DOCSLIB.ORG

2022 Civic Partner and History of Aid

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
2022 Civic Partner and History of Aid 2022 CIVIC PARTNER AND HISTORY OF AID ORGANIZATION Dunedin Fine Arts Center AMOUNT REQUESTED $75, 000 PURPOSE FOR AID Goal of DFAC is to keep programs as affordable as possible. 2021 FUNDING $42,000 ( Cash Aid) HISTORY OF AID FY 2021 FY 2020 FY 2019 FY 2018 FY 2017 Organization: Estimated Estimated Actual Actual Actual Dunedin Fine Art Center Cash Aid $42,000 $42,000 $52,000 $52,000 $42,300 Utility Charges (in-kind) $5,000 $5,000 $5,651 $5,109 $4,888 Improvements to Building TOTAL $47,000 $47,000 $57,651 $57,109 $47,188 June 3, 2021 Committee Members, City Manager, Mayor of Dunedin, City Commissioners and Finance Department Re: 2022 Civic Partner Request to the City of Dunedin Dear Friends: The Partnership between the City of Dunedin and the Dunedin Fine Art Center (DFAC) has spanned four decades. Today, it is as strong and mutually beneficial. The welcoming and quality of life that the City of Dunedin offers residents and visitors is in perfect sync. DFAC is a major cultural institution. Our symbiotic relationship heightens the profile of both DFAC and the City. DFAC is the largest art center in the Southeastern United States, offering a fully comprehensive visual arts program to residents, surrounding counties of Greater Tampa Bay and the country. We are grateful to the City of Dunedin for your generosity, cooperation, and support dating back to 1969 when Syd Entel and the Junior Service League had a vision to build an art center on City land. Today, that art center is 40,000 square feet and we are very grateful to the City for the in-kind maintenance and cash grants given over the years. We request a $75,000 Civic Partner Grant. DFAC funds an exceptional educational program that served over 7000 students pre Covid and during the pandemic we opened on June 1, 2020, following CDC guidelines by reducing all classes, including the Summer Art Academy to less than 50%. Difficult changes were made to ensure that DFAC did not go into debt, some of these measures include reduced staff by six (6) employees, every employee’s salary was reduced by a percentage depending on their salary, from 35% to 10% and many heartfelt requests were made to donors for additional support. DFAC was helped greatly by the PPP loans and a one-time grant from Pinellas County. As we approached the financial 2020-21 year, we followed CDC guidelines and safety protocols so that students and visitors would feel safe. Many of our programs from artists talks to virtual tours of exhibits and the Children’s Museum went virtual. Students were eager to return, and the exhibits are extraordinary due to the awarding winning Curatorial team. The Summer Exhibits honor DFAC’s work in continuing to bring diverse, equitable and inclusive exhibits along with our classes. All classes, exhibits and events are subsidized. Our Partnership with the City of Dunedin is crucial part of that subsidy. In addition, Dunedin residents (representing 34% of our membership) receive a 10% discount on membership, giving them a sizeable savings on classes and events. It is always our hope that more residents will be able to enjoy the creative and wellness benefits of art. With deep respect, George Ann Bissett, MA, CFRE President/CEO 2019-20 Goal: Annual Report for 2020-2021 Civic Partnership As noted in the Certification that was signed last year, the Dunedin Fine Art Center should include documentation illustrating the degree to which the following benefit / performance measure was achieved with any FY 2021 funding received from the City: 1. Goal of the DFAC is to keep programs as affordable as possible. ------------------------------------------------------------ DFAC closed its doors to the public in March 2020 and reopened June 1, 2020. Staff worked from Home and our priority was to individually call every student who was registered for our Winter and Spring Classes. DFAC had 850 students registered and three options were given: 1. Return their funds. 2. Give a credit up to September 30, 2020. 