Breakfast Drinks Eggs Benedict Cocktails Brunch

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Breakfast Drinks Eggs Benedict Cocktails Brunch

ALTOGETHER LOCAL PORTLAND, MAINE Breakfast Brunch STANDARD — 16 Cocktails SMOKED PARSNIP SOUP — 9 two farm fresh eggs, smoke house bacon or OCEAN MIST — 15 crispy mushrooms & shallots maple sausage, breakfast potatoes, choice of toast espolon reposado, aperol, house ARUGULA SALAD — 13 citrus, soda MUSHROOM TOAST — 14 compressed strawberries, local feta, DARK BEFORE DAWN — 15 truffle aioli, soft poached egg, orange & pistachio amaro, coffee by design espresso, shaved Clothbound cheddar orange juice CRISPED BRUSSELS — 9 PORK BELLY BLT BREAKFAST SANDWICH — 14 toasted walnuts, charred lemon, aioli THIRD TIMES THE CHARM — 16 farm fresh egg, seared pork belly, sliced tomato, house mini prosecco, choice of: arugula pesto, grilled english muffin orange, grapefruit, strawberry lemon SPICY CHICKEN SANDWICH — 15 FRESH START — 12 bread and butter pickles and onions, deviled egg mayo BLOODY MARY— 12 local yogurt, fresh berries, rooftop honey, house vodka, scratch bloody mary mix CALDWELL FARMS BEEF BURGER — 16 bee pollen, house-made toasted almond granola press sauce, LTO, smoke house bacon, PAIN PERDU — 14 cheddar cheese maple syrup, salted butter, smoked almonds FRIED FISH SANDWICH — 16 RED FLANNEL HASH & POACHED EGGS — 16 preserved lemon, dill tartar corned beef, onions, fingerling potatoes, local beets, bibb lettuce, brioche Drinks slow-poached eggs, choice of toast DETOX SMOOTHIE — 9 banana, apple, pear, spinach, kale, celery Eggs Benedict KICK-STARTER CLEANSE — 6 organic apple cider vinegar, fresh ginger & two poached Maine farm eggs, Canadian turmeric, honey, lemon, cayenne bacon, hollandaise, English muffin, fingerling potatoes — 16 Please practice social distancing and wear your mask when not seated at your table. Please advise us if you have any dietary concerns or food allergies. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnesses, especially if you have certain medical conditions. December 2020.

