DOCSLIB.ORG

Starters / Shareable Tinned Seafood

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Starters / Shareable Tinned Seafood 223 Gilbert St Blacksburg, VA 24060 Thank you for your continued support 540-605-7291 during these interesting times! [email protected] STARTERS / SHAREABLE Dip Plate (choose three) 9 Small Snack Trio (V)(GF) 6 Served w/pita, pretzel chips, & crackers (GF 3 Cup / 6 Bowl options available +2.5) House-made Soup Marcona almonds, pickles, marinated Ask your server about today’s gigandes beans Hummus (V) Olive Tapenade (V) Pimento Cheese (V) Bread w/ Olive Oil & Balsamic(V) 3 Mixed Olives (V)(GF) 5 Muhammara red pepper/walnut spread (V) Kalamata & Mt. Athos olives, pickled garlic, Smoked Trout Deviled Eggs (GF) (2) for 3 (6) for 8 red peppers, & caper berries Topped with roasted red pepper Shrimp Cocktail (6) (GF) 7 Marcona Almonds (V)(GF) 6 Crostini’s Served w/house-made cocktail sauce Roasted in olive oil with sea salt -Sundried Tomato Tapenade 9 Roasted Baby Potatoes (V) 8 With goat cheese & fresh basil Hummus Platter (V) 10 Crispy baby potatoes, herbs, & parmesan, -Smoked Trout 11 Served with cucumbers, olives, pickled With cream cheese, red onions, & capers garlic and toasted pita whipped horseradish. Add crispy speck (+1) Green Chile Artichoke Dip (V) 8 Baked Brie (V) 14 Boquerones 8 Served w/warm pita Marinated white anchovies, pickled onions, A wheel of double crème brie, honey sliced almonds, berry coulis, fresh fruit, baguette, lemon & sea salt crackers Burrata (V) 11 & crackers Fresh mozzarella, tomato, olive oil, Antipasti 8 balsamic, pesto, & bread Jalapeno Bread Cheese 9 Mozzerella, artichokes, roasted red peppers, Melted and carmalized with red pepper pepperoncini peppers, fresh coulis basil and charcutterie bits Served with greens, pickled onions, lemon, FEATURED TIN: Spiced Sardine Paté TINNED SEAFOOD tartar sauce, crackers & potato chips Our new fav! Not overly fishy, with light heat (GF options available +2.5) from piri-piri 9 *nut allergy advisory Smoked Sardines in Extra Virgin Olive Oil 11 Ekone Smoked Oysters (Lemon Pepper or Habanero) 14 Small Sardines in Olive Oil 15 Spiced Calamari in Ragout Sauce 14 Cockles (small mollusks) 24 Squids in Ink 15 Mussels in a Savory Sofrito Broth 11 Bonito del Norte White Tuna 13 Mussels in a Lemon Herb broth 11 Tuna Rillettes with Cream Cheese (4.4oz) 14 Razor Clams 17 Tuna Pate 9 Small Scallops in Galacian Sauce 17 House-made Ice Cream (V)(GF) 7 ARTISAN TREATS DESSERTS Flavors change often, ask your server about (comes in the package/box) for) today’s. Rabitos Fig Bonbon 1.5 Crème Brûlée (V)(GF) 7 Chapon Mini 3 Salt Pralines 9.5 Flavors change often, ask your server Key Lime Pie (V) 7 Classic key lime pie w/ a pretzel crust. Mitica Orange Delights 8.5 about today’s Sea Salt Dark Chocolate Bar 8 Served with raspberry sauce & whipped White Chocolate w/Roses & Strawberry 8 cream Flourless Chocolate Cake (V)(GF) 6 Gearharts Pistachio Toffee (8 piece) 8 A mini, rich, chocolate cake w/fresh Bourbon Cask Aged Chocolate Bar 7 berries Featured Cakes from Evie’s in Roanoke 7 Hongcha Tea Chocolate Bar 11 Ask your server for today’s selection You Bread My Mind Chocolate Bar 6.5 Honeycomb Toffee Chocolate Bar 7.50 (V) = Vegetarian (GF) = Gluten Free *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may 20% gratuity may be added to parties of 6+ increase your risk of foodborne illness, especially if you have certain medical Missing merchant credit card receipts will incur a 20% gratuity conditions. STARTERS, COMPOSED PLATES, TINNED SEAFOOD CHEESE & CHARCUTERIE Fan Favorites Board 21.5 Price listed after description (per portion) Parrano Gouda, Mahon, Bresaola, ‘Nudja, with Build your own board, mix and match! accoutrements Served with accoutrements that we pair to your selections. Adventurous Board 21.5 Please alert your server if you have any allergies. Bamboozle, Cashel Blue, Truffle Mousse, Volpi (GF options available +2.5) Proscuitto with accoutrements CHEESE Pimento Cheese (Made in house) - Roasted red pepper, chive, two cheddars | 4 Robiola Bosina (Italy) -Cow & Sheep. Soft Ripened, sweet, velvety, herbaceous tang | 4 Smoked Fontina (Wisconsin) - Cow. Semi-soft, smoked over hickory wood chips. | 5 Mahón (Spain) - Cow. Semi-soft with orange rind. Mild, fruity, smooth, creamy with nutty finish. | 4.5 Bamboozle (Pennsylvania) - Goat & Cow. Beer washed rind, semi-soft, funky *NOT GF | 5.5 Prairie Breeze Cheddar (Iowa) - Cow. Firm, rich, sharp, sweet nutty, grassy | 4.5 Parrano Gouda (Netherlands) - Cow. Mild & nutty, combining both salty & sweet flavors. | 5.5 Cashel Blue (Ireland) - Cow. Creamy texture with a minerally undertone and delightful, mild blue tang. | 4.5 El Trigal Manchego (Spain) - Sheep. Raw milk aged 8 months. Firm with nutty flavor. | 5 CHARCUTERIE Truffle Mousse (New York) - Pork, turkey liver & chicken liver, w/wild mushrooms & spices. | 5 Smoked Duck Breast (New York) - Duck. Slow smoked over applewood & hickory. | 6 Bresaola (Chicago) - Beef. Salt-cured, air-dried, peppery, aromatic. | 6 Holy Cow! Beef Salami (Illinois) - Beef, coarse ground. Smokey, garlic and black pepper. | 6 Volpi Proscuitto (Italy) - Pork. Dry-cured, smoked and aged 12 months | 6.5 Milano Italian Salami (Utah) - Pork, fine ground. Mild, tart, peppery flavor. | 5 Chorizo Ibérico de Bellota (Spain) - Pork, coarse ground. 100% acorn fed Ibérico pork. | 7 Hot Sopressata (Missouri) - Pork, coarse ground. Spicy with red pepper & paprika | 5 ‘Nudja (Iowa) - Pork, course ground. Spicy with red pepper & paprika | 5 Duck Rillettes (New York) - Shredded duck and spices. Served warm. | 6.5 Sandwiches are press-grilled and served with choice of: Route 11 Dressing options: SANDWICHES, Lightly Salted chips, House vinaigrette Zapps Voodoo chips (cooked in peanut oil), pretzel chips, house side Raspberry vinaigrette SALADS, ETC. salad, marinated gigandes beans, or cup of soup (+2) Honey mustard *Ask for any sandwich as an entrée salad. Oil & Vinegar Lobster Roll 25 (GF options available +2.5) Cold lobster tossed in a lemon, celery, herb mayo & stuffed into a warm, Chipotle Turkey 11 Grilled Cheese (V) 11 buttered, split-top, brioche bun. Sliced roasted turkey, crispy speck, House blend of cheeses on sourdough The Italiano 11 chipotle mayo, cheddar, & caramelized choice of add ons: Salami, pepperoni, provolone, roasted onion, on an artisan focaccia square bun tomato (+.50) peppers, pepperoncini, red onion & pesto (+.50) tomato, on baguette Roasted Turkey 11 olive tapenade (+.50) Havarti, arugula, red onion, & herb crispy charcuterie blend (+2) Spicy Tasso Ham 11 mayonnaise, on an artisan focaccia square Provolone, caramelized onions, & hot bun honey, on an artisan focaccia square Classic Caesar Salad 9 bun Hummus Veggie (V) 10 Cucumber, Romaine, homemade croutons and roasted red peppers, red onion, spinach, dressing with shaved parmesen. Herb Goat Cheese (V) 10 on an artisan focaccia square bun. Add Shrimp $7, Boquerones $4 Roasted red peppers, arugula, on an artisan focaccia square bun Pimento Melt (V) 10 Pimento cheese, tomato, & arugula on sourdough CHEESE, CHARCUTERIE, SANDWICHES, SALADS .
