4 Yum Khao Tod

Total Page:16

File Type:pdf, Size:1020Kb

4 Yum Khao Tod To all our wonderful diners, It makes me truly happy, having achieved my goal of introducing homestyle Northern Thai cooking at the Wild Rose; hearing comments like, “My mother is also from Prae [a city in Northern Thailand] and your cooking reminds me of her.” Or in the case of our friend and customer, Eddy, who tried my special pork blood soup and said to me, “The last time I tasted anything like this was 20 years ago back in my hometown in Southeast Asia. Thank you again for reminding me of home, Paul.” Family recipes mean we are preparing the same dish that you might find in Chiang Mai, but we cook it the way our family loves to eat it – more lemongrass, less coconut milk, etc. At the Wild Rose, you are enjoying decades of recipes from my family, and this is what makes our dishes special. Our passion is to share the food that we love with all of you, which is why we “Think of our restaurant as a friend ’s respectably choose not to serve the dishes found in other Thai restaurants that some may be more home, join us for a meal and learn about familiar with. a new culture.” Instead of inquiring about Pad Thai, or something with peanut sauce, we urge you to step out of your comfort zone a little bit and try something like our creamy egg noodle curry soup called Khao Soi. Think of our restaurant as a friend’s home, join us for a meal and learn about a new culture. Nothing haunts us like the things we did not order. Enjoy, Paul Itti Chef and Co-Owner Sote Naam Jaan Lek Soups to Sip on Small Plates to Share Tom Saap (V) (GF) . $14 Yum Khao Tod . .$10 Tender beef (or tofu), basil, Thai herbs, dried spices, Crispy seasoned rice croquettes crumbled and mixed cilantro, lemongrass, galanga, and kaffir lime leaves in with shallots, chili, peanuts, lemongrass, kaffir lime a hot zingy broth. Medium to hot in spice. leaves, and onion in a spicy tart lime dressing over chopped lettuce. For a more authentic spin add naam (tart fermented pork) for $2. Grandfather's Tom Kha Soup (V)(GF) . $14 Coconut milk, lemongrass, galanga, kaffir lime leaves, straw mushrooms, and cilantro, served with your “Pinyo” Sai Oua . $9 choice of chicken or vegetarian. Our grandfather’s Spiced sausage blended with lemongrass, lime secret recipe. Choice of spice level. leaves, and curry pasted. Named for the Pinyo family of Chiang Mai- one of the most prominent producers Tom Yum Talay (GF) . .$18 of Northern Thai sausage. Made domestically in Spokane, Washington. Served grilled and garnished Hot and sour Tom Yum soup made with a fresh with ginger slices, peanuts, and wedge of lettuce. seafood medley, mushrooms, kaffir lime leaves, Mild to medium in spice. galanga, lemongrass, onion, tomato, and cilantro. Choice of spice level. Som Tum (V) (GF) . .$10 Shredded papaya salad in a spicy tri-flavored dressing with carrots, peanuts, green beans, tomato, lime, dried shrimp powder, and fresh chili. Choice of spice level. (Vegan and gluten free option available, please Nam Prik your inform server.) Traditional Chili Pastes Som Tum Tod (V) (GF) . .$10 Crispy version of our Som Tum salad; Green papaya breaded in rice flour, deep fried, and topped with Small dipping pastes served with sticky rice, fresh dressing. Choice of spice level. (Vegan and gluten free vegetables, and crispy pork cracklings. These traditional option available, please inform your server.) pastes are best enjoyed as supplements to you meal. Neau Yang . .$10 Nam Prik “ Flight ” . $14 Marinated and grilled boneless beef short rib skewers, A “flight” of chili pastes include: served with sticky rice and spicy tart fish. Nam Prik Ong Ground Pork slow cooked in a red Gai Tod Nam Pla . .$10 curry paste with cherry tomatoes, chilis, green onion, and cilantro. Fish sauce marinated chicken wings, deep fried and wok fried in a sweet and salty garlic glaze. Topped with cilantro, scallions, and crispy garlic. Choice of Tum Makeuah Roasted green chili blended spicy or regular wings. together with grilled eggplant, shallots, and garlic. Served with boiled egg. See Klong Moo Tod . .$10 Lone Tauw Jeow Ground pork cooked in a black Deep fried crispy pork spare ribs topped with fried bean paste, coconut milk, chilis, shallots, & cilantro. garlic, cilantro, scallions, and served with a sweet chili dipping sauce. Naam with Egg . $14 Fermented pork minced and stir fried with egg, ginger, garlic, and green onion, served over rice. Choice of spice level. Larb Muang (GF) . .$10 Kow Pad Pohing Gari . .