmeal Oatmeal Oatmeal Scrambled Eggs Breakfast Sliced Cheese Boiled Egg Scrambled Eggs Poached Egg Scrambled Eggs French Toast WW Toast w/Margarine Raspberry Yogurt Muffin WW Toast w/Margarine Buttered Raisin Toast WW Toast w/Margarine WW Toast w/Margarine Crispy Bacon Banana Banana Banana Banana Banana Banana Maple Syrup Banana Lunch Cream of Celery Soup Chicken & Rice Soup Cream Of Mushroom Soup Tomato Juice Pea w/Ham Soup Crm of Tomato & Red Pepper Soup Vegetable Soup Beef Pot Pie Spinach Quiche Cheese Pizza Hamburger w/Condiments BBQ Pulled Pork Cheese & Onion Sandwich Haddock Bites w/Tartar Sauce Diced Turnip California Mixed Vegetables Caesar Salad Potato Chips Sunrise Mixed Vegetables Cucumber Slices Savoury Diced Potatoes Tiger Mousse Orange Sherbet Cinnamon Roll Lettuce & Tomato Slices Nanaimo Bar Choice of Salad Dressing Tomato Parmesan Vanilla Ice Cream Cup Macaroon Madness Butterscotch Ice Cream Alternates Cheddar Cheese w/Fruit Plate Turkey Salad Sandwich Salmon Salad Sandwich Turkey Mandarin Salad Egg Salad Sandwich Pork & Pineapple Stir Fry Ham & Swiss Sliders WW Dinner Roll Pickled Beets Creamy Cucumber Salad WW Dinner Roll Greek Salad w/Feta Steamed Rice Creamy Coleslaw Citrus Fruit Cup Diced Pears Blueberries Fresh Fruit Diced Watermelon Vegetables Stir Fry Mixed Berries Strawberries PM Assorted Diet Drinks Assorted
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Catering Menu
Our catalog takes you through the overall selection of menus available to choose from, pick the package you like or simply design your entire unique combination of items. Once you are ready to order, the hassle free process begins. Place your order via phone, e-mail or homing pigeon with any queries you may have. We will contact you to confirm you order and details. 745 Baseline Rd, Mesa AZ 85 210 | e-mail: [email protected] Visit us at: www.beaverchoice.com NORDIC FAIR page 3 FINGER FOOD page 5 PIEROGI PARTY page 7 HOT BUFFET page 9 CORPORATE LUNCH page 11 TERMS OF TRADE page 12 To order Call: 480-696 0934 or order on line wwww.beaverchoice.com 745 W. Baseline rd. Mesa AZ Nordic Fair 3 Party Platters Traditional Nordic Party Platters consists of Meat or Seafood, Seasonal Fruits, Vegetables and a Potato Salad. They are delicious and beautifully decorated therefore a feast for your eyes and your belly. BBQ - 10.95 p/p Grilled Chicken, Grilled Ribs, Seasonal Fruits and Vegetables. Seafood - 14.95* Shrimp, Cured Salmon, Asparagus, Green Peas,. Roast Beef and Ham - 12.95 Roast Beef, Ham, Black Olives, Pineapple, Seasonal Fruits and Vegetables. Pork Tenderloin - 13.95 Seared & Baked Pork Tenderloin, Tomatoes, Pineapple, Seasonal Fruits & Vegetables. Party Platter Italian - 12.95 Variety of Italian Cold Cuts including Prosciutto, Olives, Cherry Tomatoes, Peppers and Pasta Salad. Sandwich Cake - Smörgåstårta Smörgåstårta is a Swedish dish and it is exactly as it sounds and looks - a giant sandwich cake which is made up of layers of bread with so much filling that it more resembles a torte than a sandwich.
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Canadian Desserts (Paper).Pdf
Canadian Desserts By Everett “Forget the beaver, forget the glorious maple leaf, forget the haunting loon, for all these years the country has completely overlooked the most important contribution to our identity as a nation, the butter tart. The delicate crust supports the rich and creamy center just as the oceans border our natural resources and the people and the animals that dwell here.” (The Canadian Encyclopedia). There are many different opinions on what Canada’s best most iconic dessert is, and most opinions vary from province to province. The most recognizable desserts have varied from era to era. Many factors have contributed to the identity of Canadian desserts. Canadians love a good dessert which has evolved over time, some desserts are the most popular and each popular dessert has a reason why it's considered Canadian. Today in Canada there is a wide selection of desserts to choose from but the most recommended desserts will change depending on what province you are in. On the east coast the butter tart is the most popular dessert. on the prairies the flapper pie is all the rage but in British Columbia the Nanaimo bar reigns supreme. The Nanaimo bar is Canada’s favorite confection as declared by a readers poll in the national post in 2006. There are many reasons why the Nanaimo bar is so popular; one reason is that it is named after the city of Nanaimo, British Columbia. Another reason is that it has been around for so long and it's kind of grown on people. But the most popular dessert might vary from person to person or some people might believe that butter tarts are better with raisins or they are better without.
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British Colombia
Celebrates Canada 150 – British Colombia Welcome to British Colombia, also known as B.C. British Colombia is Canada’s most westerly province – a mountainous area whose population is mainly clustered in its southwestern corner, Vancouver. British Colombia is Canada’s third largest province after Quebec and Ontario, making up 10% of Canada’s land surface. B.C. is a land of diversity and contrast within small areas. British Colombia has two main regions, “the coast” and “the interior”; these two regions both have numerous contrasts and variations within them. Coastal landscapes, characterized by high, snow-covered mountains, contrast with the broad forested upland of the central interior and the plains of the northeast. Mountains cover most of this westerly province. The Rocky Mountains rise abruptly about 1,000–1,500 m above the foothills of Alberta, and some of their snow- and ice-covered peaks tower more than 3,000 m above sea level. Two other mountain systems lie west of the Rocky Mountain Trench: the Columbia Mountains to the south, and the Cassiar-Omineca Mountains to the north. The Interior Plateau made up of broad and gently rolling uplands, covers central British Columbia. There are wide variations in climate within small areas of British Columbia. The major climate contrast is between the coast and the interior, but there are also significant variations between valleys and uplands, and between the northern and southern parts of the province. Relatively warm air masses from the Pacific Ocean bring mild temperatures to the coast during the winters, while cold water keeps coastal temperatures cool in the summer.
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Spring/Summer Menu 2021
PH Spring Summer 2021 - WEEK 1 Regular/Regular Monday Tuesday Wednesday Thursday Friday Saturday Sunday B Apple Juice Orange Juice Prune Juice Cranberry Juice Apple Juice Orange Juice Prune Juice R Cream of Wheat Cinnamon Oatmeal Cream of Wheat Oatmeal Cream of Wheat Cinnamon Oatmeal Cream of Wheat E Pork Sausage Pattie Hard Boiled Egg Breakfast Ham Raisin Bread Poached Egg Hard Boiled Egg Fried Egg A Whole Wheat Toast Whole Wheat Toast Whole Wheat Toast Peanut Butter Whole Wheat Toast Whole Wheat Toast Whole Wheat Toast K F Coffee or Tea Coffee or Tea Coffee or Tea Coffee or Tea Coffee or Tea Coffee or Tea Coffee or Tea A Water Water Water Water Water Water Water S ----- ----- ----- ----- ----- ----- ----- T Assorted Cold Cereal Assorted Cold Cereal Assorted Cold Cereal Assorted Cold Cereal Assorted Cold Cereal Assorted Cold Cereal Assorted Cold Cereal White Toast White Toast White Toast Whole Wheat Toast White Toast White Toast Crispy Bacon White Toast White Toast L Tuscan Bean & Vegetable Corn Chowder Roasted Cauliflower Soup Chicken Noodle Soup Potato Leek Soup Scotch Broth Minestrone Soup U Soup Unsalted Crackers Unsalted Crackers Unsalted Crackers Unsalted Crackers Unsalted Crackers Unsalted Crackers N Unsalted Crackers Chicken Shawarma Plate Turkey Deli Plate Egg Salad on Multi-Grain Homemade Quiche Pimento Cream Cheese Pancake with Maple C Tuna Salad on Rye Mediterranean Salad Wheat Roll Corn & Bean Salad Seasoned Green Peas Sandwich Syrup H Cabbage & Apple Salad Chilled Poached Pears Mandarin Oranges Chilled Peaches Wheat Roll
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Notes from the Nanaimo Bar Trail
Vol. 1, No. 1, p. 10-19 May 2014 Perspective Notes from the Nanaimo bar trail Lenore Lauri Newman Department of Geography, University of the Fraser Valley, Abbotsford, BC, [email protected] Abstract Archival work suggests that the Nanaimo bar is based on a recipe for unbaked chocolate cake published in the Vancouver Sun in 1947 and republished in 1948. The bar itself was likely developed by a member or members of the Nanaimo Hospital Auxiliary, and the first known recipe was published in 1952 in that group’s cookbook. The mystery of the bar’s origins is explored, the bar's place within the tradition of ‘dainties’ is noted, and its current role within Nanaimo’s efforts at place making is documented. Introduction There is an enjoyable puzzle to food. Even the most quotidian element of a cuisine or foodway hides a convoluted and often deeply personal tale of adaptation, evolution, and affection. The origin of the Nanaimo bar is an enduring local mystery that has piqued interest in the confection locally and nationally. (See Zeidler [2013] for a recent summary of the origin mystery.) The story of food is often unsung, hidden in cookbooks, newspapers, and oral histories. Study of these tidbits can reveal a surprisingly complex culinary tradition; as noted by Gertz (1993, p.19) “one must find cultural artifacts capable of rendering the curve of social discourse into an inspectable form.” As Adema (2009) notes, food is encoded with significance and is a vehicle for communication. The Nanaimo bar speaks of a land and its people, and the bar continues to act as a place-making cultural artifact.
