DOCSLIB.ORG

Produce Business February 2015

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Produce Business February 2015 Cover_Layout 1 2/5/15 9:58 AM Page 1 WWW.PRODUCEBUSINESS.COM FEB. 2015 • VOL. 31 • NO. 02 $9.90 FEBRUARY 2015 FEBRUARY What’s WRONG with this picture? How retailers can benefit from home-spoilage-education efforts. 3-Part Series INSIDE: THE PUNDIT EXAMINES FTC’S VIEW OF HAGGEN’S PURCHASE OF 146 STORES FROM BROKER TO SALES & MARKETING EXPERT • SPRING MERCHANDISING FLORIDA PRODUCE • MEXICAN MANGOS • VALUE-ADDED POTATOES NOGALES SPRING VEGGIES • PROTECTED PRODUCE • SUPPLYING ALASKA • LEAFY GREENS WHOLESOME CHOICE MARKET PROFILE • CARROTS • ONIONS • PACKAGED NUTS DOLE Fruit_Ad 2/2/15 2:39 PM Page 1 TOC_Layout 1 2/9/15 7:21 PM Page 1 FEBRUARY 2015 • VOL. 31 • NO. 02 • $9.90 50 83 features departments 30 MERCHANDISING REVIEWS FROM BROKER TO SALES 80 PROMOTING THE VERSATILITY AND MARKETING EXPERT OF LEAFY GREENS Business evolves to better meet Kale paved the way for experimental the needs of a changing marketplace. varieties and consumer demand. Now retailers have options to grow sales 36 and inspire shoppers. cover story WARM UP TO A NEW CROP OF SALES 22 WHAT’S WRONG Use the season to springboard relationships 83 INCREASING CARROT VISIBILITY WITH THIS PICTURE? with local farmers and introduce consumers Fresh-cut, snack packs and kid appeal In the first of a three-part series, to the best items available. broaden sales potential. PRODUCE BUSINESS explores the impact spoilage has on produce 44 FOODSERVICE MARKETING consumption at home and on LET THE FLORIDA SUNSHINE IN repeat sales. A look at how the state’s spring produce 75 ONIONS: THE MENU can boost profits for retailers. CHAMELEON commentary The world’s most essential ingredient 50 grabs a bigger part of the plate at 10 THE FRUITS OF THOUGHT THE PULSE OF NOGALES restaurants, schools and food carts. The Complexity Of Waste SPRING PRODUCE The Mexican harvest grows longer and more DRIED FRUIT AND NUTS 88 RETAIL PERSPECTIVE varied as the port expands and the season begins. True Strategic Planning 86 THE POWER OF PACKAGED NUTS 56 Dynamic displays reel 89 EUROPEAN MARKET THE MEXICAN MANGO POTENTIAL in consumer dollars. A Conversation With JDM Through advocacy and retail support, Food Group’s Darren Bevan this fruit proves to drive sales. 64 CONVENIENCE AND FLAVOR DRIVE RAPID in this issue GROWTH FOR VALUE-ADDED POTATOES 4 THE QUIZ Smaller-sized packages with added seasonings making big inroads.. 6 WASHINGTON GRAPEVINE 69 20 8 FORWARD THINKING PROTECTED PRODUCE: FROM NICHE TO MAINSTREAM 12 RESEARCH PERSPECTIVES The maturation of greenhouse- and shadehouse-grown produce brings a special features 13 COMMENTS AND ANALYSIS consistent supply of quality fruits and vegetables to retailers. 16 14 PRODUCE WATCH FROM THE PAGES OF 74 THE PERISHABLE PUNDIT 90 BLAST FROM THE PAST DISPATCH FROM ALASKA FTC’s Antiquated View Of The Market Produce makes its way to the Hands Haggen 146 Stores On The West Coast 90 INFORMATION SHOWCASE northern-most climes on earth. CORRECTION 20 In the January 2015 issue of PRODUCE BUSINESS, a photo was mis-credited in the foodservice ASCENDENT INDEPENDENTS: marketing article, “Chefs Across Restaurant Landscape Cater to Meatless Diners." The photo WHOLESOME CHOICE MARKET and recipe for the Pasta Primavera dish were provided and conceptualized by the National Produce-centric with international flair. Onion Association. Our regrets for the error. Change Service requested: POSTMASTER: Send address changes to PRODUCE BUSINESS, P.O. Box 810425, Boca Raton, FL 33481-0425. PRODUCE BUSINESS (ISSN 0886-5663) is published monthly for $58.40 per year by Phoenix Media Network, Inc., P.O. Box 810425, Boca Raton, FL 33481-0425. PRODUCE BUSINESS / FEBRUARY 2015 / 3 Quiz_Layout 1 2/3/15 2:30 PM Page 1 produce quiz THIS MONTH’S WINNER owned company, Nogales, AZ-based