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Innovative Restaurant Brands and Executives Shaping the Fast Casual Segment Start Up
Innovative restaurant brands and executives shaping the fast casual segment Start up. Scale up. Succeed. Oracle MICROS Simphony Point of Service: • Open API • Gift & Loyalty • Simple Delivery • Labor & Inventory • Easy Online Integrations • Kitchen Display • Analytics & Reporting • Kiosk & Mobile Contact us for a free consultation: oracle.com/food-beverage 1.866.287.4736 Copyright © 2020, Oracle and/or its a�liates. All rights reserved. Oracle and Java are registered trademarks of Oracle and/or its a�liates. ExecutiveEXECUTIVE Summary REPORT Although 2020 isn’t quite half over, it’s already been a trying year thanks to the outbreak of COVID-19. As I watch the fast casual industry rebuild from the upheaval, however, I know two things about its workers and leaders: 1. They take care of one another. 2. Their innovation, creativity and ingenuity never stop even while facing a pandemic. Tom Harper The crisis has been especially hard on restaurants, which CEO [email protected] normally employ millions of global workers. Instead of closing up shop, however, so many fast casual brands have not only found Cherry Cansler Kathy Doyle ways to stay in business by pivoting to online ordering, curbside VP of Editorial, Networld Media Group President & Publisher pick up and delivery, but are also using precious resources to [email protected] help those in need. From collecting customer donations and creating unique social media campaigns to raise money for out- Cherryh Cansler of-work restaurant employees to giving thousands of dollars worth of food to frontline workers VP of Editorial [email protected] and cutting delivery fees, the giving spirit of this industry is contagious. -
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. -
Senza Titolo-2
Our culinary journey embraces every single person getting inside Il Pagliaccio, just like the parallels embrace the world, from west to east Executive Chef: Anthony Genovese Restaurant Manager: Matteo Zappile S e t T a s t i n g M e n u s Join us in a journey through the kitchen and the dining room, through gastronomic culture and hospitality, through ingredients, techniques and sensations ranging from East to West, following parallel lines, symmetries, af nities. Chef Anthony Genovese welcomes you in PARALLELS, a journey originated from emotions, memories and identities. Parallels Tasting Menu 10 courses The tasting menus are served for the entire table, more than 4 people we will serve the tasting I l p a g l i a c c i o Dishes and ingredients that represent milestones in the story of our restaurant and in the evolution of Anthony Genovese’s cuisine. These are not classics, they are our classics. 8 courses The tasting menus are served for the entire table, more than 4 people we will serve the tasting P a u s e Only for lunch, the lightness of an itinerary dedicated to those who want to discover our cuisine through an unusual and quick journey through taste. 3 courses The tasting menus are served for the entire table, more than 4 people we will serve the tasting L a c a r t a S t a r t e r s “Parallel 38th” Sheep tartare, gs, eggplant and bay leaf ice cream Guinea fowl, red prawns, egg liquor and zucchini Marinated amberjack, foie gras and roasted peach Raw redmullet, melon juice and wild berries Veal, cannellini beans cream and miso -
Foods with an International Flavor a 4-H Food-Nutrition Project Member Guide
Foods with an International Flavor A 4-H Food-Nutrition Project Member Guide How much do you Contents know about the 2 Mexico DATE. lands that have 4 Queso (Cheese Dip) 4 Guacamole (Avocado Dip) given us so 4 ChampurradoOF (Mexican Hot Chocolate) many of our 5 Carne Molida (Beef Filling for Tacos) 5 Tortillas favorite foods 5 Frijoles Refritos (Refried Beans) and customs? 6 Tamale loaf On the following 6 Share a Custom pages you’ll be OUT8 Germany taking a fascinating 10 Warme Kopsalat (Wilted Lettuce Salad) 10 Sauerbraten (German Pot Roast) tour of four coun-IS 11 Kartoffelklösse (Potato Dumplings) tries—Mexico, Germany, 11 Apfeltorte (Apple net) Italy, and Japan—and 12 Share a Custom 12 Pfefferneusse (Pepper Nut Cookies) Scandinavia, sampling their 12 Lebkuchen (Christmas Honey Cookies) foods and sharing their 13 Berliner Kränze (Berlin Wreaths) traditions. 14 Scandinavia With the helpinformation: of neigh- 16 Smorrebrod (Danish Open-faced bors, friends, and relatives of different nationalities, you Sandwiches) 17 Fisk Med Citronsauce (Fish with Lemon can bring each of these lands right into your meeting Sauce) room. Even if people from a specific country are not avail- 18 Share a Custom able, you can learn a great deal from foreign restaurants, 19 Appelsinfromage (Orange Sponge Pudding) books, magazines, newspapers, radio, television, Internet, 19 Brunede Kartofler (Brown Potatoes) travel folders, and films or slides from airlines or your local 19 Rodkal (Pickled Red Cabbage) schools. Authentic music andcurrent decorations are often easy 19 Gronnebonner i Selleri Salat (Green Bean to come by, if youPUBLICATION ask around. Many supermarkets carry a and Celery Salad) wide choice of foreign foods. -
