International Food Guide.” French
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Brunch Buffet $43 Buffet Unlimited Champagne $55 Children (Under 12) $10 Stations
Brunch Buffet $43 Buffet Unlimited Champagne $55 Children (under 12) $10 Cold Hot Breakfast Fresh Fruit House Made Brioche Charcuterie Applewood Smoked Bacon Seasonal Salads Breakfast Sausage Artisan Cheese Selection Eggs Pontchartrain Potato Hash Raw Bar Chesapeake Bay Oysters Bakery Gulf Shrimp Cocktail House Made Biscuits Clams Seasonal Breads Seaweed Salad Quiche Smoked Seasonal Jams Smoked Salmon An Assortment of Desserts White Fish Rillette PEI Mussels Stations Chef’s Carving Prime Rib Molasses–Peppercorn Rubbed Natural Jus, Caramelized Onions, Horseradish Cream Local Organic Eggs Farm Fresh Eggs Cooked To Order A La Carte Black’s Famous Grilled Burger $14 Cheese $2 Applewood Smoked Bacon $3 Fried Egg $2 Vanilla Soufflé Pancake $13 Local Fruit Compote, Whipped Cream Cheese Shrimp & Grits $16 Gulf Shrimp, Local Grits, House Made Tasso Gravy Beer Braised Pork Belly Benedict $17 Poached Farm Eggs, Onion Marmalade, Tomato, Malt Hollandaise House Made Corned Beef Hash $14 Fried Farm Eggs, Potato, Peppers, Onions, Chimichurri Black’s Buttermilk Waffle $14 Nob Hill Honey Butter, Toasted Pecans, Maple Syrup Crab & Roasted Chile Omelet $17 Scallions, Roasted Red Peppers, Cayenne Hollandaise, Grilled Corn, Roasted Potatoes & Side Salad Huevos Rancheros $15 Black Beans, Corn Tortilla, Sunny Side Up Eggs, Ranchero Sauce Side Dishes Cheddar Grits $4 Applewood Smoked Bacon $4 Potato Hash $4 Two Organic Eggs Any Style $6 French Fries $4 Bread Basket With Preserves & Butter $5 Brunch Cocktail List “The Old School” $9.50 Mimosa Kir Royale Fresh O.J. & Champagne Crème De Casis & Champagne A Glass Of Bubbles Poinsettia Crisp & Refreshing Cranberry Juice & Champagne Bellini Black’s Screwdriver White Peach Nectar & Champagne Fresh O.J. -
Menu Selections Sugar Lake Lodge's Accomplished On-Site Chef
Menu Selections Sugar Lake Lodge's accomplished on-site chef prepares sumptuous meals using fresh ingredients with a surprisingly creative touch. Special menus can also be prepared upon request. Please review this packet, make note of questions and let our event planning staff take it from there. Group Dinning Mealtime for our working guests is a time to relax and network with other participants. The goal is to serve items that foster conversation and keep energy levels high. Our Chef designs the meals to appeal to a broad range of appetites and diets. If you require special dietary needs or have a special request, please let us know. All meals are served buffet style in our Restaurant located in the main lodge unless a request is made for a special banquet or outdoor function. Chef Gorath designs the menu but is open to including your special requests. Breakfast Coffee, Tea, Hot Chocolate, Variety of Juices, whole and sliced fruit, freshly baked muffins, a variety of cold cereals, and a variety of hot items such as: scrambled eggs, Eggs Benedict, pancakes, waffles, smoked sausage, bacon, potatoes, and hot cereal. Morning Coffee Break Coffee, Tea, Hot Chocolate, granola bars, trail mix, variety of juices, whole fruit, and a freshly baked item such as muffins, rolls, etc. Lunch We alternate six popular buffets with items to please all; Cold Sandwich, Italian, Up North, Hot Sandwich, American & Otis (Menu attached). Afternoon Coffee Break Coffee, Tea, Hot Chocolate, lemonade, iced tea, granola bars, trail mix, whole fruit, and a freshly baked item such as cookies, bars, etc. -
Vientiane FOOD GUIDE
