Society Table Breakfast Menu

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LIGHT START Don Continental Steel Cut Oatmeal Buttermilk Biscuits | Seasonal Jam Cinnamon | Brown Sugar | Golden Raisin Chia Pudding Green Smoothie Coconut | Blackberry | Muesli Kale | Coconut | Banana | Mint Smoked Salmon Avocado Toast Strawberry Banana Smoothie Multigrain Cranberry Bread | Shaved Onion | Arugula Greek Yogurt | Honey MAINS Breakfast Tacos Crab Cake Benedict Flour Tortilla | Scrambled Eggs | Country Ham Asparagus | Poached Eggs Avocado | Salsa | Hash Browns Mustard Cream | Hash Browns Breakfast Skillet Apple Struesel Waffle Andouille Sausage | Sweet Potato Roasted Apples | Golden Raisins Red Pepper Cream | Poached Eggs Biscuits and Sausage Gravy American Breakfast Sunny Up Eggs | Hash Browns Eggs Cooked to Order | Bacon, Sausage or Ham Berry French Toast Hash Browns | Toast Sour Dough | Macerated Berries | Whipped Cream Peanut Butter and Banana Pancakes Spanish Pizza Chocolate Chips | Banana | Whipped Peanut Butter Scallion | Onion | Chorizo | Piquillo Peppers | Fried Egg Egg White Omelet Ham and Swiss Omelet Roasted Mushroom | Baby Spinach | Goat Cheese Country Ham | Bacon | Peppers | Onion Avocado | Hash Browns | Toast Hash Browns | Toast SIDES Cheese Grits Seasonal Fruit Cup Smoked Gouda Seasonal Berry Cup Hash Browns 4 Strips Applewood Smoked Bacon Caramelized Onions 3 Country Sausage Links Biscuit And Sausage Gravy 3 Chicken Apple Sausage Links BEVERAGES San Pelligrino Sparkling Aperol Spritz 500 ML/1Liter Espresso Aperol, Prosecco, Club Soda Acqua Panna Spring Cucumber Bloody Mary Cappuccino 350 ML/800 ML Crop Cucumber vodka, House Made Bloody Mary Mix Caffé Latte Redbull® Energy Drink Beach Bellini Champagne, Peach, Kiwi, or Blackberry Puree Executive Chef: Alex Reyes Chef de Cuisine: Amber Brownlee *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness especially if you have certain medical conditions. If you have chronic illness of the liver, stomach, blood or have immune disorders, you are at greater risk of serious illness from consuming raw oysters, and should eat oysters fully cooked. IF YOU’RE UNSURE OF YOUR RISK, CONSULT A PHYSICIAN .

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Black Star Farms Food Service: Breakfast Chef PURPOSE: To
Black Star Farms Food Service: Breakfast Chef PURPOSE: To provide kitchen support, direction, and supervision for breakfast and hospitality at The Inn of Black Star Farms PAY RATE: $17-$20/hour, $1000 seasonal bonus CLASS: Hourly HOURS: Minimum 40 hours per week, may exceed 50 at peak times RESPONSIBILITY: Food service operations support REPORTING TO: Estate Chef & Director of Events and Culinary Operations REQUIREMENTS • Must be at least 18 years of age • Minimum Bachelor’s degree in associated industry or equivalent in experience and training • Be able to prepare and serve high quality, composed farm-to-table style breakfast and uphold white table cloth standards of food quality and service • Flexible schedule • Must be able to work weekends and holidays • Previous experience with commercial kitchen operations, experience with logistical coordination, problem resolution • ServSafe Certification, HAACP, or working towards • Some working knowledge of “farm-to-table” restaurant operations EXPECTATIONS • Coordinate and prepare daily Inn breakfast and hospitality hour (B&H) hors d'oeuvres • Supervise any kitchen personnel related to (B&H) and assist with coordinating assigned culinary activities • Ensure par stocks of breakfast food are maintained, ordered, and on hand for B&H services • Monitor and maintain white table cloth presentation and quality standards for all food served at B&H • Maintain recipe books and illustrations associated with all B&H functions • Track supply inventory weekly to ensure that all supplies are ordered, stocked,
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Type of Meal
TYPE OF MEAL Breakfast: It is the first meal of the day served between 7 and 10.am. It offers all kinds of dishes that are suitable for the breakfast. Continental breakfast, English breakfast, American Breakfast and Indian breakfast menus are the commonly found menus. It may be in the form of table d’ hotel and a- la carte. Continental Breakfast: It is also termed as simple breakfast. It generally includes only bread and rolls with butter an preserves. Breakfast rolls include croissant, brioche, Vienna rolls. Etc . Preserves include Jam, marmalade and honey but honey is not placed on the table unless it is required. Term used in continental Breakfast Café complet- continental breakfast with coffee Café simple- only coffee with nothing to eat The complet- Continental breakfast with tea The Simple- Only tea, with nothing to eat. English Breakfast: It is heavy breakfast including the Fruit juices, stewed fruits, breakfast cereals , eggs, fish , meat, breads and beverages. Though the English breakfast is quite heavy traditionally, limited dishes are preferred by the guests. American Breakfast: American breakfast is neither too heavy nor light. It usually consist of eggs, juice, Bacon or sausage, toast or hash brown potatoes. It includes juice/ Fresh fruits, breakfast cereals, eggs to order, waffle/ pancake served with syrup and honey, choice of breads with butter and preserves. Coffee is the most preferred beverage. Chilled water is served before breakfast. Indian Breakfast: India is the land of varied culture, language and also of varied eating habits, Parathas, stuffed paratha, poori, masala etc are commonly served dishes in the North during breakfast along with bread and rolls, egg preparation.
