Milton Catering Guide
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Chanukah Cooking with Chef Michael Solomonov of the World
Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café. -
Kobe Kids! (Ages 10 and Under Only) Served with Steamed Rice, Hibachi Vegetables and a Choice of Onion Soup Or Side Salad
Teppanyaki Single Item Entrees Served with onion soup, green salad, 3 piece shrimp appetizer, hibachi vegetables, and steamed rice. Vegetarian Delight (Shrimp appetizer not included) 19.95 Assorted fresh vegetables and seasoned fried tofu Hibachi Chicken 20.95 Tender boneless chicken breast Calamari Steak 24.95 Large, juicy cut of calamari steak Hibachi Shrimp 26.95 Grilled succulent shrimp Teriyaki Beef 26.95 Certified Angus Choice New York strips with teriyaki sauce SWORDFISH 26.95 Fresh, seasoned swordfish steak New York Steak 27.95 Certified Angus Choice New York steak Ocean Scallops 32.95 Perfectly seared and lightly seasoned ocean scallops Filet Mignon 32.95 Well-aged Black Canyon Angus filet mignon Lobster Tails 42.95 Two seasoned, grilled lobster tails Upgrade to 3.00 Kobe Fried Rice Substitute your steamed rice for garlic butter fried rice with mixed vegetables and eggs. Plate Sharing Charge 5.99 When a guest shares a meal, this “plate sharing charge” will automatically be applied to the check. That guest will receive an additional onion soup, green salad and steamed rice. Kobe Kids! (Ages 10 and under only) Served with Steamed Rice, Hibachi Vegetables and a choice of Onion Soup or Side Salad Magic Chicken 12.95 Tender boneless chicken breast Funny Shrimp 14.95 Fresh, seasoned shrimp Ninja Steak 16.95 USDA Choice New York steak 2017‐11‐29 Teppanyaki Combination Entrees Served with onion soup, green salad, 3 piece shrimp appetizer, hibachi vegetables, and steamed rice Delight combo 28.95 Tender, boneless chicken breast with grilled, -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Download PDF Menu
Sandwiches Soups hot and made from scratch in house with bread All Sandwiches come with Chips 8oz Cup – $3.77 16oz Bowl – $5.66 Kielbasa on a Bun – $7.55 32oz Quart – $9.43 (to-go only) grilled polish style kielbasa served with onions and sauerkraut on a roll Chicken Noodle Ham Sandwich – $7.55 *Beet – Red Borscht deli smoked ham, swiss cheese, spicy mustard, *Zurek – Sour Rye lettuce and tomato on light rye Polish Bean Dill Pickle Turkey Sandwich – $7.55 sliced turkey breast, swiss cheese, lettuce, tomato AUTHENTIC POLISH and mayo on light rye Dessert CUISINE Reuben – $8.49 Vanilla Ice Cream – $2.12 corned beef, swiss cheese, home-made sauerkraut and thousand island dressing served on marble rye Apple Cake – $4.72 8418 M-119 Turkey Reuben – $8.49 Single Crepe – $2.12 Harbor Springs, MI 49740 turkey breast, swiss cheese, home-made sauerkraut Three Crepes – $5.66 and thousand island dressing served on marble rye crepe fillings: raspberry, strawberry, blueberry, cherry, blackberry, creamy cheesecake, (231) 838 – 5377 Rachel Reuben – $8.49 Dutch chocolate cheesecake or Nutella turkey breast, swiss cheese, home-made coleslaw and thousand island dressing served on marble rye Kids’ Corner www.famouspolishkitchen.com Rissole Burger Sandwich – $8.49 two ground pork patties, served with cheese, Grilled Cheese – $4.72 Dine in or take out. onions, tomato, lettuce and mayo on a roll American cheese melted on wheat with a bag of Call us to organize catering for special chips or apple sauce occasions, such as weddings, graduation Club Sandwich – $8.49 ham, turkey breast, bacon, lettuce, tomato and Peanut Butter and Jelly – $4.72 parties and more! Or to place call-in orders. -
Raging Regret As Super-Spreader Event Hits Community
Lucas Tandokwazi Sithole Alexander Rose-Innes, Oak Trees, oil on canvas The Coalbrook Widow, carved SOLD R70,000 wood painted with liquid steel SOLD R36,000 19th century oak 2-door cabinet SOLD R22,000 Art, antiques, objets d’art, furniture, and jewellery wanted Edinburgh silver teakettle on stand complete with for forthcoming auctions burner SOLD R20,000 View upcoming auction highlights at www.rkauctioneers.co.za 011 789 7422 • 011 326 3515 • 083 675 8468 • 12 Allan Road, Bordeaux, Johannesburg south african n Volume 24 – Number 45 n 11 December 2020 n 25 Kislev 5781 The source of quality content, news and insights t www.sajr.co.za Raging regret as super-spreader event hits community TALI FEINBERG A matriculant who went on Rage and have