DOCSLIB.ORG

Dixie-Picnic-Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dixie-Picnic-Menu HEARTY BREAKFASTS Served until 10:00 weekdays, until 12:00 weekends Eggs Benedict Al Fresco* Momma’s favorite was a toasted English muffin topped with poached eggs, smoked pork loin or avocado, and fresh Hollandaise enjoyed on the portico. 9.99 Breakfast Burrito Applewood smoked bacon or sausage, scrambled eggs, colby jack cheese, black beans and tomatoes traveled well in a soft tortilla and fed Momma during her Red Cross days with the Rough Riders. Served with roasted corn salsa, tomato salsa, and sour cream. 8.99 Jack’s Same Ol’ Same Ol’ Eggs* Two eggs any style, two pieces of applewood smoked bacon or sausage, artisan toast, and home fries. Aunt Anne couldn’t get Jack to eat anything else. 7.49 French Toast A L’Orange Sadie perfected her recipe for French toast with zesty, ”Momma”, Aunt Sadie, ”Bucky”, Aunt Myrtle, and sweet orange butter and real maple syrup. 7.49 Aunt Anne. Aunt Bertha was busy baking. Scratch Kitchen Southern Sticky Bun French Toast My three brothers and I spent many an Served with homemade cinnamon butter and real afternoon on picnics with my Mother Bette’s maple syrup. 7.99 eccentric Southern relatives. Virginia, our great and Cafe Sausage Gravy Biscuit grandmother known as “Momma”, Ruby or Bucky’s rich sausage gravy on a homemade biscuit “Bucky”, our grandmother, and her sisters Aunt could get a man to tackle any chore for free. 5.99 Anne, Aunt Myrtle, Aunt Sadie, and Aunt Bert Breakfast Sammich were sometimes goofy to us as small children, Egg and cheese on an English muffin for those but Oh Lord could these women cook! As adults, mornings when there were too many adventures to wait we often howl with laughter as we reminisce for breakfast. 3.99. Add bacon or sausage 1.49 about our “Dixie Picnics”. We also remember how fine it felt to open up our very own box lunches Smithfield Ham Biscuit with a sandwich of home baked Sally Lunn bread Paper thin slices of salty Smithfield™ ham and melted sharp cheddar on a hot homemade biscuit. 5.99 and one of Aunt Bertha’s Upcakes with enough icing for every bite! Each and every one of these Pancakes lunches was made by hand from real food and Bucky’s griddle sizzled as the family had their three inspired by the love of those crazy women who scratch batter buttermilk pancakes with real maple syrup. 6.99 Add pecans, strawberries, bananas, would do anything to spend time with Bette and blueberries, or chocolate chips 1.49 her “shweet dahlin chillen”. We hope that you feel just as enamored with our food, our family, My-Oh-My! Omelet and the Dixie picnic that we’ve been baking all This 3-egg omelet with toast and home fries would make Poppa, a man of few words, exclaim “My-Oh-My!” morning just for you! Comes with one filling 7.49 Additional fillings extra. Sign Up for a Magic Basket Rewards Card! For an egg white omelet, add 1.00. Online Ordering Available TM •Receive $10 for every 100 points Now at DixiePicnic.com! CATERING The Magic Basket that you earn •Get a free gift on your birthday! Our catered items make a great meal for your office Located in Lincoln Court Shopping Center or social event. Our superior quality lets your guests •Earn points on dine-in, takeout, know just how important they are. See our catering online, and even catering orders 215 Lancaster Ave, Malvern, PA 19355 menu and ask us how you can make Dixie Picnic a Gift and Rewards Card part of your next special occasion. Phone 484-320-8024 Email: [email protected] SCRATCH-MADE SOUPS BETTE’S BOX LUNCH SLOW SMOKED PORK (or for dine-in, a basket lunch) Georgia BBQ Pork See our daily specials board for today’s soup offerings As kids we could scarcely wait to open our very own Mouth-watering pulled pork with our Georgia box lunches. We giggled in delight as we opened the barbeque sauce on a grilled roll. With one side. 7.99 best lunchtime surprise package ever. 9.99 Gonzo Pulled Pork GARDEN FRESH SALADS Slow-smoked pulled pork with our Georgia Add grilled chicken to any salad for 2.99 Includes a side, a deviled egg, barbeque sauce, brie cheese, and cole slaw on a grilled roll. With one side. 9.49 St. Stephen Salad an Upcake, and a sandwich. Spring greens topped with toasted pecans, Maytag blue cheese, red onion, and dried cranberries, Choose a side: SIGNATURE SANDWICHES drizzled with white balsamic vinaigrette. 