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CATERING MENU V = Vegetarian VG = Vegan GF = Made Without Gluten Price Per Person Unless Otherwise Noted
Descanso Gardens is one of Southern California’s most magical botanical delights, with seasonal floral displays that form a breathtaking backdrop for private events. A favorite location for romantic weddings, the Gardens also provide a memorable setting for business meetings and retreats, corporate cocktail parties and charity galas. Whether you’re hosting a group of 20 or 200, The Kitchen For Exploring Foods’ exceptional cuisine and personal service and curated event design will provide the perfect accent to your Garden event. Menus Created by The Kitchen For Exploring Foods CATERING MENU V = vegetarian VG = vegan GF = made without gluten Price per person unless otherwise noted. Prices subject to change without prior notice. AT DESCANSO GARDENS Catering and SpecialAll food and Event beverages, Sales event | labor 213 are 864 subject 2241 to a |taxable [email protected] 22% administrative fee and applicable sales tax, currently 9.5%. RECEPTION One Hour Service: 3 to 6 appetizers recommended | Two Hours Service: 6 to 12 appetizers recommended 20 guests minimum APPETIZERS MEAT $4 each Beef Empanadas guacamole and chives Braised Short Ribs Crostini horseradish sauce and fresh chives Crispy Rice Cakes with kobe beef carpaccio and korean bbq sauce GF In & Out Style Beef Sliders organic cheddar cheese, thousand island, tomato, dill pickle chip and iceberg lettuce Mini Beef Meatballs with san marzano tomato sauce and micro grated parmesan Rare Roast Beef with horseradish sauce in crispy potato shell Crispy Fried Olives italian sausage and -
Coq Au Vin from The New York Times Ingredients: 3 Pounds
Coq Au Vin from The New York Times Ingredients: 3 pounds chicken legs and thighs 2 ½ teaspoons kosher salt, more as needed ½ teaspoon freshly ground black pepper, more to taste 3 cups hearty red wine, preferably from Burgundy 1 bay leaf 1 teaspoon chopped fresh thyme leaves 4 ounces lardons, pancetta or bacon, diced into 1/4-inch pieces (about 1 cup) 3 tablespoons extra-virgin olive oil, more as needed 1 large onion, diced 1 large carrot, peeled and diced 8 ounces white or brown mushrooms, halved if large, and sliced (about 4 cups) 2 garlic cloves, minced 1 teaspoon tomato paste 1 tablespoon all-purpose flour 2 tablespoons brandy 3 tablespoons unsalted butter 8 ounces peeled pearl onions (about 12 to 15 onions) Pinch sugar 2 slices white bread, cut into triangles, crusts removed ¼ cup chopped parsley, more for serving Preparation: Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In a large bowl, combine chicken, wine, bay leaf and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight. In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in the pot. Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat lardon fat over medium heat until it’s just about to smoke. -
Trendscape Report, Highlighting What Campbell’S Global Team of Chefs and Bakers See As the Most Dynamic Food Trends to Watch
Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Last year we published our first-ever Culinary TrendScape report, highlighting what Campbell’s global team of chefs and bakers see as the most dynamic food trends to watch. The response has been exceptional. The conversations that have taken place over the past year amongst our food industry friends and colleagues have been extremely rewarding. It has also been quite a thrill to see this trend-monitoring program take on a life of its own here at Campbell. Staying on the pulse of evolving tastes is inspiring our culinary team’s day-to- day work, driving us to lead innovation across company-wide business platforms. Most importantly, it is helping us translate trends into mealtime solutions that are meaningful for life’s real PICS moments. It’s livening up our lunch break conversations, too! TO OT H These themes are This 2015 Culinary TrendScape report offers a look at the year’s ten most exciting North 15 the driving