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Off-Season Menu - South Division Street Welcome to the Off-Season in Ocean City, Maryland
Off-Season Menu - South Division Street Welcome to the Off-Season in Ocean City, Maryland When Everything Slows Down ... Because it’s the off-season some menu items may not be available, to ensure we provide you with the best Dough Roller experience, please relax while your food is cooked to order. You will be visited by a few different Dough Crew members. Please don’t hesitate to ask any of us for help. Thank you for patience and understanding Visit one of our other locations in Ocean City, MD! ORDER ONLINE ORDER ONLINE 12849 Ocean Gateway 213 Atlantic Ave 4103 Coastal Hwy 6909 Coastal Hwy West Ocean City 3rd St & Boardwalk 41st St & Coastal Hwy 70th St & Coastal Hwy 410.213.7655 410.289.2599 410.524.9254 410.524.7981 Featuring Dough Boy’s Bar Beside OC Convention Center North of Rt. 90 Bridge www.TheDoughRoller.com - Tag us to be featured #DoughRoller / @doughroller SUBS Served on a toasted roll. Add French Fries +2.99 Add Sweet Potato Fries or Onion Rings +3.99 Cheese Steak Chicken Cheese Steak Cold Cut Thinly sliced tender steak topped with Thinly sliced chicken breast topped Imported ham, cooked salami, melted American cheese, lettuce, with melted American cheese, Genoa salami, Capicola ham and tomato and onions 12.99 lettuce and tomato 12.99 provolone cheese, topped with Italian oil, lettuce, tomato, oregano and onions. Italian Cheese Steak Italian Chicken Cheese Steak Available hot or cold 12.99 Thinly sliced tender steak topped with Thinly sliced chicken breast with sweet sautéed sweet peppers, onions, peppers and onions, topped -
November 2020
November 2020 SCOREwww.hendersonvillecc.com PRESIDENT’S MESSAGE After experiencing spectacular weather in September and October, we now move into November and the beginning of the Holiday Season! Each of us will soon be planning how to celebrate our holidays in this year of a pandemic. Many of us are deciding whether we will have gatherings or parties with family and friends. After much consideration, we have decided that the Club will not host non-member banquets and parties this holiday season. In recent months we have heard how many of you feel the Club is your only safe option for dining out. With that in mind, we feel this is not the time to add crowds of non-members to our clubhouses. Please remember that you are welcome to bring guests to lunch and dinner, but we won’t be hosting large non-member groups. Kiki Matthews This is also the time of year when we provide Members with an opportunity to contribute to the Employee Christmas Fund. An envelope will be included in your November and December statement for you to indicate your voluntary participation. These contributions are distributed to employees the week before Christmas and often make Christmas not only possible, but special for the families of our loyal employees. Home for the Holidays Thanksgiving Meal Meals feed a party of 2 | $45++ All orders must be placed by Thursday, November 19 Order Pick-Up | Thursday, November 26 | 10:30am-2:00pm With such limited seating capacity, we’ve decided the best way to serve the most Members for Thanksgiving will be to only offer take home meals. -
Fresh, Fast & Friendly!
Fresh, Fast & Friendly! Meeting Room • Take Out • Catering TheEateryRestaurant.com follow us GARDEN FRESH SALADS SALAD BAR Delight in every bite of garden freshness, most scratch prepared and packed with over 50 items! Unlimited, dine-in all you can eat for an individual. 8.99 Meal add on, dine-in single trip for APPETIZERS an individual with their own meal purchase. 3.99 SAMPLER PLATTER Our ample sampler is filled with sharable delights: Spinach Artichoke Dip with fresh corn chips, homemade Onion Rings, crispy Chicken Tenderloins and fried Mac-N-Cheese served with two choices of dipping sauce. 13.99 LOADED CHICKEN SALAD MUCHO GRANDE QUESADILLA Battered and fried chicken tenderloin, Stuffed full of melted cheddar and Monterey Jack cheese, green bacon, red onion, tomatoes, carrots, peppers, pico de gallo, bacon and your choice of Pulled Pork, shredded cheddar and toasted Grilled Chicken, or Southwest Veggie Burger. Served with almonds over fresh romaine. Served guacamole, sour cream and Eatery salsa. 9.49 with our homemade honey mustard dressing and garlic bread. 8.99 NACHO ESPECIAL Yellow corn tortillas layered with homemade beef chili or flavorful FIESTA HAYSTACK black bean mix, cheddar, tomatoes, lettuce, sour cream, guacamole, Fresh corn chips are layered with your jalapenos and Eatery Salsa. 8.49 Personal Sized Portion 6.99 choice of flavorful black beans, beef Add pulled pork or grilled chicken for 1.49 more chili or chicken and topped with romaine, cheddar, sour cream, FRIED MAC-N-CHEESE guacamole and pico de gallo. 7.99 Made from scratch Mac & Cheese, breaded and fried, served with tangy kicked-up ketchup. -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Tarte Flambée (Flammekueche)
