PASTA with a STORY Made the Pasta

Total Page:16

File Type:pdf, Size:1020Kb

PASTA with a STORY Made the Pasta AGNOLOTTI DEL PLIN Piemonte An iconic fresh pasta from Piemonte in northern Italy, agnolotti del plin get their name from the regional dialect for “pinch,” which is how you PASTA WITH A STORY made the pasta. ENCYCLOPEDIA OF UNIQUE PASTA SHAPES To form each agnolotto, you pinch two sheets of fresh egg pasta dough AND PAIRINGS together, or “fare il plin,” over the PAIR WITH: traditional filling of veal and pork. The resulting small pouches of pasta are deeply flavorful. Delicate and rich, this pasta is best highlighted Simple sage-and-butter sauce with a simple sage-and-butter sauce. ...you get saucy TROFIE Liguria Ribbons and wheels, bowties and butterflies — Italy has an infinite cache of pasta shapes, each with its own unique history, texture, and place on the dinner table. Native to Liguria in northern Italy, trofie are twisted, spiral-shaped pasta. Their true saucy love is pesto from Genova, Our chefs always remind us that the pasta should “marry” the sauce: each which is made by crushing fresh basil shape has the perfect saucy match made in pasta heaven. Italian cuisine with extra virgin olive oil, pine nuts, sea varies based on each region’s culture and biodiversity, so each ideal pairing salt, and garlic. is often drawn the same region’s most available ingredients. Trofie from The ribbed spirals of the pasta are Liguria are at their spiraled best when served with the seaside region’s fine PAIR WITH: perfectly designed to pick up the fine pesto, while orecchiette’s “little ears” are made to scoop Puglia’s specialty consistency of the pesto. This pairing broccoli rabe-sausage combination. is guaranteed to transport you to the Ligurian seaside, bite after perfect bite. Pesto FOGLIE D’ULIVO CROXETTI Puglia, Calabria, Sicilia Liguria An iconic fresh pasta from Piemonte in northern Italy, agnolotti del plin Croxetti — “little crosses” — are get their name from the regional round and flat discs of pasta dialect for “pinch,” which is how that resemble coins, down to the you made the pasta. decorative stamp. Created near Genova in Liguria, this shape was To form each agnolotto, you pinch customarily pressed with the royal two sheets of fresh egg pasta dough families’ coats of arms, a tradition together, or “fare il plin,” over the that our producers still follow today. PAIR WITH: PAIR WITH: traditional filling of veal and pork. While thin, the pasta is surprisingly al dente, creating satisfying bites The resulting small pouches of pasta to savor. Locals enjoy croxetti with are deeply flavorful. Delicate and their favorite Ligurian sauce: green Fresh tomato & mozzarella rich, this pasta is best highlighted Green beans, potato, and pesto beans, potato, and pesto. with a simple sage-and-butter sauce. VESUVIO ORECCHIETTE DI GRANO ARSO Campania Puglia Named after the still-active volcano Created in Puglia, this pasta has a hazy by the port city of Napoli, Vesuvio secret behind its rich flavors: fire. It’s true. is a short curly pasta common to the The tradition of making bread and pasta southern region of Campania. If you with grano arso – “burnt grain” – reaches squint a little, the squiggly shapes also back to the days of cucina povera. Literally resemble a shell, representing the sea. “poor cooking,” this no-waste style called for every last scrap of ingredient. So, after farmers burned the fields to fertilize the Once you taste the unique pasta, you soil for the new planting, the peasants PAIR WITH: won’t be surprised that it is made in PAIR WITH: saved any leftover toasted grains, which Gragnano, the birthplace of dry pasta they ground into a rich, deeply flavorful making. The bronze extrusion gives the flour. pasta a textured surface and al dente bite. Each piece has numerous nooks Orecchiette are often paired with broccoli Sausage ragù and crannies that pick up chunkier sauces, such as sausage ragù. Broccoli rabe and sausage rabe and sausage, a chunky sauce which its “little ears” catch perfectly..
