DOCSLIB.ORG

Chef's Recipes for Classic Sauce Concentrates

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Chef's Recipes for Classic Sauce Concentrates $2.50 & Chef’s Ingredient TM Chef’s Recipes for Classic Sauce Concentrates 1-800-827-8328 [email protected] DISCLAIMER: Allserv, Inc. assumes no responsibility for the accuracy or flavor of the recipes contained in this booklet or supplied in other formats. We have reduced many of the recipes from restaurant quantities to family size and strive for the best possible results. We have prepared and personally tested over 90% of the recipes we include with your orders and made adjustments we felt necessary. Thank you and HAPPY COOKING!! About the Recipes We hope you enjoy these recipes Remember, they are only a guide MAKE THEM YOUR OWN!! If there’s an ingredient you dislike, or don’t have on hand replace it. If there’s one you really like, add more. Substitute any ingredients with similar ingredients you have on hand. Cutting down on fat? Substitute a “fat-free” cooking spray for butter or oil, “Fat-Free” Half & Half (Land O’ Lakes) for regular, Evaporated Skim milk for heavy cream Create memorable meals with Minor’s. HAPPY COOKING !! Heidi & David Open-Faced Deviled Seafood Sandwiches TABLE OF CONTENTS 2 Cups Water Measurement Guide & Sauce Variations 2 2 Cups Prepared Bearnaise Sauce - see recipe pg.2 (use Hollandaise Concentrate) ½ Cup Sour Cream Alfredo Sauce ¼ Cup Mayonnaise Parmesan Romano Sauce with Vegetable 3 1½ Tbsp Horseradish Holiday Cheese Souffle Italiano 3 1½ Tbsp Capers -- finely diced Artichoke Parmesan Alfredo Style Sauce 3 2 Tsp Lemon Juice Bistro Patio Bacon & Roma Tomato Pizza 13 ½ Cup Butter Or Margarine Crisp Bacon, Shrimp & Garlic Crust Pizza 13 2 Pounds Shrimp -- large diced Penne Carbonara with Roasted Garlic 14 1 Pound Bay Scallops Alfredo Chicken Florentine 16 ½ Pound Crab Meat Bow Ties with Roasted Red Peppers & Garlic Alfredo 17 3 Cups Sharp Cheddar Cheese -- grated Chicken Little’s Smoked Pizza 17 Sourdough Rounds Or Potato Pancakes - Recipe Follows Noodles Romanoff 17 3 Pounds Potatoes -- grated 1½ Cups Onions -- finely diced Bellisimo Portabello Rosa Pizza 19 6 Eggs -- beaten Alfredo Seafood Bisque 19 ¾ Cup All-Purpose Flour Hollandaise Sauce 1 Tbsp Minor’s Chicken Base Pan Fried Trout with Bearnaise Sauce Imperial 4 ¼ Tsp Fresh Ground White Pepper Fiesta Lime Bearnaise Over Grilled Swordfish 4 1 Cup Vegetable Oil (Apx.) Veal Mediterranean with Lemon Tarragon Bearnaise Sauce 5 Pork Medallions with Lemon Butter Sauce 5 Add sour cream, mayonnaise, horseradish, capers and lemon juice to Bearnaise Sauce. Whisk Grilled Bayou Chicken with Cajun Hollandaise 6 until well blended; keep hot. In larger sauce pot, melt butter over med-high heat. Add seafood. Hollandaise Ochos Rios 7 Saute 3-4 minutes. Drain. Add Bearnaise sauce; stir until well blended. Spoon seafood over pan- Voodoo Sauce for Chicken 15 cakes or rounds. Pancakes: In bowl combine potatoes and onions. Press moisture out. Add eggs, Steamed Shrimp Pouches with Jalapeno Hollandaise 16 flour, Base, pepper; mix thoroughly. Heat ½” oil in skillet. Form (apx. ¼ cup) pancakes. Brown both sides. Drain on paper towels. Serves 12 Veal with Asparagus & Crab Meat Hollandaise 18 Sauteed Shrimp with