DOCSLIB.ORG

Rustic Acres Farm SERVICE & PRICING GUIDE CONTENTS

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Rustic Acres Farm SERVICE & PRICING GUIDE CONTENTS BE OUR GUEST /01 ABOUT JPC History & Philosophy /02 Amenities & Pricing /04 Ceremonies /05 Farm FAQs /06 CATERING So Much More Than Food /08 MENU Your Choice /11 Savory Family Style /13 Southern BBQ Family Style /17 Elegant Plated Sit Down /20 Chef Stations /25 Appetizer Enhancements /29 Sweet Endings /33 Bar Mixers & Beverage Services /38 CONNECT /40 / BE OUR GUEST BE OUR GUEST A rippling creek, rolling fields of pumpkins and sunflowers, grazing horses, expansive views and wind across the pond… This is Rustic Acres Farm. Founded in April 2011, Rustic Acres is located in the sprawling hills of rural Western Pennsylvania along Route 19 between the quaint village of Volant, and the bustling Grove City Outlet mall. From the majestic and iconic weeping willow, to sweeping pastoral views, a vast array of locations for a stunning wedding day ceremony and celebration exist within the acres of the farm. Managed by the award winning JPC EVENT GROUP, Rustic Acres Farm offers outdoor beauty, fine catering packages in a range of styles and tastes, inclusive equipment, and venue coordination that ensures a stress-free and memorable day for you and your guests. Come & experience life celebrated / 01 JPC HISTORY & PHILOSOPHY / ABOUT JPC HISTORY WE BRING YOUR VISION TO LIFE WITH EFFORTLESS ELEGANCE AND SEAMLESS PLANNING, IN SIGNATURE STYLE. Real people. real design. real food. / 02 ABOUT JPC Our history For over 23 years, we have followed our passion by creating memories for our clients that last a lifetime. We have always believed that quality is more impactful than quantity, and we strive to create events that engage all of your senses with a commitment to sustainability and quality local and seasonal ingredients often grown on our own JPC Willowbrook Farm. JPC HISTORY & PHILOSOPHY / ABOUT JPC HISTORY Our philosophy Make memories, not checklists. Event planning can seem intimidating, even to the most capable and organized client! Our mission is to attend to every detail so that our clients can focus on their celebration and guests while we handle the rest. This full-service approach means our clients are celebrating life’s milestones to the fullest. 1998 2 43 3024 THE YEAR JPC EVENT GROUP INTERNATIONAL ACHIEVEMENT VENUE LOCATIONS THAT WE WEDDINGS WE HAVE WAS ESTABLISHED IN CATERING EXCELLENCE SERVICE IN THE GREATER PRODUCED FOR OUR HAPPY AWARDS PITTSBURGH AREA CLIENTS / 03 AMENITIES & PRICING AMENITIES & PRICING / ABOUT 01/ AiAmenitiesr-conditioned bforarn int 20erior22 for your Summer comfort, and heated interior and veranda deck spaces for your Fall comfort. 02/ Occupancy for 100 guests within the barn interior, and up to 200 guests can be accommodated on the wrap around covered veranda deck. 03/ Guest counts over 200 guests can be accommodated with optional tenting* from Eventioneers on various locations of the farm grounds. 04/ 5 hour reception with venue access from noon until midnight the day of your event. 05/ Use of the Rustic Cottage first level for your pre-ceremony preparations complete with kitchenette, make-up mirrors and lighting, private restroom, and climate control. Cottage includes two separate areas with private entrances for the various bridal parties. Access at 10:00 a.m. 06/ Rental of overnight accommodation in the new 2nd story bridal suite {$150}, AND the farmhouse {$450} that sleeps 8-10. 07/ Rental season from mid-April to mid-November. 2020 RENTAL FEE $4000 (100 PERSON SATURDAY MINIMUM) FRIDAY & SUNDAY DISCOUNTED RENTAL FEE $3000 * ADDITIONAL COSTS WILL APPLY FOR UPGRADED RENTAL AMENITIES TO INCLUDE TENTING, SPECIALTY DÉCOR, OVERNIGHT ACCOMMODATION AND ITEMS BEYOND PACKAGES. / 04 CEREMONIES / ABOUT CEREMONIES Multiple ceremony sites are located throughout the grounds of the farm. Our convenient on-site ceremony package of $750 includes seating up to 150 guests with delivery, set-up and strike, 1 hour grounds rental for guest arrival and ceremony, and your choice of our iconic willow tree chandelier or an arch for the dock from our JPC collection. Specialty ceremony décor components can be provided by JPC if desired at additional cost. / 05 FARM FAQS FARM FAQS / ABOUT FAQS FARM Q. IS RUSTIC ACRES PET FRIENDLY SO THAT MY DOG CAN PARTICIPATE IN MY CEREMONY? At Rustic Acres we love pets and we know how much they mean to you. So, yes, the farm is puppy friendly. However, we do ask for your pet’s safety and the safety of your guests, that your dog remains leashed at all times, or crated. We also ask that dogs not be left loose in the bridal cottage at any time. Q. AM I PERMITTED TO BRING MY OWN ALCOHOL AND BARTENDERS? Yes. You are permitted to provide your own liquor, beer and wine for your reception needs, however, due to the liquor liability insurance policy guidelines