Recommended publications
  • University of Massachusetts Amherst Journalism Department Sicily Program
    University of Massachusetts Amherst Journalism Department Sicily Program Food Policy Agreement One of the reasons that so many travelers put Italy on the top of their list of great destinations is the food. Italian cuisine is world famous and some consider Sicilian cuisine the best of the best. Most of the food on your trip to Sicily is included, and on three occasions, we will be served special Sicilian gourmet class menus. Like all Mediterranean regions, typical Sicilian cuisine features fresh seasonal vegetables, bread, pasta, and a wide variety of cheeses, red meats, occasionally poultry, and, particularly in Sicily, seafood of all kinds. Italian meals traditionally have multiple courses and always include a selection of the food groups listed above from which a diner may pick and choose. We are proud of our ability to provide interesting, nutritious, and sometimes gourmet class meals at very reasonable cost, but we are unable to accommodate dietary alternatives that require special purchase or preparation. It is not acceptable to ask for different food items or special food preparation during group meals. The individual student, at his or her own expense, must address individual food preferences or restrictions. One of the major rewards of traveling is participating in the culture of the place you are visiting. If you choose to not take advantage of this opportunity to taste one of the world's great cuisines, it is your prerogative, but understand that others in the group are enjoying the island's culinary diversity. Please keep your opinions to yourself. I have read and agree to abide by the aforementioned food policy for the Journalism Sicily Program.
    [Show full text]
  • Scents and Flavours
    Typical products Boccadasse - Genoa Agenzia Regionale per la Promozione Turistica “in Liguria” [email protected] www.turismoinliguria.it Seaside emotions Art Settings www.turismoinliguria.it History Trail Scents and flavours Sports itineraries A sea of gardens From the Woods, the Garden, and the Sea - a Taste of Ligurian Gastronomy - Shades of Flavours from Green to Blue. Publishing Info Publishing Project and All Rights reserved to Agenzia Regionale per la Promozione Turistica “in Liguria”. Images: Archive Agenzia “in Liguria”, and “Regione Liguria” from “Prodotti di Liguria Atlante Regionale dei prodotti tradizionali” - except for page 3-14-15-16-17-18-19-20-21-22 Slow Food Copyright. Graphic Project by: Adam Integrated Communications - Turin - Printed in 2008 - Liability Notice: notwithstanding the careful control checks Agenzia “in Liguria” is Farinata not liable for the reported content and information. www.turismoinliguria.it Scents and Tastes. In all Italian regions traditional recipes originate from the produce of the land. In Liguria the best ingredients are closely linked to sunny crops and terraces plummeting into the sea, to mountains, sandy and rocky beaches, valleys, and country plains. In this varied land fine cuisine flavours are enriched by genuine and simple products, this is why the Ligurian tradition for gourmet food and wine is an enchanting surprise to discover along the journey. Cicciarelli of Noli www.turismoinliguria.it Gallinella 3 Extra Virgin Olive Oil. This magic fluid, with a unique consistency, is the olive groves nectar and the ingredient for Mediterranean potions. The Extra Virgin Olive Oil of the Italian Riviera now has a millenary tradition.
    [Show full text]
  • Menu to Help You Taste a MENU Bit of Every Region for the Most Complete Experience
    O DEL VIL BAT LAG SA G WELCOME TO IO IL THE ITALIAN COUNTRYSIDE! . .. .. Our chefs are showcasing the regional nuances of the countryside. We’ve made note of these dishes on the menu to help you taste a MENU bit of every region for the most complete experience. BY GIACOMO LEOPARDI LIGURIA . The Ligurian landscape promises to entice you with its iconic terraced fields, La donzelletta vien dalla campagna, where fresh herbs and vegetables grow. This fresh and colorful produce, such as An Ordering Guide fragrant basil, and garlic, and pine nuts, make up the ingredients of the traditional Pesto alla Genovese. In sul calar del sole, Col suo fascio dell’erba; e reca in mano HOW TO DINE LIKE AN ITALIAN TOSCANA . Un mazzolin di rose e di viole, IN THE COUNTRYSIDE Known for its rolling hills and lines of cypresses, the Tuscan countryside is renowned for its bounty of products that are made to be enjoyed together. Think: Onde, siccome suole, 5 fresh fava beans pair perfectly with salty Pecorino Toscano, while rabbit, steak, and wild boar are the kings of every meal. Ornare ella si appresta Dimani, al dì di festa, il petto e il crine. 1. FILL THE TABLE! The dining table in the countryside LAZIO . Siede con le vicine is always lush with food plated From the ancient Via Appia roadway family-style and meant for sharing. 2. OPEN A BOTTLE OF VINO through historic villages, the Roman Su la scala a filar la vecchierella, We recommend two to three plates The meal is not complete without countryside is characterized by per person.
