En Los Precios De Pasteles
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Cakes Desserts
Ube Yema Mocha, Vanilla, Cakes Special Double Flavour (sponge cake, Chocolate, Ube** Regular (ube in Combination custard coated Pandan* (ube icing in centre) centre) w/ cheese) $25 $28 $30 - $30 8” Round (feeds 10) 12” Round (feeds 20) $45 $50 $55 - $55 9” x 13” Rec (feeds 20) $45 $50 $55 - $55 12” x 18” Rec (feeds 40) $85 $90 $98 $85-$98 $98 Edible images and additional décor add $10. For fondant cakes please inquire at our Latimer location (905) 567-8878. *add $2-$7 for macapuno (shredded coconut) **Taro Brampton Menu Desserts (905) 457-0500 Boat tarts $7.50/ Inipit $8/12pc custard filled pastry w/ vanilla chiffon cake sandwich w/ custard centre 7916 Hurontario St Brampton, ON meringue icing 10pcs Brazo de mercedes (reg or ube) $12/half $24/whole Leche flan $7 [email protected] baked fluffy meringue roll w $14/ube $27/ube whole crème caramel custard centre half Buko pandan $6 Pichi pichi $4.00/10pc $40/100pc gelatin, string coconut fruit salad sticky steamed cassava balls rolled in shredded Business Hours: coconut Cassava cake $8.5/sm $25/ Pionono $4.5/half $9/whole Monday 11:00-7:00 baked sticky cassava with party tray chiffon cake roll with margarine and sugar coconut topping Tuesday 10:00-8:00 Crema de fruita $10/sm $35/ Puto multicoloured $5.30/14pc $38/100pc vanilla cake layered with fruit party tray sweet steamed rice cakes Wednesday 10:00-8:00 cocktail Empanada $1.30/pc $12/10pc Silvanas $10/doz Thursday 10:00-8:00 baked chicken patties w/ sweet Crunchy meringue disks rolled in icing, cake dough crumbs,cashews Friday 10:00-8:00 -
WEEKEND KITCHEN RECIPE SHEET 8Th November 2015 Charlotte
WEEKEND KITCHEN RECIPE SHEET 8th November 2015 Charlotte White Spiced Carrot Cake with Cream Cheese Frosting This is a recipe that I have adapted over the years from a Delia Smith book! I love Delia’s recipes but found that the resulting cake from her Carrot Cake recipe was not quite big enough for my liking – I do like to provide generous portions! I have also added Orange Extract to this recipe as it gives a much stronger flavour than orange zest and is far less messy to use. Good quality natural Orange Extract is divine. I always couple my Carrot Cake with an American inspired Cream Cheese Frosting. This is essentially just buttercream made with half butter and half cream cheese but the result is a wonderful creamy texture that holds up to being spread all over the cake or piped on cupcakes too. Carrot Cake Ingredients: 350g Dark Brown Soft Sugar 300ml Sunflower Oil 4 Large Eggs 1 tsp Orange Extract 400g Self-Raising Flour 6 tsp Mixed Spice 2 tsp Bicarb of Soda 400g Grated Carrot 200g Sultanas 100g Desiccated Coconut Oven temp = 180C/ Gas Mark 4 Whisk the sugar, oil and eggs until combined. You will need to whisk until the sugar is all dissolved and this should take 3 minutes or so. Add the orange extract. Combine the flour, mixed spice and bicarb in a separate bowl and fold this into the wet ingredients a third at a time. Add the carrot, sultanas and coconut to the cake mixture and fold these through until all are well covered. -
Charlotte May 21- Menu Update
Takin' care of biscuits STARTERS French toast bites $5.50 Brioche-based French toast bites, fried and tossed in cinnamon sugar served with cream cheese icing & praline sauce Pig candy bacon bites $5 Applewood-smoked bacon bites with a candy glaze Fried green tomatoes $7 Fried green tomatoes topped with lettuce, red tomatoes, remoulade, and bacon onion jam Seasonal beignets $7 Ask server for details. BENEDICTS SPECI ALTIES Eggs Cochon* $15 BBq shrimp & grits $15.50 Slow-cooked, apple-braised pork debris served over a buttermilk Gulf shrimp sauteed with pork tas so, bell pepper, red onion, beer & biscuit, topped with