and state laws, we do require the purchase of our RAMP certified and licensed bartenders and a beverage mixer package that includes plastic cups, beverage ice service, mixers and garnishes This was a beautiful place for our as desired based upon tier level selected, and Coca-Cola service. This wedding! The JPC Event Group staff makes your bar easy peasy, and enjoyable. was great the entire process and helped everything run smoothly the day of! I Q. IS YOUR FACILITY HANDICAP ACCESSIBLE? couldn’t have dream of a better venue! The Rustic Acres Farm venue spaces were designed and renovated to comply with the Americans with Disabilities Act policies. We offer golf cart service to and from the parking lot areas upon request, guests can also load and unload passengers at the front of the barn before parking in the parking lot. Handicap parking spaces are marked and reserved. Ramped concrete entrances have been provided to the main floor of the Holly & Michael barn and the restroom area on the lower level complete with compliant restroom stalls. The overnight accommodations are unfortunately not handicap accessible due to staircases. / 06 Q. MUST I USE YOUR CATERING SERVICES AT RUSTIC ACRES FARM OR CAN I PROVIDE MY OWN? As the venue management at the farm, JPC Event Group provides all FARM FAQS / ABOUT FAQS FARM catering, equipment and venue coordination services. With over 23 years of event industry experience, we will assist you through the venue rental process from your initial tour to the departure of the last guest at your event. We are your wedding day partner. Q. DO YOU HAVE A PREFERRED VENDOR LIST FOR THE FARM? While we do have a vendor referral list compiled from years of happy clients that have utilized the services of the professionals listed therein, clients are welcome to hire their own photographer, florist, wedding cake designer, videographer, and many other service professionals. We only require the use of our catering and bartenders for insurance purposes, and request that any planning services or coordination be made aware that they will be required to sign the farm cooperation agreement before being permitted onsite. They will be required to work with our venue coordinator as JPC staff is most familiar with the farm and what works best to ensure an enjoyable and Everything you have to offer brides is memorable experience. over the top and allowed me to make my vision come to life! Literally everyone couldn’t stop raving about the food – Q. TO RESERVE AN EVENT DATE, WHAT IS YOUR DEPOSIT REQUIREMENT? everything was hot when served and At Rustic Acres Farm, we make the reservation process as streamlined absolutely delicious! Also, every single and simple as possible. Our rental agreement contract will be sent to person on your staff was phenomenal! you through electronic DocuSign for paperless, eco-conscious signing. At the time of signature a non-refundable $2000 retainer is required and payable via cash, check, Visa or Mastercard to secure your reservation. Two additional retainer installments of $1000 are then autobilled to your credit card on file, or payable by cash or check at 90 days and 180 days from date of contract for a total event retainer of $4000. No further payments are then due until 14 days before your event after final guest counts are received Iess & Craig and final billing is presented. The $4000 retainer paid is directly applied to your final event billing and deducted from the total balance due. / 07 SO MUCH MORE THAN FOOD / CATERING SO MUCH MORE THAN FOOD What is included in a JPC Event Group catering package at Rustic Acres Farm? We are glad that you asked, because it is SO much more than just food! Equipment that normally must be rented by the piece at many other area venues, comes inclusive within your catering package at JPC Event Group venues. This makes Rustic Acres Farm a budget friendly option, with beautiful equipment and delicious organic food cooked FRESH ON SITE! It also means, more value for your money. / 08 OUR CATERING PACKAGES What do we include? 01/ Dedicated venue coordinator/catering manager. SO MUCH MORE THAN FOOD / CATERING 02/ Tickets for up to 4 guests per wedding to attend one group tasting event. Events are held twice yearly. 03/ 5 wooden industrial cocktail tables (3 high and 2 low with chairs) and vintage mobile wooden bars in the downstairs cocktail area of the barn. 04/ Bar mixers, plastic cups, garnish, beverage ice, and Coca-Cola products as specified on page 38. 05/ Trendy, beautiful Amish crafted farmhouse style wooden guest tables. 06/ Gold Chivari guest chair with white pad, delivery, set and strike. *other upgradable seating options available as desired. 07/ Linen napkins in a wide range of color choices. 08/ White porcelain china for your dinner service. 09/ Silver flatware for your dinner service.
Recommended publications
  • Festiwal Chlebów Świata, 21-23. Marca 2014 Roku

