Killingly, Union, VILLAGER STAFF WRITER Michael Lafontaine the Gathering to Receive Canterbury, Plainfield and Had to Tell a White Lie
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2020 MLB Ump Media Guide
the 2020 Umpire media gUide Major League Baseball and its 30 Clubs remember longtime umpires Chuck Meriwether (left) and Eric Cooper (right), who both passed away last October. During his 23-year career, Meriwether umpired over 2,500 regular season games in addition to 49 Postseason games, including eight World Series contests, and two All-Star Games. Cooper worked over 2,800 regular season games during his 24-year career and was on the feld for 70 Postseason games, including seven Fall Classic games, and one Midsummer Classic. The 2020 Major League Baseball Umpire Guide was published by the MLB Communications Department. EditEd by: Michael Teevan and Donald Muller, MLB Communications. Editorial assistance provided by: Paul Koehler. Special thanks to the MLB Umpiring Department; the National Baseball Hall of Fame and Museum; and the late David Vincent of Retrosheet.org. Photo Credits: Getty Images Sport, MLB Photos via Getty Images Sport, and the National Baseball Hall of Fame and Museum. Copyright © 2020, the offiCe of the Commissioner of BaseBall 1 taBle of Contents MLB Executive Biographies ...................................................................................................... 3 Pronunciation Guide for Major League Umpires .................................................................. 8 MLB Umpire Observers ..........................................................................................................12 Umps Care Charities .................................................................................................................14 -
BBQ & Grill Bourbon Street
Casual Wedding Ideas BBQ & Grill Certified Angus Hamburgers & Cheeseburgers juicy, seasoned & grilled fresh, served with Joe’s fixins All Beef Dogs grilled to perfection Memphis-Style Pulled Pork start with a pork shoulder, smoke it low-n-slow, pull it, que it, put it on a roll, add coleslaw and sweet heat…..it doesn’t get any better than this! Grilled Marinated Boneless Breast Chicken Sweet Jersey Corn Dipping Station cilantro herb butter, sweet cream butter Mixed Green Salad with white balsamic vinaigrette Red Skin Potato Salad Joe’s Slow Baked Beans Confetti Slaw Sliced Watermelon Bourbon Street Bourbon Marinated Flank Steak marinated in bourbon and Joe’s secret blend...served from the carving board Chicken Skewers Mediterranean or teriyaki Memphis-Style Pulled Pork start with a pork shoulder, smoke it low-n-slow, pull it, que it, put it on a roll, add coleslaw and sweet heat…..it doesn’t get any better than this! Sweet Jersey Corn Dipping Station cilantro herb butter, sweet cream butter Tomato & Mozz Salad Medley of Grilled Veggies Gussied up Taters Joe’s Slow Baked Beans Summer Cubed Melon Display 438 North Avenue | Garwood, NJ 07027 888-853-0444 | 908-389-0808 | Fax: 908-789-0730 www.jjbbq.com | [email protected] Big Daddy’s BBQ St. Louis Style Pork Ribs (2 bones) savory, succulent & fallin off the bone! Texas Sliced Beef Brisket crispy on the outside, pink & juicy on the inside….sliced thin & simmered in Joe’s que’ Georgia Chopped Chicken chicken barbecue, smoked, chopped & simmered in Georgia mustard sauce Certified Angus Hamburgers -
Catering Menu by CONNOISSEUR
Catering Menu BY CONNOISSEUR To all of our current and future clients, welcome. We look forward to providing memorable experiences through unparalleled service in our exceptional venue. Enjoy using the Interactive Catering Menu by simply clicking on the menu item you are interested in. s GET STARTED WELCOME | BREAKFAST | LUNCH | PLATED MEALS | BREAK | RECEPTION | BAR DETAILS | STANDARDS AND GUIDELINES © 2017 Aramark – All Rights Reserved WELCOME | BREAKFAST | LUNCH | PLATED MEALS | BREAK | RECEPTION | BAR DETAILS | STANDARDS AND GUIDELINES 832.667.2420 OR 832.667.2426 Reintroduce yourself to the fine art of dining – the pleasure