Load more

Recommended publications
  • HOT TAKEOUT MENU YOUR HICKORY’S to GO!
    HOT TAKEOUT MENU YOUR HICKORY’s TO GO! ALL OF OUR FOOD IS COOKED TO EAT STRAIGHT AWAY. SO, NO LONG ROAD TRIPS BEFORE YOU EAT FOLKS - NO-ONE WANTS SOGGY FRIES! APPETISERS Southern Fried Chicken ‘In A Box’ £6.75 Slow Smoked Chicken Wings £7.99 With your choice of sauce... Classic Corn Dogs £6.99 • Homemade BBQ • Sticky Tennessee Bourbon Glaze Maple Glazed Ribs £7.25 • Louisiana Hot THE SMOKEHOUSE MAINS Memphis Style Baby Back Ribs Southern Fried Chicken ‘in a Box’ £13.50 Have them your way…Dry rubbed or BBQ sauce glazed with skin-on fries & slaw. with skin-on fries & house slaw. Half Rack: £13.50 Full Rack: £19.99 Hickory’s Caesar Salad £7.99 Chargrilled Chicken & Bacon Salad £12.50 Eight-Hour Smoked Beef Rib £16.99 with skin-on fries, pickles, onions & a pot of gravy. Barbecue Hand-Pulled Pork £14.50 with barbecue beans, skin-on fries & house slaw. SIDES Skin-On Fries £3.50 Half a Smoked Hickory Chicken £13.50 Secret Recipe Magic-Dusted Fries £3.75 with skin-on fries & house slaw. Mixed Side Salad £3.75 with South Carolina dressing BURGERS & SANDWICHES House Slaw £1.50 All served with skin-on fries & house slaw. Corn On The Cob £3.50 Mac ‘n’ Cheese £3.75 Southern Fried Chicken Burger £13.99 Our Famous Hickory’s Burger £13.99 DESSERTS The Bird & Beast Burger £14.25 Cinnamon Sugar-Coated Churros £6.50 Why choose between beef & chicken Churros are a type of doughnut, a favourite along the when you can have both? Mexican border, served with a silky chocolate dip.
