New Orleans Marriott

Total Page:16

File Type:pdf, Size:1020Kb

New Orleans Marriott New Orleans Marriott New Orleans Marriott 555 Canal Street New Orleans, LA 70130 Phone: 504.581.1000 - A customary 24 percent taxable service charge and 11 percent tax will be added to menu prices Breakfast Continental Breakfast Garden District Continental 30 Freshly squeezed orange juice Apple and cranberry juice Assorted croissants, muffins and danishes, butter and preserves Seasonal fruits and berries Fruit and plain Chobani Greek yogurts Cereals with milk and whole bananas Freshly brewed Starbucks coffee, decaffeinated coffee and assorted teas French Quarter Continental 33 Freshly squeezed orange juice Apple and cranberry juice Assorted croissants, muffins and danishes, butter and preserves Toaster station: breads, bagels served with regular and flavored cream cheeses (smoked salmon, berry and garlic herb) Seasonal fruits and berries Fruit and plain Chobani Greek yogurts Granola parfait shooters Cereals with milk and whole bananas Freshly brewed Starbucks coffee, decaffeinated coffee and assorted teas NOTES: Each menu is served with Half & Half, 2% and skim milk Prices are based on one hour of service Station attendant fee $200 each Enhancements Display Open faced smoked salmon sandwich on mini bagel with tomato, boiled cage-free egg and capers 8 The Healthy Breakfast Sandwich: whole wheat croissant filled with scrambled cage-free eggs, cheese and roasted tomato salsa 7 Steel Cut Oatmeal Presentation - raisins, blueberries, pumpkin seeds, candied pecans, banana chips, chocolate chips, brown sugar, flax seeds, agave nectar 7 Cheese and Charcuterie - Artisan salami, prosciutto, brie and manchego served with warm house made tomato focaccia 8 Breakfast burrito: scrambled cage-free eggs, chorizo, cheese, roasted tomato salsa and guacamole 7 Sunrise sandwich, freshly baked brioche bun, cage-free egg, country bacon, tomato and cheddar cheese 8 Stations with Chef Attendant Omelet Station - cage-free eggs, egg whites, egg beaters, tomato, ham, turkey, Gulf shrimp, peppers, mushrooms, spinach, onions, salsa, cheddar and jack cheeses 10 Pancakes - Buttermilk and blueberry, sweet butter, fresh berries, whipped cream, candied pecans 9 Fried Chicken and Waffles - Fried chicken, belgian waffle, maple syrup, sweet butter 10 French Quarter Beignets - New Orleans classic prepared hot to order 8 Crab Cake Benedict with Creole hollandaise - New Orleans crab cake, poached egg, sauteed spinach and creole hollandaise sauce 10 New Orleans Marriott 555 Canal Street New Orleans, LA 70130 Phone: 504.581.1000 - A customary 24 percent taxable service charge and 11 percent tax will be added to menu prices 2 Chef Crafted Eye Opener 7 (pick one Bar) Fresh Smoothie Bar The Banana Blender - banana, greek yogurt, ice, agave nectar The Twisted Strawberry - strawberries, vanilla Greek yogurt, ice, agave nectar Muscle Man Protein Shake - soy milk, protein powder, ice, peanut butter OR Veggie Juice Bar Sunrise - cantaloupe, carrot, ginger Crisp - celery, granny apple, wheat grass, lemon Glow - cucumber, pineapple, basil Meats, Eggs and Sides Scrambled cage-free eggs 6 Country bacon 6 Creole Country chicken andouille sausage 6 Turkey sausage 6 Cajun oven roasted potatoes 6 Hard boiled cage-free eggs, per dozen 36 Southern grits with cheddar cheese and pecan smoked bacon 7 New Orleans Marriott 555 Canal Street New Orleans, LA 70130 Phone: 504.581.1000 - A customary 24 percent taxable service charge and 11 percent tax will be added to menu prices 3 Breakfast Plated Breakfast All plated breakfast selections are served with fresh fruit salad, freshly