DOCSLIB.ORG

IN THIS ISSUE: Discover Your Health Classes / Summer Seafood Classes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
IN THIS ISSUE: Discover Your Health Classes / Summer Seafood Classes IN THIS ISSUE: Discover Your Health Classes / Summer Seafood Classes July, August, September 2013 ROCHESTER 3507 Mt. Read Boulevard, 585-663-5449 TOPS COOKING SCHOOL ONLINE TopsMarkets.com > Departments > The Cooking School July, August, September 2013 Manager’s Message Summertime, summertime, sum…sum…summertime! It’s HOT outside and it’s HOT inside too! Wait…what? Not really, it’s cool inside the Cooking School but what we have to offer is “HOT”. We have many classes on seasonal, summer foods using the grill, slow cooker, as well as traditional methods. We have some new cuisines for you to try for the adventurous; Lebanese, Thai, French or Polynesian. Of course, we have our Seafood series classes for those who love the health benefits of seafood, but are unsure how to cook it to get the full benefits. And as always, we still offer all the healthy classes for those of you who don’t want to give up taste to eat healthier. As usual, we have hands-on classes where you are right in the action cooking the recipes with the guidance of a chef. Or, if you prefer, relax and enjoy a night out with your spouse, loved one, or friends sampling the recipes while someone else cooks for you. We can’t wait to see you soon because “you always get our best, here at the TCS.” Elizabeth Bauld Rochester Cooking School Manager Kids’ Kitchen PAGE 2 Our focus this summer for the kid’s is SUMMER COOKING CAMPS! These are very popular every year because it is a practical way to send your child to a Summer Camp where they will not only have fun, but they will learn skills for life. Check out the 10 different camps we offer; there is SURE to be one that will interest your children! Call to register soon, because camps do fill up quickly! Adult Classes PAGE 6 If you are one of our “regulars”, we look forward to continuing to see you this summer. If you have never been here to the Cooking School but have always wanted to check out a class or two; now is the time to do it! It’s nice and cool inside and who doesn’t love going someplace where they give you delicious food to eat?! Come soon and bring a friend! 1 TOPS COOKING SCHOOL | ROCHESTER 585-663-5449 Kids’ Kitchen Kids’ Kitchen LITTLE CHEFS Ages 4–7 Moms and Dads, feel free to leave the little ones at class in The Cooking School in the hands of our capable teachers and assistants while you do some stress-free grocery shopping, or you can stay and watch the fun. You choose whatever you and your child are most comfortable with. PINKALiciOUS AFteR SchOOL SnacK AttacK Instructor “Miss Amie” Liming Instructor “Miss Lisa” Dillon Saturday, July 13, 10:00am-12:00pm Saturday, September 14, 10:00am-12:00pm $12 $12 Join Miss Amie as she celebrates this fun book series by Victoria Kann. Does your stomach growl after school? In this class ,you will make You will delight in the making and eating of mainly pink foods and enjoy totally cool recipes to munch on that will refuel your body until dinner! one of the stories while you eat. Perfectly Pink Cupcakes, Pinkalicious Attack your hunger with these awesome snacks. Groovy Smoothies, Punch, “Eat your green vegetables” and homemade dip, Practically Pink Pretzel Paddles, Caramel Nutty