DOCSLIB.ORG

King Edward Wedding Platinum 2013.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
King Edward Wedding Platinum 2013.Indd The Platinum Package Your wedding day is one of the most important days of your life. It’s a day you’ll never forget. A day to be shared with family and friends. A day that begins the amazing journey between you and someone you love. At Omni King Edward, we are committed to making sure your wedding day is nothing short of spectacular—by fi lling it with love, laughter and magical memories. That’s our promise to you. Whether we’re playing host to your wedding reception, rehearsal dinner or bridesmaid luncheon, we’ll bring together the best of everything. Distinctive venues. Exceptional cuisine. Luxurious accommodations. Legendary service. It all comes together to ensure your event is truly sensational. Plus, Omni’s experienced wedding team will be by your side every step of the way—from your fi rst planning meeting to your fi nal toast. So you can focus on what matters most: Making memories that last a lifetime. 37 King St East Toronto, Ontario M5C 1E9 416.863.9700 The King Edward Platinum Wedding Package Some traditions never go out of style...like the art of fi ne dining and impeccable service. The King Edward Wedding Package with à la carte menu options designed by our Executive Chef Butler Passed Hors D’oeuvres based on 3 pieces per person Sparkling Wine Toast Five-hour Premium Brands Open Bar Tableside House Wine Service with Dinner Custom Four Course Dinner Late Night Co ee Station Complimentary Menu Tasting for 4 Complimentary Bridal Suite on your Wedding Night Complimentary Breakfast for 2 in your suite Two Monogrammed King Edward Luxury Bathrobes Personalized Menus at each Place setting Complimentary Coat Check (based on seasonality) Customized Table Cloths, Napkins and Chair Covers White Glove Service during Reception Elegant French Service Five Votives per table Special Guestroom Rate for your Guests $185 per person the above price is subject to 18% Service charge and taxes. Beyond your Wedding day Why end the Celebrations? Enjoy the King Edward Hotel’s Award winning Sunday Brunch with a Special O er of 20% o our published price for you and your guests for a group reservation. The Discount is not applicable with other Special Brunch o ers or Promotions. 4 Cocktail Reception Butler Style Hors d’Oeuvres (please select up to six items) Hot Cold Middle Eastern Falafel with Tomato Confi t and Tzatziki (v) Smoked Salmon and Enoki Mushroom Hand Roll Mini Dungeness Crab Cake with Lemon Creole Mustard Peking Duck Crêpe with Asian Greens and Hoisin Sauce Brie and Pear Quesadilla with Rosemary Sour Cream (v) Baguette with Peppered Beef Carpaccio, Arugula and Roasted Garlic Aïoli Southern Fried Chicken Skewer with Peach and Sweet Pepper Jelly Nova Scotia Lobster Salad with Tarragon on a Savoury Mini Quiche with Shallots and Spinach (v) Corn Mu n Vegetarian Samosa with Tamarind and Coriander Sauce (v) Smoked Salmon Blini with Salmon Caviar Shrimp Tempura with Yuzu Soya Sauce Thai Rice Paper Shrimp Roll with Sweet and Sour Dipping Sauce Jerk Chicken Brochette with Lime, Coconut and Mango Sauce Pistachio Crusted Grape and Cheese Tru e (v) Shrimp Spring Rolls with Sweet & Spicy Plum Sauce Caprese Entwined with Sweet Basil and Cherry Bocconcini (v) Baked Lobster with Pernod in a Phyllo Cup Savoury Bread and Butter Pudding with Wild Mushrooms and Spicy Crab Roll Boursin (v) Skewered Coconut Shrimp Herbed Goat Cheese Beggar’s Purse Spicy Smoked Chicken and Mango Summer Roll with a Thai Enhancements Sweet Chili Sauce Upgrade your Hot & Cold Hors d’Oeuvres during your Grilled Eggplant and Pepper Maki with Purple Sprouts (v) reception to 5 pieces per person Add $6 5 All prices are subject to 18% taxable service charge and 13% HST Prices are subject to change Reception Add a Reception or Late Night Enhancements to your Package Action Stations Reception Stations are based on 30-60 minutes of continuous service Minimum of 50 Guests Chef Labour charge of $150 applies “Northern Woods” Mushroom Risotto Station Schwartz’s Montreal Smoked Meat Station Prepared in front of you with Oyster, Shitake and Button Caraway Rye