3. Donate their funds and give to our faculty members who rely on teaching. It was very heartwarming because it broke out into 1/3 return funds for classes; 1/3 take as a credit; and 1/3 give to DFAC’s Faculty. The decision to pay the faculty from the students was made by the Board and President/CEO. DFAC’s Faculty are known throughout Tampa Bay as being the best and we wanted to demonstrate the respect and appreciation of students, staff, and Board. The Board and Pres/CEO met weekly drilling down into the budget and building a plan to keep DFAC from sinking into deep debt because our Annual Budget is predicated on earning 70% of income from classes, grants and special events. To maintain viability, we took draconian measures to ensure that there would be an art center while always keeping in mind the importance of our students and members. June 1st was a thrilling day when we opened our Doors to the Summer Art Academy and adult students. DFAC did not raise tuition although following CDC Guidelines we reduced the number of students in the Summer Academy from the prior year 2019, 1801 to 980, reducing our income. The commitment not to raise prices was important. What we did was raise funds for Scholarships for children for the Art Academy and adult students. We cut weekend hours, only opened the Gallery Shop for a few hours a week and the Palm Café was closed. Also, we reduced salaries and laid off staff. All these steps ensured that DFAC remained viable, and our students and members did not suffer increased prices. DFAC still gave Dunedin Residents a 10% discount on Membership which in turn affords a 30% discount on classes. TOTAL Amount of Funds Given to Students and Members during this Grant Cycle: $25,253. Below are the figures stating how these funds were distributed. 10/1/2019 – 09/30/2020: Discounts $1,941. Members $19,370 10/1/ 2020- 05/31/ 2021: Discounts $1,207 Members: $12,070 (this number does not represent a full year). Scholarships given during this period: Children: 10% of all children attending in 2020 Summer Art Academy received a scholarship: amount of funds $12,020 Adult: $4975 in scholarships Veterans: $4646 Youth Education (not in Summer Camp): $464 We also opened a FULL exhibition schedule in June, that ultimately allowed all seven of our galleries to be programmed with exhibits FREE to Dunedin residents and other visitors. We were once again, chosen as the “Best Gallery” in all of Tampa Bay. Even during this once in a century disaster, the Board and Staff of DFAC did everything possible to ensure that we remained true to our constituents and promises. 2022 Civic Partnership Request to the City of Dunedin, Florida What performance criteria will be measured and/or reported on to gauge DFAC’s resulting value to our community? We are pretty sure there is no way to quantify the Dunedin Fine Art Center’s value to our community. A partnership that spans nearly 50 years has established values and traditions that truly are incalculable. The “bragging rights” alone, that come from having fostered the largest Art Center in the southeast United States, says more about DFAC and our relationship to the creative, vibrant community of Dunedin, than anything ever could. There are however many parts of DFAC’s role in our community that CAN be quantified. We have chosen the largest and broadest, as it signifies in the most real way possible the return on investment the City of Dunedin reaps through its support of DFAC. We used the Americans for the Arts | Arts & Economic Prosperity 5 Calculator to reveal the economic impact DFAC delivers to our community. Based on the supplied budget of $1.8 million dollars, for the proposed 2022 Civic Partnership year, we look to generate in the community, a total of $4.3 million in economic impact. This includes 131 FTE jobs. In addition, the calculator estimates that we will generate in excess of $190,000 in local government revenue and more than $250,000 in state government income. This quantifiable return makes the investment we seek here quite the bargain. (See appendix for complete Americans for the Arts | Arts & Economic Prosperity 5 Calculator results and explanation). List DFAC’s recent major accomplishments and how these resulted in an improved quality of life for Dunedin residents. The Dunedin Fine Art Center is consistently recognized as one of the leading cultural institutions in the Tampa Bay region. Whether it is through awards or press coverage, DFAC reflects glowingly on the community as one of the gems in our crown. From offering award-winning exhibitions, mostly FREE to the entire community, to providing award-winning educational opportunities with instructors from across the nation and globe, subsidized for residents and visitors alike, DFAC presents a model of growth and integrity that continues to reflect the vision and goals it shares with the community as a whole. (See appendices - DFAC Sample Media & City of Dunedin EPIC! GOALS) For DFAC’s most recent audited year-end financial statements, see appendix. FOR DFAC’s upcoming year revenue and expense budget, see appendix. Tell us about the number of Dunedin residents that will be served or that will benefit Using our membership and visitor logs as base estimating tools, we can say that over 15,000 of our nearly 50,000 COVID-year visits came from Dunedin residents, while over 10,000 come from the tourist sector of our local economy.
