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Lunch Menu to Go
Lunch Menu Soups and Salads †… RED BORSCHT – hearty vegetables, little sweet and little sour, sour cream . cup 5 bowl 8 CHICKEN PAPRIKASH . cup 6 bowl 10 LOBSTER AND CRAB BISQUE – chunky and velvety, with a kick . cup 7 bowl 12 SOUP FLIGHT $9 SOUP OF THE DAY . MP ´… HOUSE SALAD – mixed greens, grape tomatoes, carrots, red onions . 6 †… GREEK SALAD – greens, cucumbers, grape tomatoes, red onions, olives, feta, balsamic-basil . 8 †… ROASTED BEET – arugula, orange fillets, honey goat cheese, honey-pomegranate dressing . 10 †… CAPRESE SALAD – tomatoes, fresh mozzarella, arugula, basil, pesto, balsamic . 10 †… SPINACH AND STRAWBERRY – honey goat cheese, candied walnuts, raspberry vinaigrette . 11 … WEDGE – grape tomatoes,red onion,Bleu cheese,crispy bacon, deviled egg, Parmesan . 11 peppercorn dressing ´… GRILLED VEGETABLE SALAD – spinach, grilled zucchini, asparagus, red onions, parmesan, . 12 balsamic ´… WARM MUSHROOM AND ASPARAGUS SALAD – red onions, glazed walnuts, mixed greens, . 12 raspberry vinaigrette + add to any salad chicken $7, 8 oz salmon $12, U-10 scallops $15, shrimp $10 Appetizers †… DEVILED EGGS – creamy Dijon dill and tangy sweet pickle filling, paprika . 8 FRIED LIME-CHILL SHISHITO PEPPERS – perfect snack to share . 8 BUFFALO FRIED CAULIFLOWER FLORETS – peppercorn-ranch drizzle . 9 STUFFED HUNGARIAN PEPPERS – sausage, onions, carrots, rice, tomato sauce, Parmesan . 12 ´ ROASTED VEGGIE HUMMUS – pita, cucumbers,warm olives . 10 SNACKING PLATTER – chef's creation, grilled veggies, salads, olives, grilled pita . 15 † CHEESE PLEASE – nuts, fruit, jam, crackers . 15 CHARCUTERIE BOARD – imported smoked and cured meats, cheeses, pickled veggies, crostini . 22 CRAB CAKES – panko crusted, pan fried, garlic remoulade, red slaw . 15 CHICKEN KOPITA – feta, spinach, peppers onions, wrapped in filo, ouzo cream sauce . -
Catering Menu BREAKFAST BREAKFAST
PENNSYLVANIA CONVENTION CENTER Catering Menu BREAKFAST BREAKFAST Continental All breakfasts include freshly brewed coffee, decaf, hot tea and fruit juice. Orders with less than 15 guests will be subject to a $200 service fee. All services are provided on a high grade disposable ware. Rise and Shine Morning Glory Fresh Baked Bagels with Cream Cheese, House Made Muffins and Fresh Baked Scones Butter and Jellies with Yorkshire Cream $13.00 $17. 25 Morning Dew Ben Franklin Starter Fresh Sliced Fruit, Honey Yogurt Dip and Kind Bars Fresh Sliced Fruit, Breakfast Breads and $14.00 Fresh Baked Bagels with Cream Cheese, Broad Street Butter and Jellies Whole Fruit, Breakfast Breads and $23.00 Chef Selected Danish Jump Start $15.00 Fresh Baked Bagels with Cream Cheese, Daybreak Butter and Jellies, House Made Mini Muffins, Assorted Donuts and House Made Muffins Chef Selected Danish, Whole Fruit and Kind Bars $15.00 $23.25 Hot Buffet All breakfasts include freshly brewed coffee, decaf, hot tea and fruit juice. Orders with less than 15 guests will be subject to a $200 service fee. All services are provided on a high grade disposable ware. The Terminal $30.00 Scrambled Eggs, Apple Wood Smoked Bacon, Pork Sausage Links, Home Fried Potatoes, Sliced Seasonal Fruit, Fresh Baked Bagels with Cream Cheese, Butter and Jellies, and House Made Muffins * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Prices subject to additional fees and taxes. PENNSYLVANIA CONVENTION CENTER CATERING MENU 3 BREAKFAST Buffet Enhancements Enhancements require a minimum of 15 guests. -
Summer Camp 2021