Citrus Hollandaise 19 Open Faced Deviled Seafood Sandwiches 20 Braised Portabello Mushrooms with Herbed Mashed Potatoes Demi Glace Sauce Holiday Hunter Sauce for Turkey, Beef or Chicken 4 1/2 C Olive oil Grilled Flank Steak with Cabrales Sauce 5 6 lb Portabello mushroom caps, trimmed Fanned Chicken Breast with Hunter Sauce 6 2 Tbsp Salt Boneless Coq au Vin 7 1 C Onions, chopped fine Classic Osso Buco 7 2 Tbsp Garlic powder, or crushed North Beach Chicken Scallopine 8 1 gal Water, hot or boiling Lemon Basil Sauce 8 1/4 C Roasted Garlic Flavor Concentrate Grilled Skirt Steak made with Demi Glace 13 26 oz Instant mashed potatoes not reconstituted Baked Polenta with Parmesan Cheese 14 2 qt Water hot Fusillli with Chicken & Burgundy Sauce 15 13.6 oz Demi-Glace Sauce Concentrate (1 Container ) Chicken with Bourbon Walnut Sauce 15 1 C White wine, dry Beef Tips with Burgundy Demi Glace 18 4 oz Butter, salted Big “Maca-Cahuna” (Open Faced Sandwiches) 18 1/2 Tbsp Black pepper, medium coarse ground Braised Portabello Mushrooms with Herbed Mashed Potatoes 20 2 Tbsp Thyme, dried, ground Green Peppercorn Sauce 1 C Parsley, fresh chopped Brandy Peppercorn Sauce 6 Sauté caps top side up for 3-4 minutes in olive oil. Turn over. Season with salt, sprinkle with onions Burgundy Sauce and garlic. Sauté 3-4 more minutes. In a bowl, add Roasted Garlic to 1 gal. hot or boiling water; mix Burgundy Style Beef Stew 8 well. Add instant mashed potatoes all at once, using a whisk to distribute evenly and wet all Mediterranean Style Pork Osso Buco with Fennel & Star Anise 11 potatoes. Let stand one minute, then fluff. Keep hot. Place 1/2 the mushrooms with bottom up into Beef Tenderloin and Burgundy Sauce 12 pan. Top each cap with 1/4 C mashed potatoes. Cover with other half of mushroom, bottom down. Duck Au Vin with Burgundy Sauce 14 In a sauce pot, heat 2 qt. water to a rapid boil; turn off heat. Immediately add Demi-Glace Sauce White Wine Cream Sauce Concentrate. Whisk until sauce is smooth and thickened. Add wine, butter, pepper, thyme and Yogurt Sour Cream Dill Sauce 9 parsley; mix well. Braise mushrooms in a 350°F oven for 10 minutes. Serves 30 Creamy Penne Pasta with Garlic and Mushrooms 9 Chardonnay and White Cheddar Soup 9 Baja Style Sea Scallops with Black Bean Corn Salsa 10 Creamy Radiatore with Tomato and Roasted Red Bell Pepper 10 Southwestern Style Sea Scallops 10 David’s Herbed Asparagus Soup 11 Page 20 Page 1 MEASUREMENT GUIDE for Approximately 1 cup of Sauce - See container for Direction Sauteed Shrimp with Citrus Hollandaise Demi-Glace - 3 Tbsp. + 1 tsp. into 1 cup boiling water Hollandaise - 1/3 cup + 1 tsp. into 1 cup boiling water 1 Cup Water ½ Container Hollandaise Concentrate Alfredo - 3 Tbsp.+ 1 tsp Conc. into ¾ cup water + ¼ cup half & half, boiling ½ Cup Each Orange Juice & Grapefruit Juice Burgundy Sauce / Green Peppercorn - 3 Tbsps + 1 Tsp. Conc. to 1 cup liquid. 1½ Tbsps Minor’s Shrimp Or Seafood Base White Wine Cream Conc. - 2 Tbsp. conc. to 1 cup boiling liquid. 1/8 Cup Triple Sec Liqueur 1 Tbsp Lemon Juice ¼ Cup Butter Or Margarine CLASSIC SAUCE VARIATIONS 2 Pounds Shrimp -- peeled & deveined To prepare the following sauce variations use the above measurements. 