7.49 V • Cole Slaw Applewood Bacon Turkey Club • Caramel Applesauce Applewood bacon and roast turkey between three BLT Salad • Yukon Gold Potato Salad slices of homemade toast with mayo, lettuce, and Chopped romaine, tomatoes, and croutons with • Pesto Pasta Salad tomato. With one side. 9.99 homemade sun-dried tomato dressing, topped with • Fresh Fruit Salad crispy applewood smoked bacon. 7.49 • Potato or Sun Chips Turkey Harvest Panini Fresh roast turkey, sliced apples, sharp cheddar Goat Cheese Praline Salad cheese, and spicy maple mayo on marble rye, grilled Spring greens, goat cheese, and candied pecans all Nutty Chicken Salad panini style. With one side. 8.49 drizzled with balsamic vinegar. 6.49 V Pecans and grapes in chicken salad with lettuce on multigrain bread. Our best seller! Grilled Chicken Pesto Wrap Classic Caesar Salad Grilled marinated chicken, fresh mozzarella, tomato, Crisp romaine, homemade caesar dressing, Veggie Sandwich basil pesto, and romaine lettuce rolled into a white flour tortilla and lightly grilled. With one side. 8.49 parmesan cheese, and house baked croutons. 5.99 V Avocado, cucumber, sunflower seeds, colby jack cheese, lettuce, tomato, and chili mayo on multigrain. V Bucky Burger* Greek Salad Aunt Bucky’s favorite was a 1/3 lb. burger topped with Chopped romaine, sliced tomatoes, red onion, BLT Sandwich Applewood smoked bacon, sliced tomato, lettuce, and lettuce, tomato, onion, and her flavorful “swamp sauce”. cucumbers, feta cheese, and Kalamata olives drizzled mayo on toasted country white bread. Includes fries or sweet potato fries. 8.49 with a Greek red wine vinaigrette. 6.99 V Add cheese 0.79 Add applewood smoked bacon 0.99 Egg Salad Grilled Chicken Sandwich Homemade egg salad with lettuce and tomato on country Grilled marinated chicken breast with lettuce, SEAFOOD FAVORITES white. V tomato, onion, and swamp sauce on a homemade Turkey Your Way roll. With one side. 7.99 Beer Battered Cod Po’ Boy Roasted real turkey breast. Choose your bread and Veggie Burger Cod dipped in beer batter and fried, served on a toppings. California-style with over 10 different veggies topped homemade Po’ Boy roll with lettuce, tomato, pickles, with lettuce, tomato, onion, and swamp sauce. and lime aioli. Best eaten in-house. With one side 9.49 Tuna Salad With one side. 8.49 White Albacore tuna salad with lettuce and tomato on V Fried Shrimp Po’ Boy country white bread. ® Fried shrimp, crisp lettuce, sliced tomato, pickles, UPCAKES and our creamy remoulade sauce on a homemade Roast Beef and Provolone Medium rare roast beef with sharp provolone, horseradish Po’ Boy roll. Best eaten in-house. With one side. 9.49 Upside-down cupcakes iced on all sides so you can mayo, lettuce, and tomato on a Sally Lunn roll. enjoy just the right amount of icing in every bite. Crab Cake Sandwich Smithfield Ham Flavors Include: A jumbo lump crabcake on a homemade roll with Distinctively salty Smithfield country ham paired with Chocolate Vanilla Lemon lettuce and tomato, topped with lime aioli. sharp cheddar, lettuce, and mayo on a Sally Lunn roll. Key Lime Orange Strawberry With one side. 10.99 Zebra Cake Toasted Almond Red Velvet Virginia Baked Ham Smith Island Crab Cakes with Jarlsberg swiss, whole grain dijon mustard, Pistachio Carrot Cake Mocha We heard stories that in the old days crabs would jump lettuce, and tomato on multigrain bread. Coconut Salted Caramel Peanut Butter into bushels by themselves! Two gently spiced, jumbo 2.50 EACH lump crabcakes with lime aioli. With one side. 17.49 Thanksgiving Sandwich Real roast turkey breast, stuffing, whole berry cranberry 13.99 PER HALF DOZEN sauce, mayo on a homemade Sally Lunn roll. 26.99 PER DOZEN *Consuming raw or undercooked meats, poultry, seafood, To see a full list of flavors, including our shellfish, or eggs may increase your risk of foodborne illness. Sandwich Only - 6.79 seasonal offerings, visit DixiePicnic.com..