of leisurely sharing a great meal. Savor the tastes, textures and aromas of the food and beverage, admire the presentation and be surrounded by pleasant conversation and laughter. Reunite by coming together in an age old tradition built on a foundation of community and comfort. To break bread together and share a meal is to share a moment in time with comrades and to nourish the body and soul. Reconnect with the land and the origins of food. Our commitment to preparing the best meal extends beyond production and presentation to include the entire food purchasing process. By partnering with local farmers, growers, ranchers and producers and by expanding our supply chain to include diverse vendors we have access to the best available ingredients, and a network of suppliers that share our dedication to sourcing sustainable menus. The best events are successful when conversations are open, participants are engaged and the experience exceeds expectations. The best meals are prepared from the freshest, seasonal ingredients. Simple, honest food should excite the senses, tempt the palette and enhance the atmosphere. -
Tailgate Playbook
T A I L G A T E P L A Y B O O K STEP ONE Show your team spirit STEP TWO Claim your spot, plant your chairs, turn up your tailgate tunes and deck out your decor STEP THREE Fire up the grill STEP FOUR Get your game on (set-up an d play games) STEP FIVE Watch a classic game or timeless sports movie STEP SIX Trophy presentation! Send us your pics #Livingwellconnected #LOtogether # L I V I N G W E L L C O N N E C T E D T A I L G A T E C H E C K L I S T GRILL, GRILLING GLOVES, CHARCOAL, CHARCOAL CHIMNEY, LIGHTER, NEWSPAPER GRILLING UTENSILS RADIO FOLDING TABLE AND CHAIRS SPORTS DECOR NAPKINS, PLATES AND FORKS TRASH BAGS /CANS COOLER WITH ICE AND BEVERAGES BOTTLE OPENER APPETIZERS, SALADS, SNACKS MAIN COURSE FOOD HAND SANITIZER/WIPES D E C O R A T E Y O U R T A I L G A T E WE DON'T WANT YOU TO HAVE TO SPEND TOO MUCH MONEY ON YOUR TAILGATE AND THE GOOD NEWS IS THAT YOU DON'T HAVE TO. HERE ARE SOME DIY CONSTRUCTION PAPER DECORATION IDEAS THAT ARE FUN TO MAKE WITH THE FAMILY: GRIDIRON GARLAND YARD LINE TABLE COVERS TEAM PENNANTS SPIRAL STREAMERS WHO SAYS YOU CAN'T USE FOOD AS DECORATIONS? A N D O N E A P P E T I Z E R S P I G S K I N S I N A B L A N K E T G A M E D A Y G U A C A M O L E 13 oz package kielbasa 3 medium ripe avocados Flour 1 garlic clove 1 package puff pastry 1/4 to 1/2 tsp salt 1 large egg 2 medium tomatoes 1 small onion 1.Split kielbasa in half 1 or 2 TBSP lime juice lengthwise & cut each half into 6 1 TBSP chopped fresh cilantro pieces. -
An Early History of Southern Barbecue
Bard College Bard Digital Commons Senior Projects Spring 2016 Bard Undergraduate Senior Projects Spring 2016 Smokin' Out the Truth: An Early History of Southern Barbecue Morgan Vivianne Di Santo Bard College, [email protected] Follow this and additional works at: https://digitalcommons.bard.edu/senproj_s2016 Part of the American Material Culture Commons, and the United States History Commons This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License. Recommended Citation Di Santo, Morgan Vivianne, "Smokin' Out the Truth: An Early History of Southern Barbecue" (2016). Senior Projects Spring 2016. 131. https://digitalcommons.bard.edu/senproj_s2016/131 This Open Access work is protected by copyright and/or related rights. It has been provided to you by Bard College's Stevenson Library with permission from the rights-holder(s). You are free to use this work in any way that is permitted by the copyright and related rights. For other uses you need to obtain permission from the rights- holder(s) directly, unless additional rights are indicated by a Creative Commons license in the record and/or on the work itself. For more information, please contact [email protected]. Smokin’ Out the Truth: An Early History of Southern Barbecue Senior Project Submitted to The Division of Social Studies of Bard College by Morgan Di Santo Annandale-on-Hudson, New York May 2016 In loving memory of James Gregan. Acknowledgements I would first like to express my deep gratitude to my advisor, Christian Crouch. I am forever grateful for her patience, compassion, and wisdom. She believed in me and reminded me to have confidence in my own abilities. -