Corn, Double Decker Delights, Food on a Parfaits, Pink Party Wands Stick, Super Easy S’mores SUMMER Tea PARty FashiON-ista FARE Instructor “Miss Amie” Liming Instructor “Miss Therese” Bertrand Saturday, July 27, 10:00am-12:00pm Saturday, September 21, 10:00am-12:00pm $12 $12 It’s tea time! Put on your nicest party dress, bring your favorite doll or Let the glam begin! Design some food jewelry, high heeled cupcakes, stuffed animal, put on your apron (so you won’t mess up your dress), and other fabulous designed food created exclusively by you! We will and join making an elegant and fun tea party. You bring your imagina- “dress” a pizza person in colorful toppings, and eat our necklaces. tion and we’ll provide the food and the “fancy”. Peanut Butter Banana Fashionable fun! High Heeled Cupcakes, Bread Dough Jewelry, Pizza Bread Tea Sandwiches, Ham and Cheese Bites, Vanilla Scones, Mini Person, Sparkly Pasta Necklace, Edible Fruit Necklace, Couture Hand- Fancy Cupcakes, Tea Party Punch bag Cookies Sunshine Days Instructor “Miss Natalie” Valente Saturday, August 10, 10:00am-12:00pm $12 All little ones LOVE the summer sun, don’t they? This morning Miss Natalie will put a smile on your child’s face when they prepare these fun recipes. They will be smiling when they taste how good “sun- shine” tastes. Dreamy Orange Cheesecake Dip, Happy Face Sandwich Melts, Sunny Surprise Muffins, Sunshine Butter Cookies, Watermelon Smoothies AWesOME AVengeRS Instructor “Miss Therese” Bertrand Saturday, August 24, 10:00am-12:00pm $12 Super heroes are awesome! Come this morning as we “beat up” and “chop” some food and “mash” some fruit to make some delicious treats. (Wearing super hero costumes is optional.) Thor Hammer Bites, Iron Man & Pepper Pott’s Pasta, Fury’s Tropical Freeze, Captain America Sweet Snack, Black Widow Spider Bites, The Hulk Green Glop TOPS COOKING SCHOOL | ROCHESTER 585-663-5449 2 summer break Kids’ Kitchen cooking camps Kids’ Kitchen Little Chef: Ages 4-8, caMP # 4: RestauRant FAVORites (FOR aspiRing cheFS) Junior Chef: Ages 8-11 and 12-teen, Instructor “Miss Ellen” Adams Aspiring Chef: Ages 10+ Monday-Thursday, July 29-Aug.1, 2:00-5:00pm $120 CAMP #1: The CULinaRY KingdOM (FOR LittLE CheFS) Save a trip to the restaurant, save the money, and still eat your Instructor “Miss Natalie” Valente favorites! Tootsie Rolls, Burger King Hershey Sundae Pie, Red Monday-Thursday, July 8-11, 3:00-5:00pm Lobster Cheddar Biscuits, Panera Broccoli Cheese Soup, Pizza Hut $80 Cavatini, Ruby Tuesday Quesadilla, Applebee’s Blonde Brownies, Calling all Princes & Princesses for a week of making and eating Boston Market Mac & Cheese, Boston Market Dill Potato Wedges, Royal feasts. Chicken Crown Nuggets, Royal Mac & Cheese, Sticks Boston Market Meatloaf, Black Eye Pea’s Cornbread, Cheesecake and Stones Salad, Peachy Orange Shakes, Dreamy Fudge Brownies, Factory Key Lime Cheesecake, Chili’s Monterey Chicken, Cracker Jewel Meat Pies, Dragon Green Beans, Breadstick Swords, Belle’s Barrel Hash Brown Casserole, Girl Scout Mint Cookies, KFC But- BLT Macaroni Salad, Strawberry Cupcake Cones, Shrek and Fiona’s termilk Biscuits, Hidden Valley Ranch Dressing with Salad, Little Meatball Soup, Castle Cheddar Biscuits, Brave Glazed Fruit Bowl, Pretzel Sparklers, Princess Tea Cookies, Rapunzel Bubble Pizza, Dream Debbie Oatmeal Cookies, Olive Garden Capellini Pomodoro, Mrs. Cream Lettuce