    Festiwal Chlebów Świata, 21-23. Marca 2014 Roku

    FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu.
  • Quick Reference Allergy List

    Quick Reference Allergy List

    Food Item None Gluten Dairy Soy Eggs Corn Peanut Fish Tomato Other Apple Crisps X Applesauce X Bacon - 1/4" Diced Y Bacon - 1/2" Diced Y Bacon - 3/4" Diced Y Bacon Sliced Y Bacon - Turkey X Bagel - Whole Wheat Y Y Y Base - Beef Y Y MSG Base - Chicken Y MSG Base - Vegetable Y Beans - Black X Beans - Chick Peas X Beans - Great Northern X Beans - Kidney X Beans - Refried X Beans - Vegetarian Y Y Beef - Corned Beef Y Beef - Diced X Beef - Ground X Beef - Hot Dog Y Beef - Patty Burger Y Beef - Roast Y Beef - Steak Fingers Y Y Y Y Beef - Steak Tips X BIC - Animal Crackers Y Y BIC - Bagel Cinnamon Y Y Y BIC - Bagel Slider Y Y Y Y Y BIC - Bagel Strawberry Y Y Y BIC - Blueberry Muffins Y Y Y Y BIC - Breakfast Burrito Y Y Y Y Y BIC - Breakfast Stick Y Y Y Y BIC - Cereal Crunch Bar Cinn Toast Y Y Y BIC - Cereal Crunch Bar Cocoa Puffs Y Y Y BIC - Chocolate Muffin Y Y Y Y Y BIC - Cinnamon Mini Donut Y Y Y Y Y BIC - Early Risers Y Y Y Y BIC - French Toast Sticks Y Y Y Y Y BIC - Pancake in a Bag Y Y Y Y BIC - Pancake on a Stick Y Y Y Y Y BIC - Sausage Bites in a Bag Y Y Y Y BIC - Scooby Snacks Y Y Y BIC - Waffle Bites in a Bag Y Y Y Y Y Bread - Biscuit Y Y Y Bread - Dinner Roll Y Y Bread - English Muffin Y Y MC Y Bread - French Loaf Y Y Y Y Bread - Garlic Toast Y Y Y Y Y Bread - Gluten Free Dinner Roll Y Y Bread - Gluten Free Hamburger Bun Y Y Bread - Gluten Free Hot Dog Bun Y Y Bread - Gluten Free Sandwich Loaf Y Y Bread - Hamburger Bun Y Y Bread - Hoagie Large Y Y Bread - Hoagie Slider Y Y Bread - Hot Dog Bun Y Y Bread - Pita Round Y Y Y Bread - Sandwich/Loaf
  • Sunday Monday Tuesday Wednesday Thursday Friday Saturday