squeezed orange juice, Starbucks coffee, decaffeinated coffee, assorted tea selection and an assortment of homemade freshly baked breakfast breads and pastries served in bakery basket Menu 1 All American - scrambled cage-free eggs with country bacon OR Creole Country sausage. Served with roasted Cajun breakfast potatoes 30 Menu 2 Cinnamon berry French toast with crème anglaise and choice of country bacon or Creole Country andouille sausage 30 Menu 3 Southern poached cage-free eggs over sweet potato hash served with chicken andouille sausage, crawfish, and Creole hollandaise 30 Menu 4 Caprese frittata with cage-free eggs, Creole tomatoes, fresh mozzarella and basil, grilled chicken-andouille sausage served with Cajun roasted breakfast potatoes 30 Menu 5 Big Mike's grillades and grits breakfast skillet - braised short ribs, smoked cheddar grits and roasted root veggies 32 New Orleans Marriott 555 Canal Street New Orleans, LA 70130 Phone: 504.581.1000 - A customary 24 percent taxable service charge and 11 percent tax will be added to menu prices 4 Breakfast Breakfast Buffets All buffet breakfast selections are served with freshly brewed Starbucks coffee, decaffeinated coffee, assorted teas, half and half, 2% and skim milk Breakfast on Canal Street 40 Freshly squeezed orange juice Seasonal fruits and berries Assorted croissants, muffins and danishes with butter and preserves Toaster station: breads and bagels with regular and flavored cream cheeses (berry, smoked salmon and garlic herb) butter and marmalade Cereals with whole bananas and assorted milk Scrambled cage-free eggs Country bacon Creole Country chicken andouille sausage Cajun oven roasted potatoes Iberville 42 Freshly squeezed orange juice Seasonal fruits and berries Assorted croissants, muffins and danishes with butter and preserves Toaster station: breads and bagels with regular and flavored cream cheeses (berry, smoked salmon and garlic herb) butter and marmalade Cereals with whole bananas and assorted milks Granola parfait shooters Steel cut oatmeal presentation: blueberries, candied pecans, banana chips, chocolate chips, brown sugar, raisins, agave syrup and flax seeds Southern grits with cheddar cheese Scrambled cage-free eggs Country bacon Creole country chicken andouille sausage Cajun oven roasted potatoes Biscuits and sausage gravy Bayou Sunrise Breakfast Buffet 44 Freshly squeezed orange juice Café au lait and beignets station: New Orleans French Market doughnuts made to order and served with freshly made Cafe au Lait Seasonal fruits and berries Assorted croissants, muffins and danishes with butter and preserves Assorted mini King Cake muffins and fresh fruit danish New Orleans Bananas Foster French toast Scrambled cage-free eggs with Cajun salsa and cheddar cheese Country bacon Big Mike's grillades and grits breakfast skillet: braised short ribs, smoked cheddar grits, roasted root veggies Biscuits and sausage gravy Cajun oven roasted potatoes New Orleans Marriott 555 Canal Street New Orleans, LA 70130 Phone: 504.581.1000 - A customary 24 percent taxable service charge and 11 percent tax will be added to menu prices 5 Southern Barnyard Breakfast Buffet 54 Hand crafted juices: Sunrise - cantaloupe, carrot, and ginger Crisp - granny apple, celery, wheat grass, lemon Glow - cucumber, pineapple, basil Warm bakery skillets served with local honey and sweet whipped butter: Cornbread skillet Cinnamon bun skillet Pumpkin bread skillet Farmers market fruit display with seasonal fruits and berrries Steel cut oatmeal presentation: raisins, blueberries, pumpkin seeds, candied pecans, banana chips, chocolate chips, brown sugar, agave syrup, flax seeds Chef crafted entrees: Cox Farm roasted pork belly with brown sugar and bourbon glaze Buckwheat pancakes made to order with blueberries and organic maple syrup Omelet station made to order - cage-free eggs, tomato, ham, turkey, Gulf shrimp, crabmeat, peppers, mushrooms, spinach, onions, salsa, cheddar, jack and goat cheese More: Creole Country chicken andouille sausage Cheesy southern grits Cage-free scrambled eggs with roasted tomato salsa and cheddar cheese Enhancements Omelet station - cage-free eggs, egg whites, egg beaters, tomato, ham, turkey, Gulf shrimp, peppers, mushrooms, spinach, onions, salsa, cheddar and jack cheese 10 Pancakes - buttermilk and blueberry pancakes with sweet butter, fresh berries, whipped cream and candied pecans 9 Fried chicken and waffles - fried chicken, Belgian waffle, maple syrup, and sweet butter 10 Crab cake Benedict with Creole hollandaise 10 Chef Crafted Eye Opener 7 (pick one bar) Fresh Smoothie Bar OR Veggie Juice Bar Open faced smoked salmon sandwich on mini bagel with tomato, boiled cage-free egg and capers 8 Breakfast burrito: scrambled cage-free eggs, chorizo, cheese, roasted tomato salsa, guacamole 7 NOTES: Prices are based on one and a half hours of service Labor Fee - $200 for meal functions serving less than 25 people Attendant Fee - $200 each New Orleans Marriott 555 Canal Street New Orleans, LA 70130 Phone: 504.581.1000 - A customary 24 percent taxable service charge and 11 percent tax will be added to menu prices 6 Breaks Coffee Breaks All coffee breaks include freshly brewed Starbucks coffee, decaffeinated coffee, assorted teas, half & half, 2% and skim milk Power Break 22 Fresh strawberry–banana smoothie with mini bran muffin Celery and peanut butter shooter Homemade trail mix bar to include: assorted nuts, granola, M&M’s, dried fruit, yogurt covered raisins, and yogurt covered pretzels Power bars, energy bars, and granola bars Fresh fruit salad with lime, mint and agave nectar Gatorade, vitamin water Café Du Monde 22 Classic New Orleans beignets Fresh fruit salad with lime, mint and agave nectar King cake popcorn Creole pralines Mardi Gras king cake bites Café au lait Chocolate Factory Break 22 Chocolate apple lollipops Chocolate popcorn shooters Chocolate chip cookie jar Chocolate dipped pretzel rods Chocolate mousse shoorters Chilled whole and chocolate milk
Recommended publications
  • Favorite Recipes : Blowing Rock
    THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889 C641.5 R937f This book is dedicated to the service of God through our new Educational Building s\ <X- J [ mf^ <S> ®> ®, Cmvj)iH WHITE MOUNTAIN CAKE VANILLA WAFER CAKE II 2 c. sugar 2 sticks butter or margarine 1 c. shortening (or butter) 2 c. sugar 1 1/4 c. milk (sweet) 6 whole eggs 6 egg whites 1 12 oz. box vanilla wafers 3 c. cake flour 1/2 c. milk 1 t. salt 1 7 oz. package flaked coconut 1 t. vanilla 1 cup chopped pecans 3 t. baking powder Cream butter and sugar - add eggs one at Cream shortening and sugar well. Add salt. a time and beat after each. Crush Vanilla Add milk and flour alternately. Reserve wafers and add alternately with milk. 1 c. of flour to mix with baking powder, Add coconut and nuts. Bake in greased to be added to cake last. Add vanilla. and floured tube pan at 325 for 1 hr and Fold in well beaten egg whites. Bake at 10 minutes. 350 for 30-35 minutes. This will make 3 layers. Mrs. Eleanor Keys Mrs. Vada Widener POUND CAKE BUTTERSCOTCH POUND CAKE 2 sticks butter 3 c. sugar 1 c. butterscotch morsels 3 c. flour (plain) 2 T. instant coffey (dry) 1/2 t. baking powder 1/4 c. hot water 1/2 t. salt 1 c. softened butter 1 c. evaporated milk 1 1/2 c.
