Signature Dishes
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Innovative Restaurant Brands and Executives Shaping the Fast Casual Segment Start Up
Innovative restaurant brands and executives shaping the fast casual segment Start up. Scale up. Succeed. Oracle MICROS Simphony Point of Service: • Open API • Gift & Loyalty • Simple Delivery • Labor & Inventory • Easy Online Integrations • Kitchen Display • Analytics & Reporting • Kiosk & Mobile Contact us for a free consultation: oracle.com/food-beverage 1.866.287.4736 Copyright © 2020, Oracle and/or its a�liates. All rights reserved. Oracle and Java are registered trademarks of Oracle and/or its a�liates. ExecutiveEXECUTIVE Summary REPORT Although 2020 isn’t quite half over, it’s already been a trying year thanks to the outbreak of COVID-19. As I watch the fast casual industry rebuild from the upheaval, however, I know two things about its workers and leaders: 1. They take care of one another. 2. Their innovation, creativity and ingenuity never stop even while facing a pandemic. Tom Harper The crisis has been especially hard on restaurants, which CEO [email protected] normally employ millions of global workers. Instead of closing up shop, however, so many fast casual brands have not only found Cherry Cansler Kathy Doyle ways to stay in business by pivoting to online ordering, curbside VP of Editorial, Networld Media Group President & Publisher pick up and delivery, but are also using precious resources to [email protected] help those in need. From collecting customer donations and creating unique social media campaigns to raise money for out- Cherryh Cansler of-work restaurant employees to giving thousands of dollars worth of food to frontline workers VP of Editorial [email protected] and cutting delivery fees, the giving spirit of this industry is contagious. -
University of Massachusetts Amherst Journalism Department Sicily Program
University of Massachusetts Amherst Journalism Department Sicily Program Food Policy Agreement One of the reasons that so many travelers put Italy on the top of their list of great destinations is the food. Italian cuisine is world famous and some consider Sicilian cuisine the best of the best. Most of the food on your trip to Sicily is included, and on three occasions, we will be served special Sicilian gourmet class menus. Like all Mediterranean regions, typical Sicilian cuisine features fresh seasonal vegetables, bread, pasta, and a wide variety of cheeses, red meats, occasionally poultry, and, particularly in Sicily, seafood of all kinds. Italian meals traditionally have multiple courses and always include a selection of the food groups listed above from which a diner may pick and choose. We are proud of our ability to provide interesting, nutritious, and sometimes gourmet class meals at very reasonable cost, but we are unable to accommodate dietary alternatives that require special purchase or preparation. It is not acceptable to ask for different food items or special food preparation during group meals. The individual student, at his or her own expense, must address individual food preferences or restrictions. One of the major rewards of traveling is participating in the culture of the place you are visiting. If you choose to not take advantage of this opportunity to taste one of the world's great cuisines, it is your prerogative, but understand that others in the group are enjoying the island's culinary diversity. Please keep your opinions to yourself. I have read and agree to abide by the aforementioned food policy for the Journalism Sicily Program. -
Senza Titolo-2