Del Campo Supreme, before beginning his cur- rent business development position with FEBRUARY 2015 • VOL. 31 • NO. 02 • $9.90 Robinson Fresh in the fall of 2012. P.O. Box 810425 • Boca Raton • FL 33481-0425 LIAM T. SLAVIN “I’m enjoying my unique role at Robinson Phone: 561-994-1118 • Fax: 561-994-1610 Senior Sales Executive/Northeast [email protected] Robinson Fresh Fresh, because unlike most companies that Paulsboro, NJ sell a single produce category or service, I am PRESIDENT & EDITOR-IN-CHIEF able to provide value throughout the supply James E. Prevor Liam T. Slavin graduated from Saint chain from value-added product to national [email protected] Joseph’s University in 2009 with a degree in brands and strategic grower relationships. PUBLISHER/EDITORIAL DIRECTOR Food Marketing, and began his career in the Ken Whitacre “I continue to be intrigued by the per- [email protected] produce business while interning with sonal relationships that are prevalent Philadelphia, PA-based Procacci Brothers. VP EDITORIAL throughout the produce industry,” says Ellen Koteff “I was hired after graduation, and they Slavin. “I find it motivating to see that this [email protected] continued my education throughout the collective effort is delivering value to not SPECIAL PROJECTS EDITOR warehouse, production and sales [divi- only company owners, employees, and the Mira Slott sions],” says Slavin. He briefly accepted an global fresh produce consumer but is doing [email protected] opportunity to work for another family- so with a common goal of sustainability.” INTEGRATED CONTENT EDITOR Michele Sotallaro How To Win! To win the PRODUCE BUSINESS Quiz, the first thing you have to do is enter. The rules are simple: Read [email protected] through the articles and advertisements in this issue to find the answers. Fill in the blanks corresponding to the questions below, and either cut along the dotted line or photocopy the page, and send your answers along with a PRODUCTION DIRECTOR business card or company letterhead to the address listed on the coupon. The winner will be chosen by drawing Diana Levine from the responses received before the publication of our April issue of PRODUCE BUSINESS. The winner must agree to [email protected] submit a color photo to be published in that issue. PRODUCTION LEADER Jackie Tucker WIN AN EMERGENCY RADIO & COMPACT CHARGER PRODUCTION DEPARTMENT Just in time for the harsh winter weather, this compact radio and charg- Sunshine Gorman Freddy Pulido ing device is handy for any snow day. This model is the only one tested Christopher Sizemore with weather alert types (49 total) across multiple counties and states, the EVENT COORDINATOR radio runs for five hours after a full charge. The radio’s large, ergonomic Jackie LoMonte hand crank requires little effort to turn and it has an easy-to-adjust digi- [email protected] tal tuner. This superior model’s features include: an integrated LED flash- EDITORIAL INTERN light, ambient light, emergency beacon, water-resistant construction, as Madeline Mesa well as four power sources (AC, USB, battery, and solar). [email protected] CONTRIBUTING WRITERS QUESTIONS FOR THE FEBRUARY ISSUE Carol Bareuther, Mark Hamstra, Mindy Hermann, Bob Johnson, John Lehndorff, Keith Loria, Gill McShane, Kristen Pope, 1) What is the web address for Four Seasons Produce Inc.?________________________________ Anthony Stoeckert, Lisa White ______________________________________________________________________________ ADVERTISING Eric Nieman, Associate Publisher 2) Which company claims to have the “fruit of legendary perfection”? _______________________ [email protected] Linda Bloomfield ______________________________________________________________________________ [email protected] Katrina Brown 3) According to the chart on the HBF International ad, which berry is only available Oct. - Dec.? __ [email protected] ______________________________________________________________________________ Sandy Lee [email protected] Kelsee Loche 4) What is the name of the produce manager on the Idaho Potato ad? _______________________ [email protected] ______________________________________________________________________________ Bill Martin [email protected] 5) What are the two phone numbers on the Paramount Citrus ad?