been really careful since I got back.” “Yes we can blame parents and some virus on Rage says, “Rage was the one thing contracted COVID-19, says, “I knew the risks, A mother whose daughter attended are regretting that they didn’t exert their that got my child through matric. He had the matric pupil lies in high care at a but I had so much taken away this year. I had Rage and contracted the virus blames authority, but the fact is that we’ve kept time of his life, but at what cost? We have Johannesburg Netcare hospital. nothing to look forward to. Going on Rage felt the organisers. Speaking on condition of 18-year-olds locked up for a year. They were been so careful, but we just couldn’t say no to Her peers are being admitted like it was only fair. -
Ice Cream Catering Items* Package Includes Your
BELOW ZERO - Ice Cream Cart and Catering ORDER FORM (Effective March 1, 2019) email form to: [email protected] . phone: 905 567 8494 TODAY’S Date: __________________________ EVENT DATE: _____________________________ Company/Name: _________________________________________________________________________________ Contact(s): ______________________________________ PHONE #’s: ______________________________________ **IF YOU DON'T SEE WHAT YOU ARE LOOKING FOR, PLEASE CONTACT US ABOUT YOUR DESSERT IDEA.** PACKAGE INCLUDES YOUR PRINTED LOGO Item Size PREMIUM VANILLA ICE CREAM BAR with NUTS - BOX with LOGO label 88 mL PREMIUM VANILLA ICE CREAM BAR - BOX with LOGO label 88 mL VANILLA SQUARE SANDWICH - BOX with LOGO label 150 mL ICE TUBES (many FLAVOURS AVAILABLE)- WRAPPER with LOGO label 100 mL ICE CREAM CATERING ITEMS* *Personalize items below with your logo/message. MINIMUM QUANTITIES ORDERED AND OTHER CHARGES APPLY. All items below are prepared locally at our Mississauga location and are delivered in authentic ice cream carts with bells! ICE CREAM CUPS with Wooden Spoons Item Size DOZ. ORDERED VANILLA - The most popular Flavour in the World. 115 mL CHOCOLATE - The second most popular Flavour in the World. 115 mL Salted Caramel - A Golden Flavour from Ice Cream Heaven. 115 mL DARK CREAMY Cookie - Made with Oreo® Cookies! 115 mL Vanilla Brownie - Yummiest Dessert Combination. 115 mL CHOCOLATE PEANUT BUTTER - OMG. 115 mL COOKIE DOUGH - Vanilla with Chocolate Chip Cookie Dough, Oh Yeah! 115 mL YOUR CUSTOM FLAVOUR - MINIMUM ORDER MAY APPLY, PLEASE -
Bigos - Polish Hunter’S Stew Country of Origin: Poland1 Main Course Dish
Bigos - Polish Hunter's Stew Country of origin: Poland1 Main Course dish. Hearty game stew in a rich sauce, quantities are for 8 or more. Nearest related recipe seems to be Italian2 Bollito Misto3 This recipe is packed full of flavour and not really for the faint hearted chef or diner. If you have an energetic lifestyle then this is for you. Ingredients Top, tail, skin and chop the onions. Trim and chop large the mushrooms. 4 rashers fatty bacon Peel and core the apples and chop into chunks. 500 gm pork meat 1 kg venison pieces Cooking 4 cloves garlic 4 medium onions Pre-heat the oven to gas mark 3. 30 ml paprika Fry the bacon in a Dutch oven or le Creuset pan, 250 gm field mushrooms to render the fat, then add the pieces of pork and venison, garlic, onions, paprika, and mush- 500 ml beef stock rooms. Stir fry until the meat is browned{about 30 gm FAIRTRADE chutney 5 minutes. 2 large cans of chopped tomatoes Add the stock, the chutney, tomatoes, bay leaves, sauerkraut, and apples, and bring to a 4 FAIRTRADE bay leaves boil. 400 ml sauerkraut Remove from the heat and check saesoning, 4 FAIRTRADE apples adding salt and pepper to taste. 200 gm cooked ham Put the pot into the oven and bake for 2 and 1/2 hours. 6 Polish sausages (Kielbasa) Add the ham and sausages and bake for a further 30 minutes. Method Preparation To serve Chop the bacon into bite sized pieces. When ready to serve, remove bay leaves and again check the taste for seasoning. -
October 2007 Through April 2008
