Layton Boulevard West Restaurant Guide
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Cooking Club Lesson Plan Spanish Grades 6-12 I. Lesson Objectives
Cooking Club Lesson Plan Spanish Grades 6-12 I. Lesson Objectives: A. Students will discuss Latin American culture, cuisine, and cooking practices. B. Students will state the key messages from MyPlate and identify its health benefits. C. Students will prepare and sample a healthy, easy-to-make Latin American dish. II. Behavior Outcomes: A. Follow MyPlate recommendations: make half your plate fruits and vegetables, aiming for variety in color, at least half your grains whole, and switch to fat-free or low-fat milk and milk products. III. Pennsylvania Educational Standards: A. 11.3 Food Science and Nutrition B. 1.6 Speaking and Listening C. 10.1 Concepts of Health D. 10.2 Healthful Living E. 10.4 Physical Activity IV. Materials A. Handouts-“MyPlate” handout in English and Spanish, copies of recipe B. Visual: MyPlate graphic poster from Learning Zone Express or other appropriate visual aid C. Additional Activities- “MiPlato- Get to know the food groups” D. Any other necessary materials E. Optional: reinforcement that conveys the appropriate nutrition message F. Hand wipes, gloves, hairnets/head coverings, aprons, tablecloth G. Food and cooking supplies needed for recipe H. Paper products needed for preparing and serving recipe (i.e. plates, bowls, forks, spoons, serving utensils, etc.) I. Ten Tips Sheet: ”Liven Up Your Meals With Fruits and Vegetables” or other appropriate tips sheet V. Procedure: Text in italics are instructions for the presenter, non-italicized text is the suggested script. Drexel University, CC-S Spanish Lesson Plan, revised 6/19, Page 1 A. Introductory 1. Lesson Introduction a. Introduce yourself and the nutrition education program/organization presenting the lesson. -
Fisher Dining Services 1 Ward-Haffey Dining Hall
Fisher Dining Services 1 Ward-Haffey Dining Hall Dining Locations and Hours: 2021–2022 Interactive dining platforms including Hikari Sauté Station, Monday - Thursday Breakfast 7:30 a.m. - 10:00 a.m. Fresh 52 Salad Station, Breads and Spreads Deli, Grill, and Lunch 11:00 a.m. - 2:30 p.m. Rosso Verde Pasta & Pizza Station. This all you care to eat din- Dinner 4:30 p.m. - 7:30 p.m. ing location offers house -made soups, fruit & salads, cereals, Late Night 8:00 p.m. - 11:00 p.m. and desserts, all with a wide variety to choose from. Grab & Go Breakfast on Saturday! Friday Breakfast 7:30 a.m. - 10:00 a.m. 5 Lunch 11:00 a.m. - 2:30 p.m. New Home for Late Night featuring Smoothies, Dinner 4:30 p.m. - 7:00 p.m. Milkshakes, Coffee Drinks, Snacks, Deli, Pizza and Late Night 7:30 p.m. - Midnight 3 Grill Favorites. Last orders must be placed 15 minutes prior to close. 1 Saturday Grab & Go 8:30 a.m. - 10:00 a.m. Take out program available for students, faculty and staff. Fall 2021 Ward-Haffey Dining Hall is open for Fisher ID Saturday & Sunday Brunch 10:00 a.m. - 2:00 p.m. Patrons Only Dinner 4:30 p.m. - 7:00 p.m. Late Night 7:30 p.m. - Midnight 4 2 Murphy Dining Hall - Fisher Sub Shoppe Fisher Sub Shoppe is the perfect destination that Monday - Thursday Breakfast 8:00 a.m. - 10:30 a.m. includes made to order hot and cold subs, salads, Lunch 11:00 a.m. -
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 ....................................................................................................................................... -
11-29-19 Chef Oscar Del Rivero + Friends Brings the Brunch Edition
Media Contacts: Ana Rivera Jackie Zayas Identity Media, Inc. Identity Media, Inc. Cell. 786.281.3259 Cell. 305.989.4824 [email protected] [email protected] CHEF OSCAR DEL RIVERO + FRIENDS BRINGS THE BRUNCH EDITION FOR AN ART BASEL WEEK EXPLORATION FEATURING CHEF GUEST MICHELL SANCHEZ Explore a morning brunch in the heart of Coconut Grove at Jaguar Latin-American Kitchen filled with good drinks, great eats and perfect ambience! Miami, FL (November 29, 2019) -- Sundays are for a mashup of breakfast and lunch! Jaguar Lab is back, this time around with a “Brunch Edition” to bring guests the pleasure of exploring an exclusive brunch during Art Basel Week. Presented by Chef Oscar Del Rivero and Jaguar Latin American Kitchen, Jaguar Lab is a monthly series where Chefs are welcome to embrace their creativity and experiment with different flavors and