__________________________ Ellen Rosenthal [email protected] ______________________________________________________________________________ Gino Valconi [email protected] 6) What kind of fruit replaces the “O” in the word “Delicious” on Vision Produce’s ad? __________ FLORAL DEPARTMENT MARKETING E. Shaunn Alderman _______________________________________________________________________________ [email protected] Send insertion orders, payments, press releases, This issue was: Personally addressed to me Addressed to someone else photos, letters to the editor, etc., to o o PRODUCE BUSINESS, P.O. Box 810425 Boca Raton, FL 33481-0425 Name ______________________________ Position ______________________________ PH: 561.994.1118 FAX: 561.994.1610 PRODUCE BUSINESS is published by Phoenix Media Company __________________________________________________________________ Network, Inc. James E. Prevor, Chairman of the Board P.O. Box 810425, Boca Raton, FL 33481-0425. Address ____________________________________________________________________ Entire contents © Copyright 2015 Phoenix Media Network, Inc. All rights reserved. Printed in the U.S.A. City _______________________________________________________________________ Publication Agreement No. 40047928 State _____________________________________ ZIP _____________________________ Phone
Load more

Recommended publications
  • Gayle's Menu Gayle's Menu
    Order Online February gaylesbakery.com or call: 462-1200 Gayle's Menu 8th to 14th Breakfast Seasonal Sandwiches Zucchini & Potato Frittata 6.50 Italiano Ficelle salami, ham, provolone, pepperoncini, vinaigrette & mayo. 9.95 Breakfast Burrito with Potato & Bacon 8.75 /Vegetarian 7.95 Turkey, Provolone & Pesto Ficelle with roasted tomato Greek Yogurt Parfait with Teal’s Granola 5.95 and lettuce. 9.95 Ham or Bacon Scrambled Egg Croissant 8.50/ Vegetarian 7.25 Pastrami Ficelle with Swiss cheese, pickles & mustard. 9.95 Fried Egg Sandwich with Bacon or Spinach 8.00/ 7.50 Albacore Tuna Salad & Cheddar with butter lettuce on Capitola sourdough. 9.50 Breakfast Biscuit with Ham 5.95/ Vegetarian 4.95 Vegan Veggie Wrap our hummus, sunflower sprouts, tomato, Individual Quiche: Bacon, or Tomato & Spinach 5.50 grated carrot & red cabbage in a whole wheat tortilla. 8.95 Crisp Bacon Slices (3) 4.50 Ranch Tri Tip with cheddar cheese, lettuce, tomato and ranch dressing on a francese bun. 9.95 Rosemary Roasted Potatoes 3.95 / 7.95 Masala Chicken Salad Croissant with roasted chicken, Danish, Croissant & Goodies almonds, mayo, currants, celery, scallions and lettuce. 9.95 Kouign Amann 4.75 California Avocado & Jack on hearty wheat with lettuce, sprouts, mayo & mustard. 8.95 Cherry Kouign Amann 5.25 Turkey, Avocado & Jack on hearty wheat with lettuce, Monkey Bread 4.75 sprouts, mayo & mustard. 9.95 Lemon Blueberry Muffin 3.75 Salads Strawberry Cheese Danish 3.75 PRICES ARE PER HALF PINT/ PINT Old Fashioned Cinnamon Roll 4.75 Roasted Beets with Baby Spinach and Ginger 4.25/ 8.50 Croissant 2.95 Creamy Lemon Kale 3.95/ 7.95 Pain d’ Amande 4.25 Crunchy Broccoli & Pecan 4.50/ 8.95 Christie’s Coleslaw 3.50/ 6.95 Chocolatine 3.95 Fresh Fruit, vegan 4.25/ 8.50 Bear Claw 4.25 Albacore Tuna or Masala Chicken Salad 6.95/ 13.95 Downtowner with Sugar 3.75 Crisp Green Salad of the Day 3.50 Ham & Cheese Croissant 5.25 Composed Salads Garlic Cheese Twist 3.75 The Chicken & The Egg our Garden Salad with grilled Mushroom Turnover 2.95 chicken breast and hard-boiled egg.
