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Visit Inspiration Guide 2017
VISIT INSPIRATION GUIDE 2017 PLEASANTON LIVERMORE DUBLIN DANVILLE Discover Everything The Tri-Valley Has To Offer 2 1 4 5 6 Daytripping in Danville Dublin—Have Fun in Our Backyard Discover Danville’s charming historical downtown. Enjoy the While You’re Away From Yours variety of shops, boutiques, restaurants, cafés, spas, wine Explore our outstanding, family-friendly amenities, including bars, museums, galleries, parks and trails. Start at Hartz and our gorgeous parks (our new aquatic center, “The Wave,” Prospect Avenue-the heart of downtown. You’ll fnd plenty opens in late spring 2017) and hiking trails, quality shopping, of free parking, and dogs are welcome, making Danville the wonderful international cuisine, an iMax theater, Dublin Ranch perfect day trip destination. Visit our website to plan your Robert Trent Jones Jr. golf course, bowling, laser tag, ice upcoming adventure through Danville, and for the historic skating, and a trampoline park. Also, join us for our signature walking tour map of the area. Once you visit Danville we know St. Patrick’s Day Festival. It’s all right here in our backyard. you’ll be back. Visit dublin.ca.gov Visit ShopDanvilleFirst.com Discover Everything The Tri-Valley Has To Offer 3 7 8 Living It Up in Livermore Pleasanton— Livermore is well known for world-class innovation, rich An Extraordinary Experience western heritage, and a thriving wine industry. Enjoy 1,200 acres of parks and open space, 24 miles of trails We offer a wide variety of shopping and dining options— and a round of golf at award-winning Callippe Preserve. -
Soups Starters Salads
SOUPS CRETE FISH SOUP 84 TL Bay leaf marinated scorpionfish, dill, Cretan zucchini, carrot and garlic GAZPACHO WITH CHERRIES 84 TL Cherries, seasonal vegetables, freshwater crayfish and lime STARTERS TRADITIONAL TURKISH MEZE 26 TL Made fresh daily traditional Turkish mezes BRUSCHETTA 64 TL Grilled sourdough bread slices with garlic and cherry tomatoes, basil, parmesan served with extra virgin olive oil BURRATA 110 TL Burrata cheese, marinated organic domatoes, crispy egg plant with homemade pesto sauce SEA BASS CEVICHE 95 TL Sea bass fillet marinated in citrus sauce and sea salt, avocado, mango and red onion SALMON MAGNUM 95 TL Smoked salmon slices, green peas mousse, avocado mousse, salmon caviar, pistachio, pears confit with wine and mango sauce with gorgonzola cheese BEEF CARPACCIO 110 TL Marinated fresh beef, rocket leaves, capers, parmesan TRADITIONAL TURKISH MEZE PLATTER 120 TL 5 kind of traditional mezes with extra virgin olive oil CHEESE PLATTER 140TL Parmesan, gouda, emmantel,edam and goat cheese accompanied with walnuts, apricots terrine, honey and black pepper crusted strawberry SALADS MEDITERRANEAN SALAD 74 TL Mixed Meditertanean greens, segmend orange slice, cucumber, strawberry, cherry tomatoes and french dressing sauce GREEK SALAD 74 TL Organic tomatoes, red onion, green pepper, olive, fresh mint leaves, feta cheese and extra virgin olive oil BEETROOT SALAD WITH GOAT CHEESE 84 TL Marinated beetroot, goat cheese, mustard seeds,fresh figs and pear marmelade SMOKED EGGPLANT WITH AVOCADO SALAD 84 TL Smoked eggplant topped with thin sliced avocado, tulum cheese, segment orange, olive and citrus sauce CHICKEN CAESAR SALAD 86 TL Iceberg lettuce, grilled chicken strips with cajun spices, croutons, cherry tomatoes, parmesan cheese and caesar sauce SALTED BONITO WITH ROCK SAMPHIRE SALAD 98 TL Rock samphire, salted bonito marinated with citrus sauce, cripsy eggplant and sea urchin puree MENÜLERİMİZ TEK KULLANIMLIKTIR. -
THE HIGHLANDS HAPPENINGS the Highlands at Wyomissing Weekly Newspaper Wyomissing, PA June 11, 2021