    [Show full text]
  • 2021 Coolinary Lunch Menu
    LUNCH STARTERS Duck Springrolls Two crispy fried springrolls filled with Gumbo Ya Ya A rich country style gumbo made duck confit, shiitake mushrooms, spinach goat cheese, with chicken Andouille sausage 9.5 served with ginger-soy dipping sauce 15 Bistro Salad Baby greens, spiced pecans, grated Fried Oysters One half dozen spicy flash fried Louisiana Grana Padano cheese grape tomatoes tossed oysters served with jalapeno tartar sauce 15 with herb vinaigrette 9.5 Jumbo Lump Crabcake Jumbo lump Louisiana Baby Iceberg Salad Baby iceberg lettuce with red crabmeat with peppers onions, served with onions, grape tomatoes, pecanwood smoked bacon Danish bleu cheese, Dijon mustard vinaigrette 9.75 classic Ravigote a petit green salad 24 Cherry & Brie Salad Fresh sweet cherries tossed with Coconut Beer Shrimp A trio of Louisiana Gulf shrimp hydro watercress baby arugula lemon vinaigrette, rolled in beer coconut batter then deep fried, surrounded by a wedge of triple cream Brie cheese, served with Creole marmalade 12 garnished with candied walnuts 11 ENTRÉES Wood Grilled Fish Fresh fish grilled over a wood Bacon Wrapped Shrimp Grits A sauté of fire, served with pecan popcorn rice fresh pecanwood smoked bacon wrapped jumbo Gulf vegetables 28 shrimp served with creamy stone ground yellow with Lemon Butter Sauce - or - Meunière Sauce grits red eye gravy 31 Buffalo Chicken Salad Strips of fried chicken glazed with honey laced hot sauce, placed atop Rosemary Chicken An all-natural chicken breast mixed greens tossed with bleu cheese dressing, roasted with rosemary compound butter served pickled carrots crumbled bleu cheese 22 with baby carrots, orzo pasta natural reduction sauce enhanced with fresh rosemary 24 Pasta Jambalaya Gulf shrimp, Andouille sausage, oven roasted duck chicken tossed with spinach fettuccine in a rich buttery sauce 23 Mr.
    [Show full text]
  • Capital Club Buffet Menu the Capital Club Buffet Is Available for a Minimum of 50 Guests -Includes Water, Tea, Coffee & Rolls
    Capital Club Buffet Menu The Capital Club buffet is available for a minimum of 50 guests -includes water, tea, coffee & rolls- Please let your special event director, Amanda Prejean, know if you have any special dietary requests. Salads (please choose 4) Vegetables and Starches (please choose 5) Mixed Greens with Assorted Toppings & Dressings Au Gratin Potatoes Assorted Seasonal Fresh Fruits Garlic Mashed Potatoes Waldorf Salad Stuffed Baby Potatoes Marinated Cucumbers &Tomatoes Oven Roasted New Potatoes with Garlic &Rosemary Italian Spiral Pasta Sweet Potatoes with Raisins &Walnuts Shrimp Pasta Wild Rice Medley Cobb Salad Garlic Cheese Grits Creamy Crabmeat Pasta Parmesan Pasta Truffle 3 Cheese Macaroni Desserts (please choose 1) Corn Pudding Caramel Pecan Fudge Pie Baked Tomatoes with Feta Cheese Double Chocolate Cake Broccoli with Cheese or Lemon Butter Sauce Cheesecake with Fresh Seasonal Fruits Pepper Jack Spinach Madeline Bourbon Pecan Pie Green Beans with Roasted Garlic or Peppers Key Lime Pie Yellow Squash Casserole Lemon Ice Box Pie Ginger-Orange Glazed Carrots White Chocolate Bread Pudding Sautéed Vegetable Medley Oreo Cookies &Cream Pie Fried Green Tomatoes Apple Dumpling Tempura Fried Mushrooms Red Velvet Cake Chocolate Meringue Pie Entrees (please choose 3) Blackened or Fried Mississippi Catfish Creole Maple Pork Loin Tempura Fried Mahi-Mahi Roasted Pork Loin Redfish with a Saffron Cream Sauce BBQ Pulled Pork Shrimp &Garlic Cheese Grits Pork Florentine Tilapia with Cajun Crawfish Cream or Saffron Cream Sauce Roasted Sirloin Beef Salmon with choice of Rosemary, Dill, Lemon Butter Sauce Lasagna Chicken Breast with Cajun Crawfish Cream Sauce Red Beans &Rice Chicken Picatta Baked Cornish Game Hen Chicken Parmesan London Broil Chicken Dijoinnaise Baked, Fried or BBQ Chicken carving station with choice of Chicken Mascotte Roast Beef, Baked Pit Ham or Roasted Turkey .
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Lunch Buffet
    Lu202n1-20c22h BUFFET OAK LODGE: 225-291-6257 | PARC 73: 225-744-3344 OAKPARCEVENTS.COM | [email protected] | [email protected] Gatherings at Oak Parc Events MONDAY THROUGH FRIDAY PRICING: $21/GUEST - CHOICE OF ONE ENTRÉE $23/GUEST - CHOICE OF TWO ENTRÉES SATURDAY AND SUNDAY PRICING: $24/GUEST - CHOICE OF ONE ENTRÉE $26/GUEST - CHOICE OF TWO ENTRÉES Minimum of 25 Guests Required for Lunch Buffet Minimum of 40 Guests Required for Two Entrée Option December Bookings will Require an Additional $3/Guest Fee *Need us to cater an event at your location of choice? Just ask! Our Lunch Buffet Packages Include Choice of salad, bread, one or two entrées, starch, vegetable, and dessert Service on glassware and silverware Unlimited water, freshly brewed coffee, and your choice of lemonade, or sweet, unsweet, or (our famous) almond iced tea Floor-length linens and table décor provided on each guest table Exclusive use of venue for at least three hours Ample and free parking Customized floor layout, set-up, professional staffing, and clean up after each event Free Wi-fi Complimentary use of A/V equipment including surround sound, projector, screen, microphone, and podium Background music available through our surround sound system Additional Charges if Applicable 20% Service Charge and Applicable Sales Tax is Applied to All Food and Beverage Oak Lodge – 9.95%. Parc 73 – 8.95% Set Up Fee - $250 Per Room MENU ITEMS B U T L E R P A S S E D I T E M S BUTLER PASSED ITEMS MAY BE PURCHASED FOR +$2.50/GUEST/ITEM Almond-Encrusted Duck Tenderloin with Pepper
    [Show full text]
  • The Favorite Recipes
    THE FAVORITE RECIPES .. OF .. SMITH COUNTY HOME DEMONSTRATION CLUB MEMBERS Compiled and edited by Loraine Houston, Home Demonstration Agent, and Billie Ramsey, Extension Secretary, Smith County, Carthage, Tennessee The proceeds will go to the treasury of the County Council of Home Demonstration Clubs THE FAVORITE RECIPES .. QI.. Smith CountyHomeDemonstration Club Members --------------- » ............ Compiled and edited by Loraine Houston, Home Demonstration Agent, and Billie Ramsey, Extension Secretary, Smith County, Carthage, Tennessee The proceeds will go to the treasury of the County Council of Home Demonstration Clubs The recipes enclosed are considered favorites of those who contributed them. Some are new recipes, tried and proven, others have been handed down from mother to daughter, and from friend to friend. Probably not one is an original recipe. We are indebted to each Home Demonstration Club member who has contributed to this book, and hope each user will enjoy it. INDEX Beverages and Soft C ustards--- --------------------------- -------------- 1 Breads ---------------------------------------------------------------- ---------- 2 Meats __________________________________________________ — 6 Meat Substitutes—Cheeseand Egg D ishes------------ If Vegetable Dishes -------- 12 Salads and Dressings ----------------------------------------------------------15 Desserts ------------------------------------ 19 Pies and Pasteries ------,-------------------------------------------- 22 Candies and Cookies -----------------------------------------------------------
    [Show full text]
  • Starters Entrées S Desserts
    LUNCH STARTERS Duck Springrolls Two crispy fried springrolls filled with Gumbo Ya Ya A rich country style gumbo made duck confit, shiitake mushrooms, spinach goat cheese, with chicken Andouille sausage 9.5 served with ginger-soy dipping sauce 15 Bistro Salad Baby greens, spiced pecans, grated Fried Oysters One half dozen spicy flash fried Louisiana Grana Padano cheese grape tomatoes tossed oysters served with jalapeno tartar sauce 14 with herb vinaigrette 9.5 Jumbo Lump Crabcake Jumbo lump Louisiana Baby Iceberg Salad Baby iceberg lettuce with red crabmeat with peppers onions, served with onions, grape tomatoes, pecanwood smoked bacon classic Ravigote a petit green salad 24 Danish bleu cheese, Dijon mustard vinaigrette 9.75 Coconut Beer Shrimp A trio of Louisiana Gulf shrimp Heirloom Tomato Salad Baby heirloom tomatoes rolled in beer coconut batter then deep fried, with fresh mozzarella pearls, drizzled with basil pesto served