Step-by-Step to Cooking Success www.culinariacookingschool.com 110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920 SPRING/SUMMER CLASS SCHEDULE: May through August 2021 Welcome to Culinaria Cooking School! The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage. Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present. Your palate is as unique as you are. Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine. Our Owners (L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.” 02 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE Spring/Summer 2021 Classes -
Panzanella Salad
Panzanella Salad Scan Code To Watch Video! Recipe by: Laura Vitale 1) Preheat a non stick grill pan over medium high heat, drizzle both sides of the Serves 6 bread with a little oil and grill it for a few minutes on each side or until it develops Prep Time: minutes grill marks and its nice and crusty. Cook Time: minutes 2) As soon as it comes out of the oven, rub Ingredients the garlic clove all over it and then cut the __4 Slices of Stale Crusty Italian Bread, bread in one inch pieces, set aside. preferably from a ciabatta loaf __1 Red Bell Pepper, seeded and cut into 1 3) In a large bowl, add all your chopped inch pieces veggies, the grilled bread chunks, oregano, __1 Cucumber, peeled, seeded and cut into 1 and basil, season everything with salt and pepper and drizzle over the inch pieces oil and vinegar. __1 Small Red Onion, peeled and cut into 1 inch pieces 4) Toss everything together well to make sure the oil and vinegar is __4 Ripe Tomatoes, quartered coating the veggies and the bread nicely. __1 Clove of Garlic, peeled but not chopped __4 Tbsp of Extra Virgin Olive Oil 5) You can serve it right away but let it sit in the fridge for about an hour __2 Tbsp of Balsamic Vinegar before you serve it so that all the flavors can penetrate the bread. __Salt and Pepper, to taste __Pinch of Dried Oregano __About ½ cup of Fresh Basil Leaves Visit www.LauraintheKitchen.com for lots more delicious recipes, and don't forget to subscribe!. -
International Buffet Menu~1
INTERNATIONAL BUFFET MENU~1 APPETIZER & SALADS SCALLOPS WITH MELON & PASSION FRUIT PANZANELLA OF TOMATO, MOZZARELLA & CRUNCHY BREAD PRESENTATION OF SEAFOOD ON ICE, TOBIKO MAYONNAISE & MIGNONETTE DRESSING BULGUR WITH TOMATOES SALAD & NUTS MOROCCAN LAMB WITH PARSLEY ON COUS COUS SALAD ANTIPASTI SUN DRIED TOMATOES, MARINATED BELL PEPPERS & ZUCCHINI BAVARIAN POTATO SALAD WITH CRISPY BEEF BACONS ASSORTED FIELD GREENS & SALAD DRESSINGS RED BELL PEPPER VINAIGRETTE, BALSAMIC DRESSING, THOUSAND ISLAND & ASIAN DRESSING CONDIMENTS BLACK SESAME GRISSINI & CHILLI CHEESE STRAWS WITH TUNA & CAPER DIP SOURDOUGH BREAD CROUTONS, PARMESAN PETALS & CORNICHONS SOUP COUNTRY VEGETABLE & SEAFOOD SOUP WITH PESTO & CHEESE SELECTION OF FRESHLY BAKED BREAD ROLLS & BUTTER HOT SAVORIES HONEY MUSTARD CHICKEN WITH WINTER VEGETABLES SEARED SNAPPER FILLETS, TOMATO CONFIT & TRUFFLE CREAM SAUCE LAMB WITH KASHMIRI RED CHILIES OVEN ROAST PEPPERS, CRUSTED BEEF, & VEGETABLE RATATOUILLE STIR FRIED LONG BEANS WITH TOFU MALAY STYLE FRIED WANTON NOODLES HONG KONG STYLE BLACK OLIVE FRIED RICE WITH SILVER ANCHOVIES DESSERT BAKED CHOCOLATE TART, LEMON & BASIL MOUSSE CAKE, FRESH MANGO TARTLET CHOCOLATE MOUSSE WITH SESAME CROUSTILLANT & VANILLA CREAM BRULÉE PRALINE CHEESE CAKE, TIRAMISU, CHERRY CLAFOUTI, SOYA BEAN JUICE WITH DUMPLINGS, PENGAT PISANG, ASSORTED MALAY KUIHS, SELECTION OF SLICED FRESH FRUIT FRESHLY BREWED COFFEE OR TEA INTERNATIONAL BUFFET MENU~2 APPETIZER & SALADS SALAD NICOISE, ROJAK MELAKA, ACAR MIXED BEAN SALAD WITH SEMI DRIED TOMATO BEEF PASTRAMI, ASPARAGUS & CRISPY -
Big, Bold, BBQ