    [Show full text]
  • Studies in Honour of Éva Kincses-Nagy
    ALTAIC AND CHAGATAY LECTURES Studies in Honour of Éva Kincses-Nagy Altaic and Chagatay Lectures Studies in Honour of Éva Kincses-Nagy Edited by István Zimonyi Szeged – 2021 This publication was supported by the ELTE-SZTE Silk Road Research Group, ELKH Cover illustration: Everyone acts according to his own disposition (Q 17,84, written in nasta’liq) Calligraphy of Mustafa Khudair Letters and Words. Exhibtion of Arabic Calligraphy. Cairo 2011, 35. © University of Szeged, Department of Altaic Studies, Printed in 2021 All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by other means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the author or the publisher. Printed by: Innovariant Ltd., H-6750 Algyő, Ipartelep 4. ISBN: 978 963 306 793 2 (printed) ISBN: 978 963 306 794 9 (pdf) Contents Preface ................................................................................................................. 11 ŞÜKRÜ HALÛK AKALIN On the Etymology and Word Formation of Arıbeyi ‘Queen Bee’: How did the Female Bee Become Bey ‘Male Ruler’ in Turkish? ....................... 15 KUTSE ALTIN The Reconstruction of the Motives and Activities of the Last Campaign of Kanuni Sultan Süleyman ........................................................ 21 TATIANA A. ANIKEEVA The Tale of the Epic Cycle of “Kitab-i Dedem Korkut” in Turkish Folklore of the 20th Century ................................................................... 43 İBRAHIM AHMET AYDEMIR Zur Typologie von „Small Clauses” in modernen Türksprachen ........................ 51 LÁSZLÓ BALOGH Notes on the Ethnic and Political Conditions of the Carpathian Basin in the Early 9th Century ........................................................... 61 JÚLIA BARTHA Turkish Heritage of Hungarian Dietary Culture .................................................. 71 BÜLENT BAYRAM An Epic about Attila in Chuvash Literature: Attilpa Krimkilte .........................
    [Show full text]
  • Trade Marks Inter Partes Decision O/215/20
    O/215/20 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION NO. UK00003370381 BY SILVINA’S NATURE LIMITED TO REGISTER: Mimbles AS A TRADE MARK IN CLASS 30 AND IN THE MATTER OF OPPOSITION THERETO UNDER NO. 416580 BY KALLO FOODS LIMITED BACKGROUND AND PLEADINGS 1. On 27 January 2019, Silvina’s Nature Limited (‘the applicant’) applied to register the trade mark shown on the cover page of this decision in the UK. The application was published for opposition purposes on 8 February 2019 and registration is sought for the goods shown in the Annex to this decision. 2. On 8 May 2019, the application was opposed by Kallo Foods Limited (‘the opponent’). The opposition was initially based on section 5(2)(b) and section 5(3) of the Trade Marks Act 1994 (‘the Act’). The opposition under section 5(3) of the Act was withdrawn by the opponent via written correspondence on 14 October 2019. The opponent relies on the following trade marks: MRS. CRIMBLE’S UK registration no. 3243585 Filing date 13 July 2017; registration date 24 November 2017 Relying on all goods and services namely: Class 29 Dried and cooked fruits, jams, fruit sauces, jellies; prepared meals and snacks; meat, fish, poultry and game; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats. Class 30 Flour and preparations made from cereals; bread, pastry and confectionery; cocoa, chocolate; prepared meals and snacks consisting primarily of grains and cereals; cereal bars; food flavourings; bakery products; dough, pastry, dough products, pastry products; pastries; cakes, doughnuts, biscuits, cookies; dough mixes, cake mixes, doughnut mixes, biscuit mixes; cereal and oat based products namely health bars; desserts and dessert mixes; rice cakes, corn cakes; crackers; macaroni, noodles, pasta, tomato sauce, sauces, seasonings; coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; ices; sugar, honey, treacle; yeast, baking-powder; salt; mustard; vinegar, sauces (condiments); spices; ice.