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What's in Our Food and on Our Mind
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Breakfast Menu
Breakfast 6:00am-10:30am Omelets House Favorites Served with Breakfast Potatoes Egg Favorite Classic* 11.50 Denver Omelet 11.75 Two eggs, choice of ham, bacon or sausage Ham, peppers, onion, cheddar cheese with breakfast potatoes ~ GF Breakfast Burrito 10.50 Spanish Omelet 12.25 Scrambled eggs, bacon, sausage, cheddar cheese, Peppers, onion, black olives, peppers, house salsa, sour cream, and tortilla with pepper jack cheese, fresh salsa breakfast potatoes Grizzly Bear Omelet 13.25 Biscuits and Gravy 8.50 Bacon, sausage, ham, cheddar cheese Served with breakfast potatoes Angler Omelet 13.25 Corned Beef Hash* 10 Smoked trout, tomato, cream cheese Served with two cage free eggs, and breakfast potatoes ~ GF Morning Glory Omelet 12.25 Mountain Man Breakfast* 11 Egg whites, spinach, tomatoes and mushrooms Idaho trout with lemon butter, two cage free eggs and breakfast potatoes ~ GF Build Your Own 3 Egg Omelet 12.00 Choice of three: mushrooms, onions, peppers, bacon, Croissant Sandwich 10.50 ham, cheddar cheese, Swiss cheese Scrambled eggs, ham, cheddar cheese, Each Additional Item $0.75 and breakfast potatoes Pancakes Steel Cut Oatmeal 7 ~ Vegan Full Stack Buttermilk Pancakes 9.50 Cinnamon-Vanilla French Toast 9.50 Short Stack Buttermilk Pancakes 8 Choice of Bacon or Sausage I’m Your Huckleberry Pancakes 14 *Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food-borne illness if you have certain medical conditions. Kindly address any dietary restrictions to your server. All dishes prepared using local and sustainable products as available. Parties of 8 or more will incur a 20% gratuity.
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Breakfast and Supper Menu
Breakfast and Supper Menu For more than 65 years, our menu has welcomed countless visitors with these simple words: “Thank you for your visit, we’re so glad you’re here.” Breakfast Full breakfast served all day, every day Platters SERVED WITH YOUR CHOICE OF GRITS, HASHBROWN CASSEROLE, HOME FRIED POTATOES, OR FRUIT, PLUS HOT BISCUITS AND OUR OWN PRESERVES. Famous Loveless Cafe Country Ham (7oz) 14.99 Country Fried Steak and Two Eggs* 13.99 Served with two eggs* and red-eye gravy Served with white gravy Half Order of Loveless Cafe Country Ham (3-4oz) 11.99 Breakfast Steak* and Two Eggs* – cooked to order 16.99 Served with two eggs* and red-eye gravy “City” Ham and Two Eggs* 13.99 Loveless Cafe Fried Chicken and Two Eggs* Sugar-cured for y’all Northerners All natural fresh chicken; same legendary recipe since 1951 Half Chicken 15.99 Music City Platter 15.29 Quarter Chicken | Dark Meat 12.99 • Light Meat 13.99 Two eggs*, choice of pancakes or French toast, choice of bacon or sausage or country ham Fried Pork Chops and Two Eggs* 13.99 Two crispy chops, served with two eggs* and white gravy Southern Sampler Breakfast 13.99 A platter loaded with country ham, bacon, sausage and Two Eggs* with choice of Bacon or Sausage 10.79 two eggs* Pit-cooked Pork Barbeque and Two Eggs* 13.99 Biscuit Sampler Platter 12.99 Breakfast Sandwich 10.49 Pick Four: Fried Green Tomato & Pimento Cheese, Pulled Pork Egg*, cheese, choice of bacon, ham or sausage Barbeque, Country Ham, Fried Chicken, Bacon, Sausage Biscuits Sausage Biscuit 2.75 Chicken Biscuit: Fried or Grilled 3.00 Add an egg* for 1.00 Add an egg* for 1.00 Bacon Biscuit 2.75 Pulled Pork Barbeque Biscuit 3.25 Add an egg* for 1.00 Add an egg* for 1.00 Country Ham Biscuit 2.75 Pimento Cheese n’ Fried Green Tomato Biscuit 3.00 Add an egg* for 1.00 Can’t Decide? Try our Biscuit Sampler Platter! Omelets ALL OMELETS ARE MADE WITH THREE EGGS AND SERVED WITH HOT BISCUITS AND OUR OWN PRESERVES; HONEY AND SORGHUM AVAILABLE ON REQUEST.