Bread, Kosher Pickles, and Deli Mustard Mushrooms, Freshly ground Grano Padano and Black Pepper $16 per person $12 per person Whole Roasted Beef Tenderloin Chicken Tandoori Station Served with Yorkshire Pudding and Bearnaise Sauce Grilled Tandoori Chicken Slivers, Warm Mini Naan Bread, (Serves 35 guests) Chickpea and Eggplant Salad, Raita, Lime Wedges, Fresh $395 per piece Coriander Sprigs and Kachumbar $15 per person Crisp Whole Roasted Porchetta Served with Italian Salsa Verde, Grainy Mustard and Warm Potato Mash “Martini” Station Rosemary Foccacia Rolls Chives, Mushrooms, Shredded Cheddar, Bacon, Chicken Satay, (Serves 60 guests) Onion Crisps, Sundried Tomato and Smoked Salmon $600 per piece $14 per person 6 All prices are subject to 18% taxable service charge and 13% HST Prices are subject to change Reception Cold Stations Oyster Bar Brie Baked In Pu Pastry Freshly Shucked East Coast Oysters on the Half Shell Dried Fruits and Fig Preserve with Walnuts Horseradish Sauce, Lemon Wraps, Cider Chili Mignonette $160 per piece (Serves 45 people) $12 per person (based on 3 Oysters per person) (Add a Shucker labour charge of $600.00 additional) Aromatic Poached Jumbo Shrimps Zesty Cocktail Sauce and Garlic Lemon Tarragon Aioli Selection of Canadian and European Artisanal Cheeses $48 per dozen (minimum 5 dozen) Sundried Fruits, Nuts and Grapes French Baguette, Water Crackers and Cranberry Crisp Bread Salmon Coulibiac with Mustard Dill Sauce $16 per person Layered with Spinach, Rice, Mushrooms and Egg wrapped in Golden Pu Pastry Pastrami Salmon and Vodka Cured Gravad Lax $190 per piece (Serves 20 people) Mini Bagels, Whipped Cream Cheese, Red Onions, Capers and Mustard Dill Sauce Sushi Station $14 per person Japanese Sushi by Hiro® with Pickled Ginger, Wasabi and Soya Sauce (Sushi Chef labour charge of $600.00 applies) Mediterranean Dips and Crisps $58 per dozen Sweet Potato and Jalapeno, Hummus, Tzatziki, Sundried Tomato and Boursin, Babaghanoush Crostini, Vegetables and Flat Bread $8 per person Assorted Dips and Spread Enhancements for Dinner Roll Service (Please Choose one Dip or Spread) Antipasto Bar A Selection of Grilled and Marinated Vegetables, Bocconcini with Extra virgin olive oil with Modena Balsamic Vinegar $2 Tomatoes Prosciutto, Salami, Tepid Grilled Calamari with Lemon and Capers, Traditional Italian Crusty Breads Roasted Pimento and Cumin Scented Hummus $4 $24 per person Spicy Guacamole Sour Cream Dip $4 Raw Bar Seared Tuna on Sushi Rice with Ginger Scallion Vinaigrette Steak Gingered Squash with Wasabi $3 Tartar with Quail Egg and Crisp Breads Cured Gravad Lax with Mustard Dill Sauce Selection of Artisanal Bread Rolls and Crisp Flat Bread $3 Shrimp and Scallop Ceviche with Cilantro and Avocado, Tortilla Chips, East Coast Oysters with Shallot Vinegar $45 per person 7 All prices are subject to 18% taxable service charge and 13% HST Prices are subject to change Four Course Dinner Appetizers (Please Select One) Roasted Vegetable Tower with Herb Marinated Goat Cheese Crisp Romaine Hearts Balsamic Glazed Figs and Sweet Bell Pepper Coulis Feta, Cherry Tomatoes, Cucumber, Kalamata Olives, Peppers and Red Onions served with Oregano Vinaigrette (v) Thinly Sliced Prosciutto with Herb Marinated Artichokes Piquillo Peppers, Manchego Cheese and Manzanilla Olives Organic Field Greens Goat Cheese, Dried Figs, Apricots and Toasted Pecans tossed Caprese Salad in Pomegranate Vinaigrette (v) Vine-Ripened Tomatoes, Bocconcini Cheese and Arugula served with Tomato Basil Vinaigrette Sorbet (v) Latin Mojito Shrimp & Sea Scallop Cocktail Avocado, Black Bean, Cilantro and Lime Salsa with Corn Curly Endive, Radicchio, Tender Spinach Leaf & Butter Lettuce Tortilla Crisp Flame Roasted Peppers, Goat Cheese Served with Spanish Additional: $3 per person Sherry Vinaigrette (v) Sesame Crusted Ahi Tuna Pavé Classic Caesar Salad Tri-Colour Quinoa, Wasabi Mousse and Tender Seedlings Sourdough Croutons, Grated Parmesan, Tossed with our Own served with Soya-Ginger Dressing Caesar Dressing (v) Additional: $3 per person A Gathering of Farmed Greens The King’s Crab Cake with Atlantic Smoked Salmon Vegetable Strands, Mushrooms, Mennonite Bacon Lardons and Fennel and Watercress