Tarte Flambée (Flammekueche) This traditional flatbread from Alsace is very similar to pizza. My Alsatian friend Isabelle, who serves it whenever friends gather at her house for drinks, doesn’t use a written recipe - but this one was inspired by watching her make it. It’s best to get everything prepared ahead of time, in fact the dough’s easier to roll if you let it double in size, divide into balls, pop them into freezer bags and refrigerate overnight. Then you can roll and assemble an hour or so ahead of time and just bake them as guests arrive. This recipe makes a lot, enough for 8 people if you want to serve it as a meal with salad. You could halve it, but you’ll be surprised how quickly it disappears. Extra toppings (like mushrooms, chives, gruyere or munster cheese) are sometimes added … but I like the classic version best. This is the perfect excuse to open a delicious Alsatian riesling such as the Peter Weber Grand Cru from Altenberg de Bergheim, imported by Winebubble. Makes 4 tarts METHOD INGREDIENTS 1. Make Dough: stir yeast into water and set aside for 10-20 • 500ml crème frâiche minutes, until it starts to foam. Add to combined flour and salt 1 egg yolk • and mix to form a soft dough. Tip onto a lightly floured bench • Freshly grated nutmeg, to taste and knead for about 5 minutes until smooth and not too sticky. • Salt flakes and freshly ground black Place in a lightly oiled bowl, cover and set aside in a warm pepper, to taste place for an hour or 2, until doubled in size. -
Trendscape Report, Highlighting What Campbell’S Global Team of Chefs and Bakers See As the Most Dynamic Food Trends to Watch
Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Last year we published our first-ever Culinary TrendScape report, highlighting what Campbell’s global team of chefs and bakers see as the most dynamic food trends to watch. The response has been exceptional. The conversations that have taken place over the past year amongst our food industry friends and colleagues have been extremely rewarding. It has also been quite a thrill to see this trend-monitoring program take on a life of its own here at Campbell. Staying on the pulse of evolving tastes is inspiring our culinary team’s day-to- day work, driving us to lead innovation across company-wide business platforms. Most importantly, it is helping us translate trends into mealtime solutions that are meaningful for life’s real PICS moments. It’s livening up our lunch break conversations, too! TO OT H These themes are This 2015 Culinary TrendScape report offers a look at the year’s ten most exciting North 15 the driving force 0 American trends we’ve identified, from Filipino Flavors to Chile Peppers. Once again, 2 behind this year’s top trends we’ve developed a report that reflects our unique point of view, drawing on the expertise of our team, engaging culinary influencers and learning from trusted Authenticity industry partners. Changing Marketplace Just like last year, we took a look at overarching themes—hot topics—that are shaping Conscious Connections the ever-changing culinary landscape. The continued cultural transformation of retail Distinctive Flavors markets and restaurants catering to changing consumer tastes is clearly evident Elevated Simplicity throughout this year’s report. -
A Manual Key for the Identification of Apples Based on the Descriptions in Bultitude (1983)
A MANUAL KEY FOR THE IDENTIFICATION OF APPLES BASED ON THE DESCRIPTIONS IN BULTITUDE (1983) Simon Clark of Northern Fruit Group and National Orchard Forum, with assistance from Quentin Cleal (NOF). This key is not definitive and is intended to enable the user to “home in” rapidly on likely varieties which should then be confirmed in one or more of the manuals that contain detailed descriptions e.g. Bunyard, Bultitude , Hogg or Sanders . The varieties in this key comprise Bultitude’s list together with some widely grown cultivars developed since Bultitude produced his book. The page numbers of Bultitude’s descriptions are included. The National Fruit Collection at Brogdale are preparing a list of “recent” varieties not included in Bultitude(1983) but which are likely to be encountered. This list should be available by late August. As soon as I receive it I will let you have copy. I will tabulate the characters of the varieties so that you can easily “slot them in to” the key. Feedback welcome, Tel: 0113 266 3235 (with answer phone), E-mail [email protected] Simon Clark, August 2005 References: Bultitude J. (1983) Apples. Macmillan Press, London Bunyard E.A. (1920) A Handbook of Hardy Fruits; Apples and Pears. John Murray, London Hogg R. (1884) The Fruit Manual. Journal of the Horticultural Office, London. Reprinted 2002 Langford Press, Wigtown. Sanders R. (1988) The English Apple. Phaidon, Oxford Each variety is categorised as belonging to one of eight broad groups. These groups are delineated using skin characteristics and usage i.e. whether cookers, (sour) or eaters (sweet). -