Big, Bold, BBQ Schiff’s Food Service reserves the right to limit quantities & correct typographical errors. Promotional prices & allowances valid from 7.16.18 - 8.31.18 Sweet Tea Ribs Meat Room Packer Pork BB Ribs 2 lb & Up FF IBP (#720207, 18/2 lb avg)...$.10 off/lb SFS Chicken Shells Cut to Spec (#710028, 22/2.75-3 lb)...$.10 off/lb Packer Beef Brisket CH CV (#730415, 5/11 lb avg)...$.10 off/lb *Recipe adapted from the Food Network Packer Pork Butts Boneless Ingredients 6 bags black tea (#222351) (#720357, 4/2-8 lb avg)...$.10 off/lb 1/4 cup plus 2 tablespoons packed light brown sugar (#226132) Packer Beef Flank Steak CH CV Kosher salt (#264715) and freshly ground (#730420, 8/9-11 lb avg)...$.10 off/lb pepper (#264305) 1 orange (#500636) 2 racks baby back ribs (#720207) 1 lemon (#500591) Directions Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 Pulled Pork Vinegar Base teaspoons salt and 1/4 teaspoon pepper. (#310044, 2/5 lb)...$.50 off/cs Grate in the orange zest. Pat the ribs dry and trim the membrane from the underside. Precooked Sausage Griller Hot 5 1/2” Rub the tea mixture over the ribs; place in a (#332208, 1/10 lb)...$.50 off/cs roasting pan, meat-side up, and bring to room temperature, about 20 minutes. Precooked Sausage Griller Sweet 5 1/2” Preheat the oven to 275° F. Steep the (#332209, 1/10 lb)...$.50 off/cs remaining 3 tea bags in 2 cups boiling water, about 5 minutes. -
THE LARDER SALADS MENU Salads Are Based Upon Serving 20 Guests – Feel Free to Contact for Suggested Amounts V = Vegan, G/F = Gluten Free Our Selection
THE LARDER SALADS MENU Salads are based upon serving 20 guests – feel free to contact for suggested amounts V = vegan, g/f = Gluten free Our Selection Mixed garden salad with balsamic dressing – v, g/f Char-grilled vegetable with pesto vinaigrette – g/f Roma tomato with roasted Spanish onion & crushed olives – v, g/f Hot & sour hokkien noodle, bean sprouts, mint & coriander salad – v, g/f Classic ceasar salad with crunchy croutons, crisp bacon & shaved parmesan Cannelini beans with roasted peppers, rocket & basil – v, g/f Cocktail potatoes with mustard & chives – g/f Green beans with char-grilled capsicums & crumbled fetta – g/f Vine ripened tomato with boconcini, rocket & pesto - g/f Pasta salad with lentils, semi dry tomatoes, pesto & beans Asian shredded vegetable with glass noodles, sesame & coriander – v, g/f Couscous with roasted pumpkin, peppers, zucchini & mint - v Roasted chat potatoes with garlic & herb aioli – g/f Home style slaw of shredded red & white cabbage, carrot, toasted pecans, sour cream dressing – g/f Baby spinach with marinated mushrooms, beetroot, red onion & pea sprouts – v, g/f Green papaya salad with mint, coriander & roasted peanuts – v, g/f Greek style with tomato, cucumber, beans, olives, fetta & roasted Spanish onion – g/f Quinoa with beetroot, roasted sweet potato, shredded basil & cumin scented yoghurt – g/f Panzanella salad with vine ripened tomatoes, capsicums, cucumber, red onions, sourdough croutons & torn basil – v Mediterranean chick pea and roasted vegetable salad with baby spinach, semi dry tomatoes and mint – v, g/f $73.50- per bowl . -
DNKHL Buffetten MEI 2019
Mediterraan buffet 29,50 p.p. Gegrilde bloemkool met citroen Linzensalade met tomatenchutney Wortelsalade met oranjebloesemwater Fattoush – Libanese tomatensalade Ingelegde komkommer en radijs Baba Ganoush Tabouleh met olijven en sinaasappel Uit onderstaande vijf gerechten maakt u een keuze van drie: Makreel van de grill Kabeljauw in filodeeg met sesam Kikkererwten met geroosterde groenten en feta Lamsstoof met sinaasappel en kaneel Geroosterde kip met gerookte paprika Nagerecht: Amandel-sinaasappeltaart Buffetten – De Nieuwe KHL – mei 2019 1 Frans buffet 29,50 p.p. Gerookte eendenborst met lil gem, vijgen en walnotendressing Salade van witlof, roquefort en jambon de Paris Quiche Lorraine – Hartige taart met spek en ei Kipfricassee met rode wijnazijn