Load more

Recommended publications
  • FOOD ENTREES Taramosalata • Cod Roe, Lemon, Onion, Bread, Spices Whole Fish Sbroiled and Served with Evoo, Kleftiko Briami Vegetable Medley Oven Oregano and Lemon
    BRUNCH LUNCH SERVED TILL 2PM SERVED TILL 4PM avli's cassoulet $13 SANDWICHES SERVED TILL 4PM Gigandes beans, Greek sausage, basted egg, dakos rusks CHOOSE: CUP OF SOUP, SIDE SALAD, OR GREEK FRIES three eggs $10 avli's gyros beef & lamb slices, pita, onions, oregano, tomato & tzatziki $12 Served any way you like, w/toast, home style potatoes strapatsada $10 bbq pulled lamb sauteed onions, tangy sauce, fried leeks, on ciabatta bread $12 Grated tomatoes, eggs, EVOO, herbs, home style potatoes chicken breast chargrilled, onions, tomato, Tzatziki, on a pita $12 greek yogurt parfait $8 chicken tirokafteri grilled chicken breast, spicy feta, on a focaccia $12 Greek yogurt, housemade granola, Greek honey eggplant & zucchini with carmelized onions, arugula, feta, on ciabatta bread $12 greek yogurt and fruit $10 Greek yogurt, seasonal fruit, Greek honey lamb burger ground leg of lamb, herbs, spices, spicy feta, on ciabatta bread $12 three cheese omelet $10 spartan tacos Greek sausage, saganaki cheese, fried onions, spicy tzatziki, tortilla $11 eggs, feta, kefalograviera, manouri, home style potatoes pulled chicken chicken breast, onions, herbs, riganati sauce, on ciabatta bread $12 greek omelet $11 solomos smoked salmon, red onions, dill cheese, EVOO, on a focaccia $12 feta, spinach, onions, oregano, home style potatoes gyros omelet $11 vegetarian whole wheat pita, arugula, artichokes, peppers, olives, feta, dressing $12 Gyros added to Greek omelet, home style potatoes gluten free pita an additional $1.50 tsoureki french toast $10 Greek sweet bread, eggs, fresh milk, sugar, cinnamon pancakes $9 buttermilk pancakes, Greek honey, fruit applewood smoked bacon $4 gluten free vegetarian evoo=extra virgin olive oil avli homestyle potatoes $3 thick greek style toast with Greek Orange Marmalade $3 SPREADS KIRIO PIATO THALLASINA SEAFOOD ENTREES SERVED WITH PITA BREAD $7 TRADITIONAL ENTREES Taramosalata • cod roe, lemon, onion, bread, spices Whole Fish sbroiled and served with evoo, Kleftiko Briami Vegetable medley oven oregano and lemon.
    [Show full text]
  • Appetizers Entrees Sides Coffee
    APPETIZERS HOMOUS 9 CALAMARI 13 CHICKPEAS, TAHINI, GARLIC, LEMON JUICE AND PARSLEY, CRISPY GOODNESS, SERVED WITH PITA SERVED WITH TZATZIKI TZATZIKI 9 SAGANAKI 16 CUCUMBER, ONIO N, GARLIC, YOGURT AND HERBS, BREADED PAN FRIED MOUNTAIN SHEEP CHEESE, SERVED WITH PITA SERVED WITH PITA TARAMOSALATA 9 SPANAKOPITA 14 TANGY CAVIAR SPREAD, SERVED WITH PITA SPINACH, FETA, HERBS WRAPPED IN FILO AND BAKED CRISPY CAULIFLOWER 14 DIPPING