    Sunday Monday Tuesday Wednesday Thursday Friday Saturday

    SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY NOON: Macaroni & Cheese, Seasoned NOON: Fisherman’s Platter served with NOON: Swiss Steak with Tomatoes, Peppers Greens, Stewed Tomatoes, Jalapeno 1 Golden Fries, Cocktail Sauce & Tartar Sauce,2 & Onions, served over Rice, Baby Butterbeans, 3 Cornbread, Blackberry Cobbler Slaw, Hushpuppy, Lemon Cre’me Crepe Spoon Roll, Chocolate Glazed-Peanut Butter Additional Selections: Brats Medallions Additional Selections: Kentucky Hot Brown Cookie with Sauerkraut, Macaroni & Cheese, Roll topped with Creamy Mornay Sauce, Spicy Slaw Additional Selections: Toasted Ravoli with EVENING: Sliced Honey Ham, Lettuce & Marinara Dipping Sauce, Three Bean Salad, EVENING: Hearty Pioneer Beef Stew, Crunchy Tomato on Potato Bun, Pickle Spear, Broccoli Grilled Texas Toast H EALTHC ARE Fried Okra, Biscuit, Frosted Cupcake Cheddar Soup served with Crackers, Sweet EVENING: Personal Pan Pizza, Pickled Pepperoncini, Tossed Salad, served with Choice Additional Selections: Stuffed Baked Potato Stuffed Pears of Dressings, Malibu Fruit Salad MAULDIN served with All the Trimmings, Parmesan Bread Additional Selections: Smothered Liver & Additional Selections: Beef Pot Pie, with Stick Onions, Whipped Potatoes w/Gravy, Mixed Golden Crust, Tossed Salad served with Choice Vegetables, Roll of Dressings, Wheat Roll NOON: Roasted Turkey served with Gravy NOON: Spaghetti with Italian Meat Sauce, NOON: Alice Springs Chicken served over NOON: Baked Ham, Pineapple Bake, NOON: Vegetable Plate: Macaroni & NOON: Golden Fried Fish
  • TSP Forum Cookbook 1

    TSP Forum Cookbook 1

    TSP Forum Cookbook 1 TSP Forum Cookbook TSP Forum Cookbook 2 TSP Forum Cookbook © 2011 by The Survival Podcast Forum and published under the Creative Commons Attribution License 3.0. http://creativecommons.org/licenses/by/3.0/ The Survival Podcast Forum http://thesurvivalpodcast.com/forum 3 TSP Forum Cookbook Contents Preface …..................................................................................................................................... 5 Appetizers ….............................................................................................................................. 6 Beverages …................................................................................................................................ 9 Breads …..................................................................................................................................... 13 Breakfast Foods ….................................................................................................................... 41 Brewing Wines, Beer, Sodas and Cyder …............................................................................ 53 Casseroles ….............................................................................................................................. 63 Cast Iron and Campout Cooking …...................................................................................... 76 Condiments, Sauces, Dips and Flavorings …....................................................................... 81 Crockpot Recipes …................................................................................................................
  • Meetings and Banquets