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Picos Restaruant
Breakfast Menu SERVED SATURDAY AND SUNDAY FROM 9AM TO 3PM Chilaquiles Omelets Chilaquiles Verdes o Rojos con Pollo 12 Chihuahua Omelet 12 Crispy homemade totopos tossed with chunks of pulled Filled with mushrooms, roasted poblano peppers, onions and chicken with your choice of tomatillo or ranchero sauce Chihuahua cheese topped with Chihuahua cheese and crema Mexicana Poblano Omelet 15 Chilaquiles Enmolados 12 Filled with roasted poblano peppers, squash blossoms, Crispy homemade totopos tossed with chunks of Pulled chuitlacoche and goat cheese chicken with your choice of mole poblano or mole negro Oaxaqueno, topped with Cotija cheese, crema Mexicana and Veggie & Cotija Cheese Omelet 12 chopped onions Filled with spinach, mushrooms, roasted poblano peppers, Add two fried eggs 3 onions and Cotija cheese. BREAKFAST OF CHAMPIONS All omelets are served with your choice of roasted potatoes or refried beans, house made tortillas and salsa ranchera. Menudo Bowl 10 Cup 6 Light breakfast Pozole (Potzolli) Bowl 10 Cup 6 Choice of chicken (verde) or traditional pork (rojo) Hot Cakes 7 Pancakes served with butter & maple syrup Huevos Fruit Plate 6 Seasonal fresh fruits Huevos en Rabo de Mestiza (drowned eggs) 12 Eggs poached in a tomato, roasted poblano pepper and onion Sides sauce, covered with melted Chihuahua cheese Chilaquiles Verdes o Rojos 5 Huevos Motuleños 12 Chorizo (Mexican Sausage) 4 Fried eggs served over slightly crisp corn tortillas topped with black beans and sliced ham, covered with fresh tomato chilpotle Tocino (Bacon) 5 salsa, Cotija
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Breakfast Meal Pattern Idaho School Nutrition Reference Guide
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Breakfast Chef Job Brief
BREAKFAST CHEF JOB BRIEF BREAKFAST CHEF HIGHLY COMPETITIVE RENUMERATION ARE YOU A BREAKFAST CHEF WITH REAL AMBITION? • Outstanding remuneration depending on experience • Additional reward based on your performance • Excellent work-life balance through flexible hours • Free meals on shift and 30% discount at other times • Training and development to build your career • Real opportunity to progress within a young business • State of art kitchen and equipment (e.g. Rational oven, Induction plate) • Holiday and sick pay enhanced with service We need an ambitious BREAKFAST CHEF with previous experience to help us establish our remarkable new FRESH FOOD DESTINATION that reinterprets and redefines the hospitable essence of the original English COFFEE HOUSE where society of every sort felt welcome. THE FIND will produce an incredible selection of authentic, locally-sourced food, all attentively prepared in a state of the art kitchen - and served in wonderfully eclectic surrounding that give classic Regency elegance and comfort an entertaining modern twist. We will also serve the very finest artisan coffees and teas. To realise our extraordinary vision we are seeking an ambitious BREAKFAST CHEF who can help us build the business and ensure it will surprise and delight our audience of discerning customers – many of whom are eagerly anticipating our launch. We will consider both highly experienced candidates with well-proven sourcing, culinary and people skills, as well as less experienced candidates with the drive and potential to step up to this essential supportive role. If, having read the job description, you would like to apply for this position, please submit your details and CV via the recruitment page on our website.