2019 Dang Bbq Catering Menu.Pdf
Sandwich Platters Buffet Entrees Small (24 piece) $70 Large (48 piece) $120 Macs & Pasta Entrees Wrap Platters All American Mac & Cheese Crab & Seafood Salad Smoky Gouda & Bacon Mac & Cheese Cedar Plank Shrimp & Field Greens Dijon Beer & Pretzels Mac & Cheese Smoked Salmon Salad Chipotle Chorizo Tex Mex Mac & Cheese Applewood Bacon & Egg Salad Five Cheese Italian Prosciutto Mac & Cheese Marinated Grilled Vegetables with Feta Parisian Gruyere & Goat Mac & Cheese Smoked Chicken Salad Hog Wild Mac & Cheese:**** Grilled Chicken Caesar Salad Lobster Mac & Cheese**** Chipotle Chicken, Black Bean & Mango Salad Chicken Cordon Bleu Mac & Cheese**** Grilled Chicken, Cranberry & Gorgonzola "Triple B" Beer, Bacon, Burger Mac**** Grilled Chicken, Mozzarella & Red Peppers Cheeto Chicken Fajita Mac**** Grilled Chicken, Avocado & Pepper Jack Stuffed BBQ Mac & Cheese Lasagna**** Fried Chicken, Bacon & Cheddar Pasta with Broccoli, Garlic & Oil Fried Chicken Cordon Bleu Pasta Primavera with Grilled Vegetables Fried Buffalo Chicken & Bleu Cheese Penne, Sun Dried Tomato & Artichoke Virginia Ham & Cheese Smoked Turkey & Cheese BBQ Meat Entrees Smoked Turkey, Bacon & Swiss BBQ Pulled Pork Sliced Brisket & Gorgonzola BBQ Pulled Chicken Sliced Brisket, Bacon & Cheddar Southern Fried Chicken Smoked Turkey, Ham, Brisket & American Smoked Sliced Brisket Sausage, Mozzarella, Red Pepper & Basil Aioli Smoked Chopped Brisket Smoked Sweet Sausage Slider Platters Smoked Hot Chorizo St Louis Style BBQ Ribs BBQ Pulled Pork Baby Back Ribs BBQ Chopped Brisket Smoked Beef -
ROTISSERIES INSTRUCTIONS (For Outdoor Use Only)
ROTISSERIES INSTRUCTIONS (For outdoor use only) *Pig must be less than 100 lbs. *All equipment must be cleaned before return/pickup. ASSEMBLY 1. Remove all the following items from box: rotisserie frame (with motor end mount and point protector end mount and a.s. pins) spit, support bar, 2 support bar clamps, 2 2-pronmg skewers, chain, chain guard, rotisserie motor, and 2 hot coal covers 2. The motor end mount and point protector end mount are to be facing outside of the firebox. Both ends of the spit MUST be at the same height. Simply adjust by using the a.s. pins. The height of the spit can be adjusted in one-inch increments from 13 to 24 inches above the firebox to provide precise heat control. 3. Insert frame of rotisserie in firebox. We recommend you line firebox with foil to reflect the heat from the charcoals more intensely and also make clean-up easier. STARTING CHARCOAL Place three mounds of charcoal (6-10 lbs each) in firepan and ignite according to manufacturers instructions. When coals are ready, bank them against the two longer sides of the firebox. No charcoal should be directly underneath spit. In the center, place a layer of sand or cat litter to absorb any dripping grease. LOADING THE SPIT 1. Slip 1 support bar clamp onto pointed end of the spit and move to the far end followed by one skewer with prongs facing inward. 2. Insert pointed end of the spit through the center of the meat. Slip on second skewer followed by support bar clamp and insert both sets of skewers into meat. -
Catering How You Want It Menus Menu Items
We know catering and we understand the large amount of time and effort it takes to plan an event. That’s why Beefalo Bob’s makes it easy as your ONE STOP SHOP for ALL your catering needs. From our expert catering coordinators to help you plan and organize to our vast rental options, we can help you plan your whole event from start to finish! CATERING HOW YOU WANT IT ON SITE ALL-TIME FAVORITE! DELIVERY • Meats will be smoked fresh at your site, • Your food is prepared and delivered 100% naturally, over an all wood open flame hot and fresh • Includes complete buffet setup with • Buffet-style with very generous portions