with Creole marmalade 12 oil, finished with a chiffonade of fresh basil 10 ENTRÉES Wood Grilled Fish Fresh fish grilled over a wood fire, Bacon Wrapped Shrimp Grits A sauté of served with pecan popcorn rice fresh vegetables 27 pecanwood smoked bacon wrapped jumbo Gulf with Lemon Butter Sauce - or - Meunière Sauce shrimp served with creamy stone ground yellow grits red eye gravy 30 Buffalo Chicken Salad Strips of fried chicken glazed with honey laced hot sauce, placed atop mixed greens tossed with bleu cheese dressing, Rosemary Chicken An all-natural chicken breast pickled carrots crumbled bleu cheese 22 roasted with rosemary compound butter served with vegetables, orzo pasta natural reduction Pasta Jambalaya Gulf shrimp, Andouille sausage, sauce enhanced with fresh rosemary 24 oven roasted duck chicken tossed with spinach fettuccine in a rich buttery sauce 22 Mr.
    [Show full text]
  • The Very Best of Emeril
    The Very Best of Emeril VJJE Publishing Co. The Very Best of Emeril Table of Contents Welcome!.............................................................................................................................................................1 Aioli ....................................................................................................................................................................2 Ajiaco Emerilized ..............................................................................................................................................3 Al Forno And Johanne Killeen's Grilled Pizza ..............................................................................................5 Almond Butter Cookies......................................................................................................................................7 Andouille And Chicken Jambalaya .................................................................................................................8 Andouille And Potato Soup ..............................................................................................................................9 Andouille Cheese Bread .................................................................................................................................10 Andouille Cheese Grits Smothered With Creamy Crawfish Sau ...............................................................12 Andouille Potato Cakes With Fresh Corn And Tomato Salsa ...................................................................13
    [Show full text]
  • Breakfast Buffets
    Breakfast Buffets Continental european breakfast breakfast Fresh Baked Muffins Fruit Salad Danishes Infused Yogurts New York Style Bagels Fresh Baked Muffins Assorted Cream Cheese Danishes Whipped Butter New York Style Bagels Assorted Cream Cheese Whipped Butter sunrise hot breakfast breakfast Sliced Seasonal Fruit Gently Scrambled Local Eggs Assorted Cereals with Whole & Skim Milk Applewood Smoked Bacon Fresh Baked Muffins Country Style Sausage Links or Patties Danishes Breakfast Potatoes New York Style Bagels Buttermilk Biscuits Assorted Cream Cheeses Whipped Butter The breakfast Sliced Seasonal Fruit Individual Boxed Cereals with Whole & Skim Milk Assortment of Breakfast Pastries, Croissants, & Freshly Baked Fruit Preserves & Whipped Sweet Cream Butter Gently Scrambled Local Eggs with Chives Applewood Smoked Bacon & Savory Sausage Links Breakfast Potatoes Breakfast Buffets l a t i n breakfast Sliced Seasonal Fruit Assorted Breakfast Pastries, Croissants, & Freshly Baked Muffins Fruit Preserves & Whipped Sweet Cream Butter Arepas de Queso, Corn Cakes, Cheese, & Whipped Butter Chilaquiles Scrambled Eggs, Crispy Tortillas, Smoked Pulled Chicken, Salsa Verde, & Sour Cream Chorizo con Papas: Spicy Mexican Chorizo, Breakfast Potatoes, & Cilantro Applewood Smoked Bacon & Savory Sausage Links bluegrass chilaquiles breakfast Sliced Seasonal Fruit Buttermilk Biscuits & Sausage Gravy Hot Brown Inspired Hash with Bacon, Cheddar, & Smoked Turkey Gently Scrambled Local Eggs with Red Pepper & Green Onion breakfast burritos Choice of: Applewood Smoked
    [Show full text]
  • A Textbook of Baking and Pastry Fundamentals
    A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science.