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Breakfast Menu Served 8:00Am – 11:00Am
BREAKFAST MENU SERVED 8:00AM – 11:00AM THE “BIG BREAKFAST”* 12.99 DUTCHMAN BREAKFAST BURRITO 9.99 Three eggs any style, bacon and sausage, breakfast Large flour tortilla filled with scrambled eggs, potatoes, biscuit and gravy sausage, bacon, bell peppers, onions, cheddar cheese, homemade salsa, served with breakfast potatoes AMERICAN BREAKFAST* 9.99 MIGAS 9.99 Two eggs any style, your choice of bacon or sausage, Scrambled eggs, tortilla strips, pico de gallo, bacon, breakfast potatoes, toast or buttermilk biscuit bell peppers, cheddar cheese, ranchero salsa EGGS BENEDICT* 10.99 HUEVOS RANCHEROS* 9.99 Two poached eggs over Canadian bacon on an Two eggs sunny side up served on flour tortillas, English muffin with hollandaise sauce, served with bacon, cheddar cheese, ranchero salsa, served with breakfast potatoes breakfast potatoes OMELETS Served with Breakfast Potatoes and Toast or a Buttermilk Biscuit KEMAH 10.99 EL RANCHERO 10.99 Bacon, sausage, bell peppers, onions, tomatoes, Chorizo, bell peppers, onions, jack cheese, cheddar cheese pico de gallo, ranchero salsa CRAB AND SHRIMP 12.99 VEGGIE 9.99 Blackened lump crab, gulf shrimp, bell peppers, onions, Bell peppers, onions, mushrooms, tomatoes jack cheese FROM THE GRIDDLE OLD FASHIONED BELGIAN BISCUITS & GRAVY 8.99 PANCAKES (3) 8.99 WAFFLE 8.99 Two large buttermilk biscuits with our Served with whipped butter and hot Served with whipped butter, seasonal homemade sausage gravy maple syrup (add seasonal fruit $.99) fruit and hot maple syrup (add a side of sausage $1.99) SIDES STEEL CUT OATMEAL 5.99 BACON (3) 2.99 MIMOSA 6 (add fresh fruit .99) Sparkling champagne & fresh squeezed orange juice SEASONAL FRUIT SAUSAGE PATTIES (2) 1.99 Bowl 5.99 Cup 1.99 WHITE, WHEAT OR 1 EGG (ANY STYLE)* 1.49 BLOODY MARY 6 MULTIGRAIN TOAST 1.49 Vodka & zing zang bloody mary mix BUTTERMILK BISCUIT .99 BREAKFAST POTATOES 1.99 A suggested gratuity of 15% - 20% is customary.
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Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
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Cutlery, Barware/ Holloware, Accessories & Chef's Knives
Cutlery, Barware/ Holloware, Accessories & Chef’s Knives Contents Robert Welch 4 Folio 80 Cutlery .............................. 8 Cutlery .............................. 80 Ammonite ........................... 10 Whitfield ............................. 82 * Arden ................................. 12 Carolyn .............................. 83 * Ashbury .............................. 14 Logan ................................. 84 * Baguette ............................. 16 * Hartman ............................. 85 * Bergen ............................... 18 Alison ................................. 86 * Bourton .............................. 20 Bryce .................................. 87 * Bud .................................... 22 * Pirouette ............................. 87 * Contour Noir ....................... 24 * Deta ................................... 26 Hidcote .............................. 28 Varick 88 Honeybourne ...................... 30 * Cutlery .............................. 88 Iona ................................... 32 * Avery .................................. 90 * Kingham ............................. 34 * Estate ................................. 91 * Malvern .............................. 36 * Marnee............................... 92 * Norton ............................... 38 Avina .................................. 93 * Palm ................................... 40 Distressed Briar ................... 94 * Quinton .............................. 42 Fulton Vintage Copper ......... 95 * Radford .............................
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Your Guide to School Breakfast
Your Guide to School Breakfast How to Choose a Reimbursable Breakfast in Schools Start your day What is a off Right! Reimbursable Breakfast? The National School Breakfast Program allows schools to receive money and foods from the U.S. Department of Agriculture (USDA) for each meal served. To receive money and food, schools must serve breakfasts meeting federal requirements regarding nutrient content and portion sizes. A complete meal, meeting these requirements, allows What are the goals of the National School a school to receive benefits Breakfast Program? and is referred to as a “reimbursable breakfast” Safeguard the health and wellbeing of the nation’s children Encourage domestic consumption of nutritious agricultural foods Give children an understanding of the relationship between proper eating habits & good health. Olentangy Local School District Olentangy Local School District 814 Shanahan Rd Suite 100 Lewis Center, OH 43035 The 4 Meal Components What Makes up a Reimbursable Breakfast? 4 Possible Components 2. Whole Grain-Rich 3. Protein Grain(s) 1. Fruit/ Vegetable/ Juice 4. Fat -Free or Low -Fat Milk Entrée: 2 Grains or 1 Grain & 1 Protein The 4 Meal Components 1. Fruit/ Vegetable/ Juice* An entrée may be 2. Whole Grain-Rich Grain(s) made up of 2 Entrée grains OR 1 grain 3. Protein and 1 protein 4. Fat-Free or Low-Fat Milk A student needs 3 out of the 4 components in order for a meal to be considered reimbursable. *Students may take up to 2 servings of fruit, vegetable, or juice as part of their breakfast, but must select at least 1 serving.
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