Learn + Discover Maidenhair Tree Classes for Adults, Ginkgo Biloba Youth + Family
ION B T EG A I R N T S S I G E English Thyme R 1 Thymus vulgaris AUG Learn + Discover Maidenhair Tree classes for adults, Ginkgo biloba youth + family Carpenter Ant Camponotus species Fall–Winter 2018/2019 September—February mobot.org/classes TABLE OF CONTENTS TABLE Offered for a diversity of learners, from young explorers to budding enthusiasts to skilled gardeners, our courses have been expertly designed to educate, inspire, and enrich. Most importantly, they are intended to strengthen the connections each of us has with the natural world and all its wonders. Come grow with us! And you thought you were just signing up for a fun class. SITE CODES Whether you visit one of our three MBG: Missouri Botanical Garden St. Louis area locations with family SNR: Shaw Nature Reserve and friends, enjoy membership in our BH: Sophia M. Sachs Butterfly House organization, take one of our classes, off-site: check class listing or experience a special event, you’re helping save at-risk species and protect habitats close to home and around the world. © 2018 Missouri Botanical Garden. Printed on 100% post-consumer recycled paper. On behalf of the Missouri Botanical Please recycle. Garden and our one shared planet… Designer: Emily Rogers thank you. English thyme illustration: Morgan Hutcherson Photography: Matilda Adams, Flannery Allison, Hayden Andrews, Justin Barr, Kent Burgess, “To discover and share knowledge Karen Fletcher, Lisa DeLorenzo Hager, Ning He, Kevin Kersting, Bailie Kleekamp, Kathy Melton, about plants and their environment Phoebe Mussman, Kat Niehaus, Mary Lou Olson, in order to preserve and enrich life.” Bethany Ottens, Robin Powell, Emily Rogers, Sundos Schneider, Dug Threewitt, and courtesy of —mission of the Missouri Botanical Garden Butterfly House Staff. -
Eez Phase Two Menu
APPETIZERS SALADS EDAMAME Soy beans in shell, choice of BLACKENED TUNA NACHOS* Five SIDE SALAD Field greens, tomatoes, cucumbers, carrot curls, wonton strips, served Kosher salt, Sriracha salt or smoked salt wonton chips, Crab Rangoon Dip, with ginger dressing - 7 upon request - 7 avocado salsa, tomatoes, seared blackened yellowfin tuna and microgreens - 13 CHOPPED KALE SALAD Kale, romaine lettuce, with golden raisins, pine nuts, CRAB RANGOON DIP Creamy crab parmesan cheese, tossed with fresh basil vinaigrette rangoon, parmesan panko crust, wonton Chicken - 15 Tuna* - $16 Scallops* - $17 crisps, Thai sweet chili sauce and KOREAN SPRING ROLLS Napa cabbage, Salmon* - 17 Shrimp - $16 chives - 12 ginger, bok choy, snow peas and carrots with red kimchi. Served with sesame sambal and kimchi sauce - 7 eeZ LETTUCE WRAPS Zucchini, yellow squash, eggplant, water chestnuts, chicken or tofu, sweet brown sauce. PORK BELLY STEAM BUNS Three pork Served with lettuce, pounded ginger belly steam buns with pickled vegetables, sauce and hot chili mustard - 11 hoisin sauce and roasted, smoked pork belly - 13 BUILD YOUR OWN BENTO BOX Boxes are served with: 4 piece sushi roll, signature entrée and a sampling of CRISPY CALAMARI “T&T” Calamari our most popular sides: edamame, jasmine rice and sweet & spicy Thai cucumbers. tubes & tentacles, flash fried and served PORK POTSTICKERS 6 pork potstickers choose an entrée choose a 4-piece sushi roll with sweet chili calamari sauce - 12 with ginger citrus dipping sauce - 8 Pork Belly Steamed Buns HOUSE - 15.5 FUSION - -
ROBINSON's SEEDS and PLANTS