1 Cup Grapefruit Sections ALFREDO 3/8 Cup Orange Sections Carbonara Sauce - 2 Tbsp. bacon bits: Serve over seafood, chicken, veal, turkey, past Herb Sauce - ½ tsp. dried basil, oregano or marjoram OR 1 tsp. fresh. In sauce pot, combine water, Hollandaise Conc., Base, Triple Sec and juices; mix well. Heat to Serve over salmon, pasta, seafood boiling over med-high heat, stirring constantly. Set aside, keep hot. In sauce pot, melt butter over Primavera Sauce - ½ cup sliced mushrooms, sautéed, 1½ Tbsp., dehydrated sun-dried med-high heat. Saute shrimp 2-3 mins., stirring constantly. Add prepared Hollandaise; blend well. tomatoes, sautéed, 2 Tbsp. dry white wine and 1/8 tsp. garlic powder. Add citrus sections. Stir VERY gently. Serve over angel hair pasta. Serves 10 Serve over fish, seafood, pasta or vegetables. Quatre Formaggio- 1 Tbsp. shredded provolone, mozzarella and grated Romano cheeses: Bellisimo Portabello Rosa Pizza Serve over seafood, pasta, breaded veal. 4 Whole Portabello Mushrooms DEMI-GLACE 1 Cup Vinaigrette Dressing Stroganoff Sauce - ½ cup sliced mushrooms, sautéed and 1 Tbsp. sour cream 4 Roma Tomatoes Serve over chicken, beef or sautéed pork 3 Cups Water Sauce Robert - 2 Tbsp. sautéed minced onion, ¼ cup white wine + 1 tsp. prepared mustard 1 Cup Half And Half Serve over chicken, pork, steak ½ Container Alfredo Sauce Concentrate Peppercorn Sauce - 1/8 tsp. each red, green and white peppercorns, cracked 1 Tbsp Mushroom Base Serve over veal, lamb, steak or roast beef 4 12” Boboli Pizza Crusts Creole Sauce - ¼ tsp. chili sauce + ¼ cup stewed tomatoes. For beef, pork or chicken. 2½ Cups Green Onions -- sliced thin 2½ Cups Mozzarella Cheese -- grated HOLLANDAISE 2 Cups Red Bell Pepper -- finely diced Dilled Hollandaise - ¼ tsp. dried dill weed or ½ tsp. fresh - Seafood, veal or seafood omelet Curry Hollandaise - ¼ tsp. curry powder - Serve over eggs benedict, shrimp or pork Marinate mushrooms in dressing 2 hours. Grill both sides apx. 8 min. Cool; cut 2” x 1” slices. Set Roasted Red Pepper Sauce - 2 Tbsp. roasted red pepper, minced and 2 tsp. wine vinegar aside. Roast tomatoes 350°F, 30-40 min. Remove seeds, slice. Set aside. In sauce pot, heat Serve over seafood, fish or vegetables \water and half & half to boiling over med-high heat. Remove; immediately add Concentrate and Crab Meat Hollandaise - 2 Tbsp. cooked crab meat, flaked - Serve over fish or veal Base. Whisk until smooth and thickened. Set aside. Spread sauce on pizza crusts. Layer Herbed Hollandaise - 1 tsp. each fresh minced - chives, shallots, parsley, tarragon, chervil mushrooms, onions, cheese and peppers on sauce. Top with tomatoes; bake at 375°F apx. 15 Serve over Fish and seafood minutes. Serves 24 BÉARNAISE Alfredo Seafood Bisque 1 Cup Béarnaise Sauce From Hollandaise Concentrate 2 Cups Water ¼ Container Minor’s Hollandaise Concentrate ½ Cup Half And Half 1 Cup Water ¼ Container Alfredo Sauce Concentrate 1 Tsp Tarragon Vinegar 1 Teaspoon Any Minor’s Seafood Base Variety ¼ Tsp Dried Tarragon ¼ Cup Pale Dry Cocktail Sherry Dash Fresh Ground Black Pepper ¾ Pound Seafood-Shrimp, Crab, Surimi, Sole, Haddock, Flounder... 1/3 Tsp Maggi Liquid Seasoning -- Optional In sauce pot, bring water and half & half to boil. Add Alfredo Conc. and Base. Whisk until smooth Prepare Hollandaise Sauce according to container directions.