    [Show full text]
  • Halušky with Sauerkraut
    Halušky with Sauerkraut 4 servings Active Time: 35 min. Total Time: 35 min. Level of Advancement: 1/5 Halušky are most likely the easiest pasta meal made from scratch. It is superfast and at the same time, super tasty. Halušky are a traditional Slovak Shepherd’s meal. Ingredients: Halušky batter: 2 LB of potatoes 1 large egg ½ TSP of salt 2 ½ cups of all-purpose flour Sauerkraut: 2 TBSP of frying oil - adjust if needed 1 large onion - peeled and finely chopped ½ LB of bacon - chopped into small pieces * 1 LB of Sauerkraut (drained, amount before draining) ½ Stick (2 OZ) of butter ½ TSP of salt ½ TSP of ground pepper * Skip for a vegetarian option Tools: Chef's Knife & Cutting Board Measuring Spoons & Measuring Cups Peeler Box Grater or Kitchen Mixer with Grater Attachment or Food Processor Immersion Blender or Food Processor or Blender 2 Large Mixing Bowls (about 8 QT or more) Silicone Spatula Large Sauce Pan or Medium Pot (about 6 QT) Large Fry Pan or Large Stir Fry Pan - Wok or Large Sauté Pan (12" or more) Halusky/Spaetzle Press or Colander (with Holes about ¼”) Strainer www.cookingwithfamily.com Cooking with Family © 2021 1 Directions: 1. Potato preparation: 1.1. Briefly rinse the potatoes under cold water and then peel. 1.2. Shred the potatoes into a large mixing bowl. Use the fine-sized holes for shredding. 2. Halušky batter: 2.1. Add: 1 large egg ½ TSP of salt Thoroughly stir together with a spatula until nicely combined. 2.2. Process until smooth with an immersion blender. 2.3.
    [Show full text]
  • Outstanding Italian American Cuisine” Since 1981 Primi Piatti Zuppe & Insalata (Appetizers) (Soup & Salad) Shrimp Cocktail French Onion Gratinee
    “Outstanding Italian American Cuisine” Since 1981 Primi Piatti Zuppe & Insalata (Appetizers) (Soup & Salad) Shrimp Cocktail French Onion Gratinee Casa Cocktail $7.99 (6 shrimp) or Soup of the Day Tony’s Cocktail $14.99 (12 shrimp) Cup $3.50 Bowl $5.50 Prosciutto and Mozzarella Arancinis Soup & Salad Baked risotto balls served over mixed greens Choose a bowl of french onion or the soup and topped with sweet basil vinaigrette $7.95 of the day and a house or caesar salad (comes with a refill of soup) $10.95 Italian Antipasto An assortment of olives, artichoke House Salad hearts, roasted red peppers, melon, Fresh mixed greens, tomatoes, onions, prosciutto, salami and cheese $11.95 carrots, cabbage, and croûtons Melon Prosciutto Small $4.95 Large $8.95 Fresh cantaloupe topped with • Caesar Salad prosciutto ham (seasonal) $8.99 Romaine, romano cheese, and croûtons Formaggio Bread tossed in house made caesar dressing Seven grain whole wheat bread topped with garlic, Small $5.95 Large $9.95 Italian spices and a blend of cheeses, baked Add to any Entrée $1.99 and served with genovese sauce $5.95 Caprese Salad Bruschetta Fresh mixed greens, sliced tomatoes, sliced A mixture of fresh tomatoes, basil, mozzarella, mozzarella, and balsamic reduction, served olive oil, garlic, served over house crostinis, baked with house made creamy balsamic vinaigrette and topped with balsamic reduction $6.99 and fresh basil $8.99 Add to any Entrée $3.95 Stuffed Mushrooms Italian Chop Salad Mushrooms stuffed with onions, carrots, Fresh mixed greens, artichokes, hard boiled garlic and bread crumbs. Topped with eggs, bacon, roasted red peppers, provolone cheese and baked.