    Meetings and Banquets

    2019 meetings and banquets Dining Services | Menu Selections ALWAYS IN YOUR ELEMENT™ ALWAYS IN YOUR ELEMENT™ FOOD AND BEVERAGE MINIMUMS One Ocean Event Policies The minimums do not include a 26% service charge and 7% sales tax. Food and Beverage minimums are a guideline of the least amount you will need to spend for your event and are not package-based on any particular menu. FOOD AND BEVERAGE All Food and Beverage is to be purchased solely through One Ocean.™ Our talented team of chefs will assist you to create special menus that vary from items included on our printed suggestions. Menu selection should be completed at least three weeks prior to your event, with the exception of buffets. • For parties of 50 or more, plated dinners with one entrée selection are available. • For parties of 120 or more, buffet dinners are recommended. • For parties less than 50, a choice may be offered for the entrée selection. The menu will reflect the higher priced entrée. • A minimum of 20 people is required for all buffet menus with stations and hot food items. TAXABLE SERVICES AND SALES TAX A 26% taxable service charge and 7% sales tax will be applied to all Food and Beverage arrangements. OTHER CHARGES AND GENERAL FEES: BARTENDER per Bartender, per event 100 one Bartender required per every 75 guests CHEF ATTENDANT per Chef, per event 100 one Chef Attendant required per every 50 guests CAKE CUTTING per person 4 (outside vendor) CUSTOM MENU PRINTING per menu 1 A 26% taxable service charge and 7% sales tax applies to all Food & Beverage 2 [ Updated May 2019 ] ALWAYS IN YOUR ELEMENT™ Breakfast PLATED BREAKFAST EGGS SCRAMBLED | 30 per person Fluffy Scrambled Eggs with Chives All Plated Breakfasts Include: Freshly Squeezed Florida Applewood Smoked Bacon and Sausage Links Orange Juice, Freshly Cast Iron Seared Breakfast Potatoes Squeezed Florida Grapefruit Juice, Freshly Brewed Poached Jumbo Asparagus Gourmet Coffee, and a Selection of Herbal and VEGETABLE FRITTATA | 30 per person Black Tea Forté®.
  • Sunday Monday Tuesday Wednesday Thursday Friday Saturday

    Sunday Monday Tuesday Wednesday Thursday Friday Saturday

    SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY NOON: Ranch Chicken, Potatos AuGratin, NOON: Golden Fish Fillet on Bun with Tartar NOON: Chopped Sirloin served with Steak Stewed Okra & Tomatoes, Cornbread Muffin, 1 Sauce and Pickles, Roasted Potato Wedges, 2 Sauce, Seasoned Heirloom Potatos, Steamed 3 Frosted Peanut Butter Sheet Cake Creamy Coleslaw, Toffeedoodle Cookie Broccoli, Sweet Yeast Roll, Strawberries ‘n Additional Selections: Pasta Primavera, Additional Selections: Battered Corndog Cream Parfait Additional Selections: Tempura Battered Tossed Salad served with Choice of Dressings, served with Mustard, Roasted Potato Wedges, Chicken Tenders w/ Dipping Sauce, Seasoned Herbed Bread Stick Three Bean Salad Heirloom Potatoes, Sliced Tomatoes, Garlic Toast EVENING: Sloppy Joe served on Bun, Potato EVENING: Western Omelet topped with EVENING: Fire Braised Pork Sliders w/ Gems served with Ketchup, Carrot & Raisin Sauteed Peppers & Onions, Cheesy Grits, Fried Creamy Honey Mustard, Breaded Onion Salad, Coconut Bar Apples, Bran Muffin, Creamy Pudding w/ RIngs, Farmhouse Chowder served w/Crackers, Additional Selections: Glazed Buffalo whipped Topping Buttercream Frosted Cupcake WIngs, Celery Sticks with Blue Cheese Dip, Additional Selections: Hearty Pioneer Beef Additional Selections: Turkey & Gravy Potato Gems with Ketchup, Roll Stew, Fried Apples, Cornbread served over Open-Faced Grilled Texas Toast, Whipped Potatoes, Buttered Green Peas NOON: Fried Chicken, Mashed Redskin Potatoes, NOON: Golden Salmon Croquette w/ Creamy NOON:
  • Miton Catering Guide 2017-2018-2.Pptx