Untitled Document http://www.levanacooks.com/popup%20files/07_Oct_Apr_08.html COOKING CLASS SCHEDULE OCTOBER 2007 THROUGH APRIL 2008 Monday October 15th ISRAELI FEAST Don’t just wax nostalgic, come and eat as in Jerusalem. Who knew falafel or hummus could taste so fabulous when they don’t come out of a bag or a tub? Wait till you taste these funky cookies. Minted lamb kebobs; schug; eggplant salad; falafel; Israeli salad; hummus-tehina; Sephardi sesame anise “Kaak”. Monday October 22nd DAIRY-FREE FEAST My next cookbook, “Levana Cooks Dairy-Free!” will be coming out any day around this date. Just a few excerpts and you will get an idea of how wonderful it is. Wild mushroom soup; spinach lasagna; chicken breasts in mustard cream sauce; marinated tofu tomato salad; crème caramel. Monday October 29th THAI FEAST How can it not be great, with those fabulous flavors? And almost too pretty to eat yet quite simple to make. Mock crab Pad Thai; vegetable lettuce wraps; Thai beef soup; tofu satay; coconut rice pancakes. Monday November 5th WINTER SALADS Salads for main course are a great idea year round, and they allow for much flexibility while they get substantial enough to be a one-dish meal. Lentil smoked turkey chicken salad; Salade Nicoise with fresh tuna; rice noodles with mock crab salad; tofu bean corn salad with guacamole. Tuesday November 13th THANKSGIVING FEAST This demo always makes my case for me: delicious, seasonal and elegant never needs to be overwhelming or expensive or worse, heavy and rich. Yellow pepper and corn chowder; baked turkey with apple chestnut dressing; orange mint relish; baked butternut squash with pecans and currants; cabbage fennel salad; warm cranberry crisp with coconut sorbet. -
Culture and Food
IT’S MORE Table of Contents Introduction . 101 THAN A MEAL Why Consider Culture? . 102 Culturally Sensitive Interactions . 103 103 . Cultures Have Different Styles of Communication 104 . Build Communication Bridges with Participants and Families 104 . Create Open Dialogues About Foods 105 . “LEARN” to Negotiate Solutions in a Culturally Sensitive Way Cultural Foods . 106 109 . Caribbean: Cuba, Dominican Republic, Haiti, Jamaica, Puerto Rico 107 . South American: Brazil 108 . European: Ireland, Italy, Poland, Portugal, Russia Culture 113 . Middle Eastern: Bahrain, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Saudi Arabia, Syria, Turkey, The United Arab Emirates, Yemen and 114 . West African: Benin, Burkina Faso, Cape Verde, Gambia, Ghana, Guinea, Guinea Bissau, Ivory Coast, Mali, Mauritania, Niger, Nigeria, Senegal, Food Sierra Leone, Togo 115 . Asian: China, India, Japan 118 . Southeast Asian: Burma, Cambodia, Laos, Thailand, Vietnam Sources of Information on Culture and Food . 119 Massachusetts Department of Education Child and Adult Care Food Program 99 Developed for the Massachusetts Department of Education Child and Adult Care Food Program by the University of Massachusetts Extension Nutrition Education Program. © 2006 Massachusetts Department of Education. Permission is hereby granted to copy any or all parts of this document for non-commercial educational purposes. Please credit the “Massachusetts Department of Education.” Nutrition Resource Manual for Adult Day Health Programs 100 CULTURE AND FOOD his section will -
Full Recipe Index PDF Version
Acai bowl or smoothie (g) (v) (d) (n) (e*) (F) Low Carb for Everyone After dinner mint slice (g) (v) (n) (e) (F) Getting Started Almond Hummus GDVF Simply Planned Almond Milk GV*DF Simply Planned Almond pancakes with vanilla mascarpone and raspberries (g) (v) (F) Getting Started Almondines Website ANZAC biscuits Website Apple cake - thermo mixer GD*N*VF Keto Cakes Avocado & herb zoodle salad with smoky prawns (g) (e) (n) Delicious Dinners Avocado rose video Website Avocado Toast Gn*D*V Simply Planned Avocado yoghurt dip Website Avocado yoghurt dip G V D N E Making it Simple Baby spinach & feta quiche (g) (n) (v) (F) Delicious Dinners Bacon and Leek Crustless Quiche GND*V*F Simply Planned Bacon wrapped chicken (g) (n*) (d*) (e) (F) Website Baked Artichoke Parmesan Dip GNVF Simply Planned Baked Lemon and Rosemary Chicken GND*V*F Simply Planned Baked Meatballs GND*V*F Simply Planned Balsamic Dressing GDNVF Keto BBQ Companion Banana cake - thermo mixer GVF Keto Cakes Basil Pesto GD*NVF Keto BBQ Companion Beef & Vegetable Skewers GDNV*F Keto BBQ Companion Biscotti — Almond GDVF Simply Planned Biscotti — Cinnamon and Coconut GNDVF Simply Planned Blackberry swirl cake - thermo mixer GD*N*VF Keto Cakes Blueberry bliss balls Website Blueberry Breakfast Buns GN*DVF Simply Planned Blueberry cheesecake bliss ball (g) (v) (n) (e) (F) Getting Started Blueberry muffin breakfast smoothie (g) (v) (d) (n*) (e) (F) Getting Started Bocconcini stuffed meatballs, zucchini noodles and marinara sauce (g) (F) Getting Started Bone broth Website Bounty slice (g) -
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.