two poached eggs, finished with hollandaise rosemary butter reduction, over creamy stone-ground grits served with a buttermilk biscuit Chicken St. Charles* $15 Fried chicken breast served over a buttermilk biscuit, topped with Migas $12 two poached eggs, finished with a pork tasso cream sauce A Tex-Mex egg scramble with pico de gallo, spicy chorizo, and pepper jack cheese over crispy tortilla chips served with avocado, bayou Shrimp* $15.50 a side of chipotle sour cream, and pico de gallo Gulf shrimp sauteed with pork tasso and creole tomato sauce Try it with crawfish +$5 served over two poached eggs, fried green tomatoes and a Breakfast Tacos (VEG) $12 buttermilk biscuit 3 grilled flour tortillas filled with a scramble of eggs, pico de gallo, corned beef* $15.50 pepper jack cheese, chipotle sour cream and avocado, served with a Housemade corned beef ha sh served over a buttermilk biscuit, side of black beans and rice topped -
Cakes (By Order) Desserts
Yema Mocha, Vanilla, Ube** Regular Ube Special Cakes (by order) Double Flavour (sponge cake, Chocolate, (ube icing in (ube in Combination custard coated w/ Pandan* centre) centre) cheese) $25 $28 $30 - $30 8” Round (feeds 10) $45 $50 $55 - $55 12” Round (feeds 20) $45 $50 $55 - $55 9” x 13” Rec (feeds 20) 12” x 18” Rec (feeds 40) $85 $90 $98 $85-$98 $98 Edible images and additional décor add $10. For fondant cakes please inquire at our Latimer location (905) 567-8878 *add $2-$7 for macapuno (shredded coconut) **Taro Rathburn Menu Desserts (905) 306-1616 Boat tarts $7.50/ Inipit $8/12pc custard filled pastry w/ vanilla chiffon cake sandwich w/ custard centre 592 Rathburn Rd Mississauga, ON meringue icing 10pcs Brazo de mercedes (reg or ube) $12/half $24/whole Leche flan $7 [email protected] baked fluffy meringue roll w $14/ube $27/ube whole crème caramel custard centre half Buko pandan $6 Pichi pichi $4.00/10pc $40/100pc gelatin, string coconut fruit salad sticky steamed cassava balls rolled in shredded Business Hours: coconut Cassava cake $8.5/sm $25/ Pionono $4.5/half $9/whole Monday 10:00-7:00 baked sticky cassava with party tray chiffon cake roll with margarine and sugar coconut topping Tuesday 10:00-7:00 Crema de fruita $10/sm $35/ Puto multicoloured $5.30/14pc $38/100pc vanilla cake layered with fruit party tray sweet steamed rice cakes Wednesday 10:00-7:00 cocktail Empanada $1.30/pc $12/10pc Silvanas $10/doz Thursday 10:00-7:00 baked chicken patties w/ sweet Crunchy meringue disks rolled in icing, cake dough crumbs,cashews Friday -
Banquet Menus 2018 Bar Menu
LIBATIONS Liquor is supplied by Hotel El Convento’s Beverage Department. Charges are made based the total amount consumed. Drinks are calculated at 18 drinks per bottle of 750ml. OPEN BAR BY THE HOUR FAVORITE BRANDS ONE HOUR / 22 TWO HOURS / 36 THREE HOURS / 48 FOUR HOURS / 58 Johnnie Walker Red Label / Finlandia or Absolut Vodka / Don Q Rum / Beefeater Gin / House Red and White Wine / Medalla / Magna / Coors Light / Soft Drinks LUXURY BRANDS ONE HOUR / 28 TWO HOURS / 42 THREE HOURS / 52 FOUR HOURS / 64 Johnnie Walker Black Label / Grey Goose or Tito’s Vodka / Don Q Rum / Tanqueray Gin / House Red and White Wine / Medalla / Magna / Corona / Heineken / Soft Drinks WINE, BEER AND SOFT DRINKS ONE HOUR / 18 TWO HOURS / 28 THREE HOURS / 36 FOUR HOURS / 48 House Red and White Wine / Medalla / Magna / Corona / Heineken / Soft Drinks Additional Hours will be charged at $12.00 per person each. Charges are based on the guaranteed attendance with unlimited consumption of Call or Luxury Brands, House Wines, Beers & Sodas for the contracted amount of time. HOSTED BAR BY DRINK OR CASH BAR Luxury Drinks / 12 Favorite Drinks / 10 Cordials /12 and up Local and Domestic Beers / 7 Imported Beers / 8 House Wine by the Glass / 9 Soft Drinks / 3.75 A Cash Bar set-up fee of $500.00 applies. Bars wih a consumption of less than $400.00 will be charged a labor fee of $150.00 per bartender. All Food and Beverage prices are subject to a 23% Banquet Administration Fee and a 11.5% Government Tax. -
Port, Sherry, Cognac & Dessert Wines Desserts
DESSERTS Beignets $11 served warm with Cinnamon Crème Anglaise and Coffee Ice Cream Peanut Butter “S’more” $11 Graham Sablé with Peanut Butter Chantilly Cream, Dark Chocolate Crémeux, Toasted Marshmallow Ice Cream, and Malt Crumble Chèvre and Guava Cheesecake $12 with Blueberry Gastrique, Candied Macadamia Nuts, and Honey Ice Cream Chai Chocolate Torte $13 Flourless Dark Chocolate Cake with White Chocolate Chai Crémeux, Bitter Orange Marmalade, Candied Hazelnuts, and Ginger Chantilly Sorghum Molasses Cake $12 with Caramelized White Chocolate Mousse, Warm Apple Compote, Miso Butterscotch, and Tart Cherry Sorbet Sticky Toffee Cake $11 served warm with Toffee Sauce, Pecan Praline, Caramel-Dark Chocolate Ganache, and Orange-Vanilla Bean Ice Cream Chocolate Gianduja Gâteau $12 with Chocolate Gianduja Ice Cream, Coconut Chantilly and Passion Fruit Gelée Inniskillin Icewine Flight Vidal, Riesling, and Cabernet Franc $32 Taylor Fladgate 100 Years of Port Flight $39 PORT, SHERRY, COGNAC & DESSERT WINES By The Glass S. Leonardo 10 Year White Port $15 Remy Martin VSOP Cognac $11 Taylor Fladgate 10 Year Tawny Port $12 Remy Martin XO Cognac $38 Taylor Fladgate 20 Year Tawny Port $17 Hennessy VS Cognac $11 Taylor Fladgate 30 Year Tawny Port $21 Courvoisier Cognac $11 Taylor Fladgate 40 Year Tawny Port $28 Château Gravas 2015, Sauternes $10 Quinta de la Rosa Lote 601 Ruby Port $13 Raymond Ragnaud Pineau des Charentes $8 Boston Bual Special Reserve Madeira $10 J. Dumangin Ratafia Champenois $12 Lustau East India Solera Reserva Sherry $9 Inniskillin Vidal -
Catering-Menu-2018-1.Pdf
Catered Breakfast & Brunch Packages minimum 12 per order / selections are subject to change based on availability chef’s selection and seasonal items are at the discretion of the bakery Provence Breakfast $9 per person choose from our breakfast sandwich combinations or assortment of the following: bacon, cheddar & egg / spinach, asiago & egg / sausage, mozzarella & egg side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Avignon Breakfast $9 per person granola fruit parfait assorted breakfast pastries (turnovers, croissants, cinnamon rolls, pecan & seasonal danishes) coffee (regular or decaf) 1 gallon per 10 guest included Lorraine Breakfast $9 per person your choice of signature quiche: classic lorraine / sausage & cheddar / tomato & spinach side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Provence Breakfast Avignon Breakfast Lorraine Breakfast Catered Breakfast & Brunch Additions all items served on platters Breakfast Sandwiches $6.50 each Quiche (12”/8-10 slices) $32 each bacon, cheddar & egg classic lorraine spinach, asiago & egg sausage & cheddar sausage, mozzarella & egg tomato & spinach additional flavor options available Fresh Fruit Tray (serves 15-20) $50 Tea Time (24 pieces) $36 pineapple, grapes, berries, honeydew melon & tea cakes, coconut macaroons cantaloupe with honey lime dipping sauce & palmiers Danishes (24 pieces) $60 Mini Tarts (18 pieces) $36 pecan and seasonal danishes, pecan, fresh fruit, key lime, croissants & cinnamon rolls mixed berry & lemon raspberry -
Maria Terry, La Sommelierre, Is a Certified Sommelier and Wine