VEGETABLES 4 FLASH FRIED AND FINISHED IN THE OVEN, ON A BED OF ARUGULA, RAW CUCUMBER, CELERY, AND CARROTS SERVED WITH LEMON TAHINI GARLIC SOY DIP ENTREES GREEK SALAD 15 LENTIL SALAD 14 FRESH TOMATOES, CUCUMBERS, PEPPERS, ONIONS, LENTILS TOSSED WITH FETA, DILL, MINT, OLIVE OIL, FETA FROM GREECE, CAPERS AND OLIVES. SERVED AND LEMON WITH PITA - SUBSTITUTE FOR VEGAN COCONUT FETA $1 - ADD TWO SKEWERS OF CHICKEN, PORK, PRAWN, SALMON OR BEYOND MEAT WITH TZATZIKI +8 PIES & SALAD 18 - ADD GYRO MEAT WITH TZATZIKI +5 SPANAKOPITA WITH GREEK SALAD AND TZATZIKI VEGAN GREEK SALAD 16 FRESH TOMATOES, CUCUMBERS, PEPPERS, ONIONS, VEGAN DOLMATHES 19 WITH TANGY COCONUT FETA, CAPERS AND OLIVES MUSHROOM BLEND, FRESH HERBS AND RICE, WRAPPED IN - ADD TWO SKEWERS OF BEYOND MEAT AND HOMOUS +7 GRAPE VINE LEAVES, SIMMERED IN VEGGIE LEMON BROTH, SERVED WITH GREEK SALAD, PITA AND HOMOUS SOUVLAKI 20 (ADD POTATOES +1) SERVED WITH RICE, GREEK SALAD, PITA AND TZATZIKI, HALF ROAST CHICKEN 25 YOUR CHOICE OF (2) MEAT SKEWERS: PORK, CHICKEN, JUICY 1/2 CHICKEN MARINATED AND BAKEDTO ORDER. PRAWN, WILD SALMON, BEYOND MEAT, ADD $1.00 PER BEEF SERVED WITH POTATOES,
    [Show full text]
  • Berries Flyer July 9
    DELIVERY PICK-UP PLACE YOUR ORDER [email protected] For details, visit www.berriesmarket.ca Oers valid from Thursday Jul. 9 until Wednesday Jul. 15, or while supplies last ON ALL ALAHLAM PRODUCTS Wow DEAL! VarietyMini Cucumber Of Whole $ 99 Orange ¢ Fresh Garlic ¢ Green Peas $ 99 / / / And Sliced Olives 16 lbBox 79 lb 3 Cloves 79 4 lb WowWow DEAL!DEAL! Wow DEAL! $ Krinos Halloumi $$ Marie Kadé $ Fateel Ginger $ Guinois & Frères 99 Variety CheeseOf Whole 9999 Baladi Cheese 99 Chai Karak 99 /lb / Romaine Lettuce 2 And Sliced250g Olives 31 8 lb 10stks 4 Wow DEAL! Green Hill Icim Turksih Baraka Najafi Pickles Chtaura Labneh $ 99 Dates Syrup $ 99 (All Flavours) $ 99 Fava Beans ¢ /ea 550g 5 450g 4 1kg 3 260g 99 Browse our full take-out kitchen menu on our website $299 $2199 $599 $2999 NEW WHOLE BBQ CHICKEN MOROCCAN MERGUEZ FAMILY MEAL 10 CHICKEN WINGS 10 GROUND BEEF KEBAB SAUSAGE With Rice or Fries, Salad, With Garlic Dip with 1 Vegetable Skewer Pickles, Hummus & Garlic Dip Store Hours Mon. – Sat. 9AM - 9PM Sunday 9AM – 8PM www.BerriesMarket.ca (519) 204-3222 820 Wharnclie Rd S BerriesMarketCa Halal Halal Halal Halal Top Sirlion $ 49 Fresh Lamb $ 99 Lean $ 49 Chicken $ 49 Steak 6 /lb Shoulder 5 /lb Ground Beef 4 /lb Wings 1 /lb Cedar Phoenicia Phoenecia Zwan Chicken & Feta Cheese $ 99 Halloumi Cheese $ 49 Plain Yogourt 2% $ 29 Beef Luncheon $ 29 500g 7 340g 8 750g 2 340g 2 Wow DEAL! Wow DEAL! Cedar Chickpeas Almaleka Alaraka Krinos & Fava Beans ¢ Green Olives $ 99 Makdous $ 99 Saganaki Cheese $ 99 /ea 540ml 99 1kg 2 2kg 19 110g 2 Wow DEAL!