chafing dishes and serving tents • Optional: caterers to stay, bread down • On-site event menus also include fresh fruit, and clean up chips, hamburgers, and hot dogs R PICKUP REFLECTIONS BANQUET HALL • Foods are prepared fresh and will be • Fully catered facility pulled from warmers and coolers when • Custom designed menus, and accommodations you arrive such as DJs, 110” projections screens, and more We have a HUGE rental inventory and are constantly updating and adding to it. From essentials like tents, tables, chairs, and linens to decor and entertainment items such as fountains, bar setups, and dance floors - WE. HAVE. IT. ALL. Go to beefalobobs.com/rentals to see rental options, or call 410-360-3500 to EVENT RENTALS speak with a catering coordinator for more information. Choose from any of mouthwatering menus, or customize from the items below. MENUS CLASSIC PIT MEATS VARIETY RIBS & CHICKEN CHICKEN & BBQ MOST POPULAR MEATS -
WE BARBECUE 12 MONTHS Grilled on Site
WE BARBECUE 12 MONTHS Grilled On Site A Division of Schalz Enterprises, LTD. SPECIAL WEEKDAY PRICES CUSTOM MENUS AVAILABLE TO FIT YOUR NEEDS Visit our web site at: WWW.BBQONWHEELS.COM Email us at: [email protected] Phone: (847) 741-6374 1620 Gilpen Ave. South Elgin, Illinois 60177 Fax: (847) 741-6385 We established BBQ on Wheels in 1982 with the belief that quality and quantity are of equal importance. Today, we continue to stand behind our original beliefs. All of our salads are homemade and prepared fresh just for your party. We start with the finest ingredients and freshest produce. We feel this makes our salads better tasting than the ones that come in a carton, which have additives to keep them fresh. Not only do we believe in the quality of our salads, all of our meats are fresh. Our family has been in the meat business since 1880. We make our own polish sausage, italian sausage, and bratwurst and we make our hamburgers out of fresh ground beef. Quality is not the only thing we strive for when we cater your party, we don’t want anyone to leave hungry. We supply at least 2/3 pound of meat and a minimum of 3 oz. of each salad per person. Let us cater your special day with the quality and quantity you deserve and the service you desire. TIPPING: We do NOT add a gratuity to your bill, as most caterers do. We leave the amount you would like to add at your discretion. The average amount of a tip for a cooked on site party is 10-20%. -
BBQ STOVE BBQ STOVE Table Sichirin
Barbecue Stove Table Sichirin BBQ STOVE BARBECUE STOVE Compact Table Sichirin Tough G series SICHIRIN OUTDOOROUTDOOR Let’s select from you can move it easily arge size for party. 4 colors! by wheels! L UC-350(SI) UC-350(SI),(BL),(W),(R) For 8 to Compact Table Sichirin 10 persons ●Size/W36.5×D21.5×H15cm ●Weight/1.7kg BCS-800CTN GRILL ●Material/Steel(Baking finish), Leg:6nylon GRILL ●Carton size/W47×D38×H50cm BBQ STOVE ●Carton weight/13.5kg ●Color/(SI)Silver、(BL)Blue、(W)White、(R)Red with wheel Tough G UC-350(R) ●6pcs/carton ●Griddle for exchange/C-35 ●Size/W103.5×D58×H70cm ●Made in Japan ●Weight/7.3kg ●EAN/UC-350(SI) 4971715 365905 ●Upper main body size/W79.5×D33 UC-350(BL) 4971715 365912 ●Material/Main body:steal ●1pc/carton UC-350(W) UC-350(W) 4971715 365929 ●Gridiron of exchange/C-80 BBQ STOVE UC-350(R) 4971715 366025 ●Carton size/W87×D38.6×H15.7cm ●Carton weight/8.3kg !! UC-350(BL) ●EAN/4971715 366346 OCB-32 New ●Made in China Compact and Multi-purpose Table Sichirin “Sumiyakitai” Japanese style Sichirin Multi-purpose Foldable! Portable folding BBQ-SMOKER STOVE With carrying BBQ grill bag Basic Easy carrying! ●Size/W48×D33×H41.5cm Printed Japanese (including handle) model of ancient poem ●Weight/4.0kg shichirin “Makura-no-soshi” ●Material/Main body, leg:stainless written by Suitable for Smoke Multi-purpose with a lid ●2pcs/carton BBQ grill Oven Pizza oven Camp fire Sei Shonagon ●For exchange/C-30 ●Carton size/W36×D36×H20.5cm party & BBQ! ●Carton weight/9.0kg ●EAN/4971715 366711 Compact! Enjoy Smoking! SBC-38 L-390Y SCW-390 Table Sichirin “Sumiyakitai” Japanese style Sichirin BBQ-SMORKER STOVE ●Size/W39×D25×H19.6cm ●Size/W39×D25×H19.6cm ●Size/W38×D38×H47cm(including leg and handle) ●Weight/3.2kg ●Weight/4.0kg ●Weight/2.2kg Clean and strong Stainless Steel body. -