    [Show full text]
  • Authentic Home Style Italian-American Cuisine
    Pizza Mia Authentic Home Style Italian-American Cuisine “Good Food - Good Friends - Good Times” Appetizers & Sides Fresh Cut Salads Our Famous Bread Sticks 6.99 Garden Sm. 4.49 Lg. 9.99 with meat sauce Lettuce, tomatoes, cucumbers, cheese & croutons Cheesy Bread 10.49 Chef Salad Sm. 6.99 Lg. 13.49 Pepperoni Bread 11.49 Lettuce, cucumbers, tomato, red onion, eggs, mozzarella cheese, Pepperoni Pinwheels 11.49 ham and grilled chicken with our homemade ranch Twice Baked Potato 3.99 Antipasto Sm. 6.99 Lg. 12.99 Loaded with Bacon & Sour Cream 4.99 Lettuce, tomatoes, olives, peppers, cheese, pepperoni, ham & salami Loaded Potato Alfredo 8.99 Caesar Sm. 4.59 Lg. 9.99 with Chicken, Broccoli, Cheese & Alfredo Sauce Romaine lettuce, croutons, Parmesan cheese & Caesar dressing Beer Battered Onion Rings Grilled Chicken Caesar Salad Sm. 6.49 Lg. 11.99 served with special sauce 6.99 Blackened Salmon Caesar Salad Lg. 15.99 French Fries 3.49 Side of Coleslaw 2.99 Greek Salad Sm. 6.99 Lg. 12.99 Lettuce, tomatoes, olives, cucumbers, beets, feta cheese, Crunchy Coconut Shrimp 9.99 chickpeas, onions & peppers 6 pc. served with sweet orange dipping sauce Traditional Wings Crispy Chicken Salad Sm. 6.99 Lg. 13.49 8 pc. 10.49 16 pc. 18.99 Lettuce, tomato, bacon, red onions, cucumbers, avocado Boneless Wings and cheese with our homemade ranch 10 pc. 10.49 20 pc. 18.99 Michigan Salad Sm. 6.00 Lg. 12.99 Chicken Tenders 4 pc. 10.49 Mixed greens, dried cherries, candied pecans, red onions and Gorgonzola cheese with our homemade balsamic vinaigrette Calamari 9.99 served with marinara sauce Fruity Grilled Chicken Salad Sm.
    [Show full text]
  • Outdoor Corona Dinner Week 1
    APPETIZERS KIDS HOUSE SPECIALTIES House Salad $8 Paccheri della Casa $18/$21 romaine, iceberg, radicchio, tomato, honey red wine vinaigrette, Chicken Fingers & Fries $7 braised chicken, sauteed spinach, artichoke, lump crab, pink brandy ketchup gorgonzola, almonds cream sauce, homemade wide tube shaped pasta Shrimp & Crab Ravioli $20 Caesar Salad $8 Roasted Salmon $9 homemade shrimp & crab stu ffed pasta, pesto pink cream sauce romaine, grana padana, croutons, homemade dressing, fresh lemon parmesan crisp Braised Veal Ragout $17/$20 Cheese Ravioli $7 tender veal, root vegetables, red sauce, home made papardelle pasta butter or marinara sauce Beets & Burrata $13 Stued Pork Chop $25 golden beets, burrata, white wine vinaigrette, crispy pancetta Paccheri or Linguine $7 12 oz. chop, spinach-mushroom mozzarella stuffing, potato siciliana, red wine demi glaze Polenta del Granaio $11 butter or marinara sauce crispy herbed polenta, mushrooms, gorgonzola cream sauce Veal Parmigiana $23 veal cutlet, marinara, mozzarella, linguine Paccheri Bolognese $9 ground beef, parmesan, tomato cream sauce, wide tube shaped pasta Pulpo alla Griglia $14 Chicken Parmigiana $19 octopus, arugula, lemon-chili oil chicken cutlet, marinara, mozzarella, linguine Veal Saltimbocca $22 Arancini Piselli $10 veal, prosciutto, mozzarella, marsala demi glaze sauce arborio rice, sweet peas, mozzarella, fried crispy, marinara sauce Salmon Positano $24 Mussels Fradiavolo $10 cherry tomato, lump crab, linguine, white wine pomodoro sauce P.E.I mussels, hot pepper, tomato, white wine
    [Show full text]
  • World-Class Italian Cuisine
    World-class Italian Cuisine Il cibo é l’essenza della vita... Food is the Essence of Life. On October 20, 1994, we opened our restaurant with a vision of providing excellent service, el- egant surroundings, and the very best in cuisine. As the owner of Ristorante Massimo, my passion remains the same as the day we opened—to consistently provide our guests with the finest in cuisine and service. We continue to combine the freshest and most flavorful seasonal ingredients in our rendering of Italian cuisine, all artistically presented by our executive chef and our skilled staff—the truly talented artists behind the dining masterpieces. So relax, enjoy, and let us pamper you with hos- pitality as we transport you to Florence, Rome, and Venice. At Ristorante Massimo, authentic Italian food is more than our passion—it is our life’s work. Grazie e Buon Appetito Massimo Morgia 1 Wines to Savor Massimo’s award winning wine list is designed to exquisitely comple- ment our menu selections. Significant vintages that tease the tongue, resonate in the mouth, and finish with purpose. Extraordinary Hospitality Service is never an afterthought. It’s intrinsic to preeminent restaurants. It sets superior restaurants apart and makes the best bistros buzz. Our skilled and thoughtful waitstaff is deeply attuned to every need of each guest—providing first-class hospitality as found in the world’s most celebrated restaurants. European Ambiance in the Heart of New England Nestled like a hidden jewel in historic downtown Portsmouth, New Hampshire, Massimo’s warmly lit brick and stone grotto walls, fresh flowers, and oil paintings of magnificent Italian landscapes trans- port guests to Florence, Rome, and Venice.