Trapani Palermo Agrigento Caltanissetta Messina Enna
4 A Sicilian Journey 22 TRAPANI 54 PALERMO 86 AGRIGENTO 108 CALTANISSETTA 122 MESSINA 158 ENNA 186 CATANIA 224 RAGUSA 246 SIRACUSA 270 Directory 271 Index III PALERMO Panelle 62 Panelle Involtini di spaghettini 64 Spaghetti rolls Maltagliati con l'aggrassatu 68 Maltagliati with aggrassatu sauce Pasta cone le sarde 74 Pasta with sardines Cannoli 76 Cannoli A quarter of the Sicilian population reside in the Opposite page: province of Palermo, along the northwest coast of Palermo's diverse landscape comprises dramatic Sicily. The capital city is Palermo, with over 800,000 coastlines and craggy inhabitants, and other notable townships include mountains, both of which contribute to the abundant Monreale, Cefalù, and Bagheria. It is also home to the range of produce that can Parco Naturale delle Madonie, the regional natural be found in the area. park of the Madonie Mountains, with some of Sicily’s highest peaks. The park is the source of many wonderful food products, such as a cheese called the Madonie Provola, a unique bean called the fasola badda (badda bean), and manna, a natural sweetener that is extracted from ash trees. The diversity from the sea to the mountains and the culture of a unique city, Palermo, contribute to a synthesis of the products and the history, of sweet and savoury, of noble and peasant. The skyline of Palermo is outlined with memories of the Saracen presence. Even though the churches were converted by the conquering Normans, many of the Arab domes and arches remain. Beyond architecture, the table of today is still very much influenced by its early inhabitants. -
Singapore | October 17-19, 2019
BIOPHILIC CITIES SUMMIT Singapore | October 17-19, 2019 Page 3 | Agenda Page 5 | Site Visits Page 7 | Speakers Meet the hosts Biophilic Cities partners with cities, scholars and advocates from across the globe to build an understanding of the importance of daily contact with nature as an element of a meaningful urban life, as well as the ethical responsibility that cities have to conserve global nature as shared habitat for non- human life and people. Dr. Tim Beatley is the Founder and Executive Director of Biophilic Cities and the Teresa Heinz Professor of Sustainable Communities, in the Department of Urban and Environmental Planning, School of Architecture at the University of Virginia. His work focuses on the creative strategies by which cities and towns can bring nature into the daily lives of thier residents, while at the same time fundamentally reduce their ecological footprints and becoming more livable and equitable places. Among the more than variety of books on these subjects, Tim is the author of Biophilic Cities and the Handbook of Bophilic City Planning & Design. The National Parks Board (NParks) of Singapore is committed to enhancing and managing the urban ecosystems of Singapore’s biophilic City in a Garden. NParks is the lead agency for greenery, biodiversity conservation, and wildlife and animal health, welfare and management. The board also actively engages the community to enhance the quality of Singapore’s living environment. Lena Chan is the Director of the National Biodiversity Centre (NBC), NParks, where she leads a team of 30 officers who are responsible for a diverse range of expertise relevant to biodiversity conservation. -
How to Prepare the Final Version of Your Manuscript for the Proceedings of the 11Th ICRS, July 2007, Ft
Proceedings of the 12th International Coral Reef Symposium, Cairns, Australia, 9-13 July 2012 22A Social, economic and cultural perspectives Conservation of our natural heritage: The Singapore experience Jeffrey Low, Liang Jim Lim National Biodiversity Centre, National Parks Board, 1 Cluny Road, Singapore 259569 Corresponding author: [email protected] Abstract. Singapore is a highly urbanised city-state of approximately 710 km2 with a population of almost 5 million. While large, contiguous natural habitats are uncommon in Singapore, there remains a large pool of biodiversity to be found in its four Nature Reserves, 20 Nature Areas, its numerous parks, and other pockets of naturally vegetated areas. Traditionally, conservation in Singapore focused on terrestrial flora and fauna; recent emphasis has shifted to marine environments, showcased by the reversal of development works on a unique intertidal shore called Chek Jawa (Dec 2001), the legal protection of Sungei Buloh Wetland Reserve (mangrove and mudflat habitats) and Labrador Nature Reserve (coastal habitat) in 2002, the adoption of a national biodiversity strategy (September 2009) and an integrated coastal management framework (November 2009). Singapore has also adopted the “City in a Garden” concept, a 10-year