    [Show full text]
  • GIANT ULLEUNG CELERY Stephen Barstow1, Malvik, March 2020
    GIANT ULLEUNG CELERY 1 Stephen Barstow , Malvik, March 2020 Scientific name: Dystaenia takesimana Carrot family (Apiaceae) English: Seombadi, Sobadi, Dwaejipul, giant Ulleung celery, Korean pig-plant, wild celery, giant Korean celery Korean: 섬바디, 드와지풀 Norwegian: Ulleung kjempeselleri Swedish: Ullungloka, Vulkanloka The genus Dystaenia belongs to the carrot family or umbellifers (Apiaceae) and consists of two perennial species, one is a Japanese endemic (Dystaenia ibukiensis), and the other is endemic to a small island, Ulleung-do in Korea (Dystaenia takesimana). Genetic analysis (Pfosser et al., 2005) suggests that the larger D. takesimana evolved from D. ibukiensis rather than vice versa. The specific epithet takesimana is according to one reference to Takeshima Islet, which is disputed with the Japanese. Campanula takesimana is apparently found there. However, Takeshima island is also an alternative name for Ulleung-do, so this may be a misunderstanding. That Ulleung-do is Takeshima is confirmed on the following web site from the Oki Islands off Japan http://www.oki-geopark.jp/en/flowers-calendar/summer where it is stated that Dystaenia takesimana is also found there and is critically endangered: “This plant was designated as Cultural Property of Ama Town in 2012. It has only been discovered on the two isolated islands of Ama Town of the Oki Islands (Nakanoshima Island) and Ulleung-do Island of South Korea. It can be seen on the Akiya Coast in Nakanoshima Island. It is called Takeshima- shishiudo, as Ulleung-do was referred to as Takeshima” (see the map in Figure 1 for places mentioned here). Ulleung-do is a rocky steep-sided volcanic island some 120 km east of the coast of South Korea, the highest peak reaching 984m.
    [Show full text]
  • R~.—: Tin Luther Bcing)
    "...to support preservation of the West Adams commimity's architectural heritage and beautification activities, and to educate Los Angeles' citizens and others about cultural heritage and restoration techniques. .." 4 « ^/ki\lk Good Food, Good Cheer WAHA's Annual Food and Restaurant Issue ••^•^•^ Ah, food, glorious food. Trader Joe's, no Starbucks, no plans ^^^^V^ There's nothing that WAHA members for a Costco, indeed no decent pro­ ^^^^^^^^ like more than eating and entertaining duce in local grocery stores (it was — usually at the same time. amazing how often West Adams After more than two decades residents would run into each other at what was then a of concerted preservation activities in the West Adams Dis­ Hughes Market at Sawtelle and National, in West L.A., buy­ trict, it's worth noting that, as the saying goes. We've Come ing quality fruits, vegetables and meat). Now we can sit out­ A Long Way, Baby! In the early 1980s, there were no nearby side on warm summer nights and sip a latte at the Starbucks in University Village, across from USC, and we're even about ^ to get our own Krispy Kreme outlet (at Crenshaw and Mar­ r~.—: tin Luther BCing). Though perhaps some might think donuts Inside This Issue are a dubious culinary victory, lef s just point out that many WAHA News, Neighbors, Member people have been driving to the Valley for a taste of these Discounts 2-3; 18-19 hot, sweet, gooey "delicacies." Through My Eyes Only: Who The landmark restaurants we know and love in the Made That Cake? 4 West Adams area, places like El Cholo's, Harold and Belle's, A Time-Saving Miracle: HomeGrocer.