Seedling Salad, with Dill Mustard Sauce Toasted Pumpkin Seeds Orchard Cider Vinaigrette Additional: $3 per person 8 All prices are subject to 18% taxable service charge and 13% HST Prices are subject to change Four Course Dinner Second Course (Please Select One) Wild Ontario Mushroom Soup Penne Arrabiatta Tru e Crème Fraîche and Snipped Chives (v) Zesty Tomato Sauce with Chili (v) Lightly Curried Butternut Squash Soup Mushroom Bacci with Coriander Yogurt (v) with Arugula and Roasted Garlic Cream Sauce (v) Roasted Tomato and Fennel Soup Citrus and Tarragon Risotto with Orzo and Arugula Oil (v) with Asparagus Spear and Jumbo Shrimp Additional: $4 per person Silky Vidalia Onion Bisque Oloroso Sherry and Gruyère Cheese (v) Add a Sorbet Course Rosemary Roasted Parsnip and Pear Soup with Stilton Cheese Foam (v) Sorbet and Intermezzo Kir Royale Thai Lemongrass and Coconut Soup Lemon Balm with Torn Chicken and Coriander Ribbons Lime and Ginger Lobster Minestrone with Pesto Drizzle Grapefruit and Campari Additional: $3 per person Champagne Pumpkin Ravioli $7 per person Charred Corn and Leeks served with Sage Parmesan Cream Sauce (v) 9 All prices are subject to 18% taxable service charge and 13% HST Prices are subject to change Four Course Dinner Entrées (Please Select One) “*A choice of two entrees
Load more

Recommended publications
  • Wedding Menu
    COCKTAIL HOUR Butlered Hors D’Oeuvres All Included Broccoli Cheese Bites Beef Brochette Baby Lamb Chops Crab Rangoon Spanakopita Chicken Tacos Coconut Shrimp Stuffed Jalapeno Wrapped in Bacon Duck Spring Rolls Chicken Skewers Pot Stickers Mushroom Risotto in Phyllo Chicken Cordon Bleu Chicken Parmesan Spring Rolls Deviled Eggs Vegetable Spring Roll Chicken Wrapped in Bacon Lobster Egg Roll Mushroom Stuffed with Crabmeat Ratatouille Cups Fried Ravioli Asparagus Provolone Cheese Wrap Shrimp Wrapped in Bacon Lemon Spice Chicken Cheesesteak Egg Roll Macaroni & Cheese Bites Scallops Wrapped in Bacon Mini Beef Wellingtons Honey Goat Cheese Triangles Raspberry & Brie Tart Tomato Basil Arancini Mushroom Vol-au-vent - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Toscano Table All Included Caprese Salad Toasted Croustades Hummus Spread Shrimp Cocktail Assorted Marinated Mushrooms Tuna Salad Chicken Salad Fresh Seafood Salad Soppressata Hot Roasted Italian Peppers Roasted Pepper Caponata Mediterranean Olives Grilled Vegetables Baba Ghanoush Sliced Prosciutto Fresh Fruit Bruschetta Pesto Pasta Salad House- Made Pickles Artisan Meats & Cheeses Pita Bread Prosciutto & Provolone Peppers 1 COCKTAIL HOUR Attended Stations Pizza Station – Included Chef’s Choice Assorted Gourmet Flatbread Pizzas - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Pasta Station – Choice of (2) Gemelli Raphael: Tossed with spinach, roma tomatoes and crab meat in
    [Show full text]
  • Wedding Cakes, Private Fine Dining Experiences in the Exclusive Event Venue, a High Tea for Forty, and Chef’S Table Bookings in the Evening
    72 MAD LOVE MAGAZINE TREND ALERT! CAKE Couture With a clatt er of saucepans and a clang of baking trays, dawn breaks, drenching a quiet wooden deck in Kyalami with African sunlight. 74 MAD LOVE MAGAZINE MAD LOVE MAGAZINE 75 he pastry team are sprinkling their magic dust over the cakes, cookies and other T delights in Café Hemingways’ kitchen, readying themselves for a day of pouring all their love and enthusiasm into the perfectly decadent creations that adorn the daily cake fridge. This cosy venue is the new home of pastry perfection and fine dining decadence in Johannesburg, and your new go-to venue for tasty treats. Café Hemingways is an NYC inspired bistro, bar, patisserie and function venue. Offering high teas, designer-styled events, fine dining, delectable cakes, gin and whiskey tastings in the sophisticated and elegant bar. This startlingly beautiful venue began life as a tiny little coffee shop, offering hot drinks and precious little else. In December a few years ago, the owner told long-time customer, Jonathan Wolpe, that the coffee shop was to close that year. Jonathan had been visiting since he was a child, and couldn’t bear the thought of the people he had grown up knowing, being without a job just before Christmas. So he bought the café, saving the staffs jobs, and handed over styling and concept design to Creative Director, Ingrid Alice Irsigler and her team. The café has grown exponentially since the opening, in both number and skill, and on any given day now, they may deal with wedding cakes, private fine dining experiences in the exclusive event venue, a high tea for forty, and Chef’s Table bookings in the evening.