plan that aims to not only heighten the natural infrastructure of the city, but also to further engage and involve members of the public. The increasing trend of volunteerism, from various sectors of society, has made “citizen-science” an important component in many biodiversity conservation projects, particularly in the marine biodiversity-rich areas. Some of the key outputs from these so-called “3P” (people, public and private) initiatives include confirmation of 12 species of seagrasses in Singapore (out of the Indo-Pacific total of 23), observations of new records of coral reef fish species, long term trends on the state of coral reefs in one of the world's busiest ports, and the initiation of a Comprehensive Marine Biodiversity Survey project. -
Singapore for Families Asia Pacificguides™
™ Asia Pacific Guides Singapore for Families A guide to the city's top family attractions and activities Click here to view all our FREE travel eBooks of Singapore, Hong Kong, Macau and Bangkok Introduction Singapore is Southeast Asia's most popular city destination and a great city for families with kids, boasting a wide range of attractions and activities that can be enjoyed by kids and teenagers of all ages. This mini-guide will take you to Singapore's best and most popular family attractions, so you can easily plan your itinerary without having to waste precious holiday time. Index 1. The Singapore River 2 2. The City Centre 3 3. Marina Bay 5 4. Chinatown 7 5. Little India, Kampong Glam (Arab Street) and Bugis 8 6. East Coast 9 7. Changi and Pasir Ris 9 8. Central and North Singapore 10 9. Jurong BirdPark, Chinese Gardens and West Singapore 15 10. Pulau Ubin and the islands of Singapore 18 11. Sentosa, Universal Studios Singapore and "Resorts World" 21 12. Other attractions and activities 25 Rating: = Not bad = Worth trying = A real must try Copyright © 2012 Asia-Pacific Guides Ltd. All rights reserved. 1 Attractions and activities around the Singapore River Name and details What is there to be seen How to get there and what to see next Asian Civilisations Museum As its name suggests, this fantastic Address: 1 Empress Place museum displays the cultures of Asia's Rating: tribes and nations, with emphasis on From Raffles Place MRT Station: Take Exit those groups that actually built the H to Bonham Street and walk to the river Tuesday – Sunday : 9am-7pm (till city-state. -
The Singapore Urban Systems Studies Booklet Seriesdraws On
Biodiversity: Nature Conservation in the Greening of Singapore - In a small city-state where land is considered a scarce resource, the tension between urban development and biodiversity conservation, which often involves protecting areas of forest from being cleared for development, has always been present. In the years immediately after independence, the Singapore government was more focused on bread-and-butter issues. Biodiversity conservation was generally not high on its list of priorities. More recently, however, the issue of biodiversity conservation has become more prominent in Singapore, both for the government and its citizens. This has predominantly been influenced by regional and international events and trends which have increasingly emphasised the need for countries to show that they are being responsible global citizens in the area of environmental protection. This study documents the evolution of Singapore’s biodiversity conservation efforts and the on-going paradigm shifts in biodiversity conservation as Singapore moves from a Garden City to a City in a Garden. The Singapore Urban Systems Studies Booklet Series draws on original Urban Systems Studies research by the Centre for Liveable Cities, Singapore (CLC) into Singapore’s development over the last half-century. The series is organised around domains such as water, transport, housing, planning, industry and the environment. Developed in close collaboration with relevant government agencies and drawing on exclusive interviews with pioneer leaders, these practitioner-centric booklets present a succinct overview and key principles of Singapore’s development model. Important events, policies, institutions, and laws are also summarised in concise annexes. The booklets are used as course material in CLC’s Leaders in Urban Governance Programme. -
Circle Line Guide
SMRT System Map STOP 4: Pasir Panjang MRT Station Before you know, it’s dinner LEGEND STOP 2: time! Enjoy a sumptuous East West Line EW Interchange Station Holland Village MRT Station meal at the Pasir Panjang North South Line NS Bus Interchange near Station Food Centre, which is just Head two stops down to a stop away and is popular Circle Line CC North South Line Extension Holland Village for lunch. (Under construction) for its BBQ seafood and SMRT Circle Line Bukit Panjang LRT BP With a huge variety of cuisines Malay fare. Stations will open on 14 January 2012 available, you’ll be spoilt for STOP 3: choice of food. Haw Par Villa MRT Station STOP 1: Spend the afternoon at the Haw Botanic Gardens MRT Station Par Villa and immerse in the rich Start the day with some fresh air and Chinese legends and folklore, nice greenery at Singapore Botanic dramatised through more than Gardens. Enjoy nature at its best or 1,000 statues and dioramas have fun with the kids at the Jacob found only in Singapore! Ballas Garden. FAMILY. TIME. OUT. Your Handy Guide to Great Food. Fun Activities. Fascinating Places. One day out on the Circle Line! For Enquiries/Feedback EAT. SHOP. CHILL. SMRT Customer Relations Centre STOP 1: Buona Vista Interchange Station 1800 336 8900 A short walk away and you’ll find 7.30am to 6.30pm STOP 3: yourself at Rochester Park where Mondays – Fridays, except Public Holidays you can choose between a hearty Haw Par Villa MRT Station SMRT Circle Line Quick Facts Or send us an online feedback at American brunch at Graze or dim Venture back west for dinner www.smrt.com.sg/contact_us.asp Total route length: 35.4km Each train has three cars, 148 seats and can take up to 670 sum at the Min Jiang at One-North after a day at the mall. -
Writing Australian Cookbooks for Younger Readers
Brien & Wessell From ‘training in citizenship and home-making’ to ‘plating up’ Central Queensland University Donna Lee Brien Southern Cross University Adele Wessell From “training in citizenship and home-making” to “plating up”: Writing Australian cookbooks for younger readers Abstract: In term of popular literature about young people, cookbooks purporting to address children’s obesity and other diet related issues currently take a prominent place. Beside these, there is a growing related sub-genre of cookbooks for young people that are intended as guides use in practical food preparation. These include television tie-ins such as the globalised Junior MasterChef series as well as books by chefs, nutritionalists, activists, celebrities and parents, most of which have an almost rigidly proscriptive take on what, how and why children eat, and what and how they should eat. Working from Australian cookery instruction books for girls such as those by Flora Pell (1916 and later), through Margaret Gossett’s landmark Children’s Picture Cookbook (1947), to today’s plethora of children-targeted volumes, this paper addresses this Australian publishing phenomenon. It examines these books from the point of view of writers-as-producers as well as the intended consumers for these volumes, the various messages they convey, and what they reflect about food, society and writing for children in Australian popular culture. Biographical Note Dr Adele Wessell is a Senior Lecturer in History at Southern Cross University and Associate Fellow at the National Museum Australia. Her research focuses on food history. Recent publications include a special issue of TEXT journal co-edited with Donna Lee Brien on the Cultural Dynamics of Contemporary Food Choices. -
The Politics of Cooking: Class, Inequality and Power in Masterchef Australia
The Politics of Cooking: Class, Inequality and Power in MasterChef Australia By Robert Lindsay Moore School of Social Sciences Submitted in fulfilment of the requirements for the Master of Arts University of Tasmania October 2017 THE POLITICS OF COOKING: CLASS, INEQUALITY AND POWER IN MASTERCHEF AUSTRALIA This thesis contains no material which has been accepted for a degree or diploma by the University or any other institution, except by way of background information and duly acknowledged in the thesis, and to the best of my knowledge and belief no material previously published or written by another person except where due acknowledgement is made in the text of the thesis, nor does the thesis contain any material that infringes copyright. This thesis may be made available for loan and limited copying and communication in accordance with Copyright Act 1968. 7 October 2017 ii THE POLITICS OF COOKING: CLASS, INEQUALITY AND POWER IN MASTERCHEF AUSTRALIA Contents Tables and Illustrations v Acknowledgements vi Abstract vii Introduction 1 MasterChef Australia 2 Aims and Scope 4 Thesis Outline 5 Literature Review 6 Food and Reality Television 6 Food Television as Reality 9 MasterChef Australia 10 Class Theory and MasterChef Australia 19 The Nature of Reality Television 27 Theoretical Perspectives on Reality Television 31 Identity and ‘Makeover’ in Reality Television 32 Class and Reality Television 34 Tools for Analysis 36 Reading MasterChef Australia 42 Food Dreams 47 Ingredients 51 Cuisine and Technique 61 Personal Presentation 68 Proxemics 78 Conclusion 90 Appendices 94 iii THE POLITICS OF COOKING: CLASS, INEQUALITY AND POWER IN MASTERCHEF AUSTRALIA Appendix 1: Nicolette’s breakdown, E35W07–5 94 Appendix 2: Anatasia’s breakdown E37W08–2 98 Appendix 3: Matt's breakdown E57W12-2 100 Bibliography 104 iv THE POLITICS OF COOKING: CLASS, INEQUALITY AND POWER IN MASTERCHEF AUSTRALIA Tables and Illustrations Table 1: Age groups of MCA contestants 44 Table 2: Occupation groupings of MCA contestants 45 Figure 1: MCA judges, Season 8, E01W01–1.