Load more

Recommended publications
  • Wyandotte Nation Casino 50 Shades of Yum
    DRINK MENU wyandotte nation casino 50 shades of yum PB&J Dark rum with a hint of jalapeño honey, garnished with a jalapeño. MARTINEZ Tanqueray Gin and Luxardo Maraschino liqueur with a hint of orange. LOKOKI Tito’s Vodka, muddled cucumber with a hint of lime. SAN PEDRO Tequila and dry vermouth-based with a hint of grapefruit. BOLSHOI BASIL Tito’s Vodka, muddled basil with sugar and a hint of lime. THE SNEAKY BEAVER Pearl Vodka, peach liqueur with orange juice. SHAVED KITTY CAT Blue Chair Coconut Rum, Midouri, cranberry and pineapple juice. PEACH BIKINI Smirnoff Vanilla Vodka, peach liqueur, orange juice and a splash of grenadine. DREAMSICLE Licor 43, Smirnoff Vanilla Vodka and orange juice. CROWN Berry APPLE Crown Royal Regal Apple and cranberry juice. Spicy BULLDOG Patrón Incendio, Baileys Chocolate Cherry, half and half and a splash of Coke. PatrÓN PERFECT Margarita Patrón Resosado, Patrón Citronge Lime, splash of orange juice and fresh lime juice. martini madness CLASSIC MARTINI Your choice of vodka or gin, shaken or stirred. COSMO Tito’s Vodka, Cointreau, fresh lime juice and cranberry juice. CARAMEL APPLE MARTINI Tito’s Vodka, butterscotch liqueur and apple juice with a carmel drizzle. LEMON DROP MARTINI Smirnoff Citrus Vodka, Cointreau, splash of sweet and sour mix, served with a sugared lemon. FRENCH MARTINI Kettle One Vodka, Chambord and pineapple juice. PEACHES & CREAM MARTINI Smirnoff Vanilla Vodka and peach liqueur. RAZZLE-DAZZLE MARTINI Smirnoff Raspberry Vodka and cranberry juice. BANANA SPLIT Martini Baileys Chocolate Cherry, Blue Chair Bay Coconut Rum, banana liqueur, topped with whipped cream and a cherry.
    [Show full text]
  • Cocktails for the Holဴdƀys COCKTAILS for the Holဴdƀys Festive Drinks to Celebrate the Season
    sPecial aDVertisiNG sectioN cocktails for the Holဴdƀys COCKTAILS for the Holဴdƀys festiVe DriNks to celeBrate the seasoN Proper Irish Coffee 1800 Holiday White Maple Old-Fashioned Ingredients: Ingredients: Ingredients: 2 ounces Proper No. Twelve Whiskey 2 ounces 1800 Añejo 1 ounce High West Double Rye 4 ounces hot coffee ¾ ounce lime juice ½ ounce High West American Prairie Bourbon ¾ ounce simple syrup ¾ ounce milk or coconut milk ½ ounce Sapling Vermont Maple Liqueur 2–3 ounces heavy cream ½ ounce agave nectar 3 dashes angostura bitters Garnish: Garnish: Garnish: Grating of nutmeg on top Pinch of mint and pomegranate seeds Orange twist and lemon twist In a shaker or jar, shake or whip heavy cream Combine all ingredients in a mixing shaker Add ingredients into an old-fashioned glass, until slightly thickened (not completely stiff). with ice and shake hard for 10 seconds. add 1x1 ice, stir in the glass. Garnish with In a mug, add Proper No. Twelve Whiskey, Strain into an iced Collins glass and garnish orange and lemon twists. hot coffee and simple syrup. with pomegranate seeds. Stir. Carefully layer on top the thickened heavy cream until it covers the drink. 14 | 802spirits.com u NOVEMBER 2020 Please drink responsibly. Always drink in moderation. NOVEMBER 2020 u 802spirits.com | 15 cocktails for the Holဴdƀys Broken Star Fizz e Fall-In e Irishman Jim Beam Black Hot Toddy Bourbon Milk Punch PB & J Old-Fashioned Ingredients: Ingredients: Ingredients: Ingredients: Ingredients: Ingredients: Equal parts of 2 ounces Metcalfe’s Vermont Maple
    [Show full text]
  • Carousel FEATURES