$16 Northern style larb salad with garlic and Thai chilis Stir fried Jasmine rice with a seafood assortment: in a savory oyster sauce. This dish is reminiscent of a calamari, scallops, cod, in a yellow curry seasoning Thai-Chinese recipe that is most commonly found in with egg, onions, mushrooms, tomatoes, garlic, kaffir late night food stalls. lime leaves, Thai basil, and topped with cilantro. Choice of spice level. Thangwa . $9 Sliced cucumbers stir fried with garlic, scrambled Sweet Sausage Fried Rice . .$14 egg, and topped with aromatic white pepper. Stir fried Jasmine rice with sweet Chinese sausage, A humble side dish served in home cooked meals, Chinese broccoli, onion, cherry tomatoes, and topped and rarely found outside of Thailand. with a fried egg. Turmeric Clams . .$16 Kabocha Curry . .$14 Steamed clams stir fried in a turmeric curry sauce Your choice of meat (or tofu) in a red coconut milk with egg, basil, and green onion. Choice of spice level. curry with kabocha squash, green beans, grapes, Served with white, brown, or sticky rice. cherry tomatoes, carrots, lemongrass, and kaffir lime leaves. Choice of spice level. Served with white or Mussels Hot Pot . .$16 brown rice. Stir fried mussels in a homemade curry paste with ginger strips, galangal, lemongrass, kaffir lime leaves, Green Curry . $14 and Thai basil. Served with your choice of white, brown, or sticky rice. Choice of spice level. Your choice of meat (or tofu) in a green coconut milk curry with eggplant, snow peas, carrots, onion, green beans, bell peppers, mushrooms, and basil. Mild to Gang Hung Lae . $14 medium in spice. Served with white or brown rice. Bone-in pork spareribs stewed in a hearty Burmese style curry with ginger, onion, peanuts, and garlic. Avocado with Prawns . .$16 Mild-medium in spice. Served with your choice of white, brown, or sticky rice. Prawns stir fried in a house made shrimp paste with sliced avocado, snow peas, carrots, onion, green beans, bell peppers, mushrooms, and basil. Mild to medium in spice. Served with white or brown rice. Pad Talay . .$16 A mixed seafood medley stir fried in a homemade Jaan Yai curry paste with basil, onion, bell peppers, carrots, Large Plates to Share and mushrooms. Choice of spice level. Served with white or brown rice. Curry Basil Noodles (V) (GF) . .$14 Gang Om (V) (GF) . $14 Wide rice noodles stir fried in a yellow curry seasoning A herbal broth infused with sawtooth basil, Thai basil, with egg, your choice of meat (or tofu), basil, tomato, lemongrass, galangal, kaffir lime leaves, and cilantro. onion, carrots, and mushrooms. Choice of spice level. Choice of protein. Choice of white or brown rice. Medium to hot in spice. Street Noodles . .$14 Gang Hoh . .$14 Wide rice noodles stir fried in a savoury garlic seasoning with egg, your choice of protein, and A mixed curry of glass noodles, chicken, pork served over a bowl of chopped lettuce. Choice of spareribs, peanuts, sour fermented bamboo shoots, spice level. green beans, carrots, and napa cabbage. Choice of white, brown, or sticky rice. Pad Woon Sen (V) (GF). $14 Gai Oso (GF) . $14 Glass noodles stir fried with mixed vegetables, egg, and your choice of meat (or tofu). Choice of spice A whole game hen marinated in Thai spices and level. (Vegan and gluten free option available, please steamed with lemongrass, galangal, garlic, kaffir lime inform your server.) leaves, and topped with Thai basil. Served with white, brown, or sticky rice. Jaan Diew Khanom Wan One Plate Meals Desserts Khao Soi Curry . $14 Khao Neow Toorien . $9 A dish of yellow coconut curry broth made with egg Sticky rice with chunk of Durian swimming in a thick noodles, shallots, pickled cabbage, ad topped with coconut cream syrup is surely one of the most crispy egg noodles, green onion, cilantro, and lime. unique Thai desserts. Choice of protein. Choice of spice level. Khao Tom Mud . $8 Kanom Jeen Nam Ngiaw . $14 It’s made from sticky rice, coconut milk, sugar, sweet Named for the earthy “dok ngiaw” flower that is the black beans, all candied in a banana leaf wrapper most prominent flavor in this dish. Soft vermicelli and ready for you to eat. noodles topped with a red chili curry broth of ground pork, spareribs, cherry tomatoes, beansprouts, pickled cabbage, cilantro, green onion, and lime. Mild to Khanom Gluay . $8 medium in spice. Sticky rice, bananas, sugar and shredded coconut made into a green treat. It becomes green by soaking Pandanus leaves in cool water and adding Gai Yang & Som Tum . .$16 it to the mixture. Half a chicken and grilled with Thai spices and drizzled with coconut milk. Served with a Som Tum salad and sticky rice. Choice of spice level. Khao Neow Ma Muang . $8 Sweet sticky rice with sweet yellow mango on top and covered in coconut cream syrup. Khao Neow Kow Gai Tod. $14 Mamuang is among the most popular Thai desserts Deep fried boneless chicken served over a bed of to eat in and outside of Thailand.