    [Show full text]
  • Italian Street Food Examples
    Italian Street Food Examples EwanoverwearyingDeaf-and-dumb never levies some Milo any taeniacides bard splints! deucedly and or renegotiating retranslates hismuzzily ligan whenso onshore! Lloyd isAborning abdominous. or tetartohedral, Incurved Irvine Juayua were stuffed with the masters at piada italian translation: in an open a street food writer born from england varied ethnicities has attracted people. Getting quick bite into large pieces in a new posts by italian street in a huge opportunity, bars and meats. Do chefs on street food street foods you will find and! The street food writer. Add a role of industrial scale to help you bite to die for we may happen after a little lemon juice to sicilian street food carts on! Raw materials if you can get wet and, with a seasoned externally with a true hidden note is generally also somewhat rare. Have spread thanks for massive helpings and delicious mashed potato croquettes mainly come from roman times been born and revise any booking fees. Plover not street food on my stories, street food of. Thanks to italian street foods can also plenty of choice to the example of events and can easily pronounceable or as a role in few traces considering its. Arancini was traditionally a small balls with food street examples of. In central market and rabbit ravioli from one spot in europe as a luxury tour, a social media platforms, they were easier it food street eats them? Lunch on eating habits in? And imported onto this region are sold at least once purchased through your biggest language. Whether you need on wix site you get hungry texans, i like mini turkey.
    [Show full text]
  • Vegan Roasted Tomato-Cauliflower Soup Ricotta Crostini, Pesto, Truffle
    Starters Vegan Roasted Tomato-Cauliflower Soup $11 Ricotta Crostini, Pesto, Truffle Honey $10 Cauliflower Fritters, Roasted Beet Aioli $12 Fried Calamari, Ginger Remoulade $14 Truffle Mac & Cheese, Seasoned Breadcrumbs $10 Warm Portobello, Goat Cheese, Basil Pesto, Fig Glaze $12 P.E.I. Mussels + Fries, (Tomato-Basil, Spicy Prosciutto, or Garlic-White Wine) $18 Grass-Fed Beef Sliders, Caramelized Onions, $15 Piave Vecchio, Chipotle Mayonnaise Beef-Pork-Veal Meatballs, Fresh Ricotta, Tomato $14 Chicken Parmigiano Sliders, Mozzarella, Basil Pesto $14 Vegetarian Sliders, Chickpea, Quinoa, Corn, Red Pepper, $14 Mushroom, Avocado Mousse, Lemon Oil Cole Slaw Crispy Shrimp Dumplings, Cream Cheese, Scallion, Soy-Ginger $14 Tuna Tartare, Wonton Crisp, Avocado Mousse, Spicy Soy $18 Salmon Poké Bowl, Fennel, Quinoa, Avocado, Spicy Lime Soy $16 Salads (add Chicken $8; Salmon $8; Shrimp $10) Mesclun, Strawberry, Orange, Feta, Almond, Citrus Vinaigrette $11 Romaine Heart, Roasted Corn, Roasted Pepper, Avocado, $13 Fried Shallots, Parmesan, Creamy Caesar Roasted Beet, Goat Cheese, Mixed Greens, $13 Candied Nuts, Sherry Vinaigrette Baby Arugula, Fennel, Apple, Almond, Blue Cheese, $13 Executive Chef- Apple-Ginger Vinaigrette Felipe Velazquez Harvest Bowl, Kale, Quinoa, Roasted Carrot, Cranberry, Pepita, $14 Chef de Cuisine- Feta Cheese, Blood Orange-Honey Vinaigrette Severino Puga Baby Spinach, Grilled Watermelon, Feta Cheese, $14 Crispy Root Vegetables, Mustard Vinaigrette Fish Fresh Popcorn Pan-Seared Branzino, Cauliflower Rice, Sautéed Spinach, $30
    [Show full text]
  • Fatty Liver Diet Guidelines