    Carousel FeaTures Pisco Sour . $9 .00 Barsol Pisco, Fresh Lime Juice, Egg White, Simple Syrup, Angostura Bitters Chilcano . $9 .00 Barsol Pisco, Fresh Lime Juice, Simple Syrup, Ginger Ale, Cranberry Bitters Sazerac . $9 .00 Sazerac Rye Whiskey, Herbsaint, Peychaud Bitters, Simple Syrup Pierre’s Sazerac . $12 .00 Pierre Ferrand 1840, Vieux Pontarlier Absinthe, Simple Syrup, Peychaud Bitters Vieux Carre . $9 .00 Hennessy Cognac, Benedictine, Rye Whiskey, Sweet Vermouth, Bitters Jazzeraco . $9 .00 Barsol Pisco, Gran Classico, Simple Syrup, Fresh Orange, Aztec Chocolate Bitters Bulleit Old Fashioned . $9 .00 Bulleit Bourbon, Orange, Cherry, Angostura Bitters La Paloma . $9 .00 Cuervo Tradicional, Fresh Grapefruit Juice, Club Soda, Lime Golden Cadillac . $9 .00 Galliano, Light Creme de Cacao, Half and Half Corpse Reviver #2 . $9 .00 Tanqueray Gin, Cointreau, Lillet Blanc, Absinthe, Fresh Lemon Juice Death in the Afternoon . $9 .50 Absinthe, Champagne Olympian . $12 .00 Pierre Ferrand Amber, Creole Shrubb, Fresh Orange Juice, Orange Bitters PG-CarouselBar_MenuV3final.indd 1 12/1/11 9:16 AM Carousel FeaTures Citadelle Red Snapper . $9 .75 Citadelle Gin, Carousel Proprietary Bloody Mary Mix Negroni . $10 .00 Campari, Bombay Sapphire, Sweet Vermouth Americano . .. $9 .00 Campari, Sweet Vermouth, Club Soda Sapphire Collins . $9 .00 Bombay Sapphire, Fresh Lemon Juice, Simple Syrup, Club Soda Monteleone Cocktail . $10 .00 (ri)1 Whiskey, Domain de Canton, St. Germaine, Orange Bitters, Ginger Ale French 007 . $9 .50 Grey Goose La Poire, Pama Pomegranante Liquor, Champagne French 75 . $9 .50 Tanqueray Gin, Fresh Lemon Juice, Simple Syrup, Champagne Hemingway Daiquiri . $12 .00 Bacardi Gold Rum, Fresh Lime Juice, Fresh Grapefruit Juice, Simple Syrup Brazilian Sparkle .
    [Show full text]
  • Year-Round Cocktails
    YEAR-ROUND COCKTAILS CuCumber Citrus Collins A refreshing mixture of citrus, cucumber and the floral finish of Healy’s gin. The Scottish know how to make gin!! $9 old Fashioned montana Muddled orange, TEN Spiced Cherries, Angostura Bitters, sugar cube and Makers Mark bourbon. Great classic cocktail with our house made TEN spiced cherries. $9 raw Vanilla Citrus martini A combination of 360 Vanilla Vodka, Vanilla Dr. McGillicuddy’s, lemon and pineapple juice with a splash of cream. Dessert anyone? $8 ClassiC mosCow mule 360 Vodka, lime juice and ginger beer served in a cold copper mug. $8 manhatten Makers Mark bourbon, sweet vermouth, Angostura bitters and a splash of our house made TEN Spiced cherry juice. Served on the rocks. $10 Vesper martini Grey Goose Le Citron, Tanqueray Gin, and a splash of St. Germaine. Shaken and served in a chilled martini glass. James Bond 007 made this drink popular in the movie Casino Royale and we are bringing it back!! $10 sazeraC This official cocktail of New Orleans is a mixture of Bullet Rye, Peychauds bitters and Absinth. The taste will bring you back to Bourbon Street! $9 Cosmopolaten Trailhead Vodka, Bols Triple Sec, hand squeezed lime juice, cranberry juice $9 COFFEE MENU ETHIOPIAN BLEND FrenCh press $10 TEN SPECIAL BLEND espresso $3 CappuCCino $5 ameriCano $4 CaFÉ latte $5 ChoColate moCha latte Godiva Dark Chocolate, Kahlua, cream and Espresso $8 Kahlua CoFFee $8 baileys CoFFee $9 amaretto CoFFee $9 baVarian CoFFee Peppermint Schnapps, Kahlua, and Coffee topped with whipped cream and sugar $9 CaFÉ
    [Show full text]
  • COLD BEVERAGES Guinness Draught ~