    [Show full text]
  • Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
    Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1.
    [Show full text]
  • To Make Everything Perfect on the D-Day!
    YOUR WEDDING AT BEAU-RIVAGE PALACE To make everything perfect on the D-Day! Beau-Rivage Palace, Lausanne [email protected] +41 21 613 33 40 « GOLD » PACKAGE CHF 230.- per guest VAT and service included For a minimum of 50 adult guests. APERITIF Waiter service for 1 hour Local red and white wine selected by the Beau-Rivage Palace Beers Mineral water Fresh fruit juice Assortment of savouries and olives DINNER Menu including: 2 starters Main course Dessert Wedding cake of your choice created by our pastry chef One glass of Champagne Coffee, tea & Sweets One bottle of mineral water (75cl) Suggestions for the menu: Pressed foie gras with del Piquillos peppers Line-caught sea bass on a bed of baby octopi and artichokes Saddle of Simmental veal roasted in morels and yellow wine Macaroon with small red fruit chilled with cottage cheese Wedding Cake Coffee and sweets Our menus are merely indicative. Our Chef is happy to create a personalized menu to meet your wishes. DECORATION Tall vase like “Martini glass” or any other arrangement of your choice. Our florist will create these arrangements to your orders The chairs will be covered with ivory-coloured cloth, and the tablecloth and napkins will be white. MENUS AND SEATING PLANS We will print your menus, seating plans, place cards and table names according to your instructions. SERVICE Letting of a private room of the appropriate size for the number of guests Installation and dismantling of the room Cloakroom Service Service in the room until 2.00am After 2.00am an additional charge of CHF 500.- will be made per hour started to cover service costs.
    [Show full text]
  • How Many French Desserts Can You Name?
    How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are.
    [Show full text]
  • Dict-En-Fr-Food V3
    Dictionnaire Anglais-Français de l’Alimentation English-French Food Dictionary Version 3.0 Pascal Médeville (CC BY-NC-ND 4.0) 1 This work is distributed under Creative Commons license CC BY-NC-ND 4.0. Please revise the information below and stay within the limits of the license. 2 Le présent travail est distribué dans le cadre de la licence Creative Commons CC BY-NC-ND 4.0. Veuillez lire les informations ci-dessous et respecter les limites imposées. 3 Sigles et abréviations utilisés dans ce dictionnaire : adj. : adjectif agr. : agriculture bot. : botanique ichtyol. : ichtyologie Ind. : Indonésie it. : Italie J : Japon microbiol. : microbiologie œnol. : œnologie p.ex. : par exemple UK : Royaume Uni US : États-Unis d’Amérique vét. : médecine vétérinaire zool. : zoologie Historique des versions/Version history : Date Objet No. de version Déc. 2008 Version initiale 1.0 Juin 2009 Corrections diverses ; Ajout de nouvelles sources ; Ajout de nouvelles 2.0 références bibliographiques Avril 2020 Ajout de nouvelles entrées ; Corrections diverses ; Ajout de nouvelles 3.0 sources ; Ajout de nouvelles references bibliographiques 4 Pour vos traductions anglais-français ou chinois-français dans le domaine de la gastronomie ou de l’agro-alimentaire, veuillez prendre contact avec Pascal Médeville à l’une des adresses suivantes : [email protected] ou [email protected]. For all your food and agrifood translation needs (English to French of Chinese to French), you can contact Pascal Médeville, at [email protected] or [email protected]. Pour toutes vos traductions et besoins de publication assistée par ordinateur en chinois ou d’autres langues asiatiques, n’hésitez pas à faire appel à Pascal Médeville ou à Parallels Translation Office : www.parallels-translation.net.