    [Show full text]
  • Sole a La Walewska in Spring a New Take on an Escoffier Classic
    SPRING 2017 Sole a la Walewska in Spring A new take on an Escoffier classic culinary + art where art and food intersect gather round for cure guanciale Sunday supper in six steps sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 20 Culinary + Art IssUE American Culinary Federation, Inc. The intersection of art and food happens on and • the digital chef Editor-in-Chief off the plate for these chefs. • popsicles Stacy Gammill 26 Sunday Suppers • forager Senior Editor Karen Bennett Mathis, APR Chefs have embraced family-style dining and discovered a way to fill empty seats on typically Graphic Designer slow nights. David Ristau Contributing Editors 32 Food Historian Rob Benes Few professions are as immersed in Suzanne Hall Ethel Hammer history as the culinary profession. 20 26 32 Maggie Hennessy Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way departments St. Augustine, FL 32095 (800) 624-9458 4 President’s Message [email protected] ACF president Thomas Macrina, CEC, CCA, AAC, emphasizes creativity and Subscribe to Sizzle: challenging yourself. www.acfchefs.org/sizzle 6 Amuse-Bouche For information about ACF certification and membership, Student news, opportunities, events and more. go to www.acfchefs.org. 12 Slice of Life Rebekah Borgstede walks us through a memorable day in her apprenticeship at during a Denver Broncos play-off game. @ACFChefs @acfchefs @acf_chefs 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Carlos Villanueva and Huizi Qian of Cloud Catering and Events, Long Island City, for Students of Cooking (ISSN 1548-1441), New York, demonstrate two ways of making a Filet de Sole Walewska.
    [Show full text]
  • Starters / Shareable Tinned Seafood
    223 Gilbert St Blacksburg, VA 24060 Thank you for your continued support 540-605-7291 during these interesting times! [email protected] STARTERS / SHAREABLE Dip Plate (choose three) 9 Served w/pita, pretzel chips, & crackers (GF House-made Soup 3 Cup / 6 Bowl Small Snack Trio (V)(GF) 6 options available +2.5) Ask your server about today’s Spanish cocktail mix*, pickles, Hummus (V) marinated gigandes beans (*contains nuts) Olive Tapenade (V) Bread w/ Olive Oil & Balsamic(V) 3 Pimento Cheese (V) Mixed Olives (V)(GF) 5 Muhammara red pepper/walnut spread (V) Deviled Eggs (GF) (2) for 3 (6) for 8 Kalamata & Mt. Athos olives, pickled Smoked Trout Topped with roasted red pepper garlic, red peppers, & caper berries Shrimp Cocktail (6) (GF) 7 Crostini’s Marcona Almonds (V)(GF) 6 Served w/house-made cocktail sauce Roasted in olive oil with sea salt -Sundried Tomato Tapenade 9 With goat cheese & fresh basil Roasted Baby Potatoes (V) 8 -Smoked Trout 11 Hummus Platter (V) 10 Crispy baby potatoes, herbs, & parmesan, With cream cheese, red onions, & Served with cucumbers, olives, pickled whipped horseradish. Add crispy speck (+1) capers garlic and toasted pita Boquerones 8 Green Chile Artichoke Dip (V) 8 Baked Brie (V) 14 Marinated white anchovies, pickled onions, Served w/warm pita A wheel of double crème brie, honey lemon & sea salt crackers sliced almonds, berry coulis, fresh fruit, baguette, & crackers Burrata (V) 11 Antipasti 8 Fresh mozzarella, tomato, olive oil, Mozzarella, artichokes, roasted red peppers, balsamic, pesto, & bread Jalapeno
    [Show full text]