    [Show full text]
  • Greek Saganaki with Cherry Tomato Salsa
    Recipe Category / Snacks and Sandwiches Greek saganaki with cherry tomato salsa 10' 5' 4-6 1 Ηands on Cook Time Portion(s) Difficulty Ingredients For the saganaki cheese 200 g gruyere cheese 50 g all-purpose flour 200 g water salt 200 g olive oil, for the frying For the salsa 100 g cherry tomatoes, multi-colored 1 cucumber 1/2 onion 2 tablespoon(s) olive oil 1 tablespoon(s) honey 1 teaspoon(s) oregano 3 chili peppers lemon juice, from 1/2 lemon 1/2 bunch coriander Method salt pepper For the saganaki cheese Διατροφικός πίνακας Preheat a deep pan along with the olive oil over high heat. In a bowl, add the flour, the salt, and mix. Cut the cheese diagonally and put it into the bowl with the flour and then, dip it into the Nutrition information per portion water. Pass it one more time through the flour, the water, and lastly through the flour one more time. 233 8.5 12.0 Place it onto the hot pan and fry each side for 2-3 minutes, until golden. Calories 16.0 Saturated Total Carbs Remove from the heat and set aside. (kcal) Total Fat (g) Fat (g) (g) For the salsa 12 % 23 % 43 % 5 % In a bowl, add the cherry tomatoes and squeeze them with your hands, until they break down. Cut the cucumber into cubes and put it in the bowl. 5.4 10.0 1.4 0.83 Finely chop the onion, put it in the bowl, and add the olive oil, honey, oregano, the chili Sugars (g) Protein (g) Fibre (g) Sodium (g) peppers finely chopped, lemon juice, coriander, salt, pepper, mix and then serve.
    [Show full text]
  • ST Menu Table V1.6 C.Pdf
    APPETIZERS Greek Pizza 6.95 Chicken Wings 10.95 Dolmadakia 6.95 Mild wings served with blue cheese Vegetarian grape leaves stuffed with rice Buffalo Wings 10.95 Sparta Fries (NEW) 7.95 Spicy wings served with blue cheese & hot sauce Fries, gyro meat, feta & chipotle BBQ Chicken Wings 10.95 Falafel Appetizer 7.95 Fried Calamari 11.95 Vegetarian chick pea croquettes, Served with marinara sauce & chipotle sauce served with tzatziki dip or hummus dip Grilled Calamari 11.95 Mozzarella Sticks 7.95 Shrimp Saganaki 12.95 Served with marinara sauce Sautéed Shrimp with garlic, red onions, peppers, tomato, Fried Zucchini 8.95 wine, marinara sauce & feta cheese Served with Skordalia dip Hot Pikilia - Assorted Appetizers 13.95 Fried Eggplant 8.95 Chicken, gyro meat, falafel & keftedes, served with tzatziki dip Served with Skordalia dip Spanakopita Appetizer 8.95 Spinach pie Gyro Meat Appetizer 9.95 Keftedes 9.95 Greek seasoned meatballs served with tzatziki dip Saganaki Cheese 9.95 Imported kefalograviera cheese served grilled with lemon Greek Nachos (NEW) 10.95 Gyro meat, fried pita chips, red onions, tomatoes, jalapeño, cheddar monterey cheese, feta & buttermilk ranch HOUSE DIPS Served With Pita Bread SALADS Hummus 6.95 Chick pea dip Caesar Salad 8.50 Skordalia 6.95 Romaine lettuce, grated pecorino romano cheese, Potato & garlic dip croutons & caesar dressing Eggplant Dip 6.95 Prasini Salad 8.95 Romaine lettuce hearts, red onions, feta cheese, Tzatziki 6.95 Yogurt, cucumber & garlic dip scallions, all tossed together in our Greek dressing Greek
    [Show full text]
  • Tool, Dies and Moulds Report
    TOOL, DIES AND MOULDS REPORT 1. WHAT IS TOOLING? The equipment required to convert raw material into a required shape is commonly referred to as tooling. The process of equipment manufacture that aids in the conversion of a raw material into a required shape is commonly referred to as tool, die and mould making. Materials converted include: • Metals • Aluminium • Polymers (Plastics) Tooling is found in almost all manufacturing industries including: • Automotive • Aerospace • Rail & Marine • Defense • Mining • Agro-processing • Mineral beneficiation • Leisure • Packaging (foodstuffs, consumer goods and electronics) The manufacturing industry is dependant on the availability of a good tool, die and mould making industry. Tools, dies and moulds directly contribute to: • Manufacturing output capacity, • Quality standard of a product produced, • Price competitiveness of the product produced, • Lifecycle cost of a product produced. 1 2. DEFINITION OF INDIVIDUAL AREAS OF TOOL, DIES AND MOULDS. I. WHAT IS A TOOL? A machine tool is a powered mechanical device, typically used to fabricate metal components of machines by machining, which is the selective removal of metal. The term machine tool is usually reserved for tools that used a power source other than human movement, but they can be powered by people if appropriately set up. Many historians of technology consider that the true machine tools were born when direct human involvement was removed from the shaping or stamping process of the different kinds of tools. Machine tools can be powered from a variety of sources. Human and animal power are options, as is energy captured through the use of waterwheels. However, machine tools really began to develop after the development of the steam engine, leading to the Industrial Revolution.