    Miton Catering Guide 2017-2018-2.Pptx

    Catering Guide guidelines Flik Independent Schools Dining is pleased to present this Catering Menu developed for Milton Academy. The guide serves only as a sampling of our catering abilities and does not reflect the full range of selections and services we can provide. Our Director of Catering will gladly assist you in developing a customized menu for your next meeting or event. We look forward to serving your catering needs. All Catering requests must be submitted using the on-line Catering Order Form http://www.milton.edu/about/dining-at-milton/catering-form *Catering account # needed to place order *Once order is successfully submitted you will receive an email confirmation All catering orders require a minimum of five business days’ notice. Final guest count is due 3 business days prior to your event. This represents the number of guests you will be charged for. Conditions and Service Fees: Mornings before 9am and Evenings after 7pm along with Weekends may require an additional surcharge to defray the cost of overtime labor *Orders placed within 5 day of the event will incur a 5% surcharge *Orders placed within 48 hours of the event will incur 10% surcharge *Orders placed within 24 hours of the event will incur 25% surcharge All orders are charged a 10% service fee on food, linen, liquor and rental items (waived if picked up) as well as a 3% contractual fee Reserving a Location Prior to placing your catering order you must book the space on-line at http://milton.edu/news/calendar-event-request. Questions should be directed to the Calendar Manager at extension 2211.
  • 1455189355674.Pdf

    1455189355674.Pdf

    THE STORYTeller’S THESAURUS FANTASY, HISTORY, AND HORROR JAMES M. WARD AND ANNE K. BROWN Cover by: Peter Bradley LEGAL PAGE: Every effort has been made not to make use of proprietary or copyrighted materi- al. Any mention of actual commercial products in this book does not constitute an endorsement. www.trolllord.com www.chenaultandgraypublishing.com Email:[email protected] Printed in U.S.A © 2013 Chenault & Gray Publishing, LLC. All Rights Reserved. Storyteller’s Thesaurus Trademark of Cheanult & Gray Publishing. All Rights Reserved. Chenault & Gray Publishing, Troll Lord Games logos are Trademark of Chenault & Gray Publishing. All Rights Reserved. TABLE OF CONTENTS THE STORYTeller’S THESAURUS 1 FANTASY, HISTORY, AND HORROR 1 JAMES M. WARD AND ANNE K. BROWN 1 INTRODUCTION 8 WHAT MAKES THIS BOOK DIFFERENT 8 THE STORYTeller’s RESPONSIBILITY: RESEARCH 9 WHAT THIS BOOK DOES NOT CONTAIN 9 A WHISPER OF ENCOURAGEMENT 10 CHAPTER 1: CHARACTER BUILDING 11 GENDER 11 AGE 11 PHYSICAL AttRIBUTES 11 SIZE AND BODY TYPE 11 FACIAL FEATURES 12 HAIR 13 SPECIES 13 PERSONALITY 14 PHOBIAS 15 OCCUPATIONS 17 ADVENTURERS 17 CIVILIANS 18 ORGANIZATIONS 21 CHAPTER 2: CLOTHING 22 STYLES OF DRESS 22 CLOTHING PIECES 22 CLOTHING CONSTRUCTION 24 CHAPTER 3: ARCHITECTURE AND PROPERTY 25 ARCHITECTURAL STYLES AND ELEMENTS 25 BUILDING MATERIALS 26 PROPERTY TYPES 26 SPECIALTY ANATOMY 29 CHAPTER 4: FURNISHINGS 30 CHAPTER 5: EQUIPMENT AND TOOLS 31 ADVENTurer’S GEAR 31 GENERAL EQUIPMENT AND TOOLS 31 2 THE STORYTeller’s Thesaurus KITCHEN EQUIPMENT 35 LINENS 36 MUSICAL INSTRUMENTS
  • NHC Healthcare Mauldin Menu

    NHC Healthcare Mauldin Menu

    SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY NOON: Pan Seared Pork Chop w/ NOON: Herbed Butter Baked Fish, NOON: Chopped Sirloin served with Steak Rosemary Wine Sauce, Hashbrown Rice Pilaf, Steamed Broccoli with Sauce, Seasoned Heirloom Potatos, Steamed 30 31 Broccoli, Sweet Yeast Roll, Strawberries ‘n 1 Casserole, Baby Butterbeans, Cornbread Cheese Sauce, Wheat Roll, Key Lime Mousse Cream Parfait Muffin, Spice Cake with Maple Frosting Additional Selections: Stuffed Baked Potato Additional Selections: Tempura Battered Additional Selections: Creamy Pimiento served with All the Trimmings, Toasted Onion Chicken Tenders w/ Dipping Sauce, Seasoned Cheese on Wheat, Tomato Wedges, Pasta Salad Muffin Heirloom Potatoes, Sliced Tomatoes, Garlic Toast EVENING: Fire Braised Pork Sliders w/ EVENING: Mushroom & Bacon Turkey Burger EVENING: Beef, Macaroni & Tomato Bake Creamy Honey Mustard, Breaded Onion on Toasted Bun, Pickle Spear, Sweet Potato topped with Cheese, Cut Green Beans, Garlic RIngs, Farmhouse Chowder served w/Crackers, Puffs with Cinnamon & Sugar, Oatmeal Raisin Toast, Chilled Malibu Fruit Buttercream Frosted Cupcake Cookie Additional Selections: Grilled Peanut Butter Additional Selections: Turkey & Gravy served over Open-Faced Grilled Texas Toast, Additional Selections: Chef’s Salad served & Banana on Raisin Bread, Garden Vegetable Whipped Potatoes, Buttered Green Peas with Choice of Dressings, Assorted Crackers Soup served with Crackers NOON: Fried Chicken, Mashed Redskin Potatoes, NOON: Golden Salmon Croquette w/ NOON: Sweet
  • Cobb Galleria Centre & Cobb Energy Performing Arts Centre Menu

    Cobb Galleria Centre & Cobb Energy Performing Arts Centre Menu

    weddingmenu Cobb Galleria Centre & Cobb Energy Performing Arts Centre A Wedding to Remember Meet the Chef A wedding at Cobb Galleria Centre or Cobb Energy Centre sets the standard for romantic elegance. Whether you envision a small intimate gathering of close CULINARY DIRECTOR/EXECUTIVE CHEF friends and family, or an extravagant wedding celebration, we are dedicated to NICHOLAS WALKER turning fantasies into reality. Chef Walker brings a fresh, innovative The elegantly appointed facilities, gourmet cuisine and world‐class customer approach to corporate and social events service comes together to create memories for a lifetime together. We are at Cobb Galleria Centre and Cobb Energy confident that you and your guests will be delighted with one of the following Performing Arts Centre. His cuisine is custom‐tailored wedding packages. inspired by his Georgia roots, with many of his dishes sourced from local and We realize that this is the most exciting and special time of your life and we want regional farms and small businesses. to assist you in making all of your wedding dreams come true. Everything served from our kitchens is WEDDING PACKAGES INCLUDE: made fresh and from scratch, including all stocks, sauces, salad dressings, White glove service by our professional staff pastries and desserts. Our on‐site garden, with its yield of peppers, herbs Choice of white, black and beige floor‐length linens and napkins and other seasonal items, provides an inspiration for unique creations by the Tables, chairs, china and glassware culinary team. Complimentary votive candles for a candlelight reception For an authentic taste of Georgia prepared in classical French cooking style, look no further than the culinary maestros at Cobb Galleria Centre and Cobb Energy Gift table, cake table and guest book table Centre.
  • Doctoral Dissertation Template