ASIA FOODD GUIDE:: LAO PPDRD Vientiane THE LOCALS MUST KNOW LAO PDR | 1 INTRODUCTION Welcome to Asia! We are as passionate about food as we are with the law. And no one knows local food better than those who walk the ground. In our Rajah & Tann Asia Food Guide series, our lawyers are delighted to share with you their favourite dishes in the heart of the cities where we operate and give you a taste of the delightful food the region has to offer. We bring you to savour the most authentic Asian food including under- the-radar eateries that only locals will frequent. This is our home ground, our advantage. LAO PDR | 3 Lao PDR 1. SAI AUA Laotian cuisine is extremely “This Lao pork flavourful and is influenced by sausage is a delicious geographical proximity and combination of pork, chilli, lemongrass, kaffir history. Laos offers more than leaves and shallots 3,000 traditional rice varieties – prepared with a blend of spices and local herbs." for example, sticky rice is a staple food in lowland Laos. In Laos, it is also common to find the local food flavoured with galangal, lemongrass LEE Hock Chye Managing Partner and Lao fish sauce. Rajah & Tann (Laos) 2. KOI PA KERG A pleasing feature found in Laotian Try it at: “This Mekong fish is cooked and cuisine is the fresh raw vegetables Khua Mae Ban mixed with spice, chillies, onions, and herbs often served on the side Hom 4, Ban Phonsawang, and local Lao herbs. The unique Vientiane recipe is perfected at Soukvimarn with other dishes. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Kitchen Knives
Kitchen Knives C951 Series Polypropylene & rubber handle with Dishwasher high grade stainless steel blade Safe Anti - slip handle function /8" 20cm nife - ok’s K Co 1CK C95 " cm/8 - 20 nife ead K Br 1BR C95 /8" 0cm e - 2 Knif rving Ca 1CV C95 5" cm/ - 12 nife lity K Uti 1UT C95 3" cm/ e - 8 Knif ring Pa 1PR C95 Coffee Pot Buffet Ware Juice Dispensers Easy to clean polished stainless steel with removable drip tray Hollow central pole suitable for ice Ideal for buffet and self service X23688T 8.0ltr Water/Coffee Urn Stainless Steel Mirror polished Sturdy legs and durable construction Ideal for buffet and X23688TX2 8.0ltr x 2 self service X23673 10.5ltr Buffet Ware Stainless Steel Chafing Dish Sets, Regal Range X22861 X21761 Oval, 9.0ltr Food Pan 70mm Deep Oval, 5.5ltr Food Pan 68mm Deep X22861UQ X21761UQ (Titanium Plated Legs & Handles) (Titanium Plated Legs & Handles) X22862UQ X23581UQ X23581 Oval, 2x3.8ltr Food Pan, Round, 30cm/12", 13.5ltr Round, 30cm/12", 13.5ltr Titanium Plated Legs & Handles Titanium Plated Legs & Handles X27581 X21681UQ Round, 30cm/12", 36cm Round, 6.8ltr Food Pan with See-Thru Glass Lid Titanium Plated Legs & Handles 4.5ltr Food Pan Buffet Ware Stainless Steel Chafing Dish Sets, Regal Range X21187 Full Size, 8.5ltr 1/1 Food Pan 65mm Deep X22287UQ X24189UQ Half Size Stackable, 2 x 4.0ltr Bain Marie Pots 4.5ltr 1/2 Food Pan 65mm Deep Titanium Plated Legs & Handles Titanium Plated Legs & Handles X22287(All Stainless Steel) Buffet Ware Stainless Steel Chafing Dish Set, Regal Range X81889 Full Size, 2 x 4.0ltr, Bain Maries Soup Warmer 81328 S.S. -
Life Is Feudal Charcoal
Life is feudal charcoal Continue As part of the United Community Platform project, your wiki has been moved to a new platform. Read more here. From the feudal life: Vicky's Forest Village by Clockwork 22 Sep 2014, 05:13 I can't find out how, did the search and all. I thought it might be an oven. How to make charcoal? As part of the United Community Platform project, your wiki has been moved to a new platform. Read more here. From life to feudal Wiki Place the deciduous blanks in the oven and wait for their heat all the way up. You get 4 charcoal on the blanks left after heating. The oven can stay 400 degrees to heat the blanks, so the furs are unnecessary and can make you use more fuel while waiting for the blank to heat up. Charcoal is produced in the oven, adding up to 20 solid wood blanks and igniting it, By the time the hardwood harvests reach the temperature, the oven should have burned only 1 hardwood or charcoal (if you use this as a fuel source), and then you can use the Pull Out option to turn 1 hardwood into 4 charcoal, making 4x charcoal more efficient than hardwood. Hardwood harvesters to treat faster if you use the Bellows use feature of the oven to increase the temperature. Another great advantage for using a charcoal oven is that charcoal weighs 1.00 and hardwood harvests weigh 10. Most smelting objects such as the oven can hold only 100 weights or 200 as an oven, so you will be able to add a lot more fuel (or materials) using charcoal because its weight is 1/10th of the hardwood harvest at 1.00. -