  • Bar and Kitchen Just Desserts $ Young Coconut Sorbet
    The Maylands Hotel - Bar and Kitchen Desserts HLiquers Just Desserts $ Young Coconut Sorbet —With lime marmalade and topped with roasted 10.0 coconut chips (NF,DF,GF,VEG,V) Baked Passionfruit Cheesecake —San Sebastian baked cheesecake served 14.0 chilled, topped with passionfruit coulis, native mint meringue shards (GF, NF, VEG) Adelaide Hills Fig & Almond Frangipane Slice —served with white choc- 15.0 olate pistachio ganache and fresh mascarpone cream, topped with roasted shaved almonds and crumbled pistachio (DFO, NFO) Sticky Banana Pudding — with warm butterscotch sauce, vanilla ice cream 14.0 and crushed macadamia (NFO, VEG) Vanilla Bean Ice Cream – topped with house honeycomb toffee, and choice 10.0 of salted caramel, chocolate fudge or mixed berry coulis (GF, NF, VEG) S.A Cheese Plate – Chefs local selection of Limestone Coast Lady Musgrave double cream brie, Mount Compass mature cheddar, Gorgonzola, muscatel, fresh fruits and berries, with apple & port paste and sea salt lavosh (GFO ,NF, VEG) — 1 CHEESE 16.0 / 2 CHEESE 20.0 / 3 CHEESE 24.0 Liquers, Ports, Sherry $ Quartet Blanc Fortified 9.0 Valdespino Pedro Xeminez Sherry 7.0 Galway Pipe 12Yo Grand Tawny 9.5 Hennessy Vsop Cognac 11.0 Morris Tokay 8.0 Grand Marnier 9.0 The Maylands Hotel - Bar and Kitchen Coffee HTea Coffee $ Tea $ —Cup 4.3 —Pot for 1 3.5 —Mug 5.3 —Pot for 2 4.5 Flat White . English Breakfast . Latte . Green Tea . Cappuccino . Chamomile . Espresso . Earl Grey . Long Black . Fruit Melange . Macchiato . Ginger & Lemongrass . Long Macchiato . Hot Chocolate . Chai Latte . Baby Chino: .60 — Extras: Add Double Shot .50 Decaf .50 Lactose Free .50 Almond .50 Soy .50.
    [Show full text]
  • Drinks List C L a S S I C R U M Rum Cocktails Flights All 18
    DRINKS LIST C L A S S I C R U M RUM COCKTAILS FLIGHTS ALL 18 EL PRESIDENTE PLANTATION FLIGHT 50 The El Presidente earned its acclaim in the Plantation Panama, Plantation Nicaragua, 1920’s during the American Prohibition Plantation 20th when the rich and famous would flock to Havana, Cuba to experience its delight. Havana club especial, dry vermouth, DIPLOMATICA FLIGHT 50 orange Curacao, house made grenadine Diplomatico Reserve, Diplomatico Exclusive, Diplomatico Ambassador CUBAN MOJITO The Mojito was born in Havana, Cuba. JAMAICAN FLIGHT 35 Legend has it that Ernest Hemingway Appleton 8y.o., Appleton 12y.o., wrote “My Mojito in La Bodeguite” which Appleton 21y.o. can be read today, hanging on the wall. Havana club 3 anos, freshly squeezed lime, mint leafs, sugar and soda water FRENCH CONNECTION 50 Rhum Vieux Bielle Hors d’age, Clement V.S.O.P., JM rum PLANTER’S PUNCH Planter’s Punch is a classic rum drink that first appeared in print in a 1908 edition of the New York Times. It has also been BARTENDERS FAVORITE 55 attributed to Jamaica, and more to Fred Dictator 20, El Dorado 15, Pyrat XO L Myers of Myers Rum, who started his business in 1879. PREMIUM FLIGHT 60 Myers original dark rum, orange juice, Ron Zacapa XO, Ron Millonario, pineapple juice, lemon juice, house made El Dorado 21 grenadine, bitters float MARY PICKFORD MILLIONAIRES’ FLIGHT 200 Along with her husband, Douglas Fairbanks, Diplomatico Ambassador, Havana Club 15, the golden-haired Mary Pickford was at the Havana Club Maximo pinnacle of the first generation of movie royalty.