Salad, Orange Royal Ring, Jewel Lollipops Field’s Peanut Butter Cookies, Planet Hollywood Cap’n Crunch Chicken, Wendy’s Chili and more… CAMP #2: Let’S GO TO the FaiR! (FOR JuniOR CheFS) Instructors “Miss Therese” Bertrand and “Miss Brenda” Monahan Monday-Thursday, July 15-18, 2:00-5:00pm $120 Enjoy a great day at the fair making all of your favorite carnival foods! Let’s also play carnival games with chances to win tickets to trade for party souvenirs! “Fireworks” in a Jar, Pizza Pinwheels, Amish Macaroni Salad, Watermelon Fudge, Apple and Marshmallow “Smiles”, Potato Soup Mix in a Jar, Grilled Ham and Pineapple Skewers, Corn Dog Mini Muffins, Watermelon and Strawberry Smoothies, Cupcake Ice Cream Cones, Beef Teriyaki Skewers, Potato Chip Chicken Strips, Caramel Apples, Cinnamon Rolls on a Stick, Rainbow Fruit Kabobs, Chocolate Tipped Peppermint Sticks, Nachos with Chile Con Queso Dip, Caramel Popcorn Balls, Strawberry Shortcake on a Stick, Salt Potatoes, Mini Corn on the Cob, Fudge Puppies CAMP #3: CHRistMas in JULY (FOR JuniOR CheFS) Instructor “Miss Liz” Bauld Monday-Thursday, July 22-25, 2:00-5:00pm $120 Why enjoy the food from this holiday only once a year?! Not only will we make and eat Holiday foods; everyone will make their own Gingerbread House too! Christmas Cut-Out Cookies, Christmas Breakfast Strata, Honey and Orange Glazed Ham, Festive Egg Salad with Pita Crisps, Green Bean Casserole, Golden Scalloped Potatoes, Mini Chicken Pot Pies, Party Meatballs, Holiday Layered Dip, Festive Tortillas, Broccoli Cheese Casserole, Party Potatoes, Peanut Butter Graham Cracker Bears, Candy Cane Cookies, Thumbprint Cookies, Butterscotch Brownies, Snowball Cookies, Butter Pecan Shortbread Cookies, Holiday Trifle, Eggnog Bread, Candy Bar Cookies on a Stick, Rocky Road Fudge, Apple Raspberry Spiced Cider, Candy Cane Cocoa and more… 3 TOPS COOKING SCHOOL | ROCHESTER 585-663-5449 Parents, do you have a child that loves watching the Food Network? Does your child always run toward the kitchen to help out Kids’ Kitchen when you’re making dinner instead of away from it? Do they talk about being a chef when they grow up? If so, then this is the place for them this Summer! Every week includes making recipes from scratch, eating a meal, grocery shopping and/or set-up for the next day, playing daily games based on the week’s theme, and end of the week graduation meal for campers’ parents. CAMP #5: SUPER HERO CELebRATION (FOR LITTLE CheFS) CAMP #8: SOcceR SNACKS (FOR JUNIOR CheFS) Instructor “Miss Liz” Bauld Instructor “Miss Lisa” Dillon Monday-Thursday, August 5-8, 10:00am-12:00pm Monday-Thursday, August 19-22, 2:00-5:00pm $80 $120 Your super powers will come in handy this week as we cook. If soccer is your sport, come make food to energize you while Come in costume or come incognito so no one knows who playing. Before the game: Carrot, Apple Muffins, Fruit Yogurt you really are… Batman Bat-Shaped Pizzas, Wonder Woman Soccer Smoothie, FC Gold Pride Good Grain Granola, Carb- Lassos, Superman Super Subs, Spiderman Cracker Snacks, loading Twice Baked Potatoes, Abby Wambach’s Date Bars, Green Lantern Jello Parfaits, Cat Woman Kitty Cupcakes, Green Fettuccini for Forwards, During the game: Homemade Gatorade, Goblin Guacamole with chips, Super-Vision Carrots, Penguin’s Washington Freedom’s PB Cereal Bars, Women’s Pro Soccer Tuna Salad, Green Riddler Lettuce Salad, Mr.
Load more

Recommended publications
  • 08 APRIL Cat Smaller.Indd
    ASSOCIATEDEEDD BUYERS Distributor of Natural, Organic, Specialty & Ethnic Foods APRIL TABLE OF CONTENTS Grocery Brand Name Index 6 2008 PRICELIST Order & Delivery Schedules 14 Policies and Procedures 15 New Items 18 BUSINESS HOURS Key 19 Monday-Friday Hot Deals 22 8:30-4:30 Case Stack Deals 23 Books and Bulk Items 29 Frozen Items 45 REACH US AT Grocery - Ethnic Foods 58 5 Commerce Way Grocery by Category 72 PO Box 399 Household and Miscellaneous 124 Barrington, NH 03825 Remedies and Supplements 130 (p)603.664.5656 Personal Care 134 (f)603.664.8840 Pet Foods and Care 144 Refrigerated Items 146 FOR ORDERS SHIPPED BETWEEN MARCH 31 - MAY 2 TABLE OF CONTENTS PASTA 105 ANNIE’S HOMEGROWN PASTA SAUCES 107 cookies BRAND NAME INDEX 6 PIZZA SAUCES & CRUSTS 107 crackers, bread sticks & rice cakes ORDER & DELIVERY SCHEDULE 14 PREPARED FOODS, CANNED 108 prepared foods, canned POLICIES & PROCEDURES 15 PREPARED FOODS, PACKAGED 108 prepared foods, packaged NEW ITEMS 18 PRESERVES, SWEETENED 109 ANNIE’S NATURALS BOOKS & BULK ITEMS 29 PRESERVES, UNSWEETENED 110 condiments, cooking BBQ sauces FROZEN FOODS 45 PRESERVES & SPREADS, BUTTERS 111 condiments, cooking marinades RICE 111 condiments, cooking worcestershire GROCERY - ETHNIC FOODS 58 condiments, salad dressings GROCERY BY CATEGORY 72 SEA VEGETABLES 112 SEAFOOD 112 condiments, sandwich spd, mustard HOUSEHOLD & MISC. 124 SNACK & SNACK BARS 112 condiments, sandwich sprd, ketchup REMEDIES & SUPPLEMENTS 130 SOUPS, CANNED & ASCEPTIC 115 APPALACHIAN NATURALS PERSONAL CARE 134 SOUPS, CUPS & DRY MIXES 115 condiments,
    [Show full text]
  • Your Full-Service Catering Company Great Barbeque and So Much More!
    Special Events & Private Parties • Meetings • Corporate Catering Your full-service catering company Great barbeque and so much more! Thank you for considering ROCKLANDS Barbeque and Grilling Company for your event. We aim to serve the best barbequed and grilled foods in the Washington DC area, creating a memorable experience at your place or ours. Great barbeque and so much more! Here’s what we can do for you: Passed Appetizers 4–5 Stationary Appetizers 6–7 Real Barbeque 8 Vegetarian Selections 9 Side Salads 10 Accompaniments 11 Specialty Items 12–13 Set Menus 14–15 Desserts 16 Beverages 17 Passed Appetizers Grilled Marinated Southwest Black Bean Springrolls Chicken Tenderloins Filled with black beans, corn, Monterey jack Using our special citrus recipe, we marinate cheese, jalapeños and cilantro. Serve with our chicken tenderloins and then slowly cook them Sweet Chili and Garlic Sauce.* over our wood-burning grill. Serve with our (minimum order: 50 pieces) Spicy Peanut Sauce or Barbeque Citrus.* (minimum order: 5 pounds) Mini Lump Crab Cakes Infused with Lemon Marinated Grilled Gulf Shrimp Lump Maryland crab meat with seasoning and lemon zest. Serve with our Remoulade Sauce.* Jumbo gulf shrimp marinated in our honey (minimum order: 24 pieces) dijon recipe and grilled slowly over our wood- burning grill. Serve with our Horseradish Mango Chutney.* Warm Brie On Toast Points (minimum order: 3 pounds) Petite toast points served with slices of double- cream brie and pear glaze, topped with a sliver Steamed Gulf Shrimp of almond. (minimum order: 24 pieces) Jumbo gulf shrimp steamed with traditional lager and ROCKLANDS’ Bay Seasoning.
    [Show full text]
  • Private Dining Menu
    PRIVATE DINING MENU Plan a private event for business, watch-parties, family gatherings, and more! Laura Philips | [email protected] | 214.761.7252 Special Events Information Circuit - Private Dining Room Suited for completely private/semi private options; can accommodate plated, buffet or reception style Space Capacity - Plated- 35 guests; Buffet- 30 guests; Reception- 65-75 guests depending on flow F&B Standard Minimum - $1,500.00* IBar Suited for semi private events w/ rope and stanchion; can accommodate reception style Space Capacity - Reception only- 50 guests F&B Standard Minimum - $1,500.00* TV Lounge Suited for semi private events w/ rope and stanchion; can accommodate reception style Space Capacity - Reception Only- 60 guests F&B Standard Minimum - $1,500.00* Patio Suited for semi private events w/ rope and stanchion; can accommodate plated, buffet or reception style Space Capacity - Plated- 40 guests; Buffet- 40 guests; Reception- 75 guests depending on flow F&B Standard Minimum - $15,000.00* *Minimums may vary based on size of group, event requirements and hotel business demands Labor Fee - $175.00** Events with guest counts below 35 will be subject to a $175 labor fee. Plated Menus - based off current lunch/dinner menus, can be created/customized. We strive to accommodate all dietary requirements Guest Count- 15 guests or more require a set menu. Beverages Alcoholic Beverage packages can be customized to meet your group’s needs Buffet Pricing Pricing includes individual non-alcoholic beverages to include coffee, tea,
    [Show full text]
  • Events 14.15 Cookbook Recipe Recipes from High Cotton Cookin‟ (4 Pages) 29 Cookbook Recipe Recipes from the Evolution of Cajun & Creole Cuisine by John D
    Folder # Type Title Date # of items Events 14.15 Cookbook Recipe Recipes from High Cotton Cookin‟ (4 pages) 29 Cookbook Recipe Recipes from The Evolution of Cajun & Creole Cuisine by John D. Folse (6 pages) Cookbook Recipe Recipes from A Southern Collection Then and Now (4 pages) Cookbook Recipe Recipes from The Stuffed Griffin (4 pages) Cookbook Recipe Recipes from The Gasparilla Cookbook (3 1961 pages) Cookbook Recipe Recipes from Apron Strings (4 pages) Cookbook Recipe Recipes from Concerts from the Kitchen (4 pages) Cookbook Recipe Recipes from Fare by the Sea (4 pages) Cookbook Recipe Recipes from Charleston Receipts (4 pages) 1950 Cookbook Recipe Recipes from The Best of the Bushel (3 pages) Cookbook Recipe Recipes from Mountain Measures (4 pages) Cookbook Recipe Recipes from Virginia Celebrates: Recipes and Ideas for Entertaining (3 pages) Cookbook Recipe Recipes from The Grecian Plate (4 pages) 1988 Cookbook Recipe Recipes from And Roses for the Table (5 pages) Cookbook Recipe Recipes from Uptown Down South (4 pages) Cookbook Recipe Recipes from Calypso Café by Bob Epstein (4 pages) Cookbook Recipe Recipes from Candlelight and Wisteria (4 pages) Cookbook Recipe Recipes from The Smithfield Cookbook (4 pages) Cookbook Recipe Recipes from Children‟s Party Book (4 pages) Cookbook Recipe Recipes from Augusta Cooks for Company by Jeanette Steed (4 pages) Cookbook Recipe Recipes from Huntsville Entertains (4 pages) Cookbook Recipe Recipes from Among the Lilies (4 pages) Cookbook Recipe Recipes from Outdoor Tables and Tales (3 pages) Cookbook
    [Show full text]
  • Summer Daily Menus
    Sunday++ Supp er ReCePtion Deviled Quail Eggs (GF)(D) Black Eyed Pea Hummus (V)(D)(GF) First Spring Crab Velouté | Lemongrass | Peas & Corn | Ramps SeCond Bison Carpaccio | Truffl e Fries | Basil Pesto Aioli | Fine Herbs | Parmesan (GF) Entrees Bison Tender | Bourbon Barrel Maple Demi | Crispy Onions | Smoked Blue Cheese (GF) Seafood Paella | Saff ron | Fennel | Today’s Catch (GF)(D) Meatless Cassoulet | Gigantea Beans | Fennel | Orange | Red Chile (V)(GF)(D) Sides Baked English Peas & Warm Ricotta | Black Pepper | Lemon | Honey (VG)(GF) Black Rice Grits | Country Ham & Fava Beans (GF)(VG) Dessert Sunday Bar Monday++ Dinn er ReCePtion Squash Bruschetta | Bacon | Red Onion | Bourbon Barrel Maple Ceviche | Tomatillo Sauce | Tortilla Chips (D)(GF) First Chilled Sweet Pea Soup | Chamomile Compressed Cantaloupe | Yogurt Custard | Cast Iron Charred Ham SeCond Sweet Potato Toast | Fava Bean Mousse | Peas | Asparagus | Apple | Burnt orange | Sheep Milk Feta(VG) Entree Bootheel 7 Ranch Ribeye | Romanesco | Charred Vegetable Relish (GF) Seasonal Fresh Catch | Mojo Sauce | Coconut Rice (GF)(D) Butternut Squash Pasta | Cashew Cream | Roasted Cherry Tomatoes | Goat Cheese (VG)(GF)(D) Sides Potato Cakes | Parmesan | Green Onion (GF)(VG) Brussel Sprouts with Pancetta | Pomegranate | Pistachio crumble (GF)(D) Dessert Turtle Pie | Butter Pecan Ice Cream (V) Tuesday++ Dinn er ReCePtion Warm Trout Salsa | Pecan | Cranberry | Blue Corn Tortilla (GF)(D) Cheese & Charcuterie First Roasted Carrot Soup | Cotija | Concha | Cipollini | Green Mole Sauce | Smoked
    [Show full text]
  • Institute of Agricultural Research and Training Obafemi Awolowo University, Moor Plantation, Ibadan
    PROCEEDINGS OF THE 3RD ANNUAL CONFERENCE OF THE SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) THEME: UNRAVELING THE HISTORIC VALUES AND PROMOTION OF UNDERUTILIZED LEGUMES FOR ENHANCED PRODUCTION, NUTRITION AND VALUE ADDITION INSTITUTE OF AGRICULTURAL RESEARCH AND TRAINING OBAFEMI AWOLOWO UNIVERSITY, MOOR PLANTATION, IBADAN IBADAN 2019 9TH - 11TH JULY, 2019 Edited by: Prof. S. A. Olakojo, Prof. L. B. Taiwo, Dr. (Mrs) B. Makanjuola and Mrs. O. A. Agbeleye © 2019 SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) Proceedings of the 3rd Annual Conference of the Society for Underutilised Legumes (SUL) 2019 TABLE OF CONTENTS Page Conference Registration (Non-members) .. .. i - v LOC for the Third Annual Conference of the Society .. vi Forward .. .. .. .. vii Acknowledgments .. .. .. viii President’s Welcome Address .. .. .. ix - xi Speech delivered by the Chairman LOC .. .. xii - xiii A Keynote Address .. .. .. xiv - xxix Lead Paper Presentation: By Prof. Kehinde Taiwo .. 1 - 24 Lead Paper Presentation: By Prof. M. O. Atayese .. 25 - 32 BIOTECHNOLOGY AND GENETIC IMPROVEMENT 33 Response of Chickpea (Cicer arietinum I).) varieties to different weed management regimes at ringim, Jigawa State, Nigeria. Ali S, Mohammed L., Shehu, S.M. Muhammad A.A., Jahun A.H., Fagam A. S., Aliyu M., Abubakar M.A., and Isyaku, M. S. 34 - 39 Cowpea Wild Relatives: New source for cowpea aphid (Aphis craccivora) Resistance Gene Nwosu D. J., Falusi A. O., Gana A.S., Olayemi I. K., Aladele S.E., Daudu O.A.Y and Olubiyi M. R. 40 - 49 Diversity of Legumes Native to Nigeria Nwankwo O. E and Nnamani C. V. .. .. 50 - 56 Genetic diversity of Bambara Groundnut genotypes (Vigna subterranea (L.) Verdc.) revealed by SSR markers Mohammed S.
    [Show full text]
  • CHEAP EATS PLUS EVERYTHING UNDER $25 Untouched
    CHEAP EATS PLUS EVERYTHING UNDER $25 Untouched. Untainted. Unspoiled. ©2008 Finlandia Vodka Worldwide Ltd., Helsinki, Finland. Finlandia Vodka 40% Alc./Vol. Imported by Brown-Forman, Louisville, KY USA 40% Alc./Vol. Ltd., Helsinki, Finland. Finlandia Vodka Worldwide ©2008 Finlandia Vodka WHERE TO EAT 2008 From big-splurge blowouts to locavore temples to Naked Vodka down-and-dirty barbecue joints, Adam Platt selects the best places to eat right now. fi nlandia.com Keep your judgement pure. Drink responsibly. Illustration by Craig Ward where to eat | new york 3 WHERE TO EAT 2008 “ thank God,” declared my friend the , FoodO Aristocrat whenh I gave her the news. The great tidal wave of giant Vegas-style dining establishments that has flooded the city’s dining scene the last few years appears to have crested and washed out to sea. Down in the meatpacking district, you can still feast in great ocean- liner-size spaces if you wish, or drop thousands of dollars on sushi delicacies jetted in from around the globe. But New York turns out more prize-winning barbecue- pit masters these days than Anthos grandiose superstar chefs. In this hypercasual, eco-minded era, the really hot restaurants don’t require jackets or ties, and many don’t take farm-grown dinners and spiking into categories reflecting the most road map to take with you on your reservations. Japanese cooks have their $15 cocktails with carrot juice. notable culinary happenings of the culinary ramblings. Oh, and if you’re ditched the big-box model and are We analyze these curious dining moment.
    [Show full text]
  • ASSOCIATED BUYERS Distributor of Natural, Organic, Specialty & Ethnic Foods
    ASSOCIATED BUYERS Distributor of Natural, Organic, Specialty & Ethnic Foods MAY TABLE OF CONTENTS Hot Deals 4 2009 PRICELIST Seasonal Items 8 Grocery Brand Name Index 12 Order & Delivery Schedules 20 BUSINESS HOURS Policies and Procedures 21 Monday-Friday New Items 24 8:30-4:30 Key 25 Books and Bulk Items 31 Frozen Items 47 REACH US AT Grocery - Ethnic Foods 62 5 Commerce Way Grocery by Category 74 PO Box 399 Household and Miscellaneous 130 Barrington, NH 03825 Remedies and Supplements 138 (p)603.664.5656 Personal Care 142 (f)603.664.8840 Pet Foods and Care 152 Refrigerated Items 154 FOR ORDERS SHIPPED BETWEEN MAY 4 - MAY 29 Memorial Day 2009 Delivery Schedule Area route #’s 100, 101 & 150 Area route #’s 503 Order Thurs., May 21 by 4 pm Order Wed., May 27 by 1 pm Deliver Tues. & Wed., May 26 & 27 Deliver Fri., May 29 Area route #’s 200 & 201 Area route #’s 516 Order Friday, May 22 by 4 pm Order Tues., May 26 by 4 pm Deliver Wed., Thurs., May 27 & 28 Deliver Thurs. & Fri., May 28 & 29 Area route #’s 300 & 301 Area route #’s 600, 602 & 603 Order Friday, May 22 by 11 am Order Tues., May 26 by 4 pm Deliver Tues., Wed., May 26 & 27 Deliver Thurs., Fri. & Sat., May 28, 29 Area route #’s 400 & 402 Area route #’s 900 Order Wed., May 27 by 4 pm Order Tues., May 26 by 11 am Deliver Friday, May 29 Deliver Wed., May 27 Area route #’s 401 Area route #’s 950 & 951 Order Tues., May 26 by 4 pm Order Friday, May 22 by 2 pm Deliver Thurs., May 28 Deliver Tues., May 26 Area route #’s 450 & 451 Area route #’s 926 Order Wed., May 27 by 1 pm Order Thurs.,
    [Show full text]
  • We, at All in Good Taste Productions, Pride Ourselves on Constructing Menus Using the Finest Seasonal and Local Ingredients
    We, at All in Good Taste Productions, pride ourselves on constructing menus using the finest seasonal and local ingredients. All menu options are prepared à la minute (cooked to order). Customized menu items may be discussed. Most of our selections can be modified to accommodate vegans, dietary restrictions and those with a gluten allergy. SIGNATURE CRISPY THIN CRUST PIZZAS ........................................................................................................................ 1 HOT HORS D’OEVRES ..................................................................................................................................................... 1 COLD CANAPÉS .............................................................................................................................................................. 2 STATIONED HORS D’OEUVRES ....................................................................................................................................... 3 Fresh Fruit Display ..................................................................................................................................................... 3 Fresh Vegetable Crudité ............................................................................................................................................ 3 Grilled Vegetable Display……………………… .................................................................................................................. 3 Spiced Tortilla Chips, Fresh Garden Salsa and Guacamole .......................................................................................
    [Show full text]