THE HIGHLANDS HAPPENINGS The Highlands at Wyomissing Weekly Newspaper Wyomissing, PA June 11, 2021 EMPLOYEE SPOTLIGHT Jen Lawrence, Director of Dining Services, has been working at The Highlands for thirty years in various roles in the Dining Services Department. She started her career as a part-time server in the dining rooms and has witnessed many changes and major renovations at The Highlands. Jen resides in Sinking Spring with her husband Chris, and is the mother of three daughters, Ava (age 13), Ana (age 11) and Adelyn (age 9). When not working, Jen loves to spend time with family, read and attend her children’s sporting events. Jen is responsible for the daily operations of the Dining Services Department overseeing hospitality, culinary and health care management team members, as well as hourly staff. THE HIGHLANDS’ WEEKLY PSA MASKS ON CAMPUS Beware of potential scams. Recently, residents have been receiving Residential Living residents should wear a mask when (1) when going fake emails from other residents’ emails asking for their assistance to the 2nd floor Physician’s clinic to see a doctor or one of the nurses, regarding their Amazon or other shopping accounts. These emails (2) receiving outpatient therapy in Skilled Nursing; (3) when visiting a proceed to ask for the payment of gift cards or wire transfer to settle resident in another level of care, (4) when walking through Personal the balance on their account. These emails are scams and residents Care to get to the Fitness Studio. Additionally, most off campus should not respond to them. If you believe you have received a similar medical offices are still requiring that patients where a mask. -
It's Tu Ip-Pa Ooza!
Twigs A publication for members of Hershey Gardens Spring | Summer 2019 Vol. 13 No. 1 It’s Tu ip-pa ooza! Hershey Gardens To Feature More Than 30 New Cultivars love tulips better than any other spring of ‘Rembrandt’s Parrot tulips and “ flower; they are the embodiment of Favorite’ will peony flowering I alert cheerfulness and tidy grace...” certainly catch tulips are also show- This quote, by British novelist Elizabeth your eye.” stoppers. “Their von Arnim, could perhaps be the reason Darwin fringed edges and why so many guests look forward to seeing Hybrids are one densely packed flow- Hershey Gardens’ renowned spring tulip of the most stun- ers make you second display. ning tulip types. guess if you’re “This year’s “Their huge actually looking ‘Giant Darwin Hybrid Mix’ ‘Black Parrot’ display will include flowers and height at a tulip,” said Hagarman. “Three of my more than 28,000 are enough to demand attention, but then favorites this year are ‘Black Parrot,’ ‘Blue blooms, includ- you add the amazing, bold and bright col- Wow’ and ‘Yellow Mountain.’ ‘Black Par- ing more than 30 ors and you have a truly spectacular flower,” rot’ is a velvety purple-black with fringed new cultivars,” said said Hagarman. edges. ‘Blue Wow’ has densely packed layers Alyssa Hagarman, “My favorite is the of blue-purple petals. ‘Yellow Mountain’ horticulture special- beautiful mix of is an opulent puffy, pale lemon yellow; all ist. “The plants all those amazing three of these tulips also have a delicate ‘Rembrandt’s Favorite’ have been laid out colors in the ‘Giant fragrance.” in large blocks, for an impressive show of Darwin Hybrid “Usually, tulips peak in early May,” color.” Mix,’ which has 11 Hagarman said, Two new triumph different cultivars, “but that depends tulips are ‘Apricot ranging from largely on Mother Foxx’ and ‘Rem- a bold red to a Nature.” brandt’s Favorite.’ ‘Design Impression’ creamy white.” Be sure to check “Both are bicolored, Another new Darwin tulip is ‘Design Im- HersheyGardens. -
Favorite Experiences - Hershey
FAVORITE EXPERIENCES - HERSHEY KISSES, COASTERS, CARS & MORE IN HERSHEY HERSHEYPARK® Discover a place for sweet family fun, educational escapes, and memorable group trips! With 14 coasters for the daredevils, a 16-attraction waterpark for splash fans, and ZooAmerica® for the animal lovers, you’ll find endless entertainment. The park has a full summer schedule and seasonally-themed special engagements making Hershey The Sweetest Place On Earth® a year-round getaway! HERSHEY’S CHOCOLATE WORLD ATTRACTION It smells like chocolate the moment you walk in the door! Sweet activities include the free Chocolate Tour Ride, complete with a complimentary Hershey’s product sample, the Create Your Own Candy Bar attraction, the Chocolate Tasting Experience, the 4D Chocolate Mystery digital animation show, and Hershey Trolley Works. THE HERSHEY STORY, THE MUSEUM ON CHOCOLATE AVENUE Start at the beginning of “The Hershey Story” where visitors can experience an inspirational journey through the life of Milton S. Hershey. Learn about the man, his chocolate company, the town that bears his name, and his philanthropic legacy. There’s also an interactive