    Bistro San Martín Phone (360) 474-9229 231 N Olympic Ave Fax (360) 474-9233 Bistro San Martín Arlington, WA 98223 bistrosanmartin.com BEER, WINE & SPIRITS RED BLENDS SPECIALTY COCKTAILS - $12 BY THE BOTTLE Rhone Varietals & Old World Blends SIGNATURE SAN MARTÍNI ’15 Memaloose, Mistral Ranch, Columbia Gorge 42 100% Blue Agave Silver Tequila, Patron Citrónge, 52% Syrah / 48% Grenache Fresh Lime, Pomegranate & Agavero Liqueur ’15 Château Haut Gléon, Rouge Corbières, France 44 Proprietary Blend of Syrah & Grenache LET’ER BUCK MANHATTAN ’15 Powers Winery, AVA Collection, Wahluke Slope 46 Pendleton Blended Canadian Whisky, Dash of Sweet Vermouth, 55% Grenache / 41% Syrah / 4% Mourvèdre Dash of Bitters, Dried Cherries Soaked in Grand Marnier Liqueur ’17 Gorman Winery, The Devil You Don’t Know, CV 48 80% Syrah / 15% Grenache / 5% Mourvèdre BISTRO BLANCO COSMO '14 D66 Grenache by Dave Phinney, Côtes de Catalanes 54 Mandarin Orange Vodka, Triple Sec, Fresh Lime, White Cranberry Juice '17 Orr Wines, Grenache, Columbia Valley 56 ’14 The Walls, The Ramparts, Red Mountain 78 RUBY VANILLA VODKA 50% Grenache / 31% Mourvèdre / 14% Syrah / 5% Counoise Vanilla Vodka, Tuaca Vanilla Citrus Liqueur, ’13 Domaine de Ferrand, Châteauneuf-du-Pape 82 Pink Grapefruit Juice, Fresh Lemon & Lime Bordeaux Varietals & New World Blends ‘16 Château Paret, Grand Vin de Bordeaux, France 34 CROUCHING COUGAR 85% Merlot / 10% Cabernet Sauvignon / 5% Cabernet Franc Tito’s Handmade Vodka, Tuaca Vanilla Citrus Liqueur, ’17 Sleight of Hand, The Spellbinder, Columbia Valley 36 Fresh
    [Show full text]
  • Healthy Heart Diet
    HEALTHY HEART DIET The goal of a healthy heart diet is to decrease your risk of heart disease. Some of the major risk factors for heart disease are high cholesterol, high blood pressure and being overweight. Cholesterol is a type of fat that is found in your blood. Making changes to your diet, lowering your blood pressure, and losing weight are ways to decrease your risk for heart disease. Other ways to decrease your risk include getting more exercise and stopping smoking. A healthy heart diet limits fat and cholesterol to help lower your cholesterol. Adding soluble fiber to your diet may also help to decrease your cholesterol levels. Decreasing the amount of sodium that you eat and drink may help to control your blood pressure. You may also lose weight on this diet because decreasing your fat intake will decrease your calorie intake. Decreasing calories in your diet can help you to lose weight. What should I avoid eating and drinking while on a healthy heart diet? Avoid eating foods that are high in total fat, saturated fat, and cholesterol. Learn to read food labels on packaged foods before buying them. Ask your caregiver for more information about how to read food labels. The following foods are very high in saturated fat or cholesterol. Bread and other carbohydrates: -Biscuits, croissants and store-bought muffins -Cakes, cookies, donuts, pies, pastries -French fries, hash browns and fry bread -Granola -Snack chips Dairy: -Whole milk, evaporated whole milk and sweetened condensed milk -Half and half creamer -Hard or semi-soft cheese
    [Show full text]
  • Trinity Oaks, Chardonnay, California $24 Canyon Road, Chardonnay
    Trinity Oaks, Chardonnay, California $24 This chardonnay has a fresh bright aroma of green apples and citrus. Canyon Road, Chardonnay, California $28/7 Medium bodied wine with notes of crisp apple and ripe citrus fruit with a hint of cinnamon spice. Darkhorse, Chardonnay, California $34 Flavors of baked apples and pears layered with toasted oak notes. Story Point, Chardonnay, California $40/10 Incredible fruit character with bright aromas and flavors and a rich palate William Hill, Chardonnay, California $48 Ripe melon, mandarin orange, peach and tropical fruit with notes of citrus blossom and brown spice. Ferrari-Carano, Chardonnay, California $67 French oak aged, tropical aromas, layers of pineapple and mango – balanced with a soft toasty oak. Jordan Winery, Chardonnay, California $72 Creamy and very smooth with a subtle finish. Far Niente, Chardonnay, California $130 Forward flavors of peach and tropical fruits followed by rose and spice. Wycliff Brut, