United States International Trade Commission

Total Page:16

File Type:pdf, Size:1020Kb

United States International Trade Commission UNITED STATES INTERNATIONAL TRADE COMMISSION In the Matter of: ) Investigation No.: FRESH TOMATOES FROM MEXICO ) 731-TA-747 (FOURTH REVIEW) Pages: 1 - 275 Place: Washington, D.C. Date: Thursday, March 21, 2019 Ace-Federal Reporters, Inc. Stenotype Reporters 1625 I Street, NW Suite 790 Washington, D.C. 20006 202-347-3700 Nationwide Coverage www.acefederal.com 1 1 THE UNITED STATES INTERNATIONAL TRADE COMMISSION 2 In the Matter of: ) Investigation No.: 3 FRESH TOMATOES FROM MEXICO ) 731-TA-747 4 ) (Fourth Review) 5 6 7 8 Thursday, March 21, 2019 9 Main Hearing Room (Room 101) 10 U.S. International 11 Trade Commission 12 500 E Street, S.W. 13 Washington, D.C. 14 The meeting commenced, pursuant to notice, at 15 9:30 a.m., before the Commissioners of the United States 16 International Trade Commission, Commissioner Irving A. 17 Williamson, presiding. 18 APPEARANCES: 19 On behalf of the International Trade Commission: 20 Commissioners: 21 Commissioner Irving A. Williamson (presiding) 22 Commissioner Meredith M. Broadbent 23 Commissioner Rhonda K. Schmidtlein 24 25 Ace-Federal Reporters, Inc. 202-347-3700 2 1 Staff: 2 SHARON BELLAMY, RECORDS MANAGEMENT SPECIALIST 3 TYRELL T. BURCH, PROGRAM SUPPORT SPECIALIST 4 5 Christopher W. Robinson, Investigator 6 Amelia Shister, Investigator 7 Angleica Marrero-Sanchez, International Trade Analyst 8 James Horne, International Economist 9 Brian Allen, Attorney/Advisor 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 Ace-Federal Reporters, Inc. 202-347-3700 3 1 APPEARANCES: 2 Opening Remarks: 3 In Support of the Continuation of Order (Mary Jane Alves, 4 Cassidy Levy Kent (USA) LLP) 5 In Opposition to the Continuation of Order (Tom Wilner, 6 Shearman & Sterling, LLP) 7 8 In Support of the Continuation of Antidumping Duty Order: 9 Cassidy Levy Kent (USA) LLP 10 Washington, DC 11 on behalf of 12 Florida Tomatoes Exchange ("FTE") 13 Jon Esformes, Chief Executive Officer, Sunripe 14 Certified Brands 15 Anthony J. DiMare, Vice President, DiMare Homestead 16 Inc. and Vice Chairman, FTE 17 Priya Singh, General Manager and Secretary, West Coast 18 Tomato Growers, Inc. 19 Michael Schadler, Executive Vice President, FTE 20 Fred Leitz, Chief Executive Officer, Leitz Farms, LLC 21 Chad Ianneo, President, SunSelect Produce California 22 Aris Pappas, Chief Operating Officer - Pete Pappas and 23 Son, Inc. 24 Robert C. Cassidy, Jr., James R. Cannon, Jr., Mary Jane 25 Alves - Of Counsel -- continued -- Ace-Federal Reporters, Inc. 202-347-3700 4 1 APPEARANCES (Continued): 2 In Opposition to the Continuation of Antidumping Duty Order 3 Shearman & Sterling LLP 4 Washington, DC 5 on behalf of 6 Confederacion de Asociaciones Agricolas del Estado de 7 Sinaloa, A.C. ("CAADES") 8 Consejo Agricola de Baja California, A.C. ("CABC") 9 Asociacion Mexicana de Horticulture Protegida, A.C. 10 ("AMHPAC") 11 Asociacionde Productures de Hortalizas del Yaqui y Mayo 12 ("APHYM") 13 Sistema Producto Tomate ("AMHPAC") 14 Theojary Crisantes Enciso, President, Board of 15 Directors, Wholesum Family Farms 16 Felice Arboisiere, Technical Services, Yum Brands, Inc. 17 Michael J. Agostini, Consultant and Owner, Miago 18 Produce 19 Jaime Chamberlain, President, Chamberlain Distribution 20 Inc. 21 Dr. Hal Singer, Managing Partner, Econ One 22 Lisa Raisner, Government Relations, Shearman & Sterling LLP 23 Martin Ley, President - Fresh Evolution 24 Thomas B. Wilner, Robert S. LaRussa, Jon Weingart - Of 25 Counsel -- continued -- Ace-Federal Reporters, Inc. 202-347-3700 5 1 APPEARANCES (Continued): 2 In Opposition to the Continuation of Antidumping Order 3 (continued): 4 Arent Fox LLP 5 Washington, DC 6 on behalf of 7 NS Brands, Ltd. 8 Bryant Ambelang, Chief Executive Officer 9 Skip Hulett, Vice President and General Counsel 10 Michael M. Nolan, Andrew Jaxa-Debicki - Of Counsel 11 12 REBUTTAL/CLOSING REMARKS: 13 In Support of the Continuation of Order (James Cannon, Jr., 14 Cassidy Levy Kent (USA) LLP) 15 In Opposition to the Continuation of Order (Tom Wilner, 16 Shearman & Sterling, LLP; and Matthew M. Nolan, Arent Fox 17 LLP) 18 19 20 21 22 23 24 25 Ace-Federal Reporters, Inc. 202-347-3700 6 1 I N D E X 2 Page 3 In Support of the Continuation of Order (Mary Jane Alves, 4 Cassidy Levy Kent (USA) LLP) 9 5 6 In Opposition to the Continuation of Order (Tom Wilner, 7 Shearman & Sterling, LLP) 13 8 9 Robert C. Cassidy, Cassidy Levy Kent (USA) LLP 18 10 11 Fred Leitz, Chief Executive Officer, Leitz Farms, LLC 20 12 13 Priya Singh, General Manager and Secretary, West Coast 14 Tomato Growers, Inc. 26 15 16 Chad Ianneo, President, SunSelect Produce California 30 17 18 Jon Esformes, Chief Executive Officer, Sunripe 19 Certified Brands 32 20 21 Anthony J. DiMare, Vice President, DiMare Homestead 22 Inc. and Vice Chairman, FTE 38 23 24 Aris Pappas, Chief Operating Officer - Pete Pappas and 25 Son, Inc. 42 Ace-Federal Reporters, Inc. 202-347-3700 7 1 I N D E X 2 Page 3 James R. Cannon, Jr., Cassidy Levy Kent (USA) LLP 49 4 5 Theojary Crisantes Enciso, President, Board of 6 Directors, Wholesum Family Farms 145 7 8 Michael J. Agostini, Consultant and Owner, Miago 9 Produce 148 10 11 Felice Arboisiere, Technical Services, Yum Brands, Inc. 151 12 13 Jaime Chamberlain, President, Chamberlain Distribution 14 Inc. 155 15 16 Bryant Ambelang, Chief Executive Officer 159 17 18 Dr. Hal Singer, Managing Partner, Econ One 166 19 20 In Support of the Continuation of Order (James Cannon, Jr., 21 Cassidy Levy Kent (USA) LLP) 260 22 23 In Opposition to the Continuation of Order (Matthew M. 24 Nolan, Arent Fox LLP 265 25 Tom Wilner, Shearman & Sterling, LLP 269 Ace-Federal Reporters, Inc. 202-347-3700 8 1 P R O C E E D I N G S 2 9:30 a.m. 3 MR. BURCH: Will the room please come to order? 4 Will you please be seated? 5 COMMISSIONER WILLIAMSON: Good morning. On behalf 6 of the U.S. International Trade Commission I welcome you to 7 this hearing on Investigation No. 731-TA-747, Fourth Review 8 involving Fresh Tomatoes from Mexico. 9 The purpose of this review is to determine 10 whether termination of the suspended investigation on fresh 11 tomatoes from Mexico will be likely to lead to continuation 12 or recurrence of material injury within a reasonable 13 foreseeable time. 14 Schedule setting forth the presentation of this 15 hearing, notice of investigation and transcript order forms 16 are available at the public distribution table. All 17 prepared testimony should be given to the Secretary. Please 18 do not place testimony directly on the public distribution 19 table. 20 All witnesses must be sworn in by the Secretary 21 before presenting testimony. I understand that parties are 22 aware of the time allocations. Any questions regarding the 23 time allocations should be directed to the Secretary. 24 Speakers are reminded to not refer in their remarks or 25 answers to questions to business proprietary information. Ace-Federal Reporters, Inc. 202-347-3700 9 1 Please speak clearly into the microphone and 2 state your name for the record for the benefit of the court 3 reporter. If you will be submitting documents that contain 4 information you wish classified as business confidential 5 your request should comply with Commission Rule 201.6. 6 Mr. Secretary, are there any preliminary matters? 7 MR. BURCH: Mr. Chairman, there are preliminary 8 matters. With your permission, the Petitioner and 9 Respondents would like to add a witness. For the Petitioner 10 Aris Pappas, Chief Operating Officer with Pete Pappas and 11 Sons Inc. For the Respondents, Martin Ley, President of 12 Fresh Evolution. 13 COMMISSIONER WILLIAMSON: Okay, thank you. That 14 may be added. Very well, let us begin with opening remarks. 15 MR. BURCH: Opening remarks in support of the 16 Continuation of Order will be given by Mary Jane Alves of 17 Cassidy Levy Kent. Ms. Alves, you have five minutes. 18 COMMISSIONER WILLIAMSON: Welcome, Ms. Alves. 19 You may begin when you are ready. 20 OPENING STATEMENT OF MARY JANE ALVES 21 MS. ALVES: Good morning, Commissioner 22 Williamson. For the record, my name is Mary Jane Alves. 23 Together with my colleagues from Cassidy Levy Kent we 24 represent the Florida Tomato Exchange, an association of 25 domestic growers and packers of fresh tomatoes. Our Panel Ace-Federal Reporters, Inc. 202-347-3700 10 1 will explain why a negative determination in this review 2 will lead to the continuation or recurrence of material 3 injury to the Domestic Industry. 4 Fresh tomatoes imported from Mexico are 5 interchangeable with fresh tomatoes grown in the United 6 States. NatureSweet belatedly asked you to define the two 7 domestic like product in the industry, but the record shows 8 no clear line dividing the continuum of types and varieties 9 of fresh tomatoes grown in open fields and in protected 10 environments in the United States. 11 There is likely to be a significant volume of 12 fresh tomatoes imported from Mexico. The Mexican Industry's 13 capacity in production is substantial. Capacity in Mexico 14 far exceeds demand in Mexico and they are using only roughly 15 63 percent of that capacity. 16 As the largest exporter of fresh tomatoes in the 17 world, the Mexican Industry directs well over two-thirds of 18 its total shipments to exports. Given the perishable nature 19 of fresh tomatoes, it is not surprising that the vast 20 majority is shipped to the attractive, neighboring U.S. 21 Market. 22 Despite a series of suspension agreements, fresh 23 tomato imports displaced the U.S.
Recommended publications
  • ENTRÉES - Roasted Cauliflower Hummus - House Made Salt N’ Vinegar Chips CURRY CAULIFLOWER STEAK” 17 Carrots / Lentils / Spinach / Raisin Mostarda Cauliflower Hummus
    JUNE 2020 MENU THE WINE KITCHEN LEESBURG APPETIZERS SNACKS MIXED GREENS SALAD 7 CHARCUTERIE PLATE - sliced vegetables / pickled red onion / sherry vinaigrette 14 (served with bread & accompaniments) LOCAL HEIRLOOM TOMATO SALAD 14 LOCAL CHEESE PLATE - 14 marinated peppers / cherry tomatoes / torn burrata / crispy (served with bread & accompaniments) quinoa CRISPY BRUSSELS SPROUT SALAD 13 ASSORTED MEATS & CHEESES - 28 creamy peppercorn dressing / apples / pickled onion / (served with bread & accompaniments) cheddar MAC N’ CHEESE 7 HEIRLOOM TOMATO GAZPACHO 8 House Made Salt N’ Vinegar Chips summer squash “succotash” / corn 2.50 FRIED GREEN TOMATOES 9 Pimento Cheese with Bacon Jam pimento cheese / bacon jam and chips 6.50 HOUSE MADE TATER TOTS 7 SNACK ATTACK - 45 bacon / cheddar/ pickled red onion / ranch dressing - cheese - charcuterie - goat cheese fritters - fondue ENTRÉES - roasted cauliflower hummus - house made salt n’ vinegar chips CURRY CAULIFLOWER STEAK” 17 carrots / lentils / spinach / raisin mostarda cauliflower hummus PARSLEY BUTTERED SALMON 23 marinated quinoa “tabbouleh” / cherry tomatoes / cucumber pickled red onion / mint vinaigrette THE WK’S SWEETEST THINGS Roseda Farms Tri Tip Steak 26 mushroom puree / baby carrots / king oyster mushrooms NUTELLA CHEESECAKE / oreo crispy shitakes / shishito chimi churri crust / chocolate sorbet 7 BASIL FETTUCCINE 13/24 Brown Butter Financier Little Neck clams / chili oil / garlic oil / garlic breadcrumbs brown sugar stewed peaches / white peach BURGER MELT* 15 sorbet / pecan crumble two ¼ lb patties / bacon / cheddar / pickles / fancy sauce 9 WK CRAB CAKES 27 ROTATING SELECTION OF ICE two crab cakes / smoked fingerling potatoes / citrus slaw CREAMS AND SORBETS BY THE cara cara oranges / brown butter tartar sauce PINT TO –GO Crispy Chicken “Parmesan” 21 8.50 bell pepper “marinara” / cherry tomatoes / spaghetti / burrata .
    [Show full text]
  • Alpha-Tomatine Content in Tomato and Tomato Products Determined By
    J. Agric. Food Chem. 1995, 43, 1507-151 1 1507 a-Tomatine Content in Tomato and Tomato Products Determined by HPLC with Pulsed Amperometric Detection Mendel Friedman* and Carol E. Levin Food Safety and Health Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 94710 Tomato plants (Lycopersicon esculentum) synthesize the glycoalkaloid a-tomatine, possibly as a defense against insects and other pests. As part of an effort to improve the safety of plant foods, the usefulness of a new HPLC pulsed amperometric detection (PAD) method for the direct analysis of a-tomatine in different parts of the tomato plant; in store-bought and field-grown, including transgenic, tomatoes; in a variety of commercial and home-processed tomato products; and in eggplant and tomatillos was evaluated. The method was found to be useful for analysis of a variety of products including high-tomatine calyxes, flowers, leaves, roots, and stems of the tomato plant (14-130 mg/100 g of fresh weight), low-tomatine red tomatoes (0.03-0.08 mg/100 g), intermediate- tomatine tomatoes (0.1-0.8 mg/100 g), and high-tomatine fresh and processed green, including pickled and fried, tomatoes (0.9-55 mg/100 g). No experimental difficulties were encountered with extraction and analysis of tomatine in complex foods such as tomato juice, ketchup, salsa, sauce, and sun-dried tomatoes. Microwaving and frying did not significantly affect tomatine levels of tomato foods. The tomatine content of fresh market and transgenic delayed-ripening varieties was not different from the range ordinarily seen in tomato.
    [Show full text]
  • Small Plates & Bakery
    BRIARPATCH small plates & bakery Fried Green Tomatoes 9.95 Zucchini Bread Sandwiches 6.95 jalapeno sour cream Freshly Baked Muffin 3.95 Yogurt Bowl 9.95 fresh fruit, housemade granola Pecan Brioche Sticky Bun 5.25 Oatmeal 9.95 Seasonal Fruit & Berries 13.50 fresh fruit, brown sugar zucchini bread sandwiches from the griddle served with butternut mountain farms 100% maple syrup Brown Butter Belgian Waffle 13.95 Granola Wheat & Fiber Pancakes 14.75 fresh fruit or buttered pecans housemade granola, bananas Nutella Waffle 14.95 Blue Heaven Wheat & Fiber Pancakes 14.75 strawberries, vanilla mascarpone fresh blueberries, buttered pecans Buttermilk Pancakes 13.95 French Toast 14.75 chocolate chips or pecans pain perdu european style, fresh fruit Raspberry Lemon Cream Pancakes 14.75 Pecan Pie French Toast 14.75 pain perdu european style, apple compote brunch specialties Breakfast Torta 16.50 Avocado Toast 13.75 braised short rib, two fried eggs, house aioli, sweet fresh avocado mash, sullivan street multigrain, peppers, provolone, avocado, heirloom tomato, mixed greens housemade ciabatta add smoked salmon 7.25 • add two eggs 3.25 Ultimate S.E.C. 14.95 Meat Lover’s Burrito 14.95 sausage patties, cheesy cheddar eggs, house aioli, spicy chorizo sausage, potato hash, aged cheddar, new mexican green chilis, sullivan street brioche bun new mexican green chilis, scrambled eggs Certified Angus Skirt Steak & Eggs 23.95 Veggie Burrito 14.95 7 oz. skirt steak, chimichurri, two eggs, biscuit or toast sweet potato hash, refried beans, aged cheddar, › To maximize the skirt steak’s tenderness, we mushrooms, new mexican green chilis, scrambled eggs recommend a temperature of medium-rare or medium.
    [Show full text]
  • Starters & Soups Sandwiches
    l U N C h M e n u History~Dining~ T h e a t r e Starters & Soups Salads Fried Green Tomatoes -7 House Salad -5 mixed greens, cucumber, grape tomato, with mixed greens, pimento cheese dressing, carrot, red onion & choice of dressing parmesan cheese & bacon Roasted Pepper Wedge Salad Rappahannock Fried Oysters -11 -6 with clementine tarter & pickled cauliflower baby iceberg, roasted bell peppers, red onion, bleu crumbles, pumpkin seeds, Fried Shrimp -11 french dressing Panko shrimp with dill pickle cocktail sauce Cellar Salad -8 Smoked Ham Dip -8 Mixed greens, baby kale, beets, dried Virginia ham, smoked gouda, sundried cranberries and cherries, pecans, tomatoes. served with garlic chips smoked cheddar, pear vinaigrette, Grits Fritters -7 Virginia Waldorf Salad -8 three cheese local Byrd’s Mill grits, panko Mixed greens, chopped iceberg, apples, breaded and fried, with red pepper jelly celery, peanuts, creamy waldorf dressing She Crab Soup -5 cup -6 bowl dressing options: ranch, blue cheese, red wine extra sherry available upon request vinaigrette, thousand island, honey mustard, Beer Cheese Soup -4 cup -5 bowl waldorf dressing, french dressing, pear vinaigrette Soup Du Jour -4 cup -5 bowl additions: grilled or fried chicken, fried green tomato, Chef’s Blue Plate -13 mushroom quinoa cake -4 ask your server about today’s selection grilled or fried shrimp, grilled salmon, or fried oysters -6 crabcake -9 Sandwiches Hanover Tavern is proud to support locally sourced and heritage products Served with a pickle choose one side: handcut fries, brussels sprout slaw, spiced apples, sweet potato chips, southern cole slaw add bacon -2 cheese -1 jalapenos -1 mushrooms -1 egg* -1 fried green tomato -4 Classic Burger* -8 Roast Turkey Sandwich -8 7 oz patty with cheese on a kaiser roll with Thick sliced house roast turkey, swiss, lettuce, tomato, red onion, & tavern sauce.
    [Show full text]
  • Vegetable Production Guide for Commercial Growers, 2016-17
    COOPERATIVE EXTENSION SERVICE UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, FOOD AND ENVIRONMENT, LEXINGTON, KY, 40546 ID-36 Vegetable Production Guide for Commercial Growers, 2016-17 Agriculture and Natural Resources • Family and Consumer Sciences • 4-H Youth Development • Community and Economic Development EXTENSION 2016-17 Vegetable Production Guide for Commercial Growers Shubin K. Saha, Extension Horticulturist, Editor Emily Pfeufer, Extension Pathologist Ric Bessin, Extension Entomologist Shawn Wright and John Strang, Extension Horticulturists Trade names are used to simplify information in this publication. No endorsement is intended, nor is criticism implied of similar products that are not named. This guide is for reference only: The most recent product label is the final authority concern- ing application rates, precautions, harvest intervals, and other relevant information. Contact your county Cooperative Extension Service agent if you need assistance. Contents Introduction ....................................................................................................................................... 4 General Production Considerations .......................................................................................... 5 Insect Management ........................................................................................................................ 7 Weed Management ......................................................................................................................... 9 Disease Management
    [Show full text]
  • Gazpacho Prime Beef Tartine Grilled Jambalaya Okra
    DATE 7.17.18 ZACK REDES Chef de Cuisine FRANK STITT Executive Chef OYSTER BAR Oysters on the half shell (1/2 dz)* Alligator Harbor (FL) 18 Guadalupe Special 55 Hopkins Island (FL) 18 Gulf Shrimp Cocktail 14 Cape Hatteras (NC) 18 Marinated Crab Claws & Ginger Sauce 18 Hollywood (MD) 18 Red Snapper Ceviche, Wellfleet (MA) 18 Lemon, Jalapeño, Cilantro 12 Beau Soleil (NB) 18 START GAZPACHO Marinated Crabmeat, Cucumbers, Basil 13 PRIME BEEF TARTINE Grilled Sourdough, Arugula, Pickled Onions, Roquefort Aïoli 16 GRILLED JAMBALAYA OKRA Cumin, Coriander, Yogurt & Cucumber Sauce 10 RICHARD OLNEY EGGPLANT GRATIN Niçoise Olives, Heirloom Tomatoes, Mushrooms, Marjoram, Thyme, Ravida Olive Oil 13 FRIED GREEN TOMATOES Cherry Tomato & Sweet Corn Relish, Grilled Red Onions, Basil, Citrus Vinaigrette 14 PORK RILLETTES & CHILLED BEEF TONGUE Farm Egg, Roasted Red Pepper, Capers, Celery Root