    [Show full text]
  • Kroger Bakery Garlic Bread Instructions
    Kroger Bakery Garlic Bread Instructions Sandor never brevetting any freeman antiquating euphoniously, is Antoine amniotic and assimilative enough? Glandulous or folkloric, Alton never territorialises any roves! Len is sonless: she democratise civically and coddled her highjack. Best design studio specializing in bakery bread instructions kroger garlic bread with just a man Do not vent to flash player enabled in business hello sal, kroger bakery bread instructions the quality bakery on. Straight to the internet. Think of beer every time, topped blue cheese. The type label bakery brand Moulin Francais is prepared according to traditional methods said Kroger bakery director Pam Gregory and. Been one my standpoint these dumplings filled with sharp cheddar in the wearing and cooked in time few cans tomato soup, cheese, Caramel Color Added. Facebook is so made with chocolate pecan cake yeast mixture to kroger bakery bread instructions store: do not on their sweet potatoes again, flavorful ingredients in. Let it perfectly crispy french concept store near the bakery bread needs. Pantry Glass French Doors. How to only fry Great value Garlic Texas Toast Air should Guide. Also, which creates a belly butter. Central New York, and I reading to shape down into a long string, is dormant. Mix all your awesome review: wheat flour mixture, bread instructions kroger bakery breads for our day or on your shopping or prepare this site. Kroger garlic bread instructions Locksmith St Louis. Over the years they have added putt putt, Inc. Tombstone Garlic Bread Pizza. Kroger bakes up new artisan bread line by Dive. Omg this is amazing! Italian sausage for family members who ham it.
    [Show full text]
  • Outrageous Garlic Bread
    Like many of my friends, I’m a big fan of Ina Garten’s. She tests and tests and tests her recipes so they’re virtually foolproof. And, just as I think I’ve found the best of any recipe, she seems to come out with one that’s just a step up. That’s exactly what happened here. Outrageous Garlic Bread Ingredients 12 T unsalted butter 1 head garlic, cloves separated and peeled (I'd roasted garlic so I just squeezed the cloves out of one of the heads) 1 c freshly grated Parmesan 2 T minced fresh parsley 2 t lemon zest 1/4 t crushed red pepper flakes kosher salt and freshly ground black pepper 1 20-24" long crusty baguette (I used an Italian loaf) fleur de sel or sea salt Directions: You'll need to bake this at 450 so preheat your oven You can handle the garlic one of two ways. Ina calls for melting the butter and slowly cooking the cloves for 20 minutes. I slice the top off a head of garlic, drizzled it with olive oil, put it in an ovenproof dish and baked it for an hour at 300. Then, once the butter was melted, I just squeezed the head of garlic and all the cloves popped out, nicely roasted. At that point I added the parmesan, parsley, zest, pepper flakes and salt and pepper and let it simmer for about 10 minutes, Next, you prep your bread. Cut it in half lengthwise. Put the halves on a half sheet or in a 9x13 pan.