Load more

Recommended publications
  • Autumn Conference Proceedings 2015 British Society of Baking
    2FWREHU $XWXPQ&RQIHUHQFH 3URFHHGLQJV %ULWLVK6RFLHW\RI%DNLQJ $IILOLDWHGWRWKH$PHULFDQ6RFLHW\RI%DNLQJ %ULWLVK6RFLHW\RI%DNLQJ $XWXPQ&RQIHUHQFH %LFHVWHU+RWHO*ROIDQG6SD2[IRUGVKLUH 7XHVGD\WKDQG:HGQHVGD\WK2FWREHU 3DSHU 6SHDNHU 3DJH 7KH%6%²3DVW3UHVHQWDQG)XWXUH -LP%URZQ 3DXO7XUQHU 3 0LNH%DJVKDZ 0D[LPLVLQJ%XVLQHVVDQG+XPDQ3RWHQWLDO 'DYLG6PDUW 8 :DVWH0DQDJHPHQWLQ)RRG0DQXIDFWXUH &DPSEHOO0XUUD\ 13 7KH&XUUHQW8.(FRQRPLF&OLPDWHIRU%XVLQHVV 'DQLHO/HH 19 7KH%,$5LVLQJ6WDU$ZDUG 1DWKDQ*LOHV 23 )UHHIURP'HYHORSPHQW %DNHU\3URGXFW,QQRYDWLRQ&KULV%URFNPDQ 27 7KH9LOODJH%DNHU\·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aul Turner; and to then look to the future with Chairman Mike 2015 DIAMOND JUBILEE AUTUMN Bagshaw.
    [Show full text]
  • Whole Grain Choices Everywhere America Eats
    Program Schedule Whole Grain Choices Speaker Roster & Abstracts Everywhere America Eats Whole Grain Momentum Whole Grains in Restaurants & Schools Whole Grains and Health An International Conference jointly organized by The Whole Grains Council and Oldways The Whole Grains Council November 5-7, 2007 • Kansas City Attendee Roster Sponsors & Acknowledgements Program Schedule 4:45-5:15 Whole Grains: Dietary Recommendations and Intake Patterns Robert Post, PhD, Deputy Director, Center for Nutrition Policy and Promotion (CNPP) / United Stated Department of Agriculture (USDA) 5:15-5:45 Why Whole Grains Matter For Health David R. Jacobs, Jr., PhD, Professor, Division of Epidemiology and Community Health, University of Minnesota School of Public Health 6:00-7:30 Welcoming Reception and Exhibits On Your Own Whole Grains Dine-Around in local restaurants Tuesday, November 6 WHAT Factors Influence Consumers’ Food Choices Session II: 7:00 – 10:45 7:00-8:30 Continental Breakfast and Exhibits 8:30-8:40 Introduction and Outline of the Day 8:40-9:00 How Food Decisions Are Made Shelley Goldberg, MPH, RD, Director, Nutrition Communications, International Food Information Council 9:00-9:20 Trends In Consumer Food Habits and Behaviors Kate Peringer, Marketing Communications Manager, The Hartman Group 9:20-9:45 Questions and Answers 9:45-10:15 Coffee break with Exhibits 3 10:15-10:45 Panel: Where Americans Eat Molly Gise, Online Associate Managing Editor, Nation’s Restaurant News Michael Birchenall, Editor and Publisher, Foodservice Monthly Erica Bohm, MS, Vice President and Director of Strategic Partnerships, HealthyDiningFinder.com Session III: 10:45 – 1:00 WHERE Whole Grains Fit Into Today’s Lifestyle 10:45-12:00 A Rapid-fire “Iron Chef” Cook-off Two top chefs demonstrate that whole grains are quick, easy and delicious.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Guardian and Observer Editorial
    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
    [Show full text]
  • Sizzlethe American Culinary Federation Quarterly for Students of Cooking
    SPRING 2014 sizzleTHE AMERICAN CULINARY FEDERatION QUARTERLY FOR STUDENTS OF COOKING develop vegetable explore the rediscovery business skills cuisine of England menu trend sizzle features The American Culinary Federation NEXT Quarterly for Students of Cooking 16 Minding Your Own Publisher IssUE American Culinary Federation, Inc. Business Skills • Chefs reveal their best career-beginning Editor-in-Chief Beyond cooking, plan to learn as much as you can decisions. Jody Shee about spreadsheets, profit-and-loss statements, math, • Learn the latest snack trends. Senior Editor computer programs and marketing in order to succeed. • Discover what it takes to Kay Orde 22 Veggie Invasion run a food truck. Senior Graphic Designer David Ristau Vegetables are becoming increasingly important on restaurant menus, especially as variety expands Graphic Designer and consumers become more health-conscious. Caralyn Farrell Director of Communications 28 Food Companies Hire Chefs Patricia A. Carroll Discover why the employee turnover rate is so low among chefs who work in corporate Contributing Editors positions for food manufacturers. Rob Benes Suzanne Hall Ethel Hammer Karen Weisberg departments 16 22 28 Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 4 President’s Message 180 Center Place Way ACF president Tom Macrina, CEC, CCA, AAC, discusses seizing all opportunities. St. Augustine, FL 32095 (800) 624-9458 [email protected] 6 Amuse-Bouche Student news, opportunities and more. Subscribe to Sizzle: www.acfchefs.org/sizzle 8 Slice of Life For information about ACF Jennifer Heggen walks us through a memorable day in her internship as pastry commis certification and membership, at Thomas Keller Restaurant Group’s Bouchon Bistro/Bakery in Yountville, Calif.
    [Show full text]
  • English Muffin Bread
    English Muffin Bread Scan Code To Watch Video! Recipe by: Laura Vitale 1) In a large measuring cup or small bowl, add the milk and water and microwave for Makes 2 Loaves about 45 seconds or until warm, about 110 degrees. Meanwhile, line two 8x4 inch Prep Time: 10 minutes bread pans with parchment paper, spray Cook Time: 40 minutes with some non-stick spray and sprinkle with some cornmeal, set aside. Ingredients __6 cups of Bread Flour 2) In the bowl of a standing mixer fitted __1 Tbsp plus 1 tsp of Instant Yeast with a paddle attachment, add the flour, __3 Tbsp of Sugar sugar, salt, yeast, baking soda, oil and milk __2 tsp of Salt mixture, mix just for a couple minutes or __1 tsp of Baking Soda until the dough has absorbed (the dough will be sticky and lumpy but __2 Tbsp of Vegetable Oil that's what you're looking for) dump the dough on a lightly floured __1 cup of Whole Milk surface, divide it into 2 equal pieces and place each one in the prepared __1-1/2 cups of Water pan. __Cornmeal __Butter for Toasting 3) Spray some non-stick spray on some plastic wrap, lightly drape on each loaf, allow it to rise somewhere warm for about an hour and a half or until about doubled in size. 4) Preheat your oven to 350 degrees, bake the bread for about 30 to 40 minutes or until golden brown and hallow sounding when tapped, remove from the pans, place on wire racks and allow to cool completely.
    [Show full text]
  • Complete Recipes for the Boo
    Introduction My name is Aren Lane and I am from the Grass Valley Creek 4-H club. This book is my Emerald Star Project for 2008. It is a collection of the above-average recipes from 4-H Favorite Foods Day since 1978. Favorite Foods Day is an annual 4-H County Event that is held the same day as 4-H Achievement Day. Kids bring their favorite foods. The 4-H members are separated into junior, intermediate, and senior categories. Each group is judged by three judges. They judge you on how well you present your food, how appealing your food is to the eye, and how good your food tastes. Although these recipes are excellent, some of the earlier ones didn’t include all of the ingredients needed to make the complete recipe, so where needed, I listed the missing ingredients in italics. However, overall I am confident that this recipe book is complete and contains both usual and unusual types of food. So I hope that you enjoy this book, and that you cook some top-notch food. Aren Lane Age 14 Douglas City April 2008 1 Table of Contents • Introduction 1 • Helpful recipes 3 • Appetizers 5 • Beverages 13 • Salads 17 • Soups 19 • Side dishes 24 • Main dishes 30 • Lasagnas 49 • Breads 55 • Desserts 61 • Pies 75 • Cakes 83 • Cheesecakes 93 • Brownies 99 • Cookies 105 2 Baked Pie Shell 2 and 2/3 cups flour 1 cup salted butter 1 tsp. salt 6 to 8 Tbsp. cold water In large bowl, mix flour, salt and butter, stir with a fork.