Farmland® Ribs
FARMLAND® fa b R i cat e D p or k Better Process. Defining Delicious: BetterQualityP roduct. Consistency Variety ClassicClassic cutscuts andand freshfresh ideas.ideas. Farmland® delivers the cuts consumers crave. Just one mention of pork, and people’s thoughts start wandering to thick chops, succulent tenderloin and fall-off-the bone ribs. Farmland Fabricated Pork helps you satisfy their cravings with innovative products that bring flavor and variety to any menu. Serve Farmland products and your customers can taste just how good ribs, pork chops and other fabricated pork can be. ork that’s perfect for Tender lip-smackin’ ribs. Moist and™ tangy pulled p u can add authentic Smoke‘NFast from Farmland, yo sliders or pizza. With guest-pleasing BBQ favorites to your menu without any of the hassle. Genuine slow hickory-smoked and fully cooked, all our BBQ is ready to Smoke‘NFast, there’s never been a faster way to serve use in minutes. With the authentic taste of slow-smoked BBQ. Pulled Pork Serve up everyone’s favorite tangy BBQ sandwich with fully cooked and Smoke‘NFast, made from select cuts of up to 90% smoked pulled pork from blade meat for superior quality and taste. Farmland® Pulled Pork Facts/Features Consistent shred size Perfect for dinners and sandwiches Marinated with Farmland EXTRA TENDER® solution Meat is moist and juicy Boil in bag Ease in thawing and preparation Frozen for long shelf life 180 days to production date ® ® Ribbits Farmland Benefits Facts/Features Just heat and eat Smoked and ready to eat Faster, easier cleanup, less mess Microwave in package or Satisfy every customer’s taste boil-in-bag preparation preference Multiple flavor varieties Farmland® Ribbits® If you’re looking for something fun and unique to offer your guests, Smoke‘NFast™ RIBBITS will satisfy that craving. -
Holy Smoke: the Big Book of North Carolina Barbecue Lore
____________the lore Copyright © 2008. The University of North Carolina Press. All rights reserved. Press. All rights of North Carolina © 2008. The University Copyright Reed, Dale Volberg. <i>Holy Smoke : The Big Book of North Carolina Barbecue</i>, The University of North Carolina Press, 2008. ProQuest Ebook Central, http://ebookcentral.proquest.com/lib/duke/detail.action?docID=515673. Created from duke on 2019-11-19 15:34:15. (overleaf ) “Catching curb” at Copyright © 2008. The University of North Carolina Press. All rights reserved. Press. All rights of North Carolina © 2008. The University Copyright the Silver Moon Barbecue Reed, Dale Volberg. <i>Holy Smoke : The Big Book of North Carolina Barbecue</i>, The University of North Carolina Press, 2008. ProQuest Ebook Central, http://ebookcentral.proquest.com/lib/duke/detail.action?docID=515673. Created from duke on 2019-11-19 15:34:15. WhaT is norTh CarolINa BarBeCue? _____________________ hen we told people we were writing this book, they immediately started asking questions. Had we heard that ——’s was closing after fifty years? Had we figured out the secret ingredient in ——’s sauce? Did we have a good Brunswick stew recipe? Where did we stand on the tomato question? And, w always, did we know the best barbecue place in the state (which just happened to be in their hometown)? Californian Miles Efron has observed that “when North Carolinians discuss barbecue, they are prone to swoon. Even the most urbane among them wax[es] ecstatic when given a forum for extolling smoked meat. People who have lived in New York [drawl] like Daughters of the Confed- eracy about sweet tea ’n slaw.” When the food writer for the Mil- waukee Journal Sentinel attended a conference in Charlotte, she told her readers, “People here are passionate about their barbecue, not unlike Wisconsinites debating the best way to cook a brat.” We wouldn’t put it quite that way, but the point is that Tar Heels care about ’cue.