    Doctoral Dissertation Template

    UNIVERSITY OF OKLAHOMA GRADUATE COLLEGE GUMBO BANAHA STORIES: LOUISIANA INDIGENIETIES AND THE TRNASNATIONAL SOUTH A DISSERTATION SUBMITTED TO THE GRADUATE FACULTY in partial fulfillment of the requirements for the Degree of DOCTOR OF PHILOSOPHY By LETHA RAIN ALICIA CRANFORD-GOMÉZ Norman, Oklahoma 2014 GUMBO BANAHA STORIES: LOUISIANA INDIGENITIES AND THE TRANSNATIONAL SOUTH A DISSERTATION APPROVED FOR THE DEPARTMENT OF ENGLISH BY ______________________________ Dr. Geary Hobson, Chair ______________________________ Dr. Kimberly Roppolo ______________________________ Dr. Joshua Nelson ______________________________ Dr. Rhonda Harris Taylor ______________________________ Dr. Andrew Jolivétte © Copyright by LETHA RAIN ALICIA CRANFORD GOMÉZ 2014 All Rights Reserved. This dissertation is dedicated to the Indigenous Peoples of Louisiana be they federally recognized, state recognized, or struggling for recognition… The completing of writing of a dissertation is a community-building activity. It is assuredly an act of cooperation, negotiation, and family-making. My ability to weave from a multiplicity of communities, to make meaning from them in languages known, forgotten, alphanumerical, sung, tactile, material, and silenced would not be possible without the people and communities that have surrounded me. These people have come together from academia, homespaces, Gulf-shores, bayous, prairies, Southern plains, Pacific coasts (from the relocation diaspora), Great Lakes, and in the whispered words of memory (from ancestors who have walked on). I take this time to thank them now. Dr. Geary Hobson, my professor, mentor, and dissertation chair, your encouragement and support has meant the world to me. You are a living legend in American Indian literature as a literary critic and an author, as well as a molder of academics and creative writers.
  • 2017-Bread-Guide-16-Pg.Pdf

    2017-Bread-Guide-16-Pg.Pdf

    Your Partner in Culinary Excellence Hudson, NY 12534 800.999.6006 or 518.828.4004 www.ginsbergs.com BÂTARD A long, wide, crusty ITALIAN BREAD In general, PUMPERNICKEL BREAD French loaf—similar in crust Italian bread is similar to French Pumpernickel is a dark, dense and crumb, but wider than a bread (also a generic term), rye bread, made from crushed baguette—that can be sliced for but the loaves are shorter and or ground rye grains. It can be sandwiches. plumper, while French loaves dark brown to almost black. are longer and narrower. Contents BRIOCHE A light, slightly RYE BREAD A bread made Baguettes ................................1 sweet loaf or roll made with JEWISH RYE BREAD from rye flour, which is higher eggs, yeast and butter, and Jewish rye is a light rye bread, in fiber and denser than wheat Breadsticks ..............................2 glazed with an egg wash. a mix of wheat and rye flours. bread, and stronger in flavor. Croissants................................2 Often, caraway seeds are The bread is usually made with CIABATTA Italian wheat loaf included for extra flavor. a sourdough starter and may Croissants (Fruit) .....................3 with a porous crumb, made be baked with caraway seeds Flat Breads ..............................3 with yeast. It is baked in a NAAN Naan, which means for additional flavor. variety of styles, depending “bread” in Persian, is a Whole Loaves ..........................4 on the region—the crispness flatbread similar to the original, SOURDOUGH Sourdough Sliced Loaves ..........................6 of the crust and the density pocketless pita. It is usually is a method of baking using Rye ..........................................7 of the crumb will vary.