Slaw 13 HEIRLOOM TOMATO SALAD Stone Hollow Goat Cheese, Cucumbers, Marinated Onions, Grenache 15 GRILLED MANCHESTER FARMS QUAIL Fried Chicken Livers, Benton’s Lardons, Frisée, Red Wine Jus 17 STONE GROUND BAKED GRITS Prosciutto, Mushrooms, Thyme 15 MAIN GRILLED DUCK BREAST Summer Vegetable Ragoût, Sweet Corn, Lady Peas, Peaches, Plantation Rhum 32 GREG ABRAMS YELLOWEDGE GROUPER Carolina Gold Rice Pirlau, Cherry Tomatoes, Local Peppers, Dill 34 WILD KING SALMON Jumbo Lump Crabmeat, Lady Peas & Butterbeans, Red Peppers, Sherry Vinaigrette 36 GULF RED SNAPPER Fried Okra, Sautéed Yellow Squash & Zucchini, Harvest Farm Potatoes 33 ROASTED MARBLE CREEK CHICKEN Zucchini, Ricotta & Marjoram Stuffing, Terra Preta Farm Arugula 31 BRAISED JAMISON FARM LAMB SHOULDER Gratin of Eggplant & Goat Cheese Custard, Niçoise Olive Tapenade 32 PAN SEARED VENISON Anson Mills Grit Cake, Sautéed Spinach, Brandy & Cherry Pan Sauce 34 JOYCE FARMS RIBEYE Old Fashioned Onion Pudding, Local Greens, Basil Salsa Verde 48 SIDES Crushed Red Gold Potatoes 7 Stewed Zucchini 7 Greens Gratin 10 Sautéed Greens 7 * Consuming raw or undercooked food may increase your risk of foodborne illness..
    [Show full text]
  • She Crab Soup Fried Green Tomatoes Southern Pickins' Chef's Soup Du
    ICONIC LOWCOUNTRY CU ISINE SINCE 1982 HISTORIC CHARLESTON, SOUTH CAROLINA she crab soup southern pickins’ chef’s soup du jour cup • 7 | bowl • 9 tasso-crusted pimento cheese, cup • 7 | bowl • 9 bacon–bourbon rillette, barbeque–bacon deviled fried green tomatoes carolina crab cake eggs, toasted pita, creole pimento cheese, stone-ground lowcountry relish, spring onion mustard, bread & butter grits, tomato–bacon jam • 11 aioli • 14 pickled vegetables • 18 add fried oysters • 9 | blackened or grilled chicken • 8 | blackened, fried, or grilled shrimp • 9 | crab cake • 11 marinated cucumber & tomato salad southern tomato pie crisp romaine, field greens, applewood bacon, local tomatoes, biscuit crust, cheddar, asiago cheese, creamy tomato–basil dressing, mozzarella, applewood bacon, scallions, okra crunch • 10 gf mixed greens, cucumbers, red onions, buttermilk–herb dressing • 12 vine ripe tomato & burrata salad fried burrata, prosciutto, olive oil, fried oyster salad balsamic syrup, micro basil, crispy fried oysters, mixed greens, smoked gouda, applewood bacon, grilled baguette • 12 creole mustard vinaigrette • 18 queen’s salad mixed lettuce, grape tomatoes, cucumbers, caesar salad green onions, sweet corn, field peas, baby romaine, vine-ripe tomato, applewood bacon, hard-boiled egg, cheddar, garlic–herb croutons, creamy garlic–parmesan vinaigrette • 9 buttermilk–herb dressing • 11 gf *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. Please let your server know of any allergies.
    [Show full text]
  • Tomato Pie Summer Chicken Fried Green Tomato
    SUMMER CHICKEN TOMATO PIE 12.79 11.49 Lightly breaded all natural chicken A Kerbey summer favorite; roasted breast covered in our house made tomatoes & fresh basil mixed in a roasted red bell pepper tomato creamy white cheddar sauce, baked sauce. Served with bacon cheddar in a golden flaky crust & topped mashed potatoes & garlicky with green onion. Served with your steamed broccoli. choice of house or Caesar side salad. FRIED GREEN FRIED GREEN TOMATO BLT TOMATO BENEDICT 11.49 12.99 Golden fried green tomatoes, Toasted English muffin topped with Pederson’s all natural bacon, green golden fried green tomatoes, leaf lettuce & Yellowbird habañero poached eggs, avocado, bacon aioli on warm buttered ciabatta crumbles & smothered in red bell bread. Served with French or sweet pepper & tomato Hollandaise. potato fries. Garnished with sautéed cherry tomatoes. Served with choice of one breakfast side. SHAKSHUKA 10.49 Classic Middle Eastern dish. Eggs poached in a harissa spiced tomato sauce. Topped with olives, feta & cilantro. Served with artisan toast. The team behind Austin's beloved Kerbey Lane Cafe and it's 40 years of success share their newest concept: High Note Kitchen, serving global, vibrant food and drink for the contemporary lifestyle. We are located at 300 S. Lamar Blvd in the ground floor of the COLE apartment building. Visit our website today for more information www.highnoteatx.com. CUCUMBER LIME AGUA FRESCA MIMOSA 4.50 | 2.79 A cooling summer refresher, enjoy it as a mimosa or by itself as a juice! STARTERS KERBEY FAVORITES Add Soup or Salad +2.49 CLASSIC QUESO 6.79 | 8.29 PAN SEARED SALMON* 14.99 Did you know our queso has been to the moon? Sustainably raised salmon seared with house spice.
    [Show full text]
  • May – August 2019 REGISTRATION BEGINS APRIL 1
    REGISTRATION BEGINS APRIL 1 May – August 2019 www.hanoverparksrec.com MISSION STATEMENT It is the mission of the Parks and Recreation Department to promote, advocate, and provide the highest quality park and recreational resources and leisure services. Pole Green Community Center 8996 Pole Green Park Lane Mechanicsville, VA 23116 Mon & Tues 8:30am - 4:30pm Administrative Office Athletic Field Conditions & Mailing Address: Hotline: (804) 365-4698 Hanover Parks & Recreation and 13017 Taylor Complex Lane /hanoverparksrec Ashland, VA 23005 Monday - Friday 8:30am to 5:00pm Follow Us On (804) 365-7150 Fax (804) 365-4696 Hearing Impaired: Dial 711 (Virginia Relay) for assistance Register Online: [email protected] www.hanoverparksrec.com 2019 HANOVER COUNTY PARKS AND 2019 BOARD OF SUPERVISORS RECREATION ADVISORY COmmISSION Dedicated to the quality of life in Hanover Jim Hunt Ashland Chad Snellings Ashland Roger Braxton, Sr. Beaverdam Rob Monolo Beaverdam Bill Berry Chickahominy Tanya Scott-Hickman Chickahominy Elton Wade, III Cold Harbor Chuck Boyle Cold Harbor Mary Waddy Henry Manny Tavares Henry Elizabeth Mundy Mechanicsville Chair: David Fuller Mechanicsville W. Canova Peterson Mechanicsville Paul Hodge South Anna Vice Chair: Todd Winston South Anna Scott A. Wyatt Cold Harbor Vacant HCPS Sue Dibble HCSB Wayne T. Hazzard South Anna Frank Harksen, Jr. County Admin Angela Kelly-Wiecek Chickahominy Aubrey Stanley BOS Scott Wyatt BOS Faye O. Pritchard Ashland The Hanover County Parks and Recreation Advisory Aubrey M. Stanley Beaverdam Commission meetings are held in January, March, April, Scott A. Wyatt Cold Harbor May, July, September, October and November on the fourth Monday of these months at 7pm at the Parks and Sean Davis Henry Recreation Taylor Complex Administrative Office.
    [Show full text]
  • Enjoy Eddie's Ice Cream Festival
    THE THRILL OF THE CHILL ENJOY EDDIE’S ICE CREAM FESTIVAL GET THE FULL SCOOP Saturday, July 25, 11 a.m. to 2 p.m. Roland Avenue Location Only Treats from Prigel, Gifford’s and More Floats, Sundaes and Smoothies, Too YOUR GUIDE TO GOURMET 7.19.15–8.1.15 EDDIESOFROLANDPARK.COM SPECIALS FOR THE WEEK OF JULY 19 - 25 DAIRY MEATS-VICTOR’S Simply Orange Juice ........................59 oz 2/$6.00 USDA Prime Sirloin Steaks boneless ..........lb $9.99 Cabot Bar Cheese ............................. 8 oz 2/$5.00 Butterflied Leg of Lamb ..............................lb $11.99 D'Artagnan Chorizo Sausage ........... 16 oz pk $9.99 FROZEN Grilled Chicken Kabobs marinated chicken Talenti Gelato or Sorbet ......................... 16 oz $3.99 breast, summer squash, onions and tricolor Ore-Ida Potatoes ...........................20 to 32 oz $2.99 peppers, skewered and grilled with fresh herbs and garlic ......................................... $11.99/lb GROCERY YOU'LL FLIP FOR OUR Beer-Battered Roughy orange roughy, Kashi Cereal varieties ..............9.3 to 16.3 oz $3.49 NY STRIPS dipped in a light beer batter and fried Near East Rice or Couscous until golden ..................................... $17.99/lb select varieties ..................5.2 to 6.75 oz 2/$3.00 SEAFOOD Colavita Extra Virgin Olive Oil ............17 oz $8.99 Beef Tenderloin Salad strips of Premium Steamed Lobster Tails roast tenderloin, tossed with tricolor Ken's Salad Dressing ........................ 9 oz 2/$3.00 cracked, with butter ........................6 oz/ea $12.99 peppers and onions in a sweet and tangy Nature Valley Granola Bars Cooked Shrimp 26/30 ct dressing ........................................ $22.99/lb ..........................................
    [Show full text]
  • Crave Restaurant Menu 57 E Market St, AKRON, OH 44308
    This menu was created & provided by Menyu website: www.themenyuapp.com click for full restaurant page & menu Crave Restaurant Menu 57 E Market St, AKRON, OH 44308 Description: Slightly eccentric, surprisingly down-to-earth, but mostly delicious Phone: (330) 253-1234 Hours: M-TH 11-10P|F 11-11P|Sa 5P-11P|Su C **Legend** ** Next Addons ** Add Steak 6, Tuna 7, Shrimp 6, Chicken 4.5, Salmon 9 ** So On Addons ** Local Fried Egg OR Bacon 1.5 ** SO On Substitutes ** Fries - Mixed Vegetables - Cup of Soup - House Salad - Sweet Potato Fries - Bowl of Soup - ?Onion Rings - Any Entrée Starch - Asparagus Page 1 This menu was created & provided by Menyu website: www.themenyuapp.com First Bacon Wrapped Tempura Shrimp Skewers, $14.00 With Jicama Slaw, Jerk Aioli Baked Goat Cheese, $9.50 With Puttanesca, Garlic Ciabatta Buttermilk Fried Alligator Tail, $13.50 With Chile Garlic Sauce, Pickled Vegetables Calamari, $12.00 With Crispy Noodles, Ssäm Sauce, Bell Pepper, Scallion, Basil, Pickled Ginger Aioli Charcuterie Board, $9.00 With House Made Pickles, Mustard, Crispy Bread or Large for $16 Confit Chicken Wings, $10.00 With Hot, Korean, BBQ or Spicy CZR Crab Cake Sliders, $13.50 With Bacon, Apple, Gruyere, House Pickles, Tarragon Mustard Aioli, Sweet Bun Fine Cheese Board, $11.00 With House Apricot Jam, Assorted Crackers. Large for $17 Fried Green Tomatoes, $9.50 With Mango Pico De Gallo, Whipped Goat Cheese, Lemon Basil Crema Pierogies of Redskin Potato, $10.00 With Cauliflower & Sage Derby, Chicken Apple Sausage, Roasted Garlic Yogurt,?Caramelized Onions
    [Show full text]
  • Ultimate Fried Green Tomato BLT
    exclusively at Green Tomatoes Ultimate Fried Green Tomato BLT Chef Curtis Stone For more FREE recipes visit bi-lo.com/cookingwithcurtis Ultimate Fr i ed Green Tomato BLT Prep Cook Serves Total 20 10 mins mins 4 9.87 Items commonly found in the pantry such as salt, pepper, vinegar, oil and butter are not included in the total cost of each recipe. All other ingredients are calculated based on the portion used in the recipe. However, we know some recipes may call for items not commonly used, so the full price of those unique items will be added to the recipe cost – and we’ll still keep it under $10! Our $9.87 cost is valid from 09/16/15 through 09/29/15 at all BI-LO locations. For full recipe cost breakdown visit bi-lo.com/cookingwithcurtis Make-ahead Pimento mayonnaise The pimento mayonnaise can be made 1/2 cup Southern Home mayonnaise 1 day ahead, covered and refrigerated. 1 roasted red bell pepper, peeled, seeded, finely chopped Ingredients 1/4 cup finely chopped dill pickle 2 tablespoons Southern Home Fried green tomatoes Creole or coarse ground mustard 2 large green tomatoes, cut into 1 tablespoon fresh lemon juice 1/3-inch-thick slices 1 1/2 teaspoons hot sauce, 3/4 cup Southern Home or more to taste (optional) all-purpose flour, divided 1 Southern Home egg Sandwiches 1/2 cup Southern Home whole milk 3 cups thinly sliced iceberg lettuce 3/4 cup fine cornmeal 1/2 small red onion, thinly sliced 1 cup canola oil 2 bakery fresh sub rolls, split open 8 slices Hickory Sweet regular-cut bacon, cooked and drained Instructions To make the fried green tomatoes: 1.
    [Show full text]