    [Show full text]
  • Clachaig Whisky and Scottish Spirits Menu
    Clachaig Whisky and Scottish Spirits Menu Whisky Regions of Scotland Highlands Whisky Region The Highlands is by far the largest of all the whisky producing regions and offers you the greatest variations of style. You will find some of the best known distilleries in this region. On the mainland in the Western Highlands there are only a few distilleries. The malts from these West Highland distilleries are much less peaty than the malts which are found in the Islay region, although you can detect a slight whiff of smokiness. If there was a common character shared by West Highland whiskies it is they tend to have a sweet start and dryish finish. The character of the far North Highland malts are greatly influenced by the local soil and the coastal location of the distilleries. They tend to be light bodied whiskies with a spicy character and a dryish finish, sometimes with a trace of saltiness. Malt whiskies from the Central, Southern and Eastern Highlands are quite a mixed bunch. They are generally fruity and sweet but not as sweet as the malts found in Speyside. They are lighter bodied and sweet and just like other Highland malts they tend to have a dry finish. Speyside Whisky Region Speyside is not officially a whisky region but it is generally accepted as a subdivision of the Highlands Region. Over half of all Scotland's distilleries are located in Speyside. Speyside malts are typically the sweetest of all Scotch Whisky Malts and many of the most popular single malts are produced in Speyside.
    [Show full text]
  • Culture and Intercultural Communication
    Culture and intercultural communication Due to the rapid development of science and technology, the proliferation of research activity and our continuously changing social, political, economic and cultural context constantly force us to evaluate and re-evaluate our knowledge and put our skills to the test. This volume offers insights into some of the new developments of theory and research in Cultural and Intercultural Studies that may equip students, teachers and researchers with up-to-date information regarding the state of the art of these fields of study. The fourteen contributions by different authors are organized into three Culture and main parts and address both the theoretical and the practical/pedagogical aspects of language learning, teaching and intercultural research. Part I focuses on the teaching of culture and intercultural communication and reveals important theoretical considerations communication and best practices. Part 2 of the volume presents the findings of empirical research on intercultural communication and the Research and education development of intercultural competence. The geographical orientations of the articles are also diverse. Although Part III is devoted to one area in particular, Australian Studies, the volume also contains Edited by Krisztina Károly, papers relating to Hungary, Great Britain and New Zealand, as well as Ildikó Lázár and Cecilia Gall C North and South America. M Even though the collection is predominantly theory- and Y research-oriented, the results of the investigations may offer useful CM information about the teaching, learning and researching of culture MY and intercultural competence for practicing teachers and students involved in university language programmes and teacher education. CY In these activities Dorottya Holló has played a unique role at the CMY School of English and American Studies of Eötvös Loránd University, K therefore this book is dedicated to her.
    [Show full text]
  • Trade Mark Inter/Ex Partes Decision Or Appeals to the Appointed Person
    O-383-11 TRADE MARKS ACT 1994 IN THE MATTER OF TRADE MARK REGISTRATION 2507274 IN THE NAME OF IRMA MANAGEMENT LIMITED TRADING AS JUDE’S ICE CREAM IN RESPECT OF THE TRADE MARK: HOKEY POKEY AND AN APPLICATION (NO 83829) FOR A DECLARATION OF INVALIDITY BY GREYLEG INVESTMENTS LTD THE BACKGROUND AND THE PLEADINGS 1) The trade mark the subject of these proceedings stands in the name of Irma Management Limited trading as Jude’s Ice Cream (“Irma”). It was filed on 27 January 2009, it was published in the Trade Marks Journal on 15 May 2009, and it completed its registration procedure on 21 August 2009. The trade mark consists of the words HOKEY POKEY and is in respect of ice cream and frozen yoghurt in class 30. 2) On 28 July 2010 Greyleg Investments Ltd (“Greyleg”) applied for a declaration of invalidity in respect of the above trade mark on grounds under sections 5(1) and 5(2)(a) of the Trade Marks Act 1994 (“the Act”). Greyleg relies upon a single trade mark of which it is the proprietor, namely UK registration 2229658, which also consists of the words HOKEY POKEY. The mark is registered in respect of confectionery in class 30. Greyleg’s mark was filed on 17 April 2000 and it completed its registration procedure on 22 September 2000. The relevance of these dates are that: i) the mark constitutes an earlier mark as defined by section 6 of the Act, and ii) the proof of use provisions set out in section 47(2)(A)1 apply, meaning that the use conditions set out in those provisions are relevant in these proceedings; Greyleg must, therefore, demonstrate that it has made genuine use of its mark.