Chocolate Lab. THE AACA MUSEUM, INC. Cruise through time with cars, buses, motorcycles, and other memorabilia in period-themed scenes at this world-class automotive museum! The AACA Museum, a Smithsonian Affiliate Museum, is a great attraction for all ages and interests with an interactive kid’s area and changing exhibits. HERSHEY GARDENS & CONSERVATORY What began as a request from Mr. Hershey for a “small garden of roses” now spans more than 20 acres of breathtaking flower beds, tree groves, and shrub lined pathways overlooking the town of Hershey, and its 14,000-square foot conservatory and tropical Butterfly Atrium makes it a year-round must-see. -
From Natural History to National Kitchen: Food in the Museums of Singapore, 20062017
From Natural History to National Kitchen: Food in the Museums of Singapore, 20062017 By: Nicole Tarulevicz and Sandra Hudd Abstract Taking museum exhibitions, publications, and restaurants as a focus, this essay explores how food is used and represented in museums in Singapore, revealing a wider story about nationalism and identity. It traces the transition of food from an element of exhibitions, to a focus of exhibitions, to its current position as an appendage to exhibition. The National Museum is a key site for national meaningmaking and we examine the colonial natural history drawings of William Farquhar in several iterations; how food shortages during the Japanese Occupation of Singapore during World War II have been used for nationbuilding; and hawker food as iconography and focus of culinary design objects. Issues of national identity within a multi ethnic society are then highlighted in the context of the National Kitchen restaurant at the National Gallery of Singapore. Key Words: Singapore, museums, hawker food, memory, nation building Introduction From Berlin’s Deutsches Currywurst Museum to Seoul’s Museum Kimchikan (formerly Kimchi Museum), food is increasingly taking center stage in museums. Food also makes regular appearances in conventional museums and galleries, be that the Julia Child exhibition at the National Museum of American History in Washington, D. C., or an exhibition on food cravings at London’s Science Museum. New Zealand’s giant kiwifruit is just one of very many giant tributes intended to attract tourists. The Southeast Asian citystate of Singapore is well known as a foodie destination and it should come as no surprise that there has been a growing interest, in the last decade, in including food and foodways as content in Singapore’s cultural institutions. -
Research Project Report (Bba-2603)
RESEARCH PROJECT REPORT (BBA-2603) On “TO STUDY CONSUMER PREFRENCE OF NESTLE KIT KAT WITH THE RESPECT TO CADBURY DAIRY MILK IN LUCKNOW” Towards partial fulfillment of Bachelor of Business Administration (BBA) (BBD University Lucknow) GUIDED BY SUBBMITTED BY Ms. Pankhuri Shrivastava Aman Singh Asst. Professor (BBDU) School of management Session 2018-2019 School of Management Baba Banarasi Das University Faizabad Road Lucknow (U.P.) India 1 CERTIFICATE This is to certify that the Project Report entitled “TO STUDY CONSUMER PREFRENCE OF NESTLE KIT KAT WITH THE RESPECT TO CADBURY DAIRY MILK IN LUCKNOW” submitted by Aman Singh, student of Bachelors of Business Administration (BBA) - Babu Banarasi Das University is a record of work done under my supervision. This is also to certify that this report is an original project submitted as a part of the curriculum and no unfair means like copying have been used for its completion. All references have been duly acknowledged. Ms. Pankhuri Shrivastava 2 ACKNOWLEDGEMENT Survey is an excellent tool for learning and exploration. No classroom routine can substitute which is possible while working in real situations. Application of theoretical knowledge to practical situations is the bonanzas of this survey. We would like thank PANKHURI SHRIVASTAVA for giving us an opportunity and proper guidance to make market research project and the errors be Make curing the research and we would work to improve the some. We also thank the University for conducting such research project in our curriculum which will help us in future. Above all I shall thank my friend who constantly encouraged and blessed me so as to enable me to do this work successfully. -