Pair Up with Maria Terry May 2013 – May Day Lunch So, go on. Pair Up! When the weather is this beautiful, it makes me want to invite my favorite people Maria Terry is a Certified Sommelier and to visit. My Aunt Charlotte is one of those Wine Educator in the San Francisco Bay people. I planned this lunch as a way to Area. www.LaSommelierre.com celebrate her, our friendship and the lovely month of May. Classic Shrimp Salad Pinot Blanc is one of those white wines that are reminiscent of spring. Its aromas are INGREDIENTS delicate apple and white peach with the 2 cups cooked shrimp, halved lengthwise freshness of line-dried linens. I found this and chilled classic shrimp salad recipe to be just right 1 cup thinly sliced celery with Pinot Blanc because it does not 1 tablespoon finely minced sweet onion overpower it. The salad is primarily shrimp 1 tablespoon fresh lemon juice and mayonnaise, with a hint of lemon and 1/2 cup mayonnaise sweet onion to give it a little kick. 1 tsp. old bay seasoning The Lightly Sweet Salmon recipe listed Salt and pepper to taste here would be substantial enough for dinner, 4 large butter lettuce leaves but is light enough for lunch. It is 1 tomato, cut into 12 slices particularly good BBQ’d, but if my husband 1 avocado, cut into 12 slices is not around, I don’t mess with the 4 cherry tomatoes briquettes and just pop it under the broiler. Add a little jasmine rice and some broiled DIRECTIONS asparagus, and you’ll have a complete plate. -
Speak Easy Lounge
Hotel bars have always provided fabled watering holes for distinguished travelers. With that, I welcome you to the legendary Grant Grill, home of much San Diego culinary heritage and progressively created modern cocktails and cuisine. Through this menu, we present what is the latest chapter in a curated experience that spans beyond 10 decades. This month, we honor our local nautical heritage through our seasonal cocktail menu – Tall Sails. I hope that your experience here will become one of many stories that have already played out in this timeless environment. Take a moment to explore all of our offerings – created with the notion not only to honor the past of this iconic building, but also to become yet another jewel in its unrivalled history in the making. -Jeff Josenhans US Grant Hotel Director of Food and Beverage Experiences @grantgrill GRANT GRILL SIGNATURES Signatures from the Grant Grill beverage program that all made national press. Unique, Local, Exclusive. US GRANT CENTENNIAL MANHATTAN $15 Blended and aged harmoniously in commemorative oak 100 days, released on the Centennial Birthday of the US Grant in 2010 High West Rye Whiskey, Dolin Vermouth Rouge, Fee Brothers Old Fashioned Bitters MODERNIST NEGRONI $18 Served tableside in a hot siphon. Allow extra time. After 5pm only You and Yours San Diego Sunday Gin, Campari Crystals, Vermouth Ice, Fresh Rosemary, Bitter Orange & Sage 2 YEAR GENEPI AMERICANA $19 This exclusive bitter whiskey cordial was entirely crafted in the Grant Grill, blending 30 botanicals with un-aged whisky, local wildflower honey, and aged in new French Allier oak. An ode to Chartreuse- with American spirit. -
Presentación De Powerpoint
CATÁLOGO DE PRODUCTOS 2 0 1 8 EL PIONONO El pionono® se elabora a diario en el obrador de Casa Isla en Santa Fe, de un modo totalmente artesanal, todos los ingredientes usados en su elaboración son frescos y naturales. Cada pionono® es tratado individualmente por manos expertas, que le van dando el cuerpo y sabor característicos que sólo el auténtico pionono © de Santa Fe posee. Usted puede incluir entre su repertorio de repostería un toque de distinción con este exquisito y artesanal pastel. El singular sabor del pionono® es el fruto de una receta única en el mundo, y de un cuidadoso proceso de elaboración, que pone todo el cuidado en todos y cada uno de sus pasos. Su elaboración diaria, y la frescura de sus ingredientes, así como la del propio pionono®, hacen que llegue jugoso y apetecible hasta su paladar siempre que lo desee. Los piononos® son elaborados a diario y entregados a nuestro distribuidor a primera hora de la mañana, con las mejores condiciones de transporte y conservación para que lleguen a usted con las máximas garantías de frescura y calidad. La caja de los piononos® es especial, aparte de su bonito y elegante diseño, se ha cuidado mucho su interior e incorpora un estuche para que cada pionono llegue a su destino con su apariencia original y en perfecto estado de conservación. Cuando se abre aparece la historia de Los piononos® ultra congelados Ceferino Isla, creador de los piononos® aportan a su embalaje un estuche que tanta fama han dado a Santa Fe y a de poliestireno adecuado para los Granada. -