cuisines, where no idea is too “extra”. Chef Oscar successfully collaborates with local chefs and various cuisines to bring everyone a new and unique menu that test the limits, this time around with a “Brunch Edition”. This culinary event always attracts those that are in for a new, sensational experience, letting go of their inhibitions as these dishes will awaken their senses and taste buds. For December’s edition and to celebrate a diverse culinary latin landscape with a Hawaiian touch Chef Oscar Del Rivero welcomes Chef Michell Sanchez from Latin House to explore the kitchen. Michell Sanchez, known as Chef M, born in Havana, Cuba; is an award winning griller and chef who specializes in authentic Latin American Cuisine. -
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 ....................................................................................................................................... -
YOUR AD FITS HERE a Cultural Publication for Puerto Ricans Page NOVEMBER 2015
A Cultural Publication for Puerto Ricans Happy Thanksgiving! YOUR AD ¡Felíz Día de Acción de Gracias! That time of year is coming around the corner fast. Have a Puerto Rican Thanksgiving this year. Don’t forget the mofongo stuffing, and mashed FITS HERE yuca or mashed yautia (delicious), I always like arroz con habicuelas, and for dessert have some Bacardi Rum cake and flan! Don’t forget starting the day after Thanksgiving our webpage will feature parranda songs with music (midis). Make sure you install the plug in so you can listen in. A new song each week! Index Page Credits 2 Pavochón 2 Visit Puerto Rico/Trivia, Refranes 3 Discovery Day - Calendar 4 Diego el Tavernero/ Strange Food 5 Purchase all your parranda CD’s online so you will be ready when the time comes to make your pasteles. Order what you need online. You can Primos/Panamá 6 get your maracas, güiros, even parranda song-books online. Call your Food Blogs – Velez/Jaime in the Kitchen 7 supermarket and order green bananas that have not been gassed, that’s what you need for pasteles and also alcapurrias. Yum! Nuestra Cocina Criolla 8 More recipes 9 Siempre Boricua, Ivonne Figueroa Book Review 10 Betty Nieves-Ilyas Column 10 NOVEMBER 2015 NOVEMBER 2015 EL BORICUA PAGE 2 C R E D I T S ©1995-2015 All articles and photos are the property of of the writer or photographer. Staff Ivonne Figueroa Executive Editor & Gen. Mgr. Javier Figueroa Publisher Anna María Vélez de Blas, Chef Recipe Tester and Writer Pavochón Jaime Garibay Rivera, PhD Puerto Rican Style Thanksgiving Turkey Jaime in the Kitchen, Food Blog For Puerto Ricans, there is no other route to the perfect turkey, than to cook it Guillermo ‘Don Guillo’ Andares, PhD like a pernil or Pavochón style. -
Cheese in Latin American Cuisine from Patagonia to the Rio Grande, Cheese Is an Ingredient Used in Many Latin American Dishes
Cheese in Latin American Cuisine From Patagonia to the Rio Grande, cheese is an ingredient used in many Latin American dishes. Although most people may not think of cheese when they think of Latin American cuisine, it’s featured in soups, antojitos (Latin-American street food) and main dishes. Historically, cheese arrived with the Spanish and Portuguese settlers. Europeans brought with them cows, sheep, and goats to supplement their diets with some meat and milk. Therefore, most Latin American cheeses have their origins in European traditional cheeses. South America is famous for its large- format mountain cheeses, including Reggianito from Argentina and Uruguay, Queijo de Minas from Brazil and an aged Gruyere-style from Ecuador. Central America and Mexico tend to have fresher or semi-aged cheese. The region is mostly known for its cow’s milk cheese, but increasingly new cheesemakers are developing artisan cheese using sheep and goat’s milk. Cheese in Latin American cooking is sprinkled, melted as a base for a creamy sauce, and sometimes used as a stuffing. Fresh cheese in the region is also eaten along other foods as a side dish. Traditionally, all cheese in the region was made exclusively with raw milk; unfortunately this is no longer the case due to the often-unknown quality of commodity milk abundant in some Latin American countries. However, artisanal producers, where the cheesemaker maintains a small herd of animals, may still produce cheese using raw milk. These farmstead cheeses are most commonly found in small cities and local markets rather than in large supermarkets. Studies have shown that cheese plays a role in a healthy diet especially when eaten in moderation. -