Phone Follow-Up Dietary Interviewer Procedures Manual
National Health and Nutrition Examination Survey PHONE FOLLOW-UP DIETARY INTERVIEWER PROCEDURES MANUAL January 2002 TABLE OF CONTENTS Chapter Page 1 OVERVIEW OF THE NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY ..................................................... 1-1 1.1 History of the National Health and Nutrition Examination Programs 1-1 1.2 Overview of the Current NHANES .................................................... 1-3 1.2.1 Data Collection.................................................................... 1-4 1.3 Sample Selection................................................................................. 1-6 1.4 Field Organization for NHANES ....................................................... 1-7 1.5 Exams and Interviews in the Mobile Examination Center (MEC) ..... 1-10 1.5.1 Exam Sessions..................................................................... 1-12 1.5.2 Exam Team Responsibilities............................................... 1-13 1.5.3 Examination Components. .................................................. 1-14 1.5.4 Second Exams ..................................................................... 1-18 1.5.5 Sample Person Remuneration. ............................................ 1-19 1.5.6 Report of Exam Findings. ................................................... 1-19 1.5.7 Dry Run Day. ...................................................................... 1-20 1.6 Integrated Survey Information System (ISIS) .................................... 1-21 1.7 Confidentiality and Professional Ethics............................................. -
Expansion Guide North America / Summer 2016
Retail & Restaurant Expansion Guide North America / Summer 2016 interactive menu click to get started INTRODUCTION ICSC PERSPECTIVE APPAREL ENTERTAINMENT ARTS / CRAFTS / HOBBIES FINANCIAL SERVICES AUTOMOTIVE FOOD-RELATED BEER / LIQUOR / WINE GROCERY BOOKS / MEDIA / TOYS HEALTH AND BEAUTY CARDS / GIFTS / NOVELTY HOME-RELATED CHILDCARE / LEARNING CENTERS JEWELRY CONSUMER ELECTRONICS MISCELLANEOUS RETAIL DEPARTMENT STORE PETS / PETCARE DISCOUNTERS / SUPERSTORES RESTAURANTS DRUG STORE / PHARMACY SPORTING GOODS North American Retail & Restaurant Expansion Guide Summer 2016 INTRODUCTION Welcome to the inaugural edition of the Cushman & Wakefield North American Retailer and Restaurant Expansion Guide In this report, we track the growth plans of thousands of major retail and restaurant chains and public statements made by company executives, and reliable “word on the street” throughout the United States and Canada. This is not your typical retail research report gathered from the retail and brokerage communities. Additionally, in cases where we were in that the purpose of the Expansion Guide is not to create hard metrics or to provide either unable to obtain reliable data or where we received questionable information, we numbers-driven statistical analysis. Certainly, our tracking of such data heavily informs provided our own estimates of current unit counts and likely growth in the year ahead. our standard research efforts from our quarterly reports to white papers on special topics. These estimates were based upon a mix of factors, including recent growth history and But the ultimate goal of this publication is to provide a glimpse of likely growth over the sector health. coming year across all of the major retail sectors from a mix of various concepts as we know or understand them. -
Xinjiang's 100000
Xinjiang’s 100,000: State-led Urban-to-Rural Population Resettlement in Socialist China by Charles Richard Kraus B.A. in History, May 2010, Hiram College M.A. in History, August 2014, The George Washington University A Dissertation submitted to The Faculty of The Columbian College of Arts and Sciences of The George Washington University in partial fulfillment of the requirements for the degree of Doctor of Philosophy May 21, 2017 Dissertation directed by Edward A. McCord Professor of History and International Affairs The Columbian College of Arts and Sciences of The George Washington University certifies that Charles Richard Kraus has passed the Final Examination for the degree of Doctor of Philosophy as of March 3, 2017. This is the final and approved form of the dissertation. Xinjiang’s 