    [Show full text]
  • Gourmandises De France
    DESSERTS (only a few examples of our huge variety) INDIVIDUAL CAKES INDIVIDUAL TARTS G Creme brulee |$4.95 Apple tart |$5.50 Tiramisu |$6.95 Pears tart |$5.50 Religieuse |$6.95 Chocolate tart |$5.95 Gourmandises de France Paris-Brest |$6.95 Fruit tart |$6.95 Ile Flottante |$6.95 Strawberry tart|$6.95 Intense Chocolate |$6.95 Lemon meringue tart |$6.95 e than Eclair (coffee, chocolate) |$6.95 or d m e Mille Feuilles (called Napoleon) |$6.95 ss Opera (mix of coffee and chocolate) |$6.95 o e d r t e FAMILY OR BIRTHDAY CAKES (starting at) ! w Square 7’’ |$29.95 Square 8’’ |$39.95 TARTS 7’’ 9’’ Savory and Sweet Catering Lemon Meringue, Chocolate Ganache or Fruit $29.95 $45.95 Apple, Pears $29.95 $39.95 for All Your Events ! Strawberry $32.95 $45.95 Tatin (Special Order) $69.95 SPECIAL ORDER CAKES AVAILABLE (Croquembouche, Piece montee, Wedding Cake...) SUPPORT YOUR LOCAL KOSHER BAKERY DRINKS 1437 First Avenue, New York, NY 10021 DINE IN - TAKE-OUT - DELIVERY Hot Beverages Cold Beverages 212 - 988 - 1414 Small Large Water|$1.50 www.gourmandisesdefrance.com Expresso $2.80 Coke, Coke zero, Sprite|$1.50 Coffee $2.50 $3.00 Perrier|$2.00 Cappuccino $3.75 $4.95 Ice coffee|$3.25 Latte $3.75 $4.95 Ice Americano|$3.25 Chocolate $3.95 $4.95 Ice latte|$4.50 Tea (peppermint, Ice cappuccino|$4.50 camomile, english breakfast) $2.00 $2.00 Smoothie|$6.95 PARVE | PAS YISROEL | YOCHON KOSHER PASTRIES SALADS SPECIAL : includes any size coffee or tea and your choice of any All salads come with our special French Persillade and a vinaigrette dressing two pastries : on the side and with green salad, cucumber, tomato.
    [Show full text]
  • Morning Favorites
    Morning Favorites Fresh Fruit Tray Chicken Pot Pie Croissants Sm serves up to 20 $55 $6.95 Plain Md serves up to 40 $75 Mini $1.50 Reg $2.25 Smoked Salmon Lg serves up to 75 $95 Pinwheel Wraps Almond or Chocolate Raspberry Yogurt Dip Minimum order of 8 $2.50 ea Mini $1.50 Reg $2.80 Suggested with fresh fruit $5/pint Kosher-Style Twice Baked Almond or Apple Smoked Salmon Tray Mini $2.75 Reg $3.75 Whole Quiches 2½ lbs $140 See page 4 Individual $5.95 Rolls Md serves 4-6 $24.00 Smoked Salmon Cream Cheese $10/lb Walnut, Cinnamon, or Raisin Lg serves 8-10 $36.00 Mini $1.50 Reg $2.75 •Lorraine •Spinach Fig Cream Cheese $5/lb Palmier $2.95 •Mushroom •Chili Verde Plain or Sugar Brioche $2.10 The Quiches offered below Artisan Bread Ciabatta $3.95 Apple Turnover $2.75 May Require Two Days Notice Sourdough $3.50 •Onion Multi-Grain $5.95 Muffins •Smoked Salmon with Goat Cheese Kalamata Olive $5.95 Blueberry, Banana Nut, Oat Bran, •Sundried Tomato-Pine Nut Fig Baguette $5.95 Chocolate Chip, Lemon Poppyseed and Artichoke Heart Reg $1.95 ea •Broccoli Cheddar Cheese Beverages Lg $2.95 ea Md serves 4-6 $26.00 Izze Sparkling Beverages $2.95 Lg serves 8-10 $39.00 Sparkling Water $2.95 Danish Breakfast Triangle Quiche Evian Water $2.95 Cheese or Fruit 2½” $2.95 Regular/Diet Soft Drinks $1.75 Mini $1.50 Reg $2.95 Bottle Water $1.75 Cookies & Other Sweets Small Cookies Strawberries French Gourmet Pastries Meringue Puffs, Butter Cookies, Dipped in white or dark chocolate An assortment of our delicious Mini Madeleine, Chocolate Chip, $1.95 specialty pastries:
    [Show full text]
  • La Passivité De La Dynamique Motivationnelle Dans La Formation Des Vocabulaires Gastronomiques Français
    LA PASSIVITE´ DE LA DYNAMIQUE MOTIVATIONNELLE DANS LA FORMATION DES VOCABULAIRES GASTRONOMIQUES FRANC¸AIS Philip Igho Agadagba, To cite this version: Philip Igho Agadagba,. LA PASSIVITE´ DE LA DYNAMIQUE MOTIVATIONNELLE DANS LA FORMATION DES VOCABULAIRES GASTRONOMIQUES FRANC¸AIS. Sciences de l'information et de la communication. University of Regina, 2014. Fran¸cais. <tel-01306842> HAL Id: tel-01306842 https://hal.archives-ouvertes.fr/tel-01306842 Submitted on 25 Apr 2016 HAL is a multi-disciplinary open access L'archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destin´eeau d´ep^otet `ala diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publi´esou non, lished or not. The documents may come from ´emanant des ´etablissements d'enseignement et de teaching and research institutions in France or recherche fran¸caisou ´etrangers,des laboratoires abroad, or from public or private research centers. publics ou priv´es. Public Domain LA PASSIVITÉ DE LA DYNAMIQUE MOTIVATIONNELLE DANS LA FORMATION DES VOCABULAIRES GASTRONOMIQUES FRANÇAIS A Thesis Submitted to the Faculty of Graduate Studies and Research In partial Fulfillment of the requirement For the Degree of Master of Arts in French University of Regina By Philip Igho Agadagba Regina, Saskatchewan February, 2014 © 2014: P. I. Agadagba UNIVERSITY OF REGINA FACULTY OF GRADUATE STUDIES AND RESEARCH SUPERVISORY AND EXAMINING COMMITTEE Philip Igho Agadagba, candidate for the degree of Master of Arts in French, has presented a thesis titled, La passivité de la dynamique motivationnelle dans la formation des vocabulaires gastronomiques français, in an oral examination held on December 18, 2013.
    [Show full text]
  • Stories and Recipes
    King Arthur Flour Heritage Recipe Baking Contest at Historic Deerfield December 6, 2014 Stories and Recipes Contest Winners: Best Story -- Mary Kay Felton for Spitz Buben Best Recipe – Amy Stout for Mom’s Apricot Danish Most Creative – Johanna Swartzentruber for Clara’s Croquembouche Meme's Venison Mincemeat Pie – Story Susanna Bowman, Irasburg, Vermont This is what my mother-in-law, Isabel Collins, served me the first time I met her, in the ivy- tattered brick farmhouse on the western shore of Lake Champlain. After a tour of her dirt floor cellar, where she proudly explained what was in each newly-filled canning jar lining the wooden shelves, she sat me down in her kitchen with a plate of hot venison mincemeat pie. That blue table and black wood cookstove has graced our own kitchen for many years now. It convinced me she was the mama-in-law for me, I still wasn't so sure about her son at that point, but Isabel clinched the deal. The recipe, give or take, was Isabel Collin's mother's recipe. Elizabeth Paquette Collins lived on the island, North Hero, but I never met her, alas. ----------------------------------------------------------------- I prepared mincemeat early 2014 September. It is in canning jars, aging now. Enough to last a couple years at a time. I bake the pies as needed. ----------------------------------------------------- Recipe: for 8 quarts Shoot a deer,(mine was frozen from last year, donated by neighbor) Choose venison parts that are not good enough for better purposes. Chop fine, about a well packed quart Beef Suet about 1 cup, chop fine Hardest Winter Apples you can find- about 6 qts of peeled, cored, chopped coarse Candied orange and lemon peel peel 2 oranges 2 lemons chop very fine simmer with 2 cups water and 2 cup sugar cheaper to make your own, but easier to buy Apple Cider (I think she would have used hard cider, originally) Cider Vinegar Yellow Raisins Brown Raisins Brown Sugar Spices Simmered all together and canned ----------------- Pie crust Lard or butter as available flour, sprinkle of cardomon (my own idea) one Qt.