Recommended publications
  • Pet Or Food: Animals and Alimentary Taboos in Contemporary Children’S Literature
    Beyond Philology No. 14/3, 2017 ISSN 1732-1220, eISSN 2451-1498 Pet or food: Animals and alimentary taboos in contemporary children’s literature JUSTYNA SAWICKA Received 8.07.2017, received in revised form 16.09.2017, accepted 21.09.2017. Abstract In books for pre-school and early school-age children (4-9 years of age) published in Poland between 2008 and 2014 it is possible to observe a new alimentary taboo. Though statistics show that we consume more meat than ever, we seem to be hiding this fact from the children. The animal is disconnected from the meat, which becomes just a thing we eat so that there is no need to consider animal suffering or to apply moral judgement to this aspect. The analysed books, written by Scandinavian, Spanish and American and Polish authors, do not belong to the mainstream of children’s literature, but, by obscuring the connection between the animal and the food we consume, they seem to testify to the problem with this aspect of our world that the adults – authors, educators and parents. Key words alimentary taboo, children’s literature, pre-school children, animal story, Scandinavian children’s literature 88 Beyond Philology 14/3 Uroczy przyjaciel czy składnik diety: Tabu pokarmowe we współczesnych książkach dla dzieci Abstrakt Książki dla dzieci w wieku przedszkolnym i wczesnoszkolnym (4-9 lat) wydane w Polsce w latach 2008-2014 są świadectwem istnienia nowego tabu pokarmowego. Chociaż statystyki wskazują, że obecnie jemy więcej mięsa niż kiedykolwiek wcześniej, coraz częściej ukrywamy przed dziećmi fakt zjadania zwierząt. Odzwierzęcamy mięso i czynimy je przedmiotem, wtedy bowiem nie musimy zasta- nawiać się nad cierpieniem zwierząt i nad moralnym osądem tego faktu.
    [Show full text]
  • Antioxidant Capacity, Total Phenolic Content and Nutritional Composition of Asian Foods After Thermal Processing
    International Food Research Journal 16: 571-580 (2009) Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing Tangkanakul, P., Auttaviboonkul, P., Niyomwit, B., Lowvitoon, N., Charoenthamawat, P. and *Trakoontivakorn, G. Institute of Food Research and Product Development, Kasetsart University, Chatuchak, Bangkok 10900, Thailand Abstract: Asian foods were studied for antioxidant capacity, total phenolics, and nutritional value. Varieties of commonly consumed foods were selected for the present study. They are chicken curry, spicy stir-fried pork, spicy sausage, curry dip, sate sauce (peanut sauce), and a dessert from black glutinous rice. The foods were packed in retort pouches and sterilized to understand the effect of heat on natural antioxidants to scavenge peroxyl radicals (ORAC assay) and DPPH radicals. One hundred grams of examined foods exhibited antioxidant capacity and total phenolic content ranging from 154.15 to 1499.63 µmole trolox equivalent from 7.46 to 40.16 mg vitamin C equivalent (VCE) and from 14.53 to 145.93 mg gallic acid equivalent, respectively. The top three highest foods in antioxidant capacity were Mu phat phrik khing (40.16 mgVCE/100g), Khua kling mu (31.38 mgVCE/100g) and Nam phrik ong (23.54 mgVCE/100g). The results showed that natural antioxidants retained their activity after thermal processing. Total phenolic content have a positive high correlation (r2 = 0.90) with antioxidant capacity. The determined content of protein, fat, total dietary fiber and energy ranged 1.97-22.74, 2.28-24.97, 1.72-6.77 g/100 g and 125-342 Kcal/100 g, respectively.