Our culinary journey embraces every single person getting inside Il Pagliaccio, just like the parallels embrace the world, from west to east Executive Chef: Anthony Genovese Restaurant Manager: Matteo Zappile S e t T a s t i n g M e n u s Join us in a journey through the kitchen and the dining room, through gastronomic culture and hospitality, through ingredients, techniques and sensations ranging from East to West, following parallel lines, symmetries, af nities. Chef Anthony Genovese welcomes you in PARALLELS, a journey originated from emotions, memories and identities. Parallels Tasting Menu 10 courses The tasting menus are served for the entire table, more than 4 people we will serve the tasting I l p a g l i a c c i o Dishes and ingredients that represent milestones in the story of our restaurant and in the evolution of Anthony Genovese’s cuisine. These are not classics, they are our classics. 8 courses The tasting menus are served for the entire table, more than 4 people we will serve the tasting P a u s e Only for lunch, the lightness of an itinerary dedicated to those who want to discover our cuisine through an unusual and quick journey through taste. 3 courses The tasting menus are served for the entire table, more than 4 people we will serve the tasting L a c a r t a S t a r t e r s “Parallel 38th” Sheep tartare, gs, eggplant and bay leaf ice cream Guinea fowl, red prawns, egg liquor and zucchini Marinated amberjack, foie gras and roasted peach Raw redmullet, melon juice and wild berries Veal, cannellini beans cream and miso -
Foods with an International Flavor a 4-H Food-Nutrition Project Member Guide
Foods with an International Flavor A 4-H Food-Nutrition Project Member Guide How much do you Contents know about the 2 Mexico DATE. lands that have 4 Queso (Cheese Dip) 4 Guacamole (Avocado Dip) given us so 4 ChampurradoOF (Mexican Hot Chocolate) many of our 5 Carne Molida (Beef Filling for Tacos) 5 Tortillas favorite foods 5 Frijoles Refritos (Refried Beans) and customs? 6 Tamale loaf On the following 6 Share a Custom pages you’ll be OUT8 Germany taking a fascinating 10 Warme Kopsalat (Wilted Lettuce Salad) 10 Sauerbraten (German Pot Roast) tour of four coun-IS 11 Kartoffelklösse (Potato Dumplings) tries—Mexico, Germany, 11 Apfeltorte (Apple net) Italy, and Japan—and 12 Share a Custom 12 Pfefferneusse (Pepper Nut Cookies) Scandinavia, sampling their 12 Lebkuchen (Christmas Honey Cookies) foods and sharing their 13 Berliner Kränze (Berlin Wreaths) traditions. 14 Scandinavia With the helpinformation: of neigh- 16 Smorrebrod (Danish Open-faced bors, friends, and relatives of different nationalities, you Sandwiches) 17 Fisk Med Citronsauce (Fish with Lemon can bring each of these lands right into your meeting Sauce) room. Even if people from a specific country are not avail- 18 Share a Custom able, you can learn a great deal from foreign restaurants, 19 Appelsinfromage (Orange Sponge Pudding) books, magazines, newspapers, radio, television, Internet, 19 Brunede Kartofler (Brown Potatoes) travel folders, and films or slides from airlines or your local 19 Rodkal (Pickled Red Cabbage) schools. Authentic music andcurrent decorations are often easy 19 Gronnebonner i Selleri Salat (Green Bean to come by, if youPUBLICATION ask around. Many supermarkets carry a and Celery Salad) wide choice of foreign foods. -
Trapani Palermo Agrigento Caltanissetta Messina Enna
4 A Sicilian Journey 22 TRAPANI 54 PALERMO 86 AGRIGENTO 108 CALTANISSETTA 122 MESSINA 158 ENNA 186 CATANIA 224 RAGUSA 246 SIRACUSA 270 Directory 271 Index III PALERMO Panelle 62 Panelle Involtini di spaghettini 64 Spaghetti rolls Maltagliati con l'aggrassatu 68 Maltagliati with aggrassatu sauce Pasta cone le sarde 74 Pasta with sardines Cannoli 76 Cannoli A quarter of the Sicilian population reside in the Opposite page: province of Palermo, along the northwest coast of Palermo's diverse landscape comprises dramatic Sicily. The capital city is Palermo, with over 800,000 coastlines and craggy inhabitants, and other notable townships include mountains, both of which contribute to the abundant Monreale, Cefalù, and Bagheria. It is also home to the range of produce that can Parco Naturale delle Madonie, the regional natural be found in the area. park of the Madonie Mountains, with some of Sicily’s highest peaks. The park is the source of many wonderful food products, such as a cheese called the Madonie Provola, a unique bean called the fasola badda (badda bean), and manna, a natural sweetener that is extracted from ash trees. The diversity from the sea to the mountains and the culture of a unique city, Palermo, contribute to a synthesis of the products and the history, of sweet and savoury, of noble and peasant. The skyline of Palermo is outlined with memories of the Saracen presence. Even though the churches were converted by the conquering Normans, many of the Arab domes and arches remain. Beyond architecture, the table of today is still very much influenced by its early inhabitants. -