    [Show full text]
  • Why Humans Like Junk Food
    Why Humans Like Junk Food The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe! Steven A. Witherly, PhD iUniverse Inc. Publishing Lincoln, NE 68512 Copyright ISBN Disclaimer: The information, ideas, and suggestions in this book are not intended as a substitute for professional medical advice. Before following any suggestions contained in this book, you should consult your personal physician. Neither the author nor the publisher shall be liable or responsible for any loss or damage allegedly arising as a consequence of your use or application of any information or suggestions in this book. Excerpted from The French Laundry Copyright © 1999 by Thomas Keller And Bouchon Copyright © 2004 by Thomas Keller Used by Permission of Artisan, a division of Workman Publishing Co., New York All Rights Reserved Excerpted from Les Halles Cookbook Copyright © 2004 by Anthony Bourdain And The Nasty Bits Copyright © 2006 Reprinted by permission of Bloomsbury USA Scripture taken from the NEW AMERICAN STANDARD BIBLE Copyright © 1977 by The Lockman Foundation. Used by permission Contents Acknowledgments Fundamental Principles of Food Perception and Pleasure Chapter 1: Food Pleasure Theories and Principles The Stomach: the Second “Taste” System Glossary of Terms Used Why We Like Our Favorite Foods Chapter 2: Why We Like Corn Tortilla Chips Chapter 3: Why We Like Sandwich Cookies Chapter 4: Why We Like Vanilla Ice Cream Chapter 5: Why We Like Butter Chapter 6: Why We Like
    [Show full text]
  • 2018–2019 Seed Exchange Catalog MID-ATLANTIC GROUP He 25Th Annual Edition for the First Time
    The Hardy Plant Society/Mid-Atlantic Group 2018–2019 Seed Exchange Catalog MID-ATLANTIC GROUP he 25th annual edition for the first time. As you can tions and you will find plants of the Seed Exchange see, this seed program in- your garden can’t do with- TCatalog includes 974 cludes new plants not previ- out! Since some listed seed seed donations contributed ously offered as well as old is in short supply, you are en- by 58 gardeners, from begin- favorites. couraged to place your order ners to professionals. Over We’re sure you’ll enjoy early. 98 new plants were donated perusing this year’s selec- Our Seed Donors Catalog listed seed was generously contributed by our members. Where the initial source name is fol- lowed by “/”and other member names, the latter identifies those who actually selected, collected, cleaned, and then provided descriptions to the members who prepared the catalog. If a donor reported their zone, you will find it in parenthesis. Our sincere thanks to our donors—they make this Seed Exchange possible. Aquascapes Unlimited Gibson, M.M. 3177 (7) Perron, William 3321 (6) / Heffner, Randy 1114 Gregg, John 3001 (7) Plant Delights, 32 Bartlett, John 45 Haas, Joan 1277 (6a) Rifici, Stephen 3540 (7) Bennett, Teri 1865 (7) Iroki Garden 5024 (6b) Robinson, Barbara Paul 797 Berger, Clara 65 Jellinek, Susan 1607 (7a) Roper, Lisa 9968 (7a) Bittmann, Frank 2937 (6a) Jenkins Arboretum 9985 (7a) Roskoph, Zane 3645 (7a) Bowditch, Margaret 84 Kolo, Fred 507 (7) Scofield, Connie 1585 Boylan, Rebecca 2137 (6b) Kaplan, Paula West 475 (4/5) Silberstein, Steve 3436 (7a) Bricker, Matthew D.
    [Show full text]
  • Tttegafrlignm{S Connecting the Canadian Garlic Network! Issue24summer20l0
    TTTEGAfrLIGNM{S Connecting the Canadian Garlic Network! Issue24Summer20l0 Garlic at Fairs, tr'estivals and Farmers'Markets Preparing Garlic for Competition Everyone gets a thrill from winning the blue ribbon for is judged the criteria and exhibitors hislher entry at the fair. It's the recognition for the hard Garlic on following prepare entries accordingly: work it takes to present a fine product, whether garlic should their a plate excellent garlic bulbs or a huge, single braid, of Condition: How well the garlic was harvested, cleaned, bulb. Someone has said, "Well Done!" cured, selected or graded for uniformrty and prepared for If you don't already hold a garlic competition, you should display. lt should be clean of dirt, with at least four consider including one as a major feature at your farmers' unbroken wrappers left, any loose or partial ones removed, market and definitely adding it to the list of vegetables in free of insect, disease or harvest damage, the necks the Horticulture division at your local fair. trimmed to Yz" above the bulb and roots neatly trimmed to Garlic displays are one of the best drawing cards for % ", bulbs free ofnicks, cuts or bruises, and in all respects visitors who spend a lot of time admiring the displays and rns care ln ing a high quality vegetable. especially the braids. Garlic Competitions Bulb Size: Garlic is graded into 9 How to Conduct a Competition market sizes ranging from 1.5" First, decide on the type of to 3" diameter. Larger bulbs competition, what categories to receive higher points with include and the rules to follow.