    [Show full text]
  • Hours of Operation Lunch & Dinner Menu 248-591-4941
    Cơm Diã - Steamed Rice Plate Bún - Vermicelli Rice Noodle Salad – (PLATE CONTAIN LETTUCE, TOMATO, CUCUMBER, Canh Chua, Cá Kho - Family Dinner Served With Fish Sauce PICKLED CARROTS & DAIKON) (BOWLS CONTAIN BEANSPROUTS, CUCUMBERS, MINT Basic Fried Rice Upcharge: Additional $3.00 62. Canh Chua Tom $15.95 LEAVE, LETTUCE, PICKLED CARROTS & DAIKONS) Fried Rice with Chicken, Beef, OR Shrimp: Additional $5.00 Vietnamese Sweet & Sour Shrimp Soup 43. Bún Đắc Biệt $14.95 55. Cơm Đùi Gà Nướng, Trứng $10.95 63. Canh Chua Cá Bông Lau $15.95 House Special Vermicelli Noodle – Grilled Pork, Spring Roll, Grilled Chicken Thigh (2 Pieces) & a Fried Egg Served with Vietnamese Sweet & Sour Cat Fish Soup (ADD SHRIMP +$5) Shrimp, Minced Shrimp Ball, Vietnamese Pork Sausage, and Rice Chinese Sausage 64. Cá Kho Tộ $15.95 56. Cơm Sườn $9.95 Marinated Cat Fish Served in a Clay Pot (ADD PORK +$5) 44 Bún Đùi Gà Nướng $11.95 Grilled Pork Chops (2 Pieces) Served with Rice Grilled Chicken Vermicelli Noodle 65. Tôm Thịt Kho Tộ $15.95 57. Cơm 6 Màu $11.95 Marinated Pork & Shrimp Served in a Clay Pot 45. Bún Thịt Nướng $10.95 Six Color Combination – Grilled Pork Chop (1 Piece), Shredded Grilled Pork Vermicelli Noodle Pork Skin, Egg Cake, a Fried Egg, House Special Sausage & Chinese Sausage Served with Rice 46. Bún Tofu Xào $10.95 Stir Fried Tofu with Onion & Lemon Grass Vermicelli 59. Cơm Sườn Bì Chả Trứng $10.95 Grilled Pork Chop (1 Piece), Shredded Pork Skin, Egg Cake HOURS OF OPERATION 47. Bún Thịt Nướng Chả Giò $10.95 & a Fried Egg Served with Rice Grilled Pork & Egg Roll Vermicelli Noodle 60.
    [Show full text]
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • A Little Book of Soups: 50 Favourite Recipes Free
    FREE A LITTLE BOOK OF SOUPS: 50 FAVOURITE RECIPES PDF New Covent Garden Soup Company | 64 pages | 01 Feb 2016 | Pan MacMillan | 9780752265766 | English | London, United Kingdom A Little Book of Soups by New Covent Garden Soup Company | Waterstones Unfortunately we are currently unable to provide combined shipping rates. It has a LDPE 04 logo on it, which means that it can be recycled with other soft plastic such as carrier bags. We encourage you to recycle the packaging from your World of Books purchase. If ordering within the UK please allow the maximum 10 business days before contacting us with regards to delivery, once this has passed please get in touch with us so that we can help you. We are committed to ensuring each customer is entirely satisfied with their puchase and our service. If you have any issues or concerns please contact our customer service team and they will be more than happy to help. World of Books Ltd was founded inrecycling books sold to us through charities either directly or indirectly. We offer great value books on a wide range of subjects and we have grown steadily to become one of the UK's leading retailers of second-hand books. We now ship over two million orders each year to satisfied customers throughout the world and take great pride in our prompt delivery, first class customer service and excellent feedback. While we do our best to provide good quality books A Little Book of Soups: 50 Favourite Recipes you to read, there is no escaping the fact that it has been owned and read by someone else before you.