en dragon Bouillabaisse met en van zeeduivel en mosselen Rosevalaardappels uit de oven met persilade Provençaalse ratatouille Nagerecht: Tarte tatin met vanille-ijs Buffetten – De Nieuwe KHL – mei 2019 2 Spaans buffet 29,50 p.p. Tortilla met peterselie en rode ui Paella met chorizo en mosselen Gambas al ajillo Gehaktballetjes in tomatensaus Inktvis met rivierkreeft, citroen en piment d’espelette Salade van groene asperges, zwarte olijven en manchego Geroosterde artisjokharten met salsa verde Patatas bravas Nagerecht: Bizcochos borrachos (luchtige cake met rum) Buffetten – De Nieuwe KHL – mei 2019 3 Italiaans buffet 29,50 p.p. Primi Fregolasalade (Sardijnse pastasoort) met groente uit het seizoen Gestoofde octopus in rode wijn en sinaasappel Gezouten ricotta met aubergine en amandel Polpettini - gehaktballetjes in tomatensaus Dorade van de grill Frittata - met spinazie en Parmezaan Courgettesalade met basilicum en pecorino Caponata – Siciliaanse zoetzure groente Panzanella – Toscaanse broodsalade Aardappels uit de oven met rozemarijn Nagerecht: Semi-freddo van citroen Een Italiaanse naam voor parfait (stilstaand ijs). -
Fattoush Salad with Crispy Chickpeas, Za’Atar-Spiced Pita, and Feta Cheese
8 OCT 2016 Fattoush Salad with Crispy Chickpeas, Za’atar-Spiced Pita, and Feta Cheese Fattoush is a Middle Eastern version of the Italian panzanella, Prep: 15 min level 1 a hearty “salad” bulked up with equal parts bread and veggies. Total: 35 min In this recipe, toasted pita meets crisp cucumbers meets tangy nut veggie feta meets a fragrant garlic oil. The result? A salad with major free flavor. Black Persian Grape Shallot Garlic Parsley Olives Cucumbers Tomatoes Chickpeas Whole Wheat Cumin White Wine Za’atar Feta Pitas Vinegar Cheese Ingredients 2 People 4 People *Not Included Black Olives 1 oz 2 oz Allergens Persian Cucumbers 2 3 1) Wheat Grape Tomatoes 4 oz 8 oz 2) Soy Shallot 1 1 3) Milk Garlic 1 Clove 2 Cloves Parsley 1/4 oz 1/4 oz Chickpeas 1 Box 2 Boxes Whole Wheat Pitas 1) 2) 2 4 Cumin 1 t 2 t White Wine Vinegar 2 T 4 T Tools Za’atar 1 t 2 t Strainer, Baking sheet, 3) Feta Cheese 1/2 Cup 1 Cup Small pan, Whisk, Olive Oil* 3 T 6 T Large bowl Nutrition 2 person Calories: 817 cal | Fat: 35 g | Sat. Fat: 7 g | Protein: 30 g | Carbs: 90 g | Sugar: 8 g | Sodium: 914 mg | Fiber: 21 g Nutrition 4 person Calories: 800 cal | Fat: 35 g | Sat. Fat: 7 g | Protein: 29 g | Carbs: 86 g | Sugar: 6 g | Sodium: 910 mg | Fiber: 20 g 1 1 Prep: Wash and dry all produce. Preheat oven to 425 degrees. Thinly slice olives. -
5 PICNIC-PERFECT RECIPES 1. Panzanella Cut
5 PICNIC-PERFECT RECIPES 1. Panzanella Cut ciabatta or other good bread into cubes. Chop ripe tomatoes, oil-cured black olives, anchovies, garlic, and capers; combine with red wine vinegar, olive oil, and lots of black pepper. Add the bread, tossing to absorb the dressing. garnish with fresh chopped basil and shaved Parmesan cheese. 2. Black Bean and Mango Salad Rinse and drain a can of black beans (or use a couple cups of homemade beans) and combine with a diced mango, a chopped red bell pepper, two or three chopped scallions, and some minced fresh chile. Drizzle with olive oil, lime juice, salt, and pepper. Toss with fresh chopped mint or cilantro and serve. 3. Rice Noodles with Cilantro Pesto Soak rice vermicelli in boiling water to cover. In a food processor, puree two large handfuls of cilantro, the juice of a lime, a few tablespoons of olive oil, a slice of soft butter, salt, and pepper. Toast a handful of peanuts in a skillet lightly until fragrant and just golden. Drain the noodles and toss with the cilantro pesto; garnish with the toasted nuts. 4. Grilled Lemon-Tarragon Chicken Mix the zest of a lemon with some chopped fresh tarragon (no more than a teaspoon or so; it’s strong). Brush thin chicken breasts with olive oil, smear with the zest and tarragon, and season with salt and pepper. grill the chicken, turning it once, until cooked through. Squeeze more lemon juice over the chicken, then serve, with coarse- grain mustard on the side. 5. Pound Cake with Mascarpone and Marmalade Spread mascarpone on slices of your favorite bakery pound cake and drizzle with warmed marmalade or honey. -