force 0 American trends we’ve identified, from Filipino Flavors to Chile Peppers. Once again, 2 behind this year’s top trends we’ve developed a report that reflects our unique point of view, drawing on the expertise of our team, engaging culinary influencers and learning from trusted Authenticity industry partners. Changing Marketplace Just like last year, we took a look at overarching themes—hot topics—that are shaping Conscious Connections the ever-changing culinary landscape. The continued cultural transformation of retail Distinctive Flavors markets and restaurants catering to changing consumer tastes is clearly evident Elevated Simplicity throughout this year’s report. -
Catering Menu Options
TASTE OF BRAZIL CATERING MENU OPTIONS TRADITIONAL RICE SPECIALTY SANDWICH & BEANS PACKAGE BRAZILIAN DISHES PLATTERS CHOICE OF MEAT: Strogonoff De Frango Alcatra Da Cleuza Frango Doido Moqueca De Peixe Carne Louca Da Odete Frango com Bacon Feijoada Frango Doido Carne Louca Porcao Brazilian Pork Sausage Nature Picanha Steak SPECIALTY SPECIALTY CHOICE OF BEANS: BRAZILIAN APPETIZERS Black or Pinto BRAZILIAN DESSERTS CHOICE OF SALAD: Pao De Queijo Brigadeiros Caesar or Spring Mix Coxinha Churros Risole Passion Fruit Mousse *Gluten-free & vegetarian options available 25 E 3rd Street, Kansas City P. 816-739-9175 [email protected] www.tasteofbrazilkc.com TASTE OF BRAZIL FOOD DESCRIPTIONS TRADITIONAL RICE SPECIALTY SANDWICH & BEANS PACKAGE BRAZILIAN DISHES PLATTERS FRANGO DOIDO: Shredded chicken STROGONOFF DE FRANGO: Marinated ALCATRA DA CLEUZA: Sliced Sirloin breast with orange citrus marinade diced chicken breast, tomato sauce, Steak mushrooms, onions, & heavy cream FRANGO COM BACON: Marinated grilled accompanied by rice and potato sticks CARNE LOUCA DA ODETE: Shredded chicken breast wrapped in bacon beef pot roast with garlic, bell MOQUECA DE PEIXE: Brazilian seafood peppers, onions, & green olives BRAZILIAN PORK SAUSAGE: Mild stew with garlic, bell peppers, tomato, flavored pork sausage onion, & coconut milk accompanied by FRANGO DOIDO: Shredded chicken rice breast with orange citrus marinade PICANHA: Grilled primed cut of the top of sirloin FEIJOADA: Pork meat stew with black PORCOA: Mild Brazilian pork sausage beans & accompanied -
Tsukuba Innovation Plaza Tsukuba Center Bld. Square
May 12th (Sat) 12:00pm - 6:00pm, 13th (Sun) 10:00am - 5:00pm Tsukuba Center Bld. Square Tsukuba City Society of Commerce and Industry International Exchange Fair No. Shop Contents No. Shop Contents No. Group/Country Contents No. Group/Country Contents Meat (pork or beef) on Introduction of French Fried chicken, yakitori, ESPACE・TSUKUBA- 1 Ichinoya 20 Yoshimura Meat skewers grilled over 26 culture with books & 44 Papa chef 【Turkey】 Kebabs, long potato FRANCE 【France】 fried noodles, mixed rice charcoal posters Sanzokuyaki Mongolian cuisine（dishes with Inamura Cold Sweets Group Jamm SENEGAL Senegalese cuisine (mafe, Mongolian traditional 2 Shaved ice, dish ice 21 Tsukuba Ham (Grilled food) 27 45 meat, wheat flour, onion, garlic, and 【Senegal】 Senegalese chicken, fataia) food 【Mongolia】 Shop yogurt drink oil） African Home Cuisine Hyakkotei , Tsukuba Fried rice, fried noodles, spring Take-out Shop, Kenya cuisine Champs de ble French local specialties (galette, cr rolls, dandan noodles, fried SHIDAMO 3 22 Fried Tsukuba chicken 28 46 êpe, cidre, wine, soft drink） University chicken, shrimp with mayonnaise Rakuen 【Kenya】 (pilaf, samosa,mandazi） 【France】 Indian curry, tandoori Asian Kitchen Sri Lanka cuisine Fried-soup-dumplings, Taiwan B-grade gourmet Indian Curry Japan-China friendship shou zhua bing (chinese pancakes), fried stick 4 chicken, samosa, draft Shouette Garlic sauteed pork bowl 29 AMMA CURRY (cotton candy, choco 47 GUNS organizations 【China】 gyoza (dumpling), sesami balls, Taiwan lu rou fan beer, lassi 【Sri Lanka】 banana) (braised -
Nhscookbook.Pdf
OUR STORY CAISL is home to a diverse student body, composed of over 50 different nationalities. We here at the NHS wanted to celebrate this diversity together and appreciate this melting pot of cultures present at our school, and give you a taste of CAISL. So what is one of the things that brings people together as a community? Food, and our love and appreciation for food! Keeping that in mind, we have curated a book that includes dishes from a variety of cultures. It doesn’t just contain recipes though, as each dish has a personal connection to someone in the CAISL family. It includes personal favorites from our students, parents, and staff who want to share this memorable experience with you. We want to share with you THE CAISL FLAVOR! PREP TIME - 5 min COOK TIME - 35 min PORTIONS - 1 loaf Beer Bread USA Ingredients/Equipment: Recipe: - 1 cup whole wheat flour 1. Preheat the oven to 200C. Grease a 6 cup - 1 cup all-purpose flour loaf pan (8.5 x 4.5 inches). - ½ cup old-fashioned oats 2. Whisk flour, oats, sugar, baking powder, - 2 tbsp sugar baking soda, and salt in a large mixing - 2 tbsp baking powder bowl. - ½ tsp baking soda 3. Add beer and mix with a wooden spoon. - ½ tsp salt 4. Pour into the pan and bake for 35 min. - 1.5 cups light or dark beer 5. Let it cool on a rack for 10 min. - 6 cup loaf pan Cultural Significance/Personal Connection: It is a very healthy non-yeast and no-fuss quick bread that can be enjoyed with soup or eggs, or leftover for breakfast with butter and honey. -
Adiposity and Binge Eating Are Related to Liking and Wanting for Food in Brazil: a Cultural Adaptation of the Leeds Food Preference Questionnaire
This is a repository copy of Adiposity and binge eating are related to liking and wanting for food in Brazil: A cultural adaptation of the Leeds Food Preference Questionnaire. White Rose Research Online URL for this paper: http://eprints.whiterose.ac.uk/147174/ Version: Accepted Version Article: de Carvalho-Ferreira, JP, Finlayson, G orcid.org/0000-0002-5620-2256, da Cunha, DT et al. (3 more authors) (2019) Adiposity and binge eating are related to liking and wanting for food in Brazil: A cultural adaptation of the Leeds Food Preference Questionnaire. Appetite, 133. pp. 174-183. ISSN 0195-6663 https://doi.org/10.1016/j.appet.2018.10.034 © 2018 Elsevier Ltd. All rights reserved. Licensed under the Creative Commons Attribution-Non Commercial No Derivatives 4.0 International License (https://creativecommons.org/licenses/by-nc-nd/4.0/). Reuse This article is distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs (CC BY-NC-ND) licence. This licence only allows you to download this work and share it with others as long as you credit the authors, but you can’t change the article in any way or use it commercially. More information and the full terms of the licence here: https://creativecommons.org/licenses/ Takedown If you consider content in White Rose Research Online to be in breach of UK law, please notify us by emailing [email protected] including the URL of the record and the reason for the withdrawal request. [email protected] https://eprints.whiterose.ac.uk/ 1 ADIPOSITY AND BINGE EATING ARE RELATED -
February Cookery Demonstration with Neven Maguire
A gift from Neven Cookery Demonstration Recipes with celebrity chef Neven Maguire Images courtesy Paul Sherwood Welcome! I am delighted to welcome you all here tonight to my cookery demonstration. Firstly I want to thank the organisers for inviting me here. I would also like to thank all the wonderful local artisan producers for coming and showcasing their wonderful products! For me, cooking is all about using the best local, seasonal and Irish food. Tonight’s recipes are all about fast healthy food that all the family will enjoy. I hope you enjoy the dishes I cook tonight and that you will try them at home. You may be lucky enough to win them tonight! If you have any questions about food please come up and ask me or my team. Thank you again for coming and let’s have a fun evening. Neven Image courtesy Barry Cronin Sweet Potato and Coconut Soup with Ham Serves 6–8 I like to use leftover ham hock in this soup, but you could use shop bought or even bacon would work well. It keeps well for 2–3 days in the fridge. It can also be frozen for up to 1 month, but it may need to be blitzed with a hand blender when reheating, as it may split. Ingredients Method 900g (2lb) sweet potatoes, Preheat the oven to 200°C (400°F/gas mark 6). Place the sweet cut into cubes potatoes in a baking tin, drizzle over half the honey and roast for 2 tbsp Donegal Rapeseed Oil 25–30 minutes, until tender. -