    [Show full text]
  • Carbohydrate Counting List
    Tr45 Carbohydrate Counting Food List Carbohydrate content of commonly eaten foods TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF FOOD* (g) RICE & NOODLES# Rice (White) 200 g 1 rice bowl (~12 heaped dsp) ~60 Rice (Brown) 200 g 1 rice bowl ~60 Rice porridge 260 g 1 rice bowl ~30 Rice noodles 200 g 1 rice bowl ~45 Pasta / egg noodles 200 g 1 rice bowl ~60 #cooked BREADS, BISCUITS, CEREALS Bread – white/wholemeal 30 g 1 slice ~10-15 Hamburger bun 30 g ½ medium ~15 Plain hotdog roll 30 g ½ roll ~15 Chapati 60 g 1 piece ~30 Cream crackers 15 g 3 piece ~15 Marie biscuits 21 g 3 piece ~15 Digestive biscuits (plain) 20 g 1 piece ~10 Cookies (e.g. Julie’s peanut butter cookies) 15 g 2 piece ~15 Oats (dry, instant) 22 g 3 heaped dsp ~15 Oats (dry, rolled) 23 g 2 heaped dsp ~15 Cornflakes 28 g 1 cup ~25 Bran flakes 20 g ½ cup ~15 STARCHY VEGETABLES Baked beans 75 g ⅓ cup ~15 Potato (cooked) 90 g 1 size of large egg ~15 Sweet potato / yam 60 g ½ medium ~15 Corn on the cob 75 g ½ medium ~15 Corn kernels (fresh / frozen / canned) 75 g 4 dsp ~15 Green peas 105 g ½ cup ~15 LEGUMES Chickpeas 75 g ½ cup (3 heaped dsp) ~15 Lentils (e.g. Dhal) 75 g ½ cup (3 heaped dsp) ~15 Beans – green / red / black / mung 75 g ½ cup (3 heaped dsp) ~15 MILK AND ALTERNATIVES Liquid milk (non-flavoured) 250ml 1cup ~12-15 Flavoured milk 125ml ½ cup Powdered milk 6 heaped tsp Evaporated milk 125ml ½ cup Soymilk (regular) 200ml ¾ cup Soymilk (reduced sugar) 250ml 1 cup Unsweetened yoghurt 125ml ½ cup Sweetened/fruit yoghurt 100g ⅓ cup TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF
    [Show full text]
  • Soup Bagels Almonds
    Jan/Feb/Mar 2021 The English Language Food Magazine For Portugal Lovers Everywhere SOUP BAGELS ALMONDS DO YOU SPEAK +++ T HE CHARM AND HISTORY OF CHOCOLATE?? BEAUTIFUL BOYFRIEND SCARVES TABLE OF CONTENTS IN EVERY ISSUE FEATURES 10 Wine Vines Food For Thought Black Sheep Lisboa/ 7 RealPortugueseWine.com Lucy Pepper, Eat Portugal 13 Not From Around Here Av’s Pastries & Catering The Secret Ingredient Is Always Chocolate 21 15 Let’s Talk Chocolate Master PracticePortuguese.com Pedro Martins Araújo, Vinte Vinte Chocolate 17 My Town Dylan Herholdt, Portugal Soup’s On: the Simple Life Podcast/ The Definitive Guide To 28 Portugal Realty Portugal’s Soup Scene 19 Portuguese Makers Amass. Cook. Lenços dos Namorados/ Aliança Artesanal Product Spotlight 38 52 Perspective Portuguese Rice David Johnson Guest Artist The Legend of the 12 41 Eileen McDonough, Almond Blossom Lisbon Mosaic Studio AB Villa Rentals Fado: The Sonority 43 Of Lisbon getLISBON Reader Recipe 45 Vivian Owens >>> Turn to pages 48-50 for Contributors/Recipe List/What’s Playing in Your Kitchen<<< FROM MY COZINHA The local food and flavor magazine for I don’t know about you, but these last several months I’ve been doing a lot of English-speaking Portugal traveling…in my mind. I catch myself lovers everywhere! staring into space, daydreaming, reliving some of my excellent adventures and planning an extensive Relish Portugal is published four multi-country train excursion across times a year plus two special Europe. I see friends on Zoom and, in editions. reality, my outside exploits are no more exotic than a trip to the grocery store or All rights reserved.