    [Show full text]
  • View Dinner Menu
    SALADS Greek Salad (Tomato, cucumber, onion, olives, green peppers, feta cheese, capers, caper leaves, oregano, vinegar drops, olive oil) Emily's Salad (Smoked salmon, lettuce, arugula, baby spinach, black raisins, katiki cheese from Domokos, tomato, capers, sunflower seeds, Vinaigrette dressing) Cretan Dakos (Cretan rusk, peeled tomato, goat feta, olives, capers, caper leaves, oregano, olive oil) Boiled Salad A variety of boiled seasonal vegetables Arugula (Lettuce, arugula, parmesan peels, sun dried tomato, pine nuts, sun dried black currant, honey sauce) Ammoudi Special (Coarsely chopped lettuce, lettuce hearts, peeled tomato, radish, carrot, olives, onion, pickles, capers, caper leaves, dill, olive oil, vinegar) Mediterranean Salad TRADITIONAL STARTERS Toasted Bread (olive oil, oregano and olives) Santorini's fried potatoes Spicy Cheese Salad (Goat feta with peppers) Tzatziki (Yoghurt, garlic, cucumber) Agioritiki Eggplant Salad (baked local flasks or white aubergines with garlic, onion and parsley, extra virgin olive oil) Fried Zucchini (Spiced fried zucchini with yoghurt sauce dip) Saganaki Cheese White Taramosalata (White tarama, onion, potato, fresh lemon juice, sunflower oil) Santorini's Fava (capers, onion and olive oil) Santorini's Tomato balls (Tomato, onion, garlic, parsley, flour) Santorini's Zucchini balls Grilled Halloumi (Grilled Cypriot cheese and tomato) Slice goat feta in crust leaf with honey and black/white sesame Mastelo with mastic, honey and sesame Variety of grilled vegetables (Fresh seasonal vegetables with
    [Show full text]
  • Greek Dinner Party Planner
    PPaarrttyy PPllaannnneerr Greek Dinner Party Greek Dinner Party Budget Worksheet Planned Actual Planned Actual Expenses Expenses Expenses Expenses Food: $______ ______ Dishware: $______ ______ Linens: ______ ______ Tablescape: ______ ______ Centerpiece: ______ ______ Rentals: ______ ______ Napkins: ______ ______ Glassware: ______ ______ Nap Rings: ______ ______ Flatware: ______ ______ Invitations: ______ ______ Serviceware: ______ ______ Tableware: ______ ______ Specialty: ______ ______ Placecards: ______ ______ Beverages: ______ ______ Menu(s): ______ ______ Equipment: ______ ______ Candles: ______ ______ Decor: ______ ______ Lighting: ______ ______ Decor: ______ ______ Favors: ______ ______ Decor: ______ ______ Other: ______ ______ Other: ______ ______ When planning your party, use the first column to estimate how much you want to spend in each expense category. The second column should reflect the amount you actually spent for each category. Copyright 2019 ingredients for a fabulous life all rights reserved Greek Dinner Party Menu Flaming Saganaki Cheese with Toasts Chilled Ouzo Zucchini Keftedes with Tangy Yogurt Cucumber Salad Athena's Greek Baked Chicken Salt & Vinegar Crispy Potatoes Galaktoboureko (Greek Custard Pie) Turkish Coffee Take-Home Favors: Greek Butter Cookies Cook's Notes ______________________________________________________ ______________________________________________________ ______________________________________________________ ______________________________________________________ ______________________________________________________
    [Show full text]
  • @Kazzibeachgreek 9968 1771 / [email protected]