    [Show full text]
  • Swedish Center News September 2011 Swedish Cultural Center
    Swedish Center News September 2011 Swedish Cultural Center . Seattle . Washington An Auction for the Ages ith our Wbuilding’s golden anniversary Our Mission this year, we’ve been looking back To promote better understanding to the era of skinny between the United States and ties, wide skirts, the Nordic countries, with and bomb shelters. emphasis on Sweden, and to We hope you’re perpetuate Nordic culture coming on Satur- and traditions through the day, Sept. 24, to our annual fund- teaching, observance, practice raising auction, and celebration of this culture “Seattle in the and its traditions. ’60s”—a party 50 years in the making. The Center’s annual auction is our biggest fundraiser Auction co-chairs Judy Cooper (above) and and our best Kelly Hughes (left) are preparing a celebration, fun-raiser of 2011! the likes of which you haven’t seen in 50 years. How can you Don’t miss the SCC’s most important fundraising help? We still need event of the year! fabulous items to such as ours, liquor sells like, well, hotcakes at our auction off—and pancake breakfast, and we can use as many bottles decorations too. of liquor and wine as our friends will donate! We Maybe you’ve got also need help decorating and setting out the items some tourist items for the auction during the week of Sept. 18. Call from the Seattle the office and let us know if you can help or if World’s Fair, or you have an item we can use. newspapers and What to wear? Either choose festive attire or magazines from the ’60s? A lava lamp or a dress in ’60s fashion.
    [Show full text]
  • Dinner Buffet Entrée Selection
    DINNER BUFFET ENTRÉE SELECTION Grilled Fish Topped with Tomato Tasso and Shrimp Sauce Shrimp Creole Sautéed shrimp served in a traditional creole sauce and rice Fried Catfish Battered and fried in our own special seasonings Broiled Fish Topped with *Amandine or *Piccata sauce Fish Orleans Baked Filet of Fish with a shrimp and garlic topping Catfish Parmesan Whole Catfish Filet baked with a Parmesan and almond crust Stuffed Breast of Chicken Breast of Chicken stuffed with a choice of *Hushpuppy dressing *Spinach, Ham and Cheese or *Andouille Portobello mushroom stuffing Grilled Chicken Breast Boneless Breast of Chicken with a choice of topping: *Mushroom and artichoke volute *Marseille *Piccata *Crawfish topping Lafitte Chicken Grilled boneless breast of chicken with a crawfish topping Shrimp Fettuccine Creamy cheese sauce with shrimp, crawfish or blackened chicken Seafood Eggplant Casserole A delicious Italian combination of tender shrimp, crabmeat and seasoning with eggplant, served with garlic potatoes or seasoned rice ~~~ Entrees served with salad, starch, vegetable, breads, tea, coffee and dessert ~~~ Two Entrees = $33.95 per person, plus tax Three Entrees = $40.95 per person, plus tax *We reserve the right to make substitutions depending on availability Page 1 – Dinner Buffet Entrée Menu – Prices effective 3-15-21 HOUSE DESSERTS (included in menu -- select one dessert for all guests) Chocoholic Delite Chocolate Layer Cake French Chocolate Mousse Reese’s Peanut Butter Pie Chocolate Chip Pecan Pie Chocolate Sour Cream Pound Cake Black
    [Show full text]