Saint Kate Event Menus

Total Page:16

File Type:pdf, Size:1020Kb

Saint Kate Event Menus A ONE-OF-ITS-KIND HOTEL AND VENUE FOR TRAVELERS, ARTISTS, AND THE COMMUNITY MORNING TOAST BUFFET Priced per person. Includes freshly brewed, locally roasted coffee and selection of premium hot teas served with whole and skim milk, and half and half toast 18 toast + eggs 25 toast + healthy breakfast 28 Croissants, Bagels, Daily Bread Specialties and Croissants, Bagels, Daily Bread Specialties and Croissants, Bagels, Daily Bread Specialties and Pan au Chocolat Pan au Chocolat Pan au Chocolat Local and Seasonal Spreads and Soft Cheese Local and Seasonal Spreads and Soft Cheese Local and Seasonal Spreads and Soft Cheese Selection of Chilled Juices, Assorted Seasonal Individual Egg Scramble Egg Frittatas Avocado Mash, Deviled Egg Whites, Radishes, Hand Fruit Rum Raisin Pain Perdu, Kallas Farm Honey, Arugula, Tomato Jam Runamok Syrup Icelandic Yogurt, Non-fat Yogurt, House Selection of Chilled Juices, Assorted Seasonal Granola, Dried Fruits, Flax Seed, Agave Hand Fruit Golden Milk Oatmeal, Pumpkin Seed Brittle, Dried Cane Sugar, Toasted Coconut Selection of Chilled Juices, Açaí Blueberry Shooters, Assorted Seasonal Hand Fruit All prices are subject to change. Please add 24% service charge and tax. ADDITIONS TO YOUR MORNING TOAST Priced per person. 60 dz smoked salmon salad 8 hand helds 72 dz frittata egg jars (select one) Lox & Bagel – Smoked Salmon, Everything Nueske’s Bacon, Wisconsin Cheddar, Scottish Style, Wild Greens, Cucumber, Cream Cheese, Caper Tapenade Caramelized Onion Herbs, Radishes, Preserved Lemon Vinaigrette with Capers and Croque Monsieur - Nueske’s Bacon, Pleasant Sage Sausage, Butternut Squash, Roasted Grilled Rye Ridge Gruyere, Dijonnaise, Fried Egg Pepper Sausage Biscuit – Egg Scramble, Widmer Spinach, Leek, Sweet Corn, Tomato, 2 Year Cheddar, Cinnamon Granny Apple Mushrooms oatmeal and granola 5 scrambled eggs 5 action stations 15 Steel Cut Oats, Bircher Muesli, Dried Phil’s Fresh Eggs, Widmer 2 Year Cheddar, Eggs & Omelets: Fruits & Nuts, Icelandic Yogurt Fines Herbes Prepared To Order, Selection Of Seasonal Ingredients, Regional Cheeses, and Custom Condiments, attendant required avocado 5 meat and potatoes 7 Avocado Mash, Deviled Egg Whites, Choice of Nueske’s Smoked Bacon or Eggs Benedict: Radishes, Arugula, Tomato Jam Sage Sausage Farm Fresh Poached Eggs, Toasted English Choice of Flannel Potato Hash or Muffin, Asparagus, Spinach, Crab, Smoked Rösti Potato Pancakes Salmon, Ham, Chicken Sausage, Nueske’s Bacon, Wild Mushrooms, Hollandaise, All prices are subject to change. Please add 24% service charge and tax. attendant required PLATED BREAKFAST Priced per person. Includes freshly brewed, locally roasted coffee and selection of premium hot teas savory egg custard 22 Seasonally Inspired Fresh Fruit Roasted Tomatoes, Farmer’s Vegetables and english farmhouse breakfast 25 Cheese Curds, Flannel Potato Hash, Roasted raisin pain perdu 18 Stone Fruit and Comb Honey Seasonally Inspired Fresh Fruit Seasonally Inspired Fresh Fruit Croissant & Jam Scrambled Eggs with Fines Herbes, Widmer 2 Bananas Foster, Runamok Syrup, Chicken Year cheddar, Flannel Potato Hash / Nueske’s Orange Juice Apple Sausage, Berry Compote Bacon or Sage Sausage Orange Juice Croissant & Jam Orange Juice All prices are subject to change. Please add 24% service charge and tax. AM & ALL DAY BREAKS Priced per person. all-day beverages build your own parfaits 8 a la carte add-ons Chilled Orange, Grapefruit, Icelandic Yogurt, Fresh Berries, House Made Whole Fruit 4 Cranberry, and Apple Juices Granola, Toasted Nuts, Honey Energy Bars 6 Refreshed until 10am Fruit Skewers 72 dz Soft Drinks 9 engerize me Assorted Bagels 48 dz Agua Fresca Mixed Berry, Banana and Kale Smoothies, Fruit & Vegetable Smoothies 72 dz Locally Roasted Cold Brew Coffee Assorted Energy and Granola Bars, Fresh Freshly Squeezed Orange or Locally Roasted, Freshly Brewed Regular Fruit Skewers Grapefruit Juice 15 carafe and Decaffeinated Coffee Apple or Cranberry Juice 13 carafe Premium Hot Tea Selection 8 healthy halo Locally Roasted, Freshly Brewed Coffee, Hand Fruit, Grapes, Cashews, Kind Bar, Fruit Decaffeinated Coffee, Assorted All-day Beverages 25 Infused Water, Breakfast Bread Rishi Teas 56 gal Locally Roasted Cold Brew Coffee 58 gal Half-day Beverage 15 (refreshed until 10am) french and delicous 10 Juiced!®- Milwaukee Cold-Pressed Juices 7 Freshly Baked Almond and Chocolate Life WTR® 5 Croissants, Biscotti, French Pressed Locally Kombucha 6 Roasted Coffee and Nitro Cold Brew Coffee All prices are subject to change. Please add 24% service charge and tax. AFTERNOON BREAKS Priced per person. Breaks based on 30 minute of continuous service. superfood 9 purple door treats 7 a la carte add-ons Hempseed Granola, Bitter Chocolate Bark 1/2 Pints of Assorted Purple Door Whole Fruit 4 with Berries, Fresh Berries, Ginger Lemonade Ice Cream Treats Trail Mix 5 Rice Crispy Treats 48 dz Mixed Nuts 7 11 13 chips and dips pizza party Red Chile Popcorn 5 House Salt and Vinegar Chips, Onion Brûlée Treat Your Guests to Neapolitan-Style Pizzas Assorted Individual Chips 4 Dip, Crudités, Pinto Bean Hummus, Pretzels, by Proof Pizza Assorted Candy Bars 4 Spinach and Mushroom Dip Lemon Bars 60 dz Assorted Cookies 60 dz Freshly Brewed Iced Tea 13 carafe 11 18 sweets brewer’s tailgate Soft Drinks 4 Macarons, Cookies, Peanut Butter Drop, Soft Pretzels, Beer Cheese Spread, Beer Coconut Water 5 Lemon Bars, Oat and Chocolate Milk Mustard, Clock Shadow Cheese Curds, Gatorade 4 Usinger Brats Kombucha 6 Juiced!®- Milwaukee Cold-Pressed Juices 7 Life WTR® 5 All prices are subject to change. Please add 24% service charge and tax. PLATED LUNCHES 34 Priced per person. Includes freshly brewed, locally roasted coffee and selection of premium iced and hot teas to start entrees sweets Please select one Please choose one Please choose one Tomato and Roasted Red Pepper Blackened Flat Iron Salad Seasonally Inspired Fruit Cobbler Pistou Croutons, GF Baby Gem Lettuce, Pickled Veggies, Maytag Blue Brown Betty Crumble Corn and Potato Chowder Chopped Chicken Cobb German’s Chocolate Cake Smoked Bacon, Cheddar Cheese Signature Aria Cafe’s Presentation, Derby Dressing Coco Lopez, Toasted Coconut Chicken Paprikash Seared Salmon Peanut Butter Bombe Smoked Paprika, Egg Dumplings Hoisin Glazed Broccoli, Orange- Sesame Tare Toasted Marshmallow, Nut Brittle Heirloom Tomato Caribbean Glazed Pork Loin Grande Fresh Mozzarella, Pesto Vinaigrette, Balsamic Wilted Greens, Honey Garlic Jus Caesar Croque Madame Grilled Focaccia, White Anchovy Wright’s Ham, Béchamel, Fried Egg, Pleasant Ridge Gruyere St. Kate Salad Roasted Chicken Breast Mixed Greens, Slivered Vegetables, Herb Dressing Creamy Parmesan Polenta, Roasted Mushrooms Compressed Watermelon Red Onion, Hydro-Watercress, Pepper Vinaigrette All prices are subject to change. Please add 24% service charge and tax. SOUP, SALADS AND SANDWICHES BUFFET 29 Priced per person. Minimum 20 people. Includes freshly brewed, locally roasted coffee and selection of premium iced and hot teas. soup salads sandwiches and pockets Please select one Please select two Please choose two Tomato and Roasted Red Pepper Heirloom Tomato House Smoked Turkey Pistou Croutons, GF Grande Fresh Mozzarella, Pesto Vinaigrette, Balsamic Smashed Avocado, Arugula, Roasted Tomato, Wisconsin Corn and Potato Chowder Caesar Cheddar, Honey Wheat Bread Smoked Bacon, Cheddar Cheese Grilled Focaccia, White Anchovy Tuna Pan Bagnat Chicken Paprikash St. Kate Salad Tuna Salad, Slided Tomato, Olive Tapenade, Sliced Egg, Fresh Herbs, Dijon Mustard, Toasted Ciabatta Smoked Paprika, Egg Dumplings Mixed Greens, Slivered Vegetables, Herb Dressing Hawaiian BBQ Pulled Pork Smashed Potato Teriyaki BBQ, Pineapple Slaw, Steamed Buns Crisp Bacon, Beer Mustard, Confit Onion, Herbs Pockets- Italian Stone-Oven Bread Pockets Italian Salumi Sweet Genoa, Mortadella, Soppressata, Provolone, Muffuletta, Arugula, Bagna Càuda Roasted Chicken BLT Nueske’s Bacon, Heirloom Tomato, Peppercorn, Aioli Mozzarella and Tomato Grilled Summer Squash, Pickled Onion, Bell Pepper, Garlic Rouille All prices are subject to change. Please add 24% service charge and tax. CUSTOM LUNCH BUFFET 39 Priced per person. Minimum 20 people. Includes freshly brewed, locally roasted coffee and selection of premium iced and hot teas. soup entrees sides Please select one Please choose two Please select one Tomato and Roasted Red Pepper Croque Madame Squash Casserole Pistou Croutons, GF Wright Ham, Béchamel, Fried Egg, Pleasant Ridge Gruyere Roasted Tomato, Garlic Crumb Corn and Potato Chowder Seared Salmon Cauliflower Polonaise Smoked Bacon, Cheddar Cheese Hoisin Glazed Broccoli, Orange- Sesame Tare Brown Butter Gremolata Chicken Paprikash Rigatoni Pomodoro Oven Roasted Carrots Smoked Paprika, Egg Dumplings Roasted Eggplant, Fresh Mozzarella, Basil Pesto Honey-Cumin Seed Glaze Caribbean Glazed Pork Loin Cheese & Macaroni salads Wilted Greens, Honey Garlic Jus Smoked Gouda, Cracked Pepper Please select two Skillet Roasted Chicken Breast Farro Risotto Heirloom Tomato Creamy Parmesan Polenta, Roasted Mushrooms Butternut Squash, Rosemary Grande Fresh Mozzarella, Pesto Vinaigrette, Balsamic Herb Crumb Crusted Whitefish New Potatoes Caesar Rainbow Swiss Chard, Toasted Garlic Chips, Lemon Petersen Sea Salt, Snipped Herbs Butter Sauce Grilled Focaccia, White Anchovy Blackened Flat Iron Steak sweets St. Kate Salad Scallion Chimichurri, Oven Roasted Tomato Salted Caramel Brownies Mixed Greens, Slivered Vegetables, Herb Dressing Calabrese Pasta Chocolate Chip Cookies Roasted Vegetables, Olives, Pecorino, Pine
Recommended publications
  • Banquet Selections
    BANQUET SELECTIONS 1 WE PRIDE OURSELVES ON EXCEPTIONAL CATERING SERVICES TAILORED TO YOUR INDIVIDUAL NEEDS AND TASTES. WE CAN CREATE A CUSTOM MENU TOGETHER, OR YOU CAN CHOOSE TO CUSTOMIZE OUR FARM-TO-FORK SEASONAL MENUS. CHEF PAUL HANCOCK CRAFTS DELECTABLE MENUS FOR YOUR GROUP USING ITEMS GROWN ON PROPERTY INCLUDING VEGETABLES, HERBS AND OUR EXTENSIVE CITRUS GROVES. YOU WILL ALWAYS GET FRESH INGREDIENTS PREPARED WITH TIME-HONORED TECHNIQUES SERVED IN OUR INTIMATE INDIAN WELLS RESORT. Breakfast 3 Lunch 8 Stations 14 Reception 16 Dinner 19 Beverage 23 Guidelines 26 2 BREAKFAST breakfast buffet plated breakfast breakfast stations anytime breaks 3 BREAKFAST BUFFET ESSENTIALS - 29 RISE & SHINE - 46 winter seasonal fruit winter seasonal fruit fresh baked assorted croissants | seasonal fruit preserve breakfast breads, seasonal muffins & scones | sweet butter breakfast breads & seasonal scones | lemon curd, sweet butter & local honey orange juice, coffee, decaf coffee, hot tea seasonal fruit yogurt parfait scrambled eggs THE MIRAMONTE CONTINENTAL - 34 applewood smoked bacon & sausage winter seasonal fruit breakfast potatoes fresh baked multi-grain croissants | seasonal fruit preserve mexican cinnamon scented french toast | wild berry compote breakfast breads & seasonal scones | lemon curd, sweet butter fresh juices | orange, grapefruit & carrot assorted chobani yogurt | house made granola coffee, decaf coffee, hot tea orange juice, coffee, decaf coffee, hot tea GOOD MORNING SANTA ROSA - 48 ENERGIZE - 38 ftw winter seasonal fruit winter seasonal
    [Show full text]
  • Granny White
    Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye
    [Show full text]
  • 2006 Annual Recipe Index
    1 Cooking Light 2006 Annual Recipe Index You’ll find all 2006 recipes listed by their complete titles and sorted by category. The issue and page number follows, as well the recipe’s convenience category: quick-and-easy, make-ahead, or freezable. To view the recipe online, go to CookingLight.com appetizers Avocado-Tomatillo Dip with Cumin Prosciutto-Wrapped Figs Stuffed with Pita Chips J/F 126 ▲ Blue Cheese June 115 ● Avocado-Yogurt Dip with Cumin Oct 160 ▲ Provençal Deviled Eggs Mar 194 ▲ Baked Eggplant Dip Nov 126 Roasted Garlic and Potato Spread Dec 116 ▲ Beef Tenderloin Bruschetta with Roasted Garlic, Poblano, and Red Brown Butter Mar 142 Pepper Guacamole May 172 Bigilla Apr 174 ● Roasted Garlic, Tomato, and Basil Cacik Aug 169 ● ▲ Squares May 146 Cheese Crostini with Prosciutto J/F 136 ● Roasted Oysters with Prosciutto and Spinach Nov 128 ● Chicken and Black Bean Taquitos with Adobo Sour Cream Nov 234 ▲ ■ Roasted Tomatillo–Mango Salsa with Spiced Tortilla Chips Mar 192 ● ▲ Chipotle-Lime Crab Crisps Mar 182 ● ▲ Seared Shrimp Cocktail with Tropical Cinnamon-Sugar Popcorn Oct 161 Chipotle-Avocado Salsa May 178 Crab Cakes Apr 190 Shiitake Mushroom Rice Cakes Mar 224 ▲ ■ Crab Cakes with Chive Sauce Nov 238 Shredded Carrot–Ginger Pancakes with Edamame Dip May 114 ● ▲ Asian Dipping Sauce Apr 160 Edamame Dumplings Apr 128 ▲ Smoked Salmon Buckwheat Pinwheels June 166 Eggplant and Fig Caponata Sept 136 ▲ Smoked Salmon–Cardamom Spread July 108 ● ▲ Endive with Caramelized Pears and Blue Smoked Salmon Puffs July 108 ● Cheese Dec 88 Smoked Trout
    [Show full text]
  • Copyrighted Material
    17_682942_bindex.qxd 12/16/05 1:05 PM Page 557 Index A Spicy Pork Empanadas, Vinaigrette, 504–505 Fajitas, Tex-Mex, 325–326 Ahi Poke, 488–489 362–364 Baked Boston Scrod, 41 New England Boiled Dinner, Alabama, 91 Tomatillo Salsa, 350–351 Baked Cheese Grits, 209 15 Alaska, 434, 436–437 Tortilla Chips, 350, 351 Balsamic-Soy Glaze, 509 Potpie, 84 Alaskan King Crab Legs with Vidalia Onion Tart, 114–115 Balsamic Vinaigrette, 267 Soup, Beef Barley, 253 Champagne Sauce, 473 Apple: Banana Pudding, 123–124 Steak, Lone Star Chicken- American lobster, 4–5 Beet and Apple Salad with Barbecue, 96 Fried, with Cream Annatto Rice and Queso Horseradish Barbeque Sauce, 331 Gravy, 302–303 Fresco, 358 Vinaigrette, 246–247 Basic Boiled Rice, 202 Steak, Pan-Seared, with Appetizers: Compote, Warm Apple and Basil-Green Onion Oil, 116 Maytag Blue Cheese Ahi Poke, 488–489 Dried Cherry, Sautéed Beans, 340–341 Butter, 279 Buffalo Chicken Wings, Halibut with, 454 Baby Lima, Succotash of Teriyaki Meat Sticks, 496 59–60 Mesclun Salad with Corn, Hominy, and, Beets: Ceviche of Gulf Shrimp, 150 Cranberries and, 34–35 109 Salad, Apple and, with Chèvre (Goat Cheese) and Waldorf Salad, 76–77 Black Bean, Jícama, and Horseradish Pistachio Wrapped in Applesauce Cake with Caramel Corn Relish, 160 Vinaigrette, 246–247 Filo, 423 Glaze, 64–65 Black Bean Soup, 149 Salad, Belgian Endive, Feta Chiles Rellenos, 376–378 Arizona, 336 Boston Baked, 31–32 and, 66–67 Clams Casino, 18–19 Arkansas, 91 Cannellini, with Tomatoes Belgian Endive, Beets, and Feta Cod Cakes, 20–21 Arroz a la Mexicana,
    [Show full text]
  • The Food Timeline
    Culinary History Timeline is a listing of the culinary history timeline with article and/or information resources. http://www.foodtimeline.org/food1.html http://food.oregonstate.edu/ref/culture/ CULTURAL AND HISTORICAL ASPECTS OF FOODS (zu jedem Stichwort- entweder link / oder – Text) http://www.foodtimeline.org/foodfaqa.html Ever wonder what the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline. Food history is full of fascinating lore and contradictory facts. Historians will tell you it is not possible to express this topic in exact timeline format. They are quite right. Everything we eat is the product of culinary evolution. On the other hand? It is possible to place both foods and recipes on a timeline based on print evidence and historic context. This is what we're all about. About culinary research. P:\Frei_OltersdorfU\eTexte\Ernährungsverhalten - Daten\Ernährungsgeschichte\The food time line.doc American culinary traditions & historic surveys ---Americans at the Table: Reflections on Food and Culture, U.S. Dept. Of State ---Eating in the 20th Century, U.S.Dept. of Agriculture ---Historic American Christmas Dinner Menus ---Historic American Thanksgiving Dinner Menus ---Key Ingredients: America By Food, Smithsonian Insitution ---Not by Bread Alone: America's Culinary Heritage, Cornell Universty ---America the Bountiful, University of California at Davis ---An American Feast: Food, Dining and Entertainment in the United States (1776-1931) ---Cultural Diversity: Eating in America, Ohio State University ---Picnics in America ---School lunches ---State foods, need to cook something up for a school report? Military rations ---U.S.
    [Show full text]
  • Pillsbury® Biscuit Edition
    Pillsbury® biscuit edition 2.8 billion biscuits are served in restaurants each year – more than toast or English muffins combined!¹ Pillsbury® Biscuits deliver the homemade experience your patrons want. They are delicious all on their own or as a versatile ingredient! The recipes in this collection offer more than a dozen delicious ways to use Pillsbury Biscuits. You’ll find desserts, breakfast items, bakery treats, appetizers and more! All recipes have clear instructions, complete ingredient lists and comprehensive nutritional information. Best of all, Pillsbury® Biscuits make them easy to prepare. We are pleased to share these creative restaurant-inspired menu items with you, created by our General Mills Culinary team – inspired by you, our amazing Foodservice operators! You may be surprised at how versatile biscuits can be - Bon Appétit! 2 1. NPD CREST year ending March 2016 table of contents Breakfast . .. 4 Lunch . 11 Appetizers . 19 Dessert . 22 3 Breakfast 4 Breakfast Breakfast Biscuit Strata 32 SERVINGS INGREDIENTS WEIGHT MEASURE NUTRITION Pillsbury™ Southern Style Frozen Dough Nutrition values are calculated using the Biscuits, 2.2 oz (06252) 1 lb 1 1/2 oz 8 each weights of ingredients. Cornmeal, yellow 1 oz 1/4 cup 1 serving Calories: 170 Tomatoes, sundried, diced 2 oz 1/4 cup Calories from Fat: 100 Sausage, cooked, diced 10 oz 1 1/2 cups Total Fat: 12g Pimiento, diced 2 oz 1/4 cup Saturated Fat: 5g Spinach, fresh, roughly chopped 3 oz 4 1/2 cups Trans Fat: 1g Eggs, whole, large 2 lb 18 each Cholesterol: 125mg Sour cream 8 oz 1 cup Sodium: 320mg Milk 8 oz 1 cup Total Carbohydrate: 8g Dietary Fiber: 0g Old El Paso™ Taco Seasoning Mix 1 oz 2 tsp Sugars: 2g Cheese, Cheddar, shredded 12 oz 3 cups Protein: 8g % Daily Value*: Vitamin A 15%, Vitamin C DIRECTIONS 2%, Calcium 10%, Iron 6% Exchanges: 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1.
    [Show full text]
  • Children and Food
    VOLUMEVOLUME XVI, XXIII, NUMBER NUMBER 4 1 FALL WINTER 2000 2007 Quarterly Publication of the Culinary Historians of Ann Arbor Children and Food Cover of a 1945 promotional booklet from the Corn Products Company, makers of Karo corn syrup Longone Center for American Culinary Research (William L. Clements Library, University of Michigan) REPAST VOLUME XXIII, NUMBER 1 WINTER 2007 (www.newworldtea.com) in 2004. Tea proper is made FALL PROGRAMS EXPLORE from the leaves or buds of a plant indigenous to China and India. The speakers reviewed the global history of ICONS IN AMERICAN, ASIAN, tea, starting with its earliest use as a medicinal tonic made from wild tea leaves (tea was not cultivated until the 3rd AND RGENTINE OOD Century CE in China). They passed around an example of A F a finely crafted Asian baked brick of tea leaves, of the type used as currency in Silk Road trade with the Turks The first Culinary Historians meeting of the Fall was beginning before 476. The Tang Dynasty (618-906) was held on Sept. 17 at the University of Michigan’s Clements the golden age of tea, when it was subtly flavored with Library in conjunction with the exhibit “Patriotic Fare: flower blossoms and was associated with elaborate Bunker Hill Pickles, Abe Lincoln Tomatoes, Washington ceremonies. The baking of tea leaves to produce black Crisps and Uncle Sam Apples”. In an illustrated lecture, (oxidized) or Oolong (partly oxidized) tea was invented in curator Jan Longone noted that beginning about 1850, the Ming China (1368-1644). In the early 1600’s, tea became use of historical and patriotic imagery by the American food a major trade item by caravan and ship; powerful Dutch, business soared.
    [Show full text]
  • Exhibitor Catering Menu
    THE GREATER COLUMBUS CONVENTION CENTER MENU EXHIBITOR BOOTH CATERING Hard-Boiled Egg Per dozen Individual Yogurt Cups Serves (6) Overnight Oatmeal Chef’s Choice Flavors of Soaked Steel Cut Oats Served in Individually Portioned Grab and Go Containers Serves (6) Fresh Fruit Display Seasonal Sliced Fresh Fruit Serves (6) Assorted Muffins Per dozen BREAKFAST SELECTIONS New York Deli Bagels New York Style Bagels Smothered with Traditional Cream Cheese Per dozen C’Bus Biscuit Bake Buttermilk Biscuit Medley with Sausage Gravy, Crumbled Bacon, Cheddar Cheese and Sweet Bell Peppers Serves (6) Fresh Start Selection of Individual Low-Fat Yogurts, Bagels and Whipped Cream Cheese Serves (6) Breakfast Sammie Duo Includes a gallon of Crimson Cup Local Coffee and an assortment of: - Ham, Egg and Cheddar Cheese on an English Muffin - - Turkey Sausage, Egg Whites and Swiss on a Croissant - Serves (6) Get Up & Go Coffee Package Crimson Cup Local Coffee for 4-6 Guests, 6 Bottled Waters and 6 Bottled Juices BREAKFAST PACKAGES Serves (12) Roast Beef Sandwich Includes a Bottle of Water, a Bag of Chips and Oven Roasted Beef with Provolone Cheese, Fresh Sliced Red Onion and Mayo on a Ciabatta Bun Turkey Sandwich Includes a Bottle of Water, a Bag of Chips and Roasted Turkey Sandwich with Butter Lettuce, Vine Ripe Tomatoes, Cheddar Cheese on a Kaiser Bun Roasted Garlic & Three Cheese Calzone Includes a Bottle of Water and a Bag of Chips Classic Italian Calzone with Pepperoni & Sausage Includes a Bottle of Water and a Bag of Chips Mixed Vegetable Calzone Mushrooms, Sweet Peppers, Zucchini and Red Onion.
    [Show full text]
  • A Taste of Breakfast
    A Taste of Breakfast “Only at the Coeur d’Alene” WILD IDAHO CONTINENTAL Wild Huckleberry Smoothies Frozen Idaho Huckleberries, Mangos, Strawberries, Low-Fat Yogurt, Protein Powder and Ice, Blended Until Smooth! 100% Pure Orange Juice Huckleberry Cinnamon Rolls Huckleberry Cream Cheese Muffins Stuffed Idaho Breakfast Potato Idaho Russet Potato Skins, Fried in Canola Oil until Golden, Filled with Smoked Ham, Crisp Bacon, Green Onion, Scrambled Eggs and Melted Jack & American Cheese Served with Sour Cream and Salsa on the Side Channeled Honeydew and Cantaloupe Melons Fresh Pineapple Spears Fresh Strawberry Skewers with Low-Fat Vanilla Yogurt Starbucks® Coffee, Decaffeinated Coffee & Tazo Teas NORTH IDAHO CAMPFIRE BREAKFAST BUFFET Skillet-Roasted Yukon Gold Potatoes with Bacon Cracklings Cackle Berry Scrambler - Smoked Ham, Sausage, Onion, Peppers and Grated Cheese, Scrambled with Settler’s Creek Farm Fresh Eggs (Plain Scrambled Eggs also Available on Request) Crisp Applewood Smoked Bacon Flame Broiled Campin’ Steak Our 24 ounce Flat Iron Steaks, Seasoned, Broiled, Carved at the Buffet Idaho Potato Crusted Ruby Red Trout Our Three-Minute Pan-Seared Trout Served at the Buffet Stone Fruits Ceramic Bowls of Preserved Peaches, Plums, Apricots and Pears Buttermilk Potato Flap Jacks and Cinnamon Griddle Toast With Butter, Maple Syrup and Strawberry Preserves Starbucks® Coffee, Decaffeinated Coffee and Tazo Teas -----------------------------------------------------------------------------------------------------------------------------------------------------------------------------
    [Show full text]
  • 1455189355674.Pdf
    THE STORYTeller’S THESAURUS FANTASY, HISTORY, AND HORROR JAMES M. WARD AND ANNE K. BROWN Cover by: Peter Bradley LEGAL PAGE: Every effort has been made not to make use of proprietary or copyrighted materi- al. Any mention of actual commercial products in this book does not constitute an endorsement. www.trolllord.com www.chenaultandgraypublishing.com Email:[email protected] Printed in U.S.A © 2013 Chenault & Gray Publishing, LLC. All Rights Reserved. Storyteller’s Thesaurus Trademark of Cheanult & Gray Publishing. All Rights Reserved. Chenault & Gray Publishing, Troll Lord Games logos are Trademark of Chenault & Gray Publishing. All Rights Reserved. TABLE OF CONTENTS THE STORYTeller’S THESAURUS 1 FANTASY, HISTORY, AND HORROR 1 JAMES M. WARD AND ANNE K. BROWN 1 INTRODUCTION 8 WHAT MAKES THIS BOOK DIFFERENT 8 THE STORYTeller’s RESPONSIBILITY: RESEARCH 9 WHAT THIS BOOK DOES NOT CONTAIN 9 A WHISPER OF ENCOURAGEMENT 10 CHAPTER 1: CHARACTER BUILDING 11 GENDER 11 AGE 11 PHYSICAL AttRIBUTES 11 SIZE AND BODY TYPE 11 FACIAL FEATURES 12 HAIR 13 SPECIES 13 PERSONALITY 14 PHOBIAS 15 OCCUPATIONS 17 ADVENTURERS 17 CIVILIANS 18 ORGANIZATIONS 21 CHAPTER 2: CLOTHING 22 STYLES OF DRESS 22 CLOTHING PIECES 22 CLOTHING CONSTRUCTION 24 CHAPTER 3: ARCHITECTURE AND PROPERTY 25 ARCHITECTURAL STYLES AND ELEMENTS 25 BUILDING MATERIALS 26 PROPERTY TYPES 26 SPECIALTY ANATOMY 29 CHAPTER 4: FURNISHINGS 30 CHAPTER 5: EQUIPMENT AND TOOLS 31 ADVENTurer’S GEAR 31 GENERAL EQUIPMENT AND TOOLS 31 2 THE STORYTeller’s Thesaurus KITCHEN EQUIPMENT 35 LINENS 36 MUSICAL INSTRUMENTS
    [Show full text]
  • Farestart Community Meals Menu: February
    FareStart Community Meals Menu: February Monday Tuesday Wednesday Thursday Friday Saturday Sunday 1 2 B. Apple Crisp, B. Sausage & Fruit, Sausage Gravy, Biscuit, Fruit L. Egg Salad L. Roast Beef Sandwich, Sandwich, Mediterranean Horseradish Mayo Barley Salad & and Provolone Fruit Wrap. Potato Salad, Fruit D. Shepherd’s Pie, D. Tater Tot Mixed Vegetables, Casserole, Broccoli, Salad Seasonal Salad 3 4 5 6 7 8 9 B: Hashbrown B: Bagel w/ B: Breakfast Burrito B: Quiche, Cereal, B: Sausage Gravy, B: Yogurt Parfaits, B: Frittata, Casserole & Fruit Toppings, & Fruit & Fruit Biscuit, & Fruit Banana Muffin, & Potatoes O’Brien, & Hardboiled Egg, & Fruit Fruit Fruit L: Muffuletta, Salad L: PB & J Sandwich, L: Turkey & L: Bologna & L: Chicken Salad L: Egg Salad L: Sweet Potato with Dressing, Fruit Soup, & Fruit Pepperjack Wrap, Cheddar Sandwich. Wrap. Soup, & Fruit Sandwich. Pasta Banh Mi, Coleslaw Potato Salad, & Bean Salad, & Fruit Salad & Fruit & Fruit Fruit D: Sweet & Sour D: Pasta Fagioli, D: Philly Chicken, D: Turkey Taco D: Chicken Fajitas, D: Shepherd’s Pie, D: Turkey Gumbo, Pork, Rice, Seasonal Seasonal Veg & Seasonal Veg & Casserole, Corn & Carrots & Seasonal Seasonal Veg & Brown Rice, Mixed Veg & Seasonal Seasonal Salad Seasonal Salad Seasonal Salad Salad Seasonal Salad Vegetables, & Salad Seasonal Salad 10 11 12 13 14 15 16 B: “Mc Griddle” B: Breakfast Burrito, B: Yogurt Parfaits, B: Sausage Gravy, B: Muffin, Yogurt & B: Blueberry B: Strata, Fruit, Sandwich, Fruit String Cheese, & Coffeecake Muffin, Biscuit & Fruit Fruit Shortcake Pancake, Yogurt Fruit & Fruit Ham, Fruit L: Turkey & Swiss, L: Bologna & L: Sesame Chicken L: PB & J Sandwich, L: Tuna Salad L: Greek Hummus L: Ham & Swiss Potato Salad, Fruit Cheddar Sandwich.
    [Show full text]
  • Goodrvfood Recipes You Can Use Convenience Staples Such As Garlic Powder and Canned Or Packaged Beef Stock
    GoodRVfood.com COOKBOOK With recipes and helpful hints from GoodRVfood.com Edited by Cathy Lea, Based on a True Story This edition was published on Sunday January 19, 2020 Please check our web site for the latest free update. Copyright © 2020 by GoodRVfood.com. Attribution - Non-Commercial - Share Alike View Creative Commons License Deed On-Line | View Creative Commons Legal Code On-Line Table of Contents Recipes 1. Breakfast Recipes (24) 2. Salad Recipes (48) 3. Soup Recipes (31) 4. Sandwich Recipes (18) 5. Entrée Recipes (94) 6. Side Dish Recipes (35) 7. Snack Recipes (41) 8. Dessert Recipes (38) 9. Beverage Recipes (16) Hints 8. Equipment Suggestions (26) 9. Good Ideas (33) 10. Preparation Hints (32) 11. Shopping Ideas (5) 12. Staple Suggestions (10) 13. Food Finds (7) Cookbook • List of Authors • Introduction • Complete Alphabetical Index • How to Get Cookbook Updates If you are viewing this cookbook on a computer, phone, tablet, or other electronic device with a PDF viewer that supports "local linking" clicking the chapter name takes you directly to the table of contents for that chapter. Clicking anything in the chapter table of contents takes you to that recipe or hint. If the links do not work please try a different PDF viewer. List of Authors Table of Contents The recipes and hints in this cookbook were graciously contributed by the following authors. Recipes Alison, Allisa Imming, Ann B, Anonymous Rver, Arlene B, Barb Anderson, Barbara B, Barbara Dalderis, Betty K, Betty, Bev Wasson, Beverly, Bill And Susannah Sewart, Billy,
    [Show full text]