    11a the esplanade balmoral beach, mosman, 2088 reservations / takeaway / catering @Kazzibeachgreek 9968 1771 / [email protected] Kazzi Menu_FINAL18FEB.indd 1 2/03/2018 12:37 PM Kazzi draws its inspiration from the Greek island of Kastellorizo (“Kazzi”). KAZZI’s Australian links are significant with many among Australia’s first Greek immigrants hailing from this secluded Hellenic hideaway. The last ‘rock’ in the Dodecanese island group has a rich history of traditional Greek fare. Kazzi Beach Greek is the very kind of street style Mediterranean offerings found along the blue shores of the Aegean. Kazzi offers simple dishes rich in the Mediterranean style diet based upon the freshest of produce, healthy style cooking, & of course Kazzi inspired marinades, herbs, aND spices. Once you enjoy the delights of Kazzi Beach Greek you too will become a ‘Kazzi’ as is traditional of the welcoming nature of our Greek island origins. pick up & catering orders - 9968 1771 Kazzi Menu_FINAL18FEB.indd 2 2/03/2018 12:37 PM Lunch & Dinner Byo wine Corkage $5 per person EAT in or take away pick up & catering orders - 9968 1771 MEZZE Greek Olives $5 marinated in garlic & Orange Selection of dips $5 EACH served with pita bread (GF OPtion - SERVED WITH DICED CUCMBER tzatziki, smokey eggplant, taramasalata, tirokafteri (Spicy feta dip) Kazzi Haloumi $9.50 housemade halloumi with pomergranate and honey FROM THE GARDEN The Kazzi Mezze plate $15 Village Greek - LG$16 SM$9 CUCUMBER, TOMATO, marinated olives, choice of 2 dips, pita bread (SERVES 2) RED ONION,
    [Show full text]
  • “Cooking Is Love Made Visible" Elevate Your Wedding Celebration with the Creative and Elegant Cuisine of Rocabella Santorini Hotel & Spa
    “Cooking is love made visible" Elevate your wedding celebration with the creative and elegant cuisine of Rocabella Santorini Hotel & Spa. Whether for a small party or a truly grand affair, menu planning for banqueting and private dining at Rocabella Santorini Hotel & Spa has become a fine art. Our superb culinary team, led by a talented group of multicultural chefs, create sumptuous menus that celebrate the best of every taste and cuisine! Our menus are designed by our brilliant executive chef Giorgos Kaperdas, interpreting contemporary cuisine with a refine Greek approach, consistently championing and enhancing his knowledge to ensure an unforgettable culinary experience for you and your guests. Rocabella Santorini Wedding Buffet Menus Akrotiri Prestige Menu MENU 1 BAKER’S BASKET Our finest selection of freshly baked breads STARTERS & SALADS Cold & Hot meze Mediterranean dips selection Tzatziki, Humus, “Tirokafteri”and Fava served with crunchy Pitta bread Crispy Feta Cheese Cubes with sesame, honey, lemon and thyme Summer “phillo” rolls with shrimps, vegetables in a light yoghurt and avocado sauce From our Local Vegetable Farms Santorinian mixed green salad with cherry tomatoes, baby spinach, locally grown rocket, aged “Graviera/Gruyere” cheese flakes in citrus dressing Greek Salad with red and yellow tomatoes, caper leaves, Kalamata olives, feta cheese, peppers, cucumber, Cretan “Dako” bread and Greek extra virgin olive oil MAIN COURSES CHOOSE 3 OPTIONS From the Greek Sea & Land Grilled fish “souvlaki” with saffron, lemon and olive oil
    [Show full text]
  • Ssc-464 High Speed Aluminum Vessels Design Guide Ship