Geroestetes Knochenmark Auf Zwei Arten –
Loaded Potato Skins – aus Resten kochen Ich hatte vor Kurzem Baked Potatoes gemacht und hatte welche uebrig. Was macht man damit, ausser Kartoffelbrei? Natuerlich Loaded Potato Skins. Ich habe einfach Dinge genommen, die ich zuhause hatte und so ein neues Mahl kreiert. Ich habe sie als Vorspeise serviert. ************ A short time ago I made Baked Potatoes and I had some leftovers. What do you do with them other than mashed potatoes? Loaded potato skins! I just added ingredients I had at home. So, I could create a new meal and I served it as a starter. Man braucht dazu: Ca 6 Baked Potatoes ½ Buechse Maiskoerner 2 EL gebratene Speckwuerfel (ich habe die Gekauften genommen, die ich noch von den Baked Potato Toppings hatte) 3 Fruehlingszwiebeln, gehackt 1 handvoll Reibkaese 100 g Frischkaese Salz und Pfeffer Paprika Chili Die Kartoffeln halbieren und das Weiche der Kartoffeln bis auf 5 mm aus den Kartoffeln kratzen. Die Fuellung zerdruecken und mit allen anderen Zutaten mischen. Sehr gut wuerzen. Die Kartoffelschahlen in eine eingefettete Gratinform legen, mit der Fuellung gut belegen, etwas Reibkaese darueber streuen und im Ofen bei 200 C Grad 20-30 Minuten backen. Die Kartoffelschahlen heiss servieren. ************ You need: Approx. 6 Baked Potatoes ½ can Kernel Corn 2 tbsp fried Bacon Bits (I used the store-bought ones I still had from the toppings) 3 Spring-Onion, chopped 1 handful grated Cheese 100 g Cream Cheese Salt and Pepper Paprika Chili Cut the potatoes into halves and scrap the inside out until you are left with a 5 mm thick layer. Mash the filling and mix it with all other ingredients. -
Cocktail Menu | Beverages
menus INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages InterContinental Rio Av. Aquarela do Brasil, 75 São Conrado | Rio de Janeiro, 22610-010 | Brazil Go to www.intercontinental.com/meetings or click here to contact us INTRODUCtion key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. INTRODUCTION | bUffeTs | plaTeD menus -
Western Set Menu 2017
Banquet Set Menu Western □ 3 Courses □ 4 Courses □ 5 Courses □ 6 Courses HK$ HK$ HK$ HK$ Cold Appetizer 1 1 1 1 Soup 0 1 1 1 Warm appetizer 0 0 1 1 Main course 1 1 1 1 1 Main course 2 0 0 0 1 Dessert 1 1 1 1 · Minimum 15 persons · Charge is per person · Please note the Club’s parking limitations · Please note the Club’s sounds restrictions United Services Recreation Club Hong Kong’s Best Kept Secret Gascoigne road 1, King’s Park, Kowloon, Hong Kong Reception desk Tel: 852 2367 0672 Catering Sales Manager Mr. Ken Kan Direct line Tel: 852 3966 8633 Banquet Set Menu Western Appetizers please choose one for the entire party □ Bayonne ham with cantaloupe melon □ Smoked and Gravadlax salmon □ US beef carpaccio □ Caprese salad Microgreens, semi dried tomatoes, horseradish, tomato, Mozzarella, basil and olive oil capers and shallots □ Roasted pork loin “Tonnato” □ Cucumber & crab meat salad Caper berries and micro greens □ Italian antipasto platter □ Shrimp and Chorizo with semi dried tomatoes, grilled zucchini and on soft polenta with red peppers eggplant and roasted bell peppers, olives and assorted dried meats and salami Soups please choose one for the entire party our soups are always served with a generous bread basket □ Fennel and roasted pepper soup □ Cock a leekie soup garnished with sour cream, fennel and croutons filled with plenty of chicken, leeks, rice & prunes □ Oyster mushroom cream soup □ Indian mulligatawny Garnished with thyme croutons and sautéed Pepper water as the Indians say, a hearty and oyster mushrooms spicy soup with -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.