Creating Culture Through Food, a Study of Traditional Argentine Foods
Unit Title: Creating Culture through Food: A Study of Traditional Argentine Foods Author: Kyra Brogden George Watts Magnet Montessori, Durham, NC Subject Area: Writing and Language, Social Studies Topic: Food and culture Grade Level: 1st, 2nd, 3rd (Lower Elementary) Time Frame: 4 days of 45-minute lessons on Argentine food, nutrition and culture Cooking: 3 days of cooking and 1 day to put together the cookbook *The cooking lessons will require more time and resources. Also the cookbook may require going through a rough draft and final copy that can occur after the lessons themselves are completed. That can be done at the teachers’ discretion. Brief Summary: This unit will focus on helping students understand the role of nutrition and food in defining a culture by studying Argentine nutrition and food. The first four lessons will focus on comparing nutritional guidelines, evaluating food, and a discussion about meal times in both the United States and Argentina. The students will then embark on a series of three lessons that each focus on a traditional Argentine food. The students will cook the food, create a nutritional analysis, learn about the history of that food, and then write food reviews. The students will ultimately make a cookbook with the recipes, pictures, nutritional analysis, and their own food review. Established Goals are taken from the Common Core Standards for Grade 2: Research to Build and Present Knowledge 7. Participate in shared research and writing projects (e.g. read a number of books on a single topic to produce a report; record science observations) 8. -
“Home of the Grandma Pizza"
DINE IN MENU “Home of the Grandma Pizza" 130 GRANITE ST, WESTERLY, RI 02891 (401) 348-5050 ANTIPASTI Calamari Fritti Eggplant Parmigiana • Made daily 8 Lightly dusted & fried to a golden brown Pepperoni e Mozzarella served with marinara 11 Grilled red bell peppers sautéed with garlic, WITH FRA DIAVOLO SAUCE 12 olive oil & herbs then gently placed on Mozzarella Impanata top of fresh mozzarella 9 Fried mozzarella wedges Antipasto Classico alla Italiana served with Pomodoro sauce 7 Italian deli meat, imported cheese & olives Housemade Meatball Sliders (2) drizzled in a balsamic vinaigrette & On a brioche roll 8 gently placed on a bed of greens 13 CONTORNI French Fries 3 Meatballs or Sausage 6 Sautéed Spinach or Broccoli Garlic Knots .50 4 / dozen With fresh garlic & olive oil 4 LE ZUPPE • Cup 4 / Bowl 5 WE ONLY USE Pasta e Fagioli Minestrone THE FRESHEST New England Clam Chowder Soup of the Day INGREDIENTS! INSALATE ADD GRILLED CHICKEN 4 GRILLED SHRIMP 2 EACH Small Tossed Salad 4 Grilled Chicken Salad 11 Garden Salad • With mozzarella 7 Arugula Salad Baby arugula, roasted pine nuts, gorgonzola & Caesar Salad 7 craisins, drizzled with EVOO & balsamic glaze 10 Mediterranean Salad 9 Cobb Salad Chef’s Salad 9 With grilled chicken, bacon, hard-boiled egg, gorgonzola & avocado 13 House Dressings: Balsamic Vinaigrette, Ranch, Creamy Garlic, Blue Cheese, Honey Mustard, Creamy Italian, Parmesan Peppercorn PER I BAMBINI 7 Children’s menu for children 12 & under. Dinner comes with a small soft drink. Ravioli or Stuffed Shells Chicken & French Fries -
Exploring International Cuisine Reference Book
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
Starters Sushi Salads Burgers & Sandwiches Steaks & Prime Rib Entrées Sides, Etc. Housemade Desserts