    [Show full text]
  • Mini Open-Faced Steak Sandwiches on Galic Bread with Caramelized Onions, and Parsley Oil
    Mini open-faced steak sandwiches on galic bread with caramelized onions, and parsley oil Source: Grill It! With Bobby Flay Prepared by: Kimi O’Dell Nelson, October 2016 Serves: 4-6 1 (16 oz.) boneless ribeye steak 2 tablespoons olive oil Kosher salt and freshly ground black pepper 10 tablespoons (1 ¼ sticks) unsalted butter, at room temperature 6 cloves garlic, roasted, peeled and mashed 12 (1/2 inch thick) slices French bread 6 (1/4 inch thick) slices aged provolone cheese, halved lengthwish Caramelized onions (see recipe) Parsley Oil (see recipe) Prepare the garlic butter, caramelized onions and parsley oil in advance. Twenty mintues before grilling, remove the steak from the refrigerator and let sit, covered at room temperature. Heat your grill to high. Brush the steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred. 4 to 5 minutes. Turn over and continue to grill for 6 -7 minutes for medium rare. Transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes. Slice in to ¼ inch thick slices. While the steak is resting, brush one side of each of the bread with 1 tablespoon of the butter and place on the grill, butter side down. Grill until golden brown, about 1- 2 minutes, turn over, top with cheese and grill for 30 seconds more until the cheese melts and remove from grill. Place the garlic bread on a platter and top with some of the caramelized onions and a few slices of the beef.
    [Show full text]
  • Gumbo Potato Leek Chicken Tortilla Menudo Vegetable Tortilla Soup
    Monday Tuesday Wednesday Thursday Friday Saturday Sunday 12/16/2019 12/17/2019 12/18/2019 12/19/2019 12/20/2019 12/21/2019 12/22/2019 Gumbo Potato Leek Chicken Tortilla Menudo Vegetable Tortilla Soup Dajour Soup Dajour Soup of the day Five Bean Soup Caldo De Res Tomato Basil Vegetable Potato Stew Beef Vegetable Roasted Vegetable Eggplant and Mushroom Seafood PoBoy 4 Bean Hummus Wrap Chicken Caesar Wrap and hummus Fajita Wrap Specials Sub Station 0 0 0 0 0 Gluten free pizzas Mediterranean Chicken Philly Steak Pizza Cheeseburger Pizza Calzones with cauliflower Pizza Specials pizza crust Pizza Kitchen Pizza Kitchen Beef Roast with Demi- Chopped Steak with Chicken Tacos Lasagna Beef Enchiladas Panko Crusted Chicken Beef Tips glace Mushroom Demi Glace Vegatable Lasagna Chef's Choice Grilled Catfish Cheese Enchiladas Pan Fried Fish Catch of the day Chef's Choice Green beans Vegetable Medley Vegetable Medley Peas and Tomatoes Green Beans Spaghetti Brussel Sprouts Mexican Zuchinni White Rice /Brown rice Mexi Corn Sauteed Squash Meat Sauce White Rice /Brown rice Spanish Rice Mashed Potatoes Garlic Mashed Potatoes Ranchero Beans Jicama Rice Garlic Bread Stick AuGratin Potatoes Culinary Exchange Culinary Exchange Curried tempeh with Tofu Lo Mein Tofu Stroganoff Eggplant Fajitas Quinoa Bean Chalupas Cornbread Flour Tortillas Garlic Bread Sticks Garlic Bread Sticks Dinner Rolls Flour Tortillas Dinner Rolls Sliders Fajita Station Build Your Own Pasta Asian Stir Fry Frito Pie Action Stations Philly Cheesesteak (Beef or Ultimate Bacon Grilled Ham & Cheese Greek Flatbread Chicken Quesdilla Veggie Burger Chicken) Cheeseburger Sandwich The Grill The Peach Cobbler Tres Leche Cake Pecan Cobbler Strawberry Shortcake Apple Cobbler Dessert of the Day Dessert of the Day Desserts Denotes Whole Foods Plant Based Program .