    [Show full text]
  • THE PERUVIAN CHINESE COMMUNITY Isabelle Lausent-Herrera
    b1751 After Migration and Religious Affiliation: Religions, Chinese Identities and Transnational Networks 8 BETWEEN CATHOLICISM AND EVANGELISM: THE PERUVIAN CHINESE COMMUNITY Isabelle Lausent-Herrera First Conversions to Catholicism Acuam1 must have been between 9 and 14 years old2 when he by Dr. Isabelle Lausent-Herrera on 09/04/14. For personal use only. debarked in Peru in 1850 from one of the first ships bringing in After Migration and Religious Affiliation Downloaded from www.worldscientific.com 1 The existence of this boy is known thanks to a document written in 1851 by José Sevilla, associate of Domingo Elías (Lausent-Herrera, 2006: 289). In the report “Representación de la Empresa a la Honorable Cámara de Senadores. Colonos Chinos”, Biblioteca Nacional de Lima (BNL), Miscelanea Zegarra, XZ-V58-1851, folio 37-38, José Sevilla tried to convince the Peruvian Government that the arrival in Peru of a great number of Chinese coolies was a good idea. For this, he reproduced the letters of satisfaction sent to him by all the hacendados, 185 bb1751_Ch-08.indd1751_Ch-08.indd 118585 224-07-20144-07-2014 111:10:101:10:10 b1751 After Migration and Religious Affiliation: Religions, Chinese Identities and Transnational Networks 186 After Migration and Religious Affiliation coolies for the great2sugar haciendas, the cotton plantations and the extraction of guano on the Chincha Islands. Since the year before, Domingo Elias and José Sevilla had started to import this new work- force destined for the hacendados to replace the Afro-Peruvians freed from slavery. Aiming to have a law voted to legalize this traffic between China and Peru, José Sevilla published a report investigat- ing the satisfaction of the first buyers.
    [Show full text]
  • Making the World Safe for American Cookbooks
    VOLUMEVOLUME XVI, XXVIII, NUMBER NUMBER 4 4FALL FALL 2000 2012 Quarterly Publication of the Culinary Historians of Ann Arbor Making the World Safe for American Cookbooks How the American Century Assimilated French, Italian, Jewish, and Other Cuisines A housewife prepares an Italian dish in her kitchen in this photo from LIFE magazine, December 1954. Among the items on the counter are garlic and a garlic press, salt, black pepper, Ehlers Grade A oregano leaves, and a canister of Kraft grated parmesan cheese. Photo: Eliot Elisofon. REPAST VOLUME XXVIII, NUMBER 4 FALL 2012 MORSELS & TIDBITS Sherry Sundling of Chelsea, MI, a longtime CHAA equipment, and research materials; and non-functional sculpture member, is retiring from catering after 30 years in the and artwork referencing dinnerware. The collection has some business and is selling everything. Anyone who is interested special focus on Chinese dinnerware; museum director Carney, or knows someone who is starting up a restaurant or catering whose grandparents were from Ann Arbor, holds a Ph.D. in company is welcome to contact her at Asian art history, especially ceramics. For more information, [email protected], or to check out her online visit http://www.dinnerwaremuseum.org or contact Dr. Carney at listings on Ann Arbor Craigslist (search there for “catering”). [email protected] or tel. 607-382-1415. Sherry notes enticingly, “It’s just like Christmas in my house and garage!”. Sherry will be speaking to the CHAA about her In conjunction with Julia Child’s birthday centennial earlier catering career on January 20 (see calendar, page 24). this year, the Smithsonian’s National Museum of American History in Washington, D.C., has established a permanent new Margaret Carney announces progress in establishing The exhibit, “Food: Transforming the American Table 1950-2000”.