STARTERS CHEF’S DAILY SOUP 7 DEVILED EGGS - Finished with sugar-cured bacon and homemade pickle relish 10 MR. JACK’S CRISPY CHICKEN - Hand-breaded tenders, served with french fries 14 SPINACH CON QUESO - Served with tortilla chips 13 SMOKED SALMON DIP - Smoked in-house 14 FIRE-GRILLED ARTICHOKES - Fresh, large artichokes seasoned with herb butter, with rémoulade 16 CALAMARI - Seasoned, breaded and deep fried. Served with marinara sauce 16 SUSHI NIGIRI PLATE* – Norwegian salmon and Hawaiian ahi tuna, with mounded sushi rice 16 CALIFORNIA ROLL - Crab salad, asparagus, sesame, avocado, chives, red pepper 12 CRUNCHY SHRIMP ROLL - Shrimp, chives, red pepper, sesame, rémoulade, unagi sauce, Sriracha mayonnaise 14 SPICY TUNA ROLL* - Ahi tuna, cucumber, jicama, avocado, sesame, unagi sauce, Sriracha mayonnaise 15 RAINBOW ROLL* - Seared ahi tuna, shrimp, avocado, unagi sauce, Sriracha mayonnaise 16 MIKE’S FILET ROLL* - Surimi, avocado and cream cheese, topped with beef tenderloin, Sriracha mayonnaise and masago 16 SPICY HAWAIIAN ROLL* - Ahi tuna, mango, avocado, macadamia nuts, jalapeño 16 AVOCADO BOMB* - Hawaiian tuna, crab salad, thinly sliced avocado, unagi sauce and Sriracha mayonnaise, with tortilla chips 17 SALADS In-house made salad dressings: Honey Dijon, Creamy Bleu Cheese, Classic Ranch, Kiawah Island, White Wine Vinaigrette, Cilantro Vinaigrette REDLANDS SALAD - With bacon, cheese, tomatoes, cucumbers and croutons 11 ORIGINAL CAESAR SALAD - With croutons and Reggiano Parmesan 11 REDWOOD SALAD - Rotisserie chicken, pecans, avocado, tomatoes, bacon, cheese, croutons and ranch dressing 17 GRILLED CHICKEN SALAD - Feta cheese, olives, tomatoes with white wine vinaigrette 16 THAI KAI SALAD - Chicken, mixed greens, peanuts tossed in a cilantro vinaigrette with Thai peanut sauce 17 SHRIMP LOUIE SALAD - Jumbo gulf shrimp, avocado, tomato, iceberg boat, pine nuts and Kiawah Island dressing 18 ASIAN AHI TUNA SALAD* - 20 BURGERS & SANDWICHESSeared, rare with field greens, wasabi in a cilantro vinaigrette We grind fresh chuck daily for our hand-pattied burgers. -
Culinary Arts II G10-12
1 CULINARY ARTS II GRADES 10-12 EWING PUBLIC SCHOOLS 2099 Pennington Road Ewing, NJ 08618 Board Approval Date: TBD Michael Nitti Produced by: John Kocubinski, Teacher Superintendent In accordance with The Ewing Public Schools’ Policy 2230, Course Guides, this curriculum has been reviewed and found to be in compliance with all policies and all affirmative action criteria. 2 Table of Contents Page Unit 1: Kitchen Basics (Chapters 1-4) 1 Unit 2: Culinary Basics (Chapters 5-8) 5 Unit 3: Culinary Application (Chapters 9-16) 9 Unit 4: Breads and Desserts (Chapters 17-19) 15 Unit 5: Latin America (Chapter 29) 19 Unit 6: Europe (Chapter 30) 22 Unit 7: Mediterranean Countries (Chapter 31) 26 Unit 8: Middle East and Africa (Chapter 32) 30 Unit 9: Asia (Chapter 33) 33 Unit 10: Overview of the United States (Chapters Taste of America) (Chapter 28) 37 1 Unit 1: Kitchen Basics (Chapters 1-4) [8-10 Days] Why Is This Unit Important? Keeping foods safe to eat and making the kitchen a safe place to work are keys to good health. Improper food handling can make you ill. Kitchen accidents can cause severe injuries. You can prevent both illness and accidents by following safety principles. Federal, state and local governments all play key roles in helping to keep the food supply safe. Local governments are in charge of sending health inspectors to visit food businesses. These inspectors make sure the businesses are following state health codes. The Big Ideas embedded in this unit are: • Food safety is a global concern that every individual working in food service needs to take seriously. -
International Culinary Arts & Sciences Institute
TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state of the art ICASI facility by professional chefs with years of experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Wednesdays, September 15, 22, 29, October 6, 2021 - 6:00 pm ($345, 4x3hrs, 1.2CEU) Mondays, November 22, 29, December 6, 13, 2021 – 6:00 pm ($345, 4x3hrs, 1.2CEU) Week 1: Knife Skills: French Onion Soup; Warm Vegetable Ratatouille; Vegetable Spring Rolls with Sweet & Sour Sauce; Vegetable Tempura; Garden Vegetable Parmesan Frittata Week 2: Stocks and Soups: Vegetable Stock; Fish Stock; Chicken Stock; Beef Stock; Black Bean Soup; Chicken Noodle Soup; Beef Consommé; Cream of Mushroom Soup; Fish Chowder; Potato Leek Soup Week 3: Grains and Potatoes: Creamy Polenta; Spicy Braised Lentils; Risotto; Israeli Couscous; Pommes -
Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................