    [Show full text]
  • English Muffins
    Grains of truth about ENGLISH MUFFINS Definitions Availability English muffins are flat rounds of yeast-raised The modern “English” muffin has evolved into rolls that are produced in much the same way as the a truly American product, available in a wide variety of English crumpet. The muffins should be chewy, with flavors, textures, whole grains and with additions of light air pockets. raisins, blueberries and other specialty ingredients. Simply called “muffins” in Europe, English The availability of English muffins is wide. muffins used to be cooked on gigantic griddles that They are sold in supermarkets and convenience were covered with engravings. Today, they are cooked stores, as well as being listed on most menus at your quickly on the hot surface of a griddle and require very favorite restaurant or deli. little fat. They are a good choice for a fast, hot breakfast bread and make a wonderful snack at lunch. They are a marvelous companion to peanut butter, Storage fresh fruits and berries all year. English muffins may be refrigerated for up to An English muffin is a true English muffin only 30 days and kept frozen in an airtight container for 6 when it is torn apart to be toasted. Never cut it with a months. knife. It should be pulled apart and laid open to reveal an interesting array of irregular air pockets. Part of the Nutritional value enjoyment of English muffins comes from toasting the rough peaks and valleys to various degrees of golden English muffins are low in fat and high in brown. complex carbohydrates.
    [Show full text]
  • Lab 3 – Wheat Flour and Cornmeal…The Staff of Life
    WHEAT FLOUR AND CORNMEAL... THE STAFF OF LIFE Assorted cereals. From top to bottom, left to right: rye, white corn, barley, thai rice, wheat, oats, pearl barley, brown rice, chuspillo corn, basmati rice, corn, white rice. HomeBaking.org A BAKER’S DOZEN Lab 3 – Wheat Flour and Cornmeal 1 lab three WHEAT FLOUR AND CORNMEAL...THE STAFF OF LIFE Locate Family & Consumer Sciences Education Standards 3.0 Terms and (2018), STEAM and P21 connections to this lab in the Appendix. Techniques Look terms up in Glossary and Introduction: The Roman goddess Ceres is the source of our know their meaning. word for the grains people eat–cereal grains. Eight cereal grains Agriculture All-purpose flour largely sustain and nourish humankind–staples–and are recorded Ancient grains in primitive history: varieties of millets, oats, barley, wheat, Batter Bran (emmer, einkorn, spelt) sorghum, rye, corn and rice. Bread Bread flour Lab 3 Cake flour Cereal grain Outcomes: Cornmeal Corn starch 1. Classify ancient grains and pseudo grains available for baking. Cultivation 2. Recognize eight staple cereal grains. Degerminated 3. Identify the three major components of a grain kernel – the bran, germ Dough Endosperm and endosperm – and know from which component flour or cornmeal is Einkorn wheat obtained. Emmer wheat 4. Identify a variety of enriched and whole grain foods available in U.S. Enriched supermarkets. Fermentation Flour 5. Differentiate wheat into six classes and between wheat flours, enriched Germ all-purpose, bread, cake, pastry, self-rising and whole wheat, and how Gluten the protein (gluten) content relates to their end uses in baking.