Orzo with Lemon, Brie and Toasted Pine Nuts Grilled Panzanella Salad
Orzo with Lemon, Brie and Toasted Pine Nuts Serves: 8 1 pound orzo pasta 1/4 cup extra-virgin olive oil, plus 1 tablespoon, divided 1 tablespoon lemon zest 3 tablespoons lemon juice 1/2 teaspoon minced garlic 1 wheel (10 ounces) Brie cheese, FAMILY FEATURES cut into 1/2-inch cubes hether you’re hosting a small weekend get-together, a large 3/4 cup golden raisins gathering or anything in between, entertaining friends and 1/2 cup toasted pine nuts family will always provide an opportunity to create memories 1/4 cup fresh basil, chiffonade W that last a lifetime. However, no host wants to miss out on salt, to taste the highlights because of an endless to-do list in the kitchen. With the right freshly ground black recipes and refreshments, it’s easy to throw a successful, enjoyable dinner pepper, to taste party for both you and your guests. Prepare pasta according to package One way to take the guesswork out of meal planning is by starting with instructions until al dente. Toss with the wine you’re planning to serve and working backwards. Chardonnay is a 1 tablespoon olive oil to prevent stick - favorite varietal of many wine lovers, and Edna Valley Vineyard has crafted ing and allow to cool. award-winning, food-friendly Chardonnay from California’s central coast In large bowl, toss pasta with for more than 35 years. Featuring bright layers of white peach and apricot remaining olive oil, lemon zest, alongside notes of pineapple and brown spice, this white wine is a sure bet lemon juice, garlic, Brie cubes, to complement a range of dishes and elevate any meal. -
Dining Room 8.18
two courses $75 to begin duck liver mousse grilled sourdough, bing cherry mostarda, pickled spring vegetables & pistachio crumble* island lettuces torn herbs, pickled shallots, shaved baby vegetables, italian vinaigrette salmon crudo ruby red grapefruit, hibiscus, sturgeon caviar, sesame salsa verde* $5 supp. snow white nectarine panzanella cherry tomatoes, bing cherries, arugula, garden herbs, torn croutons, mozzarella, tomato vinaigrette hand-rolled cavatelli jonah crab meat, island corn, basil, preserved lemon soffrito swr clam bake buttered lobster, spicy chorizo, fingerling potatoes, littleneck clams & sweet corn $10 supp. five iced grey lady oysters celery & lemon granita, horseradish entrees brined chicken under-a-brick warm farro, grilled peaches, cherries, parmesan, pistachio muhammara, & coriander vinaigrette* moroccan-spiced eggplant parm tomato sugo, leaf spinach, homemade mozzarella, roasted peppers, sweet-&-sour red onions, garden mint, marinated feta, sesame-spiced chickpeas* wood-grilled swordfish steak sweet & sour eggplant caponata, capers, pesto aioli, cherry tomatoes & pinenuts* slow-cooked scottish salmon island beets, roasted cauliflower, tahini-avocado green goddess, toasted hazelnuts* 10oz. wood-grilled aged prime ribeye crispy potatoes, broccolini, grilled cabbage, heirloom tomatoes, creamy blue cheese, and charred chimmichurri $10 supp. spice-crusted sustainable catch thai green curry sauce, island cucumber, squash, japanese eggplant & toasted sesame seeds* local dayboat scallops summer succotash of island corn,