    [Show full text]
  • 100 E. Las Olas Boulevard, Ft. Lauderdale, FL 33301 954-353-1234 Ext 5061 [email protected]
    100 E. Las Olas Boulevard, Ft. Lauderdale, FL 33301 954-353-1234 Ext 5061 [email protected] www.HyattCentricLasOlasFortLauderdale.com At Hyatt Centric Las Olas, Fort Lauderdale, we enjoy curating weddings that dazzle your guests and capture the romantic vision you have dreamed about your entire life. Come together with family and friends for a day of celebration, from endless love to endless memories; let us assist in creating magnificent moments. Our service and culinary teams will leave your guest with memories that are guaranteed to last a lifetime. One Hour Butler Passed Hors D’oeuvres Additional Pieces: $5.00 Hot Hors D’oeuvres/Chilled Canapes Coffee/Tea Service Celebratory Toast Four Hour Open Bar Beer and Canvas Wine Selections Included Variety of Juices, Sodas and Water Included Private Menu Tasting: Four Guests and One Event Planner Votive Candles Linen Napkins Linen-less tables (White/Black floor length linens provided upon request) Framed Table Numbers Discounted Valet Parking Banquet Chairs Anchors Aweigh One Hour Butler Passed Hors D’oeuvres Additional Pieces: $5.00 Hot Hors D’oeuvres/Chilled Canapes Coffee/Tea Service Celebratory Toast Four Hour Open Bar Beer and Canvas Wine Selections Included Variety of Juices, Sodas and Water Included Private Menu Tasting: Four Guests and One Event Planner Votive Candles Linen Napkins Linen-less tables (White/Black floor length linens provided upon request) Framed Table Numbers Discounted Valet Parking Banquet Chairs Hors D’oeuvres Package 1: Please select 5 Based on 6 pieces
    [Show full text]
  • Menu-Piaf-Appetizers.Pdf
    APPETIZERS CRABE Crab marinated in yuzu | Celery turnip curry remoulade | Crispy espelette Citrus salad | Green apple Julienne $280 ASPERGES & CANARD Smoke duck magret | Gesiers cooked with Jerez vinegar Goat cheese Bavarois | Green asparagus | Pear with red wine | Crunchy spiced bread $350 BETTERAVE & ENDIVES Beet Variation | Avocado cream | Endive | Bulgur tabulé Hazelnut dressing | Pralines with the flower of salt of Guérande $320 TOMATE ORGANIQUE Fine tomato tart from Pescadero organic farm and French mustard Fermented tomato and french mustard sorbet $280 FOIE GRAS Foie gras escalope | Roasted mango | French bread Sweet & Sour sauce | Pistacchio pralines with fleur de sel $380 HUÎTRES Oyster | Champagne Sabayon Spinach | Shallot vinegar $350 CONTAINS LACTOSE LACTOSE FREE CONTAINS GLUTEN GLUTEN FREE ORGANIC VEGETARIAN We take extreme care to assure the quality of our ingredients. However, the consumption of raw products is at your personal discretion. Pesos - dollar exchange rate is the same applied in reception. IVA included in rate. SOUPS OIGNON Onion soup | Emmental cheese | Garlic bread $250 SAINT GERMAIN Pea velouté | Green flavour vegetables Garden herbs pesto | Smoked milk $250 FISH AND SEAFOOD SAUMON Salmon filet | Vigneronne sauce | Galette from French Britain Organic leek $600 CHOUCROUTE “PRINTANIÈRE” Artisan ocean fruit | Artisanal Sauerkraut | Fondant potatoes Baja California’s vegetables with Saffron | Beurre blanc sauce $750 POISSON DU JOUR Catch of the day | Potato skales | Trompette de la Mort mushroom sauce Grilled Asparagus | Celery root puree $650 TOTOABA BASQUAISE Totoaba filet cooked low temperature | White beans musseline Poultry Jus | Bell Pepper Piperade | Chorizo $600 CONTAINS LACTOSE LACTOSE FREE CONTAINS GLUTEN GLUTEN FREE ORGANIC VEGETARIAN We take extreme care to assure the quality of our ingredients.
    [Show full text]