Verde on Smith Catering Menu Packages

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TIS' THE SEASON FOR HOLIDAY PARTIES AND CATERING L E T U S C A T E R Y O U R H O L I D A Y P A R T Y Verde on Smith create a delicious meal for your guests while you make memories with your loved ones. No matter the size of your group, our event specialists will take the stress out of holiday planning. Our Holiday Catering includes a tray to serve 10 at great prices. Our diverse and authentic Italian menu gives you a variety of options to choose from so you can design your menu catered to your festive needs. F R E E B O T T L E O F W I N E * with any catering order of $200 or more (before tax) C A T E R I N G D E T A I L S Delivery Available ( Mininum $ 75 Required) Advanced Order Required All orders comes with disposable silverware packets, plates, napkins & serving utensils 7 1 8 2 2 2 - 1 5 2 5 / V E R D E O N S M I T H . C O M CATERING PACKAGES minimum of 8 people per order HOLIDAY PACKAGE # 1 HOLIDAY PACKAGE # 2 CHOICE OF SALAD ( Choose One ) CHOICE OF SALAD ( Choose One ) Caesar Salad Avocado Beet Salad Goat Cheese Salad House Salad House Salad CHOICE OF PASTA ( Choose One ) CHOICE OF APPETIZERS Penne Alla Vodka Eggplant Lasagnette Mozzarella Sticks Spaghetti Carbonara Homemade Crab Cakes ( $ 2) Pappardelle Beef Rague CHOICE OF PASTA Fettucine Primavera Penne Alla Vodka CHOICE OF ENTREE ( Choose One ) Spaghetti Carbonara Chicken Marsala Pappardelle Beef Rague Chicken Parmigiana Fettucine Primavera Grilled Salmon & Couscous CHOICE OF ENTREE Eggplant Rollatini Chicken Francaise Grilled Salmon & Couscous $ 18 Hanger Steak Madeira (Per Person) Veal Saltimbocca Shrimp Scampi & Risotto CHOICE OF DESSERT Tiramisu 216 SMITH STREET BROOKLYN NY 11201 Chocolate Cake 718-222-1525 - VERDEONSMITH.COM $ 24 (Per Person) T A K E O U T - D E L I V E R Y Each Trays serves 10 people PARTY TRAYS OF YOUR VERDE FAVORITES ARE AVAILABLE TO GO OR DELIVERY SALADS Tray APPETIZERS Tray Caesar Salad 60 Tuscan Stuffed Shrimps (20pcs) 80 Goat Cheese Salad 70 Eggplant Lasagnette 50 Avocado Beet Salad 70 Sicilian Meatballs ( 20 pcs) 60 Verde House Salad 50 Homemade Crab Cakes (20pcs) 80 Chicken Wings 50 (Buffalo or BBQ Sauce) PASTA CLASSICS Tray Mozzarella Sticks ( 20pcs) 40 Seafood Linguine 160 Penne Alla Vodka 90 ENTREES Tray Crispy Gnocchi 120 Chicken Parmigiana 100 Fettuccine & Sicilian Meatballs 110 Chicken Marsala 100 Pappardelle Portobello 100 Chicken Francaise 100 Fettuccine Alfredo Chicken 120 Grilled Salmon 120 Spaghetti Marina 100 Salmon Scallopini 120 Linguine Primavera 90 Shrimp Scampi 120 SIDE DISHES Tray Hanger Steak Madeira 150 Sauteed Spinach 50 Veal Picatta 140 Mix Vegetables 50 Grilled Branzino Fish 120 Rosemary Roasted Potato 30 Eggplant Rollatini 100 Mashed Potato 30 Rice 50 DESSERTS Tray Homemade Tiramisu 70 Chocolate Cake (Whole Cake) 70 Cheesecake (Whole Cake) 60 2 1 6 S M I T H S T R E E T B R O O K L Y N N Y 1 1 2 0 1 7 1 8 - 2 2 2 - 1 5 2 5 - V E R D E O N S M I T H . C O M Cannoli ( 10 pcs) 60 Seasonal Fresh Fruits 60.

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Owner's Manual
KSMPRA, KSMPCA, KSMPSA, KSMFETPRA, KSMPDX PARTS AND FEATURES PARTS AND ACCESSORIES Housing Pasta roller Spaghetti cutter Fettuccine cutter Capellini cutter Cleaning brush Lasagnette cutter MODEL/ROLLER CHART Use this chart to quickly identify which rollers and/or cutters are included with your KitchenAid product. MODEL # ATTACHMENT(S) INCLUDED KSMPRA Pasta roller, Spaghetti cutter, Fettucine cutter KSMPSA Pasta roller KSMPCA Capellini cutter, Lasagnette cutter KSMFETPRA Pasta roller, Fettuccine cutter KSMPDX Pasta roller, Spaghetti cutter, Fettuccine cutter, Capellini cutter, Lasagnette cutter 2 | PARTS AND FEATURES PASTA ROLLER AND CUTTERS SAFETY ENGLISH IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. To protect against risk of electrical shock, do not put Stand Mixer in water or other liquid. 3. Close supervision is necessary when this or any appliance is used near children. 4. Unplug Stand Mixer from outlet when not in use, before putting on or taking off parts, and before cleaning. 5. Avoid contacting moving parts. Keep fingers out of discharge opening. 6. Do not operate the Stand Mixer with a damaged cord or plug or after the Stand Mixer malfunctions, or is dropped or damaged in any manner. Return the Stand Mixer to the nearest Authorized Service Center for examination, repair or electrical or mechanical adjustment. 7. The use of attachments not recommended or sold by KitchenAid may cause fire, electric shock or injury. 8. Do not use the Stand Mixer outdoors. PASTA ROLLER AND CUTTERS SAFETY | 3 PASTA ROLLER AND CUTTERS SAFETY 9. Do not let the Stand Mixer cord hang over the edge of table or counter.
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Holiday Gift Baskets 2019 COLLECTION Holiday Gift Baskets 2019 COLLECTION
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Appetizers Halekulani Specialties 1 8 Soups Salads
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The Geography of Italian Pasta
The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
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Civiltàdellatavola Accademia Italiana Della Cucina
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| Hai Lala at Tata Ta Mo Na Atau
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Nuovo Volantino Imperia (Page 1)
Qualità e tradizione italiana, dal 1932. Qualität und italienische Tradition seit 1932. La macchina per pasta Imperia è fabbricata in Italia in acciaio cromato e con grande Die Nudelmaschine Imperia aus verchromtem Stahl wird in Italien mit großer cura artigianale per garantirne robustezza e durata nel tempo. handwerklicher Sorgfalt hergestellt, um Robustheit und Langlebigkeit zu garantieren. Con Imperia e la sua taglierina “Duplex”, realizzerete la sfoglia in sei diversi spessori e Mit der Nudelmaschine Imperia und dem Schneidegerät "Duplex", können Sie Teigplatten mit 6 verschiedenen Stärken und 2 Nudelsorten - Tagliatelle und due tipi di pasta: tagliatelle e fettuccine. Fettuccine - herstellen. Infine, con l'aiuto dei suoi accessori (da acquistarsi separatamente), preparerete Und dank der Zubehörartikel (die separat erworben werden müssen) lassen sich un'infinita varietà di primi piatti a base di pasta: spaghetti tondi, capelli d'angelo, taglia- unzählige Nudelsorten wie: Spaghetti tondi, Capelli d'angelo, Tagliatelle, telle, trenette, fettuccine, lasagnette, pappardelle, reginette frastagliate, raviolini, ravioli, Trenette, Fettuccine, Lasagnette, Pappardelle, Reginette frastagliate, Raviolini, cavatelli, gnocchetti sardi e rigatelli. Ravioli, Cavatelli, Gnocchetti sardi und Rigatelli zubereiten. Imperia vi stupirà per l'estrema facilità di utilizzo e la sua grande versatilità, per realiz- Sie werden erstaunt sein, wie einfach zu verwenden und wie vielseitig die zare in pochi minuti, la migliore pasta fresca fatta in casa! Nudelmaschine Imperia ist, mit der Sie in wenigen Minuten köstliche, hausge- machte, frische Nudeln herstellen können! An icon of Italian quality and tradition from 1932. Calidad y tradición italiana desde 1932. The Imperia chromium-plated steel pasta machine is precision engineered in Italy, La máquina amasadora Imperia, fabricada en Italia, está realizada con acero croma- sturdy and built to last.
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L’ECCELLENZA DELLA PASTA ITALIANA THE EXCELLENCE OF ITALIAN PASTA AgEMed s.r.l. via Tiengo, 15 IT82100 Benevento (Italy) - P.IVA 01524410626 tel/fax +39 (0)82450390 - [email protected] - [email protected] INDUSTRIA PASTAIA SANNITA - BENEVENTO LA TRADIZIONE THE TRADITION L'Industria Pastaia Sannita nasce a Benevento nel 1928, per The Industria Pastaia Sannita company was set up in 1928 opera e passione di nonno Cosimo Rosiello, vero artigiano by Cosimo Rosiello uncle of the current owners and a great della pasta . pasta craftsman. L'arte pastaia è stata, poi, tramandata al figlio Vincenzo che His family still carries on the tradition of controlling each ha dedicato la sua vita a produrre una pasta che ancora oggi phase of manufacture using only the finest ingredients to conserva tutti gli odori e i sapori mediterranei. create the true taste of the Mediterranean. Oggi, la terza generazione dei Rosiello, mantiene intatta la Slow drying and traditional bronze cutters create a rough, tradizione di famiglia, controllando il prodotto dalle prime wrinkly pasta which is nothing less than a work of art. fasi di lavorazione e fino alla vendita. L'Industria Pastaia Sannita sceglie semole speciali ad alto contenuto di glutine e proteine. Le trafile al bronzo caratterizzano la pasta ruvida e rugosa e, la lunga essiccazione a basse temperature, rendono questo prodotto... un'opera d'arte. ARTISANS OF PASTA... FROM 3 GENERATIONS AgEMed s.r.l. via Tiengo, 15 IT82100 Benevento (Italy) - P.IVA 01524410626 6 tel/fax +39 (0)82450390 - [email protected]
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Catalogo FERRARO 2015 ITA
Le Virtù deLLa tradizione Prendere molto sul serio quello che facciamo. Mettere passione e impegno per creare buoni prodotti. Porre grande attenzione alla sicurezza e alla qualità in ogni momento dando sempre il massimo. Esattamente quello che facciamo ogni giorno e faremo sempre per i nostri prodotti. indUStria aLiMENTARE Ferraro srl Via Bonagge 26/A - 36065 Mussolente (VI) - Italy - Tel. +39 0424 577117 - Fax +39 0424 577188 [email protected] - www.pastamontegrappa.com La QUaLITà CoMe sceLta dal 1952 10 Le Linee di ProdUzione 2 Linee per la gamma TAGLIATELLe. 3 Linee per le LaSaGne traFiLATE e LaMINATE. 2 Linee per la pasta riPiena SeCCa. 1 Linea per la pasta FreSCa, SUrGeLATA e aMBient. 1 Linea per le LaSaGne SUrGeLATE. 1 Linea per i PIATTI Pronti SUrGeLATI. Nuovo stabilimento di 15.000 mq con impianti ad alta tecnologia, importanza Ricerca e Sviluppo e controllo qualità. 130 dipendenti di cui 1 responsabile assicurazione qualità, due controllo qualità, 1 ricerca e sviluppo prodotti. Sorta nel 1952 come azienda artigianale a opera del Cavaliere Pietro Ferraro, Industria Alimentare Ferraro oggi si rivolge al mercato italiano ed estero come fornitrice di catene di grande distribuzione e di società di catering, Industria Alimentare Ferraro svolge tutti i processi produttivi e organizzativi secondo rigorosi criteri producendo sia con proprio marchio sia per conto di terzi in private label. per garantire la massima qualità dei prodotti. Le dimensioni raggiunte oggi dalla società e il suo assetto organizzativo, commerciale e produttivo, sono il Ha il numero di riconoscimento CE IT T5F7C per la produzione di prodotti alimentari alla carne e si risultato di uno sviluppo fortemente perseguito e caratterizzato da una chiara e ben definita strategia aziendale avvale del supporto di un laboratorio esterno ACCREDITATO.
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JUNE 8-15, 2019 8TH ANNUAL Novo Cucina 2019 Dunwoody Restaurant Week $30 Prix Fixe Dinner Menu (Per Person)
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(12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek Et Al
USOO9462825B2 (12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek et al. (45) Date of Patent: Oct. 11, 2016 (54) SPAGHETTI-LIKE FISH PRODUCTS, (2013.01); A23L I/296 (2013.01); A23L I/307 METHODS OF MANUFACTURE THEREOF (2013.01); A23 V 2002/00 (2013.01) (58) Field of Classification Search (71) Applicant: GRADIENT AOUACULTURE, None Shenzhen (CN) See application file for complete search history. (72) Inventors: Noam Weinberg-Sehayek, Emek Hefer (56) References Cited (IL); Avraham Weinberg, Kiryat Yam (IL) U.S. PATENT DOCUMENTS (73) Assignee: GRADIENT AOUACULTURE, 4,704.291 A *ck 11/1987 Nagasaki .............. A33. Shenzhen (CN) 4,806,378 A 2f1989 Ueno et al. 5,028,444 A 7, 1991 Yamamoto et al. (*) Notice: Subject to any disclaimer, the term of this . S. A E. KEY. patent is extended or adjusted under 35 4- 4 - aCal C. a. U.S.C. 154(b) by 0 days. 2007/0172575 A1* 7, 2007 Gune ............................ 426,641 (21) Appl. No.: 14/601,765 OTHER PUBLICATIONS (22) Filed: Jan. 21, 2015 Omega 6 and 3 in nuts, oils, meats, and fish. Tools to get it right, e a?- posted online May 10, 2011.* O O The Fat Content of Fish, available online 2004. (65) Prior Publication Data Rolls et al. "How Flavour and Appearance Affect Human Feeding”. US 2015/O132434 A1 Mayy 14, 2015 Proceedings of the Nutrition Society, Jun. 1982, pp. 109-117, vol. 41, 109, Great Britain. Related U.S. Application Data (Continued) (63) Continuation-in-part of application No. Primary Examiner — Robert A Wax PCT/IB2014/063294, filed on Jul 22, 2014.
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