    NTIS # PB2012- SSC-464 HIGH SPEED ALUMINUM VESSELS DESIGN GUIDE This document has been approved For public release and sale; its Distribution is unlimited SHIP STRUCTURE COMMITTEE 2012 Ship Structure Committee RADM P.F. Zukunft RDML Thomas Eccles U. S. Coast Guard Assistant Commandant, Chief Engineer and Deputy Commander Assistant Commandant for Marine Safety, Security For Naval Systems Engineering (SEA05) and Stewardship Co-Chair, Ship Structure Committee Co-Chair, Ship Structure Committee Mr. H. Paul Cojeen Dr. Roger Basu Society of Naval Architects and Marine Engineers Senior Vice President American Bureau of Shipping Mr. Christopher McMahon Mr. Victor Santos Pedro Director, Office of Ship Construction Director Design, Equipment and Boating Safety, Maritime Administration Marine Safety, Transport Canada Mr. Kevin Baetsen Dr. Neil Pegg Director of Engineering Group Leader - Structural Mechanics Military Sealift Command Defence Research & Development Canada - Atlantic Mr. Jeffrey Lantz, Mr. Edward Godfrey Commercial Regulations and Standards for the Director, Structural Integrity and Performance Division Assistant Commandant for Marine Safety, Security and Stewardship Dr. John Pazik Mr. Jeffery Orner Director, Ship Systems and Engineering Research Deputy Assistant Commandant for Engineering and Division Logistics SHIP STRUCTURE SUB-COMMITTEE AMERICAN BUREAU OF SHIPPING (ABS) DEFENCE RESEARCH & DEVELOPMENT CANADA ATLANTIC Mr. Craig Bone Dr. David Stredulinsky Mr. Phil Rynn Mr. John Porter Mr. Tom Ingram MARITIME ADMINISTRATION (MARAD) MILITARY SEALIFT COMMAND (MSC) Mr. Chao Lin Mr. Michael W. Touma Mr. Richard Sonnenschein Mr. Jitesh Kerai NAVY/ONR / NAVSEA/ NSWCCD TRANSPORT CANADA Mr. David Qualley / Dr. Paul Hess Natasa Kozarski Mr. Erik Rasmussen / Dr. Roshdy Barsoum Luc Tremblay Mr. Nat Nappi, Jr. Mr.
    [Show full text]
  • Product Catalogue Independent Broadline Distributor
    PRODUCT CATALOGUE INDEPENDENT BROADLINE DISTRIBUTOR FOOD SERVICE CONTACT US KRONOS FOODS LIMITED 371 Danforth Road, Toronto, ON M1L 3X8 ORDER DESK: (416) 690-1990 FAX: (416) 690-1993 TOLL FREE: 1-800-739-9921 [email protected] WWW.KRONOSFOODS.COM Sales Rep Contact Information: _________________________________ _________________________________ _________________________________ FOOD SERVICE Quality Value Service Choose Kronos for quality, value and service. Kronos has the resources to negotiate manufacturers’ contracts, yet small enough to offer deep discounts from lower operating expenses. Our wholly owned distribution warehouse has the latest technology to ensure product quality and freshness. Our company owned fleet of refrigerated trucks ensures products arrive at safe temperatures. Service is our strength. A dedicated team of buyers, inside sales representatives, outside territory managers and courteous delivery drivers will ensure your store has the products it needs on time. Ontario’s independent broadline distributor, delivering quality and value for over 35 years. Product Catalogue FOOD SERVICE CONTENTS ALUMINUM PRODUCTS 5 EGGS 9 ALUMINUM BAGS 5 GRATED/GROUND CHEESES 9 ALUMINUM PLATES & LIDS 5 IMPORTED CHEESES 9 FOIL SHEETS 5 MILK/CREAMERS/AEROSOLS 9 YOGURTS/SOUR CREAM 10 BOTTLED WATER sa38 BOTTLED WATER 38 DRY FOODS 17 DRY PASTAS 17 CANNED FOODS 5 DRY VEGETABLES 18 FRUIT/MIXES 18 CAMPBELLS CANNED SOUPS 7 RICE 17 CANNED SEAFOOD 8 FRUIT 7 EQUIPTMENT/HANDLING MATERIAL 47 SAUCES/GRAVY/PASTES 7 FOOD CONTAINERS 47 VEGETABLES 5 GLOVES
    [Show full text]