Here's to Your Health (PDF)
ASK Dolor THE DIETITIAN Here’s to Your Health! Ask questions. Now being tested for the new Sproul Residential Restaurant, Eat well. S discover how these ingredients are both tasty and beneficial to E IC V ER G S UCLA DININ your health! VEGETABLES ARUGULA • Eruca sativa CAULIFLOWER • Brassica oleracea var. botrytis Arugula is a tender, peppery green native to the Mediterra- Cauliflower belongs to the same family as cabbage, nean region. Brussels sprouts, kale, broccoli, and collard, and can be eaten cooked or raw. Benefits: Arugula is a good source of vitamins A and K. Benefits: Cauliflower is an excellent source of dietary fiber, folate and vitamins C and K. Like other cruciferous BRUSSELS SPROUTS vegetables, cauliflower also contains phytochemicals Brassica oleracea var. gemmifera that may protect against cancer. Brussels sprouts belong to the Brassica family, which are also known as cruciferous vegetables. They look like little heads CELERY ROOT • Apium graveolens var. rapaceum of cabbage and grow in a rows on thick stalks. Celery root is a knobby, brown-skinned root vegetable that Benefits: Brussels sprouts are an excellent source of can be eaten cooked or raw. It belongs to the carrot family and unlike other root vegetables, celery root is not starchy. vitamins C and K. They are a good source of vitamin A, folate, potassium, and fiber. Like other cruciferous Benefits: Celery root is a good source of vitamin K and vegetables, they contain sulforaphane, a phytochemical that phosphorus. may help prevent certain types of cancers. CHAYOTE • Sechium edule Native to Mexico and Central America, chayote is actually SWEET GOLDEN BEETS • Beta vulgaris fruit that is used like a vegetable. -
LATIN AMERICAN CUISINES by REGION from Mexico to the Tip of South America, Latin American Cuisine Embodies the Traditions of Its Many Peoples and Their Ancestors
LATIN AMERICAN CUISINES BY REGION From Mexico to the tip of South America, Latin American cuisine embodies the traditions of its many peoples and their ancestors. This guide illustrates the rich and diverse food culture developed over the centuries and explains the flavor profiles for each region. MEXICO Turkey in Mole Poblano Sauce Grilled Snapper Pozole Modern-day Mexican cuisine has been shaped by the varying climates of the different regions, the geography of each region, as well as the influence of Spanish and Mediterranean culinary traditions brought over during colonization. When the Spanish arrived in Mexico, they found the native people cooking primarily with chili peppers, black beans, tomatoes, squash and corn. The Spanish then introduced cattle, pigs and other livestock, as well as flavoring agents like onions, garlic, and spices. This influence can be seen in dishes like Huachinango a la Veracruzana, or Veracruz-Style Red Snapper, which combines both the cooking techniques and flavors of the Spanish and pre-colonial Mexico. The fish is marinated in lime juice, salt, pepper, nutmeg and garlic before being pan fried and then baked with a sauce of tomatoes, oregano, capers, olives, raisins, jalapeños, more garlic, and onions. In addition to outside influences, the cuisines within the various regions of Mexico have developed independently of each other due to great distances and based on the ingredients available to them. For example, the Gulf Coast and Pacific Coast regions rely heavily on fish and other seafood-based dishes. In Central Mexico, the famous mole poblano, a 35-ingredient dish that takes advantage of the many available spices and chocolate, which originated in Mesoamerica, is a culinary highlight. -
20 15 Flavor Insight Report
20 FLAVOR INSIGHT 15 REPORT Latin Flavors’ Growing Influence Consumers increasingly look for quality in variety and adventure, rather than in the comfort of traditional foods. We are seeing growth in consumer interest in discovery of varied culinary traditions (global, regional, ethnic etc.), particularly among the younger generations. One ethnic cuisine in particular is Latin. Latin America is a highly diverse region with a rich and varied culinary landscape. In this report we will look at Latin flavors appearing in the United States and United Kingdom and the influence they are having on new products and menu items. 1900 Averill Road, Geneva, IL 60134 630.578.8600 | www.fona.com Latin Flavors On the Rise Mexican flavors extremely popular in the United States. 46% of U.S. households – and In U.S. food service and retail, Mexican food/flavors continue to grow 56% of U.S. 25-34 year olds—have in popularity. According to Mintel’sMenu Insights, Q1 2015 saw a 5% prepared Mexican food at home. increase in use of Mexican inspired core menu items compared to Q1 2014. 15% of main meal items featured on US menus were Mexican inspired during this time, making it the third most featured food type 2/3 of UK consumers are interested in (after American and Italian foods). Its popularity stretches across all trying Latin American cuisines, such restaurant types - from fine dining to quick service. as Brazilian and Argentinean foods. This wide availability of Mexican foods in restaurants is influencing retail products, as well. Italian is first, but Mexican is the second most popular ethnic/ international food prepared at home in U.S. -
Download the Application
APPLICATION The American Culinary Federation (ACF)’s Chefpertise Guide highlights member chefs and their culinary specialties. This valuable resource is a searchable tool on ACF’s website, www.acfchefs.org/chefpertiseguide, and is used by the media when seeking expert sources for interviews, TV appearances and cooking demonstrations, and by communities throughout the U.S. in search of qualified chefs for community initiatives and educational events. CONTC A T INFORMATION To apply, you must have five years or more experience in your area(s) of expertise and hold a position of sous chef or higher. Full name: ACF ID#: ACF certification level(s): Home address: City: State: Zip: Phone: Email: EMPLOYMENT INFORMATION Name of establishment: Title: Phone: Work address: City: State: Zip: Email: Company website: AREA(S) OF EXPERTISE Please select your area of expertise (no more than three) that you have at least three years experience in. Apprenticeship Culinary education Healthy cooking Puerto Rican cuisine Artisan breads Culinary history Holiday entertaining Regional cuisine Artisan cheeses Culinary trends Hors d’oeuvres Research Asian cuisine Desserts Hospital cooking Restaurant equipment Baking Farm-to-table Ice carving Restaurant start-up/ Barbecue Fine dining Ice cream/gelato running a restaurant Brazilian cuisine Food allergies Indonesian cuisine Sauces Breakfast/brunch Food and beer pairing Korean cuisine Seafood Butchery Food and wine pairing Kosher cuisine Smaller portions Cake decorating Food costing and inventory Latin American cuisine -
Foods of the Western Hemisphere
Grade 5 Integrated Social Studies/ ELA: The Western Hemisphere Unit 6: Hands across the Hemisphere Lesson 2: Introduction to the Cultural Garden Foods of the Western Hemisphere American Cuisine To most of the world, the term American cuisine means American food, which means fast food—hamburgers and French fries. One of the best ways to understand American cuisine is to take a look at each of the major regions. Early settlers and later immigrants have combined the food from their homelands with foods and food traditions they found in each region's environment to create distinct and uniquely American food traditions. In some cases these regional cuisines have subsequently spread beyond local borders to become national, and in some cases international, trends. Traditional dishes of the regions included the New England–style boiled dinner of beef, cabbage, and root vegetables simmered in a broth; a milk-based chowder including potatoes and often served with chowder cracker. Those who hail from the South have great pride in their region and its history. Popular meat dishes include Southern fried chicken The Midwest and western plains states were settled by people looking for more land. Regional dishes include meats such as buffalo, venison, and game birds, and fish such as trout, pike, and perch. The cooking of the region also incorporates other special items, such as cherries, cranberries, wild rice, sunflowers (for seeds and oil), soybeans, wheat, corn, cheeses and other dairy products, and pork. Traditional dishes and ingredients include hash, steaks, roasts, stews, battercakes or pancakes, breads, and grilled, fried, or smoked fish.