    [Show full text]
  • Bakery Baking Supplies Beer
    DC Brau On the Wings 4pk Delirium Tremens 12oz Bakery Destihl Ain't Nothin' 4pk Devil's Purse ESB 16oz Choc Chip Cookie Dough Devil's Purse ESB 4pk Chocolate Cupcakes Devil's Purse Kolsch 4pk Housemade Brownies Dupont Avec Les Bons 750ml Housemade Magic Bars Dutchess G.B. 4pk Housemade Scone Eden Ice Imperial Rose 750ml Muffins Exhibit A Briefcase Porter 4pk Olive Oil Cakes Exhibit A Goody Two Shoes 4pk Peanut Butter Cookie Dough Exhibit A The Cat's Meow Rice Krispie Bars Fat Orange Cat I Don't LM. 4pk Foley Bros Big Bang 16oz Baking Supplies Foley Bros Big Bang 4pk Foley Bros Prospect IPA Bob's Red Cane Sugar Foley Bros. Pcs of Eight 4pk Butter, Plugra Unsalted 1Lb Foundation Burnside 16oz Red Star Active Yeast 6.4oz Foundation Burnside 4pk Thatcher Whole Milk Gal Founders CBS 4pk Yeast - 1# bag Four Phantoms Dirt Weed 4pk Four Phantoms Johnny Flip 4pk Four Phantoms The Baroness 16o Beer Great Notion So Wrong Ripe 4pk Grimm Double Negative 16.9oz Abandoned Building Lola's 4pk Grimm Super Shine 22oz Abandoned Coffee Stout 4pk Grimm Super Shine 4pk Abandoned Pan Galactic 4pk Grimm Telekinesis 4pk Almanac Loud! Dipa 4pk Havoc Mead Hop Swarm 4pk Almanac Peach Nova 4pk Havoc Mead Psychopomp 4pk Almond 22 Pink Pepper IPA Hitachino Nest Anbai Ale Barrier Skinny Elephant 4pk Hoof Heart $60 Nacho 4pk Bellwoods White Picket 500ml Hoof Heart Belloq 4pk Black Hog Granola Brown 6pk J Wakefield El Jefe Hefe 4pk Black Hog Irish Milk Stout 4pk J Wakefield Hops 4 Teacher 16oz Black Hog Rainbow Gravy 4pk Jack's Abby Blood Orange 6pk Black Hog Shook 16oz
    [Show full text]
  • WHISKY LIST Scotland Has Been Distilling Since the Art Was Introduced from the Mediterranean in the Early 15Th Century
    WHISKY LIST Scotland has been distilling since the art was introduced from the Mediterranean in the early 15th century. The first evidence of whisky production in Scotland comes from 1494 when James IV sent malt to friar John Corr to make enough for 500 bottles. The technique of fermenting farmed cereal crops to produce spirit is still used to this day, and we believe we are the best in the world when it comes to doing just that! The spirit in it’s infancy was used for “medicinal purposes”, it still is. Slowly whisky became an adopted past time, much to the joy of farmers as it was a great way for them to use up excess grain. To this day whisky must be aged for at least 3 years in an oak barrel before it can legally be called “Whisky” Whisky is clear until it goes into the barrel. It is the wood that gives it the colour. The five most common types of the amber nectar throughtout the world are Single Malt Malt whisky is the original whisky of Scotland; it is made only from malted barley and generally in two copper pot stills. It is the product of an individual distillery. Our nearest distillery is Oban “OH-BIN” established in 1794. Blended Malt Blended Malts are a combination of Single malt whiskies. The hard and fast rule here is no grain whisky allowed. Grain A key ingredient in making single malts it acts as a filler and knits everything together to give texture & flavour. Individually grain whisky is becoming ever more popular.
    [Show full text]