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Foodculture:Spainpage 42
NEW JERSEY BERGEN/HUDSON Winter 2018 the great restaurants of bergen/hudson FoodCulture:SpainPAGE 42 SAYOLA, TENAFLY YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE Elevate your next event at Biagio’s and The Terrace 16 :: Light up at these lush cigar lounges 24 :: Get in the spirit at these festive restaurants 36 :: D.I.Y. cooking tips and recipes from the area’s finest 50 $4.95 PUBLISHER’Snote the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER WRITERS Paul Turpanjian Lianna Albrizio [email protected] Jessica D’Amico Nicole Israel BUSINESS DEVELOPMENT/ Melissa Sorge EVENT COORDINATOR Taylor Kelly Anchal Jain Conner Turpanjian [email protected] Arielle Witter ADVERTISING SALES EXECUTIVES CONTRIBUTING PHOTOGRAPHERS Lauren Carroll Lianna Albrizio [email protected] John Gonzalez, Paul Turpanjian, Greyly Boscan Mary Anne Meily and Lazaro Negrin; La Taberna Seth Litroff [email protected] Christine Nuzzo ADMINISTRATIVE COORDINATOR Jennifer Sutton Photography Jessica Hirsch Welcome to our winter issue! It may be chilly outside, but our dining scene knows Joanne Gianatiempo [email protected] Sebastian Heck how to keep it hot. Bundle up and get to exploring this season! Paul Turpanjian PRODUCTION COORDINATOR Arielle Witter Raymond Chabot © NYC & Company/Will Steacy Continuing our ongoing “Food Culture” series, this issue we ventured to Europe © NYC & Company/Joe Buglewicz LEAD MARKET EDITOR © NYC & Company/Julienne Schaer to discover the vibrant culinary scene of Spain. Although New Jersey may be an Lianna Albrizio ocean away, we have our own taste of Spain right here with a variety of Spanish [email protected] ON THE COVER Sayola, Tenafly restaurants all across Bergen and Hudson counties (page 42).
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Deviled Eggs
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Enjoy Our Bottomless Coffee Bar! Add a Side of Guacamole (2 Oz.) .99 Proof
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EATERTAINMENT a Night out at City Perch Kitchen + Bar and IPIC
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Ways to Eat Eggs Be a Kitchen EGGSPLORER and Check out These EGGSTREMELY Awesome Ways to Make Eggs for Breakfast, Lunch and Snacks
EGGcellentEGGcellent Ways to Eat Eggs Be a kitchen EGGSPLORER and check out these EGGSTREMELY awesome ways to make eggs for breakfast, lunch and snacks. Ask a grown-up to help you choose ingredients and cook your creation. You’ll find all the directions you’ll need EGGSPLAINED below. So, get crackin’ and have an EGGCITING time eating eggs in new ways! Hard-Cooked Egg Stacker INGREDIENTS Hard-cooked egg, Cheddar cheese slice and crispy bacon HOW TO Cut the hard-cooked egg in half lengthwise. On one egg half, stack the cheese and Fried Egg bacon, then top with the remaining egg half. Cloud Eggs in a Window INGREDIENTS INGREDIENTS Eggs, crispy bacon pieces, grated Parmesan cheese, parchment paper Toast and egg and baking sheet HOW TO Using a cookie cutter, cut a shape in HOW TO Preheat oven to 450°. Separate the toast. Crack an egg into a bowl. egg whites from yolks, placing egg Place the toast in a heated nonstick whites in a large bowl and yolks in a pan, then pour the egg into the cut- small bowl. Using a hand mixer, beat out shape. Cook until the egg white egg whites until stiff peaks form, is almost set, then use a wide spatula which takes about 3 minutes. Fold in to flip over the toast-and-egg and bacon and cheese, working gently to cook for about 30 seconds. Add a keep the egg whites from deflating. little black pepper, if you’d like! Spoon mounds of egg whites onto a parchment-lined baking sheet, then indent the center of each egg cloud.
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Indiana Convention Center Booth Catering Menu
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Hello Again, Food Fans. It May Still Be a Bit Chilly, but Spring Is Just Around
Hello again, Food Fans. It may still be a bit chilly, but spring is just around the corner, and with it comes cookouts, barbecues and garden parties. A classic, and one of my favorites, to bring to a potluck or to have waiting for your guests is Deviled Eggs The classic Deviled Egg is Tasty and worth making, but let take a look at some variations in addition to the basics. All of these recipes make 24 deviled eggs. To speed things up you can use a food processor to finely chop and mix ingredients. When adding in your filling, you can spoon everything in, or pipe in the filling with a star-tipped piping bag for that professional look. For a dozen standard deviled egg, you'll need: 1 dozen eggs, hardboiled 1/3 cup mayonnaise 2 teaspoons Dijon mustard salt and pepper to taste paprika to garnish Once the eggs are hardboiled, peel them. Then cut each egg in half, lengthwise. Gently remove the yolk halves and place them in a small mixing bowl. Set the egg white halves aside to fill later. Using a fork, mash up the yolks and add mustard, mayonnaise, and a sprinkling of salt and pepper. Add more mayonnaise or mustard, depending on your tastes, as necessary to get to the creamy consistency you want. Pipe or spoon mixture into egg white halves. Sprinkle with paprika to finish them off. That's the basics, but let's spice it up a little bit. Mediterranean Deviled eggs For this Greek-inspired variation, you'll need: A dozen eggs, hardboiled 1/3 cup hummus ¼ cup finely diced roasted red pepper ½ teaspoon lemon zest (one lemon's worth) ¼ diced red onion for topping Prep your eggs as in the classic recipe, by shelling, slicing and removing the yolk.
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Produce Seafood Meat
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KBH Brunch 2019
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