Excerpt from Encyclopedia of Jewish Food
Excerpt from Encyclopedia of Jewish Food Borscht Borscht is a soup made with beets. It may be hot or cold and it may contain meat or be vegetarian. Origin: Ukraine Other names: Polish: barszcz; Russian: borshch; Ukranian: borshch; Yiddish: borsht. Northern Poland and the Baltic States are rather far north, lying in a region with long dark winters, a relatively short growing season, and a limited number of (as well as sometimes an aversion to) available vegetables. During the early medieval period, eastern Europeans began making a chunky soup from a wild whitish root related to carrots, called brsh in Old Slavonic and cow parsnip in English. Possibly originating in Lithuania, the soup spread throughout the Slavic regions of Europe to become, along with shchi (cabbage soup), the predominant dish, each area giving the name its local slightly different pronunciation. In May, peasants would pick the tender leaves of the brsh to cook as greens, then gather and store the roots to last as a staple through the fall and winter. Typically, a huge pot of brsh stew was prepared, using whatever meat and bones one could afford and variously adding other root vegetables, beans, cabbage, mushrooms, or whatever was on hand. This fed the family for a week or more and was sporadically refreshed with more of the ingredients or what was found. The root’s somewhat acrid flavor hardly made the most flavorsome of soups, even with the addition of meat, but the wild roots were free to foragers; brsh was one of the few vegetables available to peasants during the winter and provided a flavor variation essential to the Slavic culture. -
Menu with Onion Crackers К К К К
ЗАВТРАКИ/BREAKFAST A LA CARTE ПН-ПТ/MO-FR 7:00-11:00; СБ-ВС/SA-SU 7:00-12:00 14:00 - 1:00 /APPETIZERS Ы/SOUPS Я/MEAT Ы/DESSERTS «К» К К «К ». ё К «ККК» Sliced frozen Salo with assorted sauces «» Sauerkraut “KimSchi” ё ёК Cococorn .....................................................................................350 р жж г .....................................................................................450 р “Kasha iz topora“. Green buckwheat porridge .....................................................................................350 р Тб г with porcini mushrooms and stewed beef cheeks К К- К КК .....................................................................................650 р К- «К» COCOCO CLASSICS Porcini mushroom cream-soup Creme brulee “Cameo” Pâtés with onion jam and hot rye bread жж courses must try menu with onion crackers КК КК .....................................................................................350 р .....................................................................................750 р .....................................................................................490 р 2900 р К “Kulebyaka”. Russian closed pie with rabbit and Sea buckthorn tart with carrot sorbet К К «К» pickled vegetables salad .....................................................................................350 р К ё К К .....................................................................................850 р 4- “Leningrad rassolnik” Beef tartare with -
FIC-Prop-65-Notice-Reporter.Pdf