    [Show full text]
  • The One Who Is Known Amy Hinman Grand Valley State University
    Grand Valley State University ScholarWorks@GVSU Honors Projects Undergraduate Research and Creative Practice 12-12-2013 The One Who is Known Amy Hinman Grand Valley State University Follow this and additional works at: http://scholarworks.gvsu.edu/honorsprojects Recommended Citation Hinman, Amy, "The One Who is Known" (2013). Honors Projects. 307. http://scholarworks.gvsu.edu/honorsprojects/307 This Open Access is brought to you for free and open access by the Undergraduate Research and Creative Practice at ScholarWorks@GVSU. It has been accepted for inclusion in Honors Projects by an authorized administrator of ScholarWorks@GVSU. For more information, please contact [email protected]. Amy Hinman// 12 December 2013// Fredrik Meijer Honors College Senior Project// Grand Valley State University Adviser: Oindrila Mukherjee A very special thanks to my wonderful project adviser Profesor Mukherjee (who was never afraid to tell me to cut stuff) my adviser Laurence José, and the rest of the devoted Grand Valley Writing Department staff from whom I’ve learned so much the last three years. Many thanks as well to Gene Koscielski for letting me use his magical genealogy site, to Caleb for running around Chicago with me, to the tremendous staff at the Polish Museum of America Library, and to Chad & Heather Anderson for giving me a job and a farm to write about. The biggest thanks of all to my family; this project would have been literally impossible without you. Thank you for your patient answers (“yes, the kitchen was yellow”) devoted work, and years of support. Much love to you all. home means to forsake, for just a little while, my ability n a rippling dirt road, my childhood home lies to sink myself into the fragmented city sidewalks.
    [Show full text]
  • DISCOVERING CZECH GASTRONOMY and REGIONAL SPECIALITIES DAY 1 – WEST BOHEMIA – FAMOUS LIQUORS and WAFERS We Start the Trip in the “Spa Triangleʺ
    DISCOVERING CZECH GASTRONOMY AND REGIONAL SPECIALITIES DAY 1 – WEST BOHEMIA – FAMOUS LIQUORS AND WAFERS We start the trip in the “spa triangleʺ. The town of Karlovy Vary is well-known for its mineral water springs, herbal liquor Becherovka, spa wafers and also the International Film Festival. After your arrival, you will go for a visit of Jan Becher’s museum which includes a presentation of the production of the liquor and a tasting. The second excursion of the day will be in the famous Moser glassworks. The visit includes a demonstration of glassblowing in the glass furnaces or a working process in the cutting room. Lunch will incolve tasting the specialities of West Bohemia – mixed salad made from vegetables and cheese (feta type), beef beer goulash served with Carlsbad dumplings/bread served with cheese (quark type) or jam. In the afternoon, you will take a walk along the thermal colonnade with SPECIAL PROGRAM/FOR ADDITIONAL COST a tasting of traditional spa wafers. Beer lovers can stay in the hotel Chodovar with a beer Those who wish can also taste the spa near Karlovy Vary. It is 2 healing mineral water directly from a family hotel with a brew- typical thermal fountains. ery, 2 spacious and elegant You will receive a welcome drink in restaurants and beer baths. the hotel – sparkling wine Bohemia You can participate in sekt. a workshop of beer brewing Overnight stay in Karlovy Vary, dinner or a tour of the Chodovar – a pickled sausage with onions (uto- brewery. 3 penec), fried cheese, boiled potatoes, tartar sauce, apple strudel with nuts and raisins.
    [Show full text]
  • The Bangkok Paper
    THE BANGKOK PAPER nspired by the vivacious “Land of Smiles”, Bangkok Jam started with a refreshing idea - to offer a unique interpretation of traditional Thai fare for diners seeking a cozy dining experience. At Bangkok Jam, we have been proudly serving unique Thai dishes since our doors Iopened at Great World City in 2007. Under the helm of a dedicated Thai culinary team, each ingredient is meticulously hand-picked to convey love in every dish we serve you. Today, our menu presents a mixture of curated dishes refined over the years, as well as traditional classics from the world’s beloved cuisine. Further fuelled by our passion to continuously better your dining experience in Bangkok Jam, we are devoted to uphold the representative “smiling culture”, just like the friendly folks in the Land of Smiles! The team behind Bangkok Jam is a firm believer that good food goes best with great service. Our commitment to remain customer-focused is established through constant menu rejuvenation to fit the ever-changing palates, and delivering exceptional service to meet your unyielding standards. Ultimately, we hope you enjoy your meal as much as we enjoy serving you. Prices are subject to 10% service charge & 7% GST. Images are for illustrative purposes only. BANGKOK JAM SIGNATURES 1 The delectable medley of sour, sweet, bitter, savoury, and spicy flavours are what makes Thai cuisine so distinct. Thai Chefs are extremely talented when it comes to experimenting and giving life to a creation of their own. Here in Bangkok Jam, excite your palates by pairing the usual Thai dishes with our rousing list of hand-picked Bangkok Jam Signatures.
    [Show full text]