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Spring & Summer Menu 2019
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Riel Menu 7.8.21
menu Hot Main MUSSELS......................15 Cold ginger miso broth GRILLED MARKET thai chili • scallion • brioche EGGPLANT..................23 OYSTERS*.....................16 coconut ginger broth *ask server for details* TEMPURA beech mushrooms • radish coconut lime granita CAULIFLOWER............16 soba noodles • thai basil kimchi hot sauce *... MARKET CRUDO ......17 HANGER STEAK*.........31 passionfruit • citrus • rock melon BANNOCK....................14 potato & cheddar pierogi green garlic • cultured butter green beans • horseradish cream STEAK TARTARE*.........18 capers • egg yolk • lemon seasonal jam radish • dijon • baguette MARKET FISH..............29 MUSHROOM spring risotto • dill WATERMELON SALAD..14 EMPANADAS................15 tomato bacon consumme cherry tomato • pea shoots togarashi • sunﬂower seeds mascarpone • thyme jalepeno • goat cheese • red onion lemon• chimichurri MAPLE PORKLOIN......25 GEM WEDGE sweet potato puree CABBAGE ROLLS.........16 apple • maple mustard SALAD..........................14 pork • rice • tomato sauce little gem lettuce • blue cheese creme fraiche • dill brown butter bread crumbs KIMCHI marinated tomato • bacon GRILLED OYSTERS......18 CARBONARA*..............28 carrot chili butter • chinese sausage grilled marinated shrimp indulge brown butter breadcrumbs green onions • bacon • egg yolk BONE MARROW..........20 CAVIAR TOTS*.............24 seasonal jam • persillade housemade tater tot house pickles brioche Dessert creme fraiche • mkt caviar STICKY TOFFEE OYSTERS MOSCOW*.................Mkt PUDDING.....................12
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Title Is Here
EVENT MENUS BREAKFAST MENUS BREAKFAST BUFFET BREAKFAST $29 SELECT ONE Assorted Danishes, muffins, croissants Red skin, pearl onion hash White, multigrain breads, English muffins for toasting Breakfast potato, crushed rosemary Butter, marmalade, fruit preserves, honey, Nutella, peanut butter Sweet potato, red onion hash Chef’s selection of juices Fingerling potatoes crushed, leeks, thyme Reunion Island Coffee, Taylors of Harrogate Tea Medley of potatoes, scallions SELECT TWO SELECT TWO Sliced fruit, berries Crispy bacon Greek yogurt, local honey, fruit compôte Peameal bacon Fresh fruit skewer, watermelon, cantaloupe, pineapple, honeydew, Maple banger pork sausages grape, mocha whipped cream Chicken sausages Granola parfait, house made granola, vanilla scented yogurt, Turkey, apricot, thyme sausages seasonal berries, mint Fruit salad, loganberry dressing SELECT ONE Whole wheat waffles, agave syrup, whipped birch syrup butter, apple jam Cherry chocolate French toast, maple syrup, Chantilly cream, whipped SELECT ONE butter Scrambled eggs, spinach, fresh herbs Bala cranberry pancakes, whipped butter, Bala cranberry syrup Scrambled eggs, Balderson aged cheddar cheese, chives Steel cut oatmeal, raisins, raw sugar, cinnamon, dried cranberries Eggs Benedict Cage-free egg frittata, heirloom tomato, spinach, red onion Minimum 25 guests For groups fewer than 25 people a $200 surcharge will apply JW Marriott The Rosseau Muskoka Event Menus 2019 Prices subject to change without notice | BREAKFAST CONTINENTAL BREAKFAST $25 BOXED BREAKFAST TO GO $16 Chef’s
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