FIC Proposition 65 Food Notice Reporter (Current as of 9/25/2021) A B C D E F G H Date Attorney Alleged Notice General Manufacturer Product of Amended/ Additional Chemical(s) 60 day Notice Link was Case /Company Concern Withdrawn Notice Detected 1 Filed Number Sprouts VeggIe RotInI; Sprouts FruIt & GraIn https://oag.ca.gov/system/fIl Sprouts Farmers Cereal Bars; Sprouts 9/24/21 2021-02369 Lead es/prop65/notIces/2021- Market, Inc. SpInach FettucIne; 02369.pdf Sprouts StraIght Cut 2 Sweet Potato FrIes Sprouts Pasta & VeggIe https://oag.ca.gov/system/fIl Sprouts Farmers 9/24/21 2021-02370 Sauce; Sprouts VeggIe Lead es/prop65/notIces/2021- Market, Inc. 3 Power Bowl 02370.pdf Dawn Anderson, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02371 Sprouts Farmers OhI Wholesome Bars Lead es/prop65/notIces/2021- 4 Market, Inc. 02371.pdf Brad's Raw ChIps, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02372 Sprouts Farmers Brad's Raw ChIps Lead es/prop65/notIces/2021- 5 Market, Inc. 02372.pdf Plant Snacks, LLC; Plant Snacks Vegan https://oag.ca.gov/system/fIl 9/24/21 2021-02373 Sprouts Farmers Cheddar Cassava Root Lead es/prop65/notIces/2021- 6 Market, Inc. ChIps 02373.pdf Nature's Earthly https://oag.ca.gov/system/fIl ChoIce; Global JuIces Nature's Earthly ChoIce 9/24/21 2021-02374 Lead es/prop65/notIces/2021- and FruIts, LLC; Great Day Beet Powder 02374.pdf 7 Walmart, Inc. Freeland Foods, LLC; Go Raw OrganIc https://oag.ca.gov/system/fIl 9/24/21 2021-02375 Ralphs Grocery Sprouted Sea Salt Lead es/prop65/notIces/2021- 8 Company Sunflower Seeds 02375.pdf The CarrIngton Tea https://oag.ca.gov/system/fIl CarrIngton Farms Beet 9/24/21 2021-02376 Company, LLC; Lead es/prop65/notIces/2021- Root Powder 9 Walmart, Inc. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Enhancing Competitive Identity in Global Competition: a Comparative Study of Gastrodiplomacy in Malaysia and South Korea
ENHANCING COMPETITIVE IDENTITY IN GLOBAL COMPETITION: A COMPARATIVE STUDY OF GASTRODIPLOMACY IN MALAYSIA AND SOUTH KOREA Grace Debora Christina Ongkowidjojo and Muhammad A.S. Hikam Abstrak: Perekonomian dunia tengah mengalami perubahan-perubahan yang transformatif dan signifikan, dimana hal ini memberikan ruang dan kesempatan lebih bagi negara untuk bermanuver dalam forum internasional. Meskipun demikian, di saat yang sama, perubahan- perubahan tersebut telah mempertajam persaingan yang makin ketat antar negara dalam hal pendapatan, investasi, dan juga ekspansi ekspor. Dalam konteks ini, peranan identitas yang kompetitif sebagai pendaya-gunaan identitas nasional untuk meningkatkan reputasi suatu negara dilaksanakan untuk mendukung negara tersebut dalam kompetisi ekonomi dunia. Negara- negara dengan identitas kompetitif yang kuat akan mampu bersaing dengan lebih baik dalam ekonomi politik global. Malaysia dan Korea Selatan adalah contoh dari negara-negara dengan kekuatan menengah yang mampu menggunakan identitas kompetitif mereka untuk memperkuat keberadaan dan pengaruh mereka dalam persaingan ekonomi dunia. Kedua negara tersebut telah mengembangkan Gastrodiplomasi mereka sebagai sarana untuk melaksanakan diplomasi budaya dan diplomasi publik yang mendukung kebijakan ekonomi mereka pada tingkat internasional. Tulisan ini akan mengidentifikasi dan menjelaskan perkembangan Gastrodiplomasi sebagai wujud baru dari diplomasi publik dan diplomasi budaya dengan menjadikan Malaysia dan Korea Selatan sebagai studi kasus. Kata Kunci: Gastrodiplomasi, Identitas Kompetitif, Nation Branding, Persaingan Global Introduction The world economy today is transforming toward a more multipolar character, the distribution of global growth and global economic scene is Jurnal Universitas Paramadina Vol. 12 No. 1 Desember 2015 more diffused and no longer dominated by a single country. In this changing international scene, all State actors in the global economy sphere can all play a part. -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food