ROBINSON’S SEEDS and PLANTS Over 150years of Growing and Showing Vegetables SEASON 2021 www.mammothonion.co.uk Established 1860 and still family owned ‘Vegetables which taste as good as they look’. Visiting, watch for the sign Peardrop Tomato Mammoth Improved Onion Mammoth Blanch Leeks. Ringo Sweet Pepper Marconi Sweet Pepper Kingston Gold French Bean Mammoth Blanch Leek Stonehead F1cabbage Genovese Courgette Karella Crown Prince Squash Big Green F1 Tomato Hispi F1 Cabbage Solent Wight Garlic W. Robinson & Son (Seeds & Plants) Ltd Sunny Bank, Forton, Nr. Preston, Lancs, PR3 0BN Tel: +44 (0)1524 791210 Fax: +44 (0)1524 791933 www.mammothonion.co.uk e-mail: [email protected] find us on Facebook.com/mammothvegetables OUR HISTORY, Our founder, William Robinson, started the nursery in 1860. At that time the nursery grew a very different range of crops, ranging from soft fruit, apples, plums and pears, to onions, leeks and all the usual vegetables of the time. He also kept cows and horses to use on the smallholding. The nursery was as is now a spread of over 22acres. The next generation, also called William Robinson, started to improve the size of onions and leeks in particular. This was done as it is still done today by selection. Only the best specimens were allowed to seed. He started to exhibit the results in the local Flower Shows of the time, winning many prizes. Soon other exhibitors wanted to grow the strain and the vegetable business as we know it was born. He called all his large varieties of vegetable by the prefix Mammoth, as we still do today. -
Characterization of Malus Genotypes Within the Usda-Pgru Malus Germplasm Collection for Their Potential Use Within the Hard Cider Industry
CHARACTERIZATION OF MALUS GENOTYPES WITHIN THE USDA-PGRU MALUS GERMPLASM COLLECTION FOR THEIR POTENTIAL USE WITHIN THE HARD CIDER INDUSTRY A Thesis Presented to the Faculty of the Graduate School of Cornell University In Partial Fulfillment of the Requirements for the Degree of Master of Science by Nathan Carey Wojtyna August 2018 © 2018 Nathan Carey Wojtyna ABSTRACT In the United States, hard cider producers lack access to apple genotypes (Malus ×domestica Borkh. and other Malus species) that possess higher concentrations of tannins (polyphenols that taste bitter and/or astringent) and acidity (described as having a sharp taste) than what is typically found in culinary apples. Utilizing the USDA-PGRU Malus germplasm collection, two projects were conducted to address these concerns. The first project characterized fruit quality and juice chemistry for a target population of 308 accessions with the goal of identifying accessions with desirable characteristics for hard cider production. The second project used the same sample population to explore the use of the Ma1 and Q8 genes as potential markers to predict the concentration of titratable acidity of cider apples. An initial target population of 308 accessions were identified and 158 accessions were assessed in 2017 for external and internal fruit characteristics along with juice chemistry. As per the Long Ashton Research Station (LARS) cider apple classification system where apples with tannin concentration (measured with the Löwenthal Permanganate Titration method) greater than 2.0 g×L-1 are classified as bitter, and those with a malic acid concentration greater than 4.5 g×L-1 are classified as sharp, 29% of the 158 accessions would be classified as bittersweet, 13% bittersharp, 28% sweet (neither bitter nor sharp), and 30% sharp. -
The Beneficial Health Effects of Vegetables and Wild Edible Greens
applied sciences Review The Beneficial Health Effects of Vegetables and Wild Edible Greens: The Case of the Mediterranean Diet and Its Sustainability Elena Chatzopoulou 1 ,Márcio Carocho 2 , Francesco Di Gioia 3 and Spyridon A. Petropoulos 4,* 1 Kent Business School, University of Kent, Canterbury CT2 7NZ, Kent, UK; [email protected] 2 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; [email protected] 3 Department of Plant Science, Pennsylvania State University, 207 Tyson Building, University Park, PA 16802, USA; [email protected] 4 Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece * Correspondence: [email protected]; Tel.: +30-2421-09-3196 Received: 20 November 2020; Accepted: 17 December 2020; Published: 21 December 2020 Abstract: The Mediterranean diet (MD) concept as currently known describes the dietary patterns that were followed in specific regions of the area in the 1950s and 1960s. The broad recognition of its positive effects on the longevity of Mediterranean populations also led to the adoption of this diet in other regions of the world, and scientific interest focused on revealing its health effects. MD is not only linked with eating specific nutritional food products but also with social, religious, environmental, and cultural aspects, thus representing a healthy lifestyle in general. However, modern lifestyles adhere to less healthy diets, alienating people from their heritage. Therefore, considering the increasing evidence of the beneficial health effects of adherence to the MD and the ongoing transitions in consumers’ behavior, the present review focuses on updating the scientific knowledge regarding this diet and its relevance to agrobiodiversity.