    [Show full text]
  • Patisseriebrochure.Pdf
    Contents- Sommaire Sweet bakery-Viennoiserie........................... 3 Individual desserts ................................ 5 Gluten Free Individual dessert ..................... 7 Tarts............................................... 8 Pudding ............................................ 7 Gluten Free pudding ................................ 8 Macarons............................................ 11 About us ........................................ 12 1 Welcome- Bienvenue Crème de la crème is specialised in authentic hand-made french patisserie and desserts. Our aim is to supply our customers with the highest quality products made from the finest ingredients - sourced ethically and locally, where possible. Free chilled delivery is available dependent on area. All products are delivered fresh with a 2 day shelf life. Dairy & gluten free products are available on request. We can also provide specialist french celebration cakes like the classic croquembouche. 2 Sweet bakery- Viennoiserie Plain or chocolate croissant Pain au chocolat £1.60 each by 6 : £9 by 12 :£17 by 24 :£24 Pain aux raisins Puff brioche 3 Puff brioche 8-10 slices £5 4 Individual desserts Our deal : Choose 10 Individual dessert included GF for £25 Our Strawberry tart Strawberry on a diplomate cream with a sweet pastry base. £3.00 Blueberry tart Blueberry on a diplomate cream with a sweet pastry base. £3.00 Raspberry tart Raspberry on a diplomate cream with a sweet pastry base. £3.00 Our tarte au citron meringuée Lemon curd, meringue on a sweet pastry base. £3.00 5 Our Paris Brest Chou bun filled with a light praline cream. £3.00 Our Mille Feuille Homemade puff pastry filled with a light vanilla patissière cream. £3.00 6 Gluten Free individual dessert Our raspberry macaron (Gluten Free) Vanilla ganache and raspberry in a big macaron. £3.00 Our trianon (Three chocolate) (Gluten Free) Dacquoise biscuit (made of almond powder and meringue) A chocolate mousse at the middle and a vanilla ganache at the top.
    [Show full text]
  • Choux Pastry
    CHOUX PASTRY HISTORY: It was invented by the French chef Antonin Carême. The name comes from the French for cabbage, chou, because of the characteristic shape of the cream-filled puffs. The cream puff is believed to have originated in Italy. When Catherine de Medici moved to France in 1533 she brought with her to France her entire court, which included her chefs. Her head chef by the name of Panterelli made gâteaux with a dried hot dough he invented, called pâte à Panterelli. The pastry later became know as pâte à Popelin, and Popelins were a form of cake made in the Middle Ages in the shape of large puffs. Perfected by Avice and later by Antoine Carême, this dough became the same recipe for choux pastry as it is used today. The Choux Pastries dough, called panade, is a dough that is cooked before being baked. It starts with simple dough of water, butter, flour, and eggs. During baking the eggs help form a thin crust on the outside, while the steam trapped inside expands giving to the pastries a typical puffed hollow shape. The pastries can be filled and assembled to form Profiterols, Croquembouche (stacks of profiteroles glued together with caramel), gâteau St.-Honoré, etc. In Italy Choux Pastries filled with custard are often stacked in a tall pyramidal shape. Chocolate is poured on the stack and decorated with whipped cream. POINTS AND PRECAUTIONS TO BE KEPT IN MIND WHILE MAKING THE CHOUX PASTRY: 1) The quantity of egg should be just right. If the recipe calls for 4 eggs I add the first 3 and the last a little at the time in order to control the consistency.
    [Show full text]