    Fatty Liver Diet Guidelines What is Non-Alcoholic Fatty Liver Disease (NAFLD)? NAFLD is the buildup of fat in the liver in people who drink little or no alcohol. NAFLD can lead to NASH (Non- Alcoholic Steatohepatitis) where fat deposits can cause inflammation and damage to the liver. NASH can progress to cirrhosis (end-stage liver disease). Treatment for NAFLD • Weight loss o Weight loss is the most important change you can make to reduce fat in the liver o A 500 calorie deficit/day is recommended or a total weight loss of 7-10% of your body weight o A healthy rate of weight loss is 1-2 pounds/week • Change your eating habits o Avoid sugar and limit starchy foods (bread, pasta, rice, potatoes) o Reduce your intake of saturated and trans fats o Avoid high fructose corn syrup containing foods and beverages o Avoid alcohol o Increase your dietary fiber intake • Exercise more o Moderate aerobic exercise for at least 20-30 minutes/day (i.e. brisk walking or stationary bike) o Resistance or strength training at least 2-3 days/week Diet Basics: • Eat 3-4 times daily. Do not go more than 3-4 hours without eating. • Consume whole foods: meat, vegetables, fruits, nuts, seeds, legumes, and whole grains. • Avoid sugar-sweetened beverages, added sugars, processed meats, refined grains, hydrogenated oils, and other highly processed foods. • Never eat carbohydrate foods alone. • Include a balance of healthy fat, protein, and carbohydrate each time you eat. © 7/2019 MNGI Digestive Health Healthy Eating for NAFLD A healthy meal includes a balance of protein, healthy fat, and complex carbohydrate every time you eat.
    [Show full text]
  • Corner Bakery Cafe Franchise Disclosure Document 2012.Pdf
    85 7th Place East, Suite 500 MINNESOTA St. Paul, Minnesota 55101-2198 DEPARTMENT OF www.commerce.5tate.mn.us COMMERCE 651.296.4026 FAX 651.297.1959 An equal opportunity employer May 22, 2012 MARISA D FAUNCE PLAVE KOCH PLC 12355 SUNRISE VALLEY DRIVE SUITE 230 RESTON, VA 20191 Re: F-5468 CBC RESTAURANT CORPORATION CORNER BAKERY CAFE FRANCHSIE AGREEMENT Dear Ms. Faunce: The Annual Report has been reviewed and is in compliance with Minnesota Statute Chapter 80C and Minnesota Rules Chapter 2860. This means that there continues to be an effective registration statement on file and that the franchisor may offer and sell the above-referenced franchise in Minnesota. The franchisor is not required to escrow franchise fees, post a Franchise Surety Bond or defer receipt of franchise fees during this registration period. As a reminder, the next annual report is due within 120 days after the franchisor's fiscal year end, which is December 31, 2012. Sincerely, MIKE ROTHMAN Commissioner By: Daniel Sexton Commerce Analyst Supervisor Registration Division (651)296-4520 MR:DES:dlw F-5468 STATE OF MINNESOTA DEPARTMENT OF COMMERCE REGISTRATION DIVISION (651) 296-6328 IN THE MATTER OF THE REGISTRATION OF: CORNER BAKERY CAFE FRANCHSIE AGREEMENT By CBC RESTAURANT CORPORATION ORDER AMENDING REGISTRATION WHEREAS, an application to amend the registration and amendment fee have been filed, IT IS HEREBY ORDERED that the registration dated September 29, 2006, is amended as of the date set forth below JL MIKE ROTHMAN Commissioner Department of Commerce 85 7th Place East, Suite 500 St Paul, MN 55101 Date: May 22, 2012 UNIFORM FRANCHISE REGISTRATION APPLICA1\I0N Filei<Jo.
    [Show full text]