230 N COLLEGE STREET, CHARLOTTE, NC 704-335-5400 | Breakfast CONTINENTAL & BUFFET
230 N COLLEGE STREET, CHARLOTTE, NC 704-335-5400 | WWW.CATERINGBYFORCHETTA.COM Breakfast CONTINENTAL & BUFFET Breakfast Buffets Include Freshly Brewed Regular and Decaffeinated Coffee, Herbal Teas, and Assorted Fruit Juices. TRADITIONAL CONTINENTAL AMERICAN BUFFET Local Freshly Baked Assorted Breakfast Pastries Includes: Sliced Seasonal Fresh Fruits and Berries Scrambled Eggs Honey, Smucker’s® Preserves, Jellies, Butter Sliced Seasonal Fresh Fruits and Berries $17.00 per Person Local Freshly Baked Assorted Breakfast Pastries Select 2: HEALTHY CONTINENTAL Hickory Smoked Bacon Whole Grain English Muffins, Oat Bran Bagels Turkey Bacon 100% Whole Wheat Bread Country Sausage Honey, Philadelphia Cream Cheese, Smucker’s® Turkey Sausage Links Preserves, Jellies, Butter Country Ham Sliced Seasonal Fresh Fruits and Berries Assorted Yogurts Select 1: Breakfast Potatoes $21.00 per Person Grits THE ULTIMATE BRUNCH Oatmeal Scrambled Eggs Select 1: Hickory Smoked Bacon and Country Sausage Freshly Made Buttermilk Pancakes Sliced Seasonal Fresh Fruits and Berries Freshly Made Waffles Eggs Benedict French Toast with Maple Syrup Chicken and Waffles $28.00 per Person Breakfast Potatoes Cheese Blintzes with Fruit Compote Caesar Salad Antipasto Salad Baked Salmon with Capers and White Wine Sauce $38.00 per Person 2 Breakfast STATION ENHANCEMENTS WAFFLE & PANCAKE STATION Freshly Made Waffles and Pancakes Warm Syrup, Strawberries, Blueberries AMERICAN BUFFET Sliced Bananas, Pecans and Chocolate Chips Includes: $7.00 per Person Scrambled Eggs Sliced Seasonal -
Cocktail Food
COCKTAIL FOOD Empanadas. Filling options: Beef; chicken; ham & cheese; corn with mozzarella & béchamel sauce; tuna; spinach with mozzarella & béchamel sauce; cheese and onions. $ . each Cocktail size $1 ch Sacramento Cocktail size Similar to the croissant dough but not sweet. Ham, cheese, tomato, and lettuce. $1. each Ham and cheese. $1. each Tango Pastry - 703-477-2577 [email protected] 6100 Richmond Hwy (Days Inn building) Alexandria, VA 22303 Tea Sandwiches Sandwiches de Miga Triple layered sandwiches, made from a thin white bread without crust. White bread: $1 a dozen. Whole wheat bread: $2 a dozen. Filling options: (all include mayonnaise and Ham or Turkey) with cheese with tomato and lettuce with egg with olives with sweet red pepper with palm heart (palmito) Other Filling Options: (all include mayonnaise and cheese) Crab, blue cheese, Pink Tuna, and similar. $2 a dozen For a vegetarian option, replace the Ham or Turkey with cheese. Olympic option: egg, lettuce, tomato, cheese and ham or turkey. $2 a dozen Great for a refreshing lunch, coffee break, business meeting appetizer, or cocktail party. Tarta Pascualina: A type of pie with a puff pastry crust,that has its roots in northern Italy. Spinach, cheese, eggs, and béchamel sauce. $ rectangular size . Aprox. 28 small pieces $15 Spanish Tortilla or Tortilla de Papas A very commonly served dish in Spain. It can be an appetizer, a snack, or even a light meal. In its potato and egg open-faced thick omelet. $25 Small cocktail size portions, $1. each Minimun order: 24 Small chicken brochettes. $ . 0 each Milanesa Cocktail size Originally from Central Europe.