100,000: State-led Urban-to-Rural Population Resettlement in Socialist China Charles Richard Kraus Dissertation Research Committee: Edward A. McCord, Professor of History and International Affairs, Dissertation Director Gregg Andrew Brazinsky, Associate Professor of History and International Affairs, Committee Member Shawn Frederick McHale, Associate Professor of History and International Affairs, Committee Member ii © Copyright 2017 by Charles Richard Kraus All rights reserved iii Acknowledgements It is immensely satisfying that, after five years of graduate study, I can finally acknowledge in writing the many mentors, colleagues, friends, and family members who supported the completion of this dissertation. The research for this project began in earnest in summer 2013, but it would have never started if not for several prior interventions. In January 2011, when I was a master’s student in the Elliott School of International Affairs, Professor Shawn McHale, then the director of the Asian Studies program and my advisor, called me to his office. -
Corporate & Social Menu
Corporate & Social Menu 2021 HORS D’OEUVRES VEGETARIAN BEEF Brussels Sprout Beet Skewer GF, VG, NF Burnt End Skewers GF, NF, DF Red and golden beets and brussels sprouts, roasted and skewered, Smoked brisket served with roasted red pepper and pearl onion. served on a bed of herbed goat cheese mousse, and garnished Served with Duce’s Wild Mustard Sauce and Duce’s Wild Texas with micro greens. Barbecue Sauce. Georgia Peach Skewer VG Teriyaki Beef Satay GF, NF, DF Fresh peaches, basil, and a goat cheese croquettes on a bamboo Served on a bamboo knot pick with our sweet ginger teriyaki glaze, knot pick, finished with our peach basil vinaigrette and toasted garnished with sesame seeds and fresh chives. pecans. Mini Gourmet Burgers NF True Crostini VG A mini burger served with cheddar cheese and ketchup on a mini House made crostini topped with goat cheese, grape tomatoes, bun. and pesto. Signature Barbecue Meatballs NF Roasted Tomato Soup Shooters VG, NF With Sweet Baby Ray’s Original Barbecue Sauce. Garnished with a mini grilled cheese square. PORK POULTRY Petite Potato Cup GF, NF Nashville Hot Chicken Tender n Waffles NF Bite-sized roasted red potatoes filled with crispy applewood smoked Bread and butter pickles, vanilla bean waffles, chili oil, and maple bacon, shredded cheddar cheese and a touch of sour cream. syrup. Sweet Baby Ray’s Pulled Pork Muffin NF Lemon Thyme Chicken Skewers NF Miniature jalapeño cornbread muffins stuffed with deliciously Seasoned grilled chicken with lemon zest and fresh thyme served smoked pulled pork, smothered in our original Sweet Baby Ray’s on a bamboo knot pick with by fresh citrus aioli. -
The Pig Dinner Menu
*Pig Feature* Smoked Beef Brisket 18 DINNER texas smoked brisket, habanero bbq sauce celeriac slaw, cheddar cornbread, pickles Our pork is sourced from local farmers, our friends, who raise their pigs humanely and treat them with respect. We honor that commitment by utilizing every part and striving for the most creative and delicious preparations. House Sausages Bierwurst Currywurst Longaniza pork, beef, pork, madras curry, pork, red wine, grain mustard tomato jam onion marmalade All 5oz 8 each // Sausage Board served with assorted accoutrements 21 Starters Sticky Wings six double fried chicken wings, spicy cider peach glaze 10 Eatwell Farm Salad corn, radish, tomato, cornbread crouton, citrus vinaigrette 8 Pulled Pork Lettuce Wraps smoked pork shoulder, north carolina vinegar bbq, bibb lettuce 7 Heirloom Tomato Toast cherry tomato, whipped ricotta, basil, aged balsamic, olive oil, sea salt 9 Summer Cobb bacon, bleu, cucumber, avocado, corn, tomato, tarragon buttermilk dressing 12 Fried Pork Belly Buns braised pork belly, black garlic glaze, togarashi mayo, pickles 11 Face Bacon peppercorn crust, bourbon peach mustard, rosemary citrus maple 10 Mains & Sandwiches Seared Pork Chop Half Chicken 10oz grilled bone-in chop, 24 hr brine, zucchini, smoked hickory rubbed chicken, cider peach glaze, summer succotash 23 braised farm greens, cheddar cornbread 19 Pig BBQ Platter Cherrywood Smoked Ribs 1/3 rack baby back ribs, smoked beef brisket, kansas city habanero peach bbq sauce, half rack, pulled pork shoulder, celeriac slaw, rosemary fries,