    [Show full text]
  • Appetizers & Starters Lunch Plates & Entrées Brunch
    BRUNCH ENTRÉES APPETIZERS & STARTERS AVOCADO TOAST* 14 =BACON ONION FLATBREAD 11 challah, avocado relish, bacon, Mascarpone, Tickler, mushroom poached eggs, honey yogurt & berries =APPLE BOURSIN FLATBREAD 11 Emmentaler, confit shallot, arugula, sherry honey-thyme glaze b FRENCH TOAST 11 vanilla custard challah, warm syrup, b HOUSEMADE CINNAMON BUNS all-natural bacon warm caramel sauce 8 b =CORNED BEEF HASH* 15 b hand-carved corned beef, fried eggs, CRÈME FILLED WARM “BEIGNETS” 8 pepper, onion, bistro potatoes powdered sugar, hot chocolate sauce SMOKED SALMON BENEDICT* 13 =CRAB FONDUE 14 toasted English muffin, cold smoked Tickler, Emmentaler, shallot, apple, zucchini chips, crostini salmon, poached eggs, hollandaise, TUNA TARTARE 15 sautéed spinach salmon roe, avocado relish, diced cucumber, crostini PWB SHRIMP & GRITS 13 CRISPY CALAMARI 11 grilled shrimp, three-cheese grits, lemon rouille, cocktail sauce caramelized onions, crème fraîche, TRUFFLE FRIES 8 chives herbs de Provence, saffron rouille =SAUSAGE CRISPY BRUSSELS SPROUTS 11 & MUSHROOM OMELET 12 preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli Emmentaler, bistro potatoes FRENCH ONION SOUP 7 melted Emmentaler BISTRO BREAKFAST 11 scrambled eggs, all-natural bacon, SOUP OF THE DAY Mkt bistro potatoes, wheat toast (Please ask your server) EGGS BENEDICT* 12 LUNCH PLATES & ENTRÉES toasted English muffin, ham, =QUICHE LORRAINE 12 poached eggs, hollandaise, house-made butter crust, all natural bacon, Emmentaler, bistro potatoes mixed greens, house vinaigrette =MUSHROOM & KALE TARTLET 14 Mascarpone, Tickler, caramelized onion, crispy leeks, brûléed Prosecco poached apples =GRILLED SALMON QUINOA SALAD* 17 Two Eggs* any style ................ 3 arugula, zucchini chips, Prima Donna, honey-tarragon vinaigrette Fresh Fruit ........................... 4 =GRILLED CHICKEN SALAD 14 Selection of Cereal & Milk ......
    [Show full text]
  • Bread, Cereal, and Grains
    Bread, Cereal, and Grains Grain products are foods made from wheat, rice, oats, cornmeal, barley, or any other grains. According to MyPyramid and the Dietary Guidelines for Americans, school-age youth need Check your $-saving skills: about 5 to 7 ounces of grains a day; adults need 6 to 8 ounces. 1. Which words below indicate that In general, a 1-ounce equivalent is: the labeled product is a whole grain? • wheat flour • wheat bread 1 slice of bread ½ of an English muffin • multi-grain • whole wheat flour 1 cup of ready-to-eat cereal 1 4½-inch pancake • seven grain • 100% whole wheat 1 6-inch tortilla 7 square or round saltines or snack crackers • unbleached • cracked wheat ½ cup of cooked rice, cooked wheat flour pasta, or cooked cereal Whole grain kernel Bran 2. What’s the smart buy? “Outer shell” protects seed a. Cheerios, $2.69 for 8.9 ounces The Dietary Guidelines for Americans recommend Fiber, B vitamins, trace minerals b. Honey Nut Cheerios, half of our servings be whole grains—a task few $4.19 for 14 ounces Americans achieve. Whole grains have been shown Endosperm Provides energy c. Store brand Honey O’s, to reduce the risk of heart disease, cancer, and Carbohydrates, protein $2.19 for 12 ounces diabetes. Whole grain foods include all parts of the grain —germ, bran, and endosperm. Refined grains Germ 3. What’s the smart buy? Nourishment for the seed contain just the starchy center (endosperm). Antioxidants, vitamin E, a. Store brand quick oatmeal, $.99 B vitamins for 18 ounces (36 ½-cup servings) b.
    [Show full text]
  • School Foodservice 2014 Catalog
    School Foodservice Cover Photos: 923 WG Buttermilk Biscuit (p.5) • 519 WG Fun Buns (p.12) 2014 Catalog 1202 WG Banana Muffin (p.9) • 1605 WG Texas Toast (p.14) School Foodservice 2014 Catalog Bake Crafters has specialized in school foodservice for over 20 years. We speak your language and know your needs. Our broad variety of proven products are sure to keep students happy while providing great-tasting healthy choices. Each year we introduce new products made just for School Foodservice with nutrition and kids’ taste as the driving forces. Do you need nutritional information? Do you need a custom product? We have complete nutritional information available for We have extensive experience in custom product devel- our products at www.bakecrafters.com. Search by opment. If our existing products are not a match, we’d be product code and then click on the nutritional link. You happy to look at the possibility of developing a custom can easily print the nutritionals for your records. product for you. Just give us a call at (423) 396-3392 and tell us about your need. Would you like to request samples? The best way to request samples is to contact your local Bake Crafters sales representative. If you don’t know how to contact P.O. Box 489 • Collegedale, TN 37315 your local sales representative, call Customer Service at (423) 396-3392 • [email protected] (423) 396-3392. www.bakecrafters.com Do you need to contact your sales representative? Call Customer Service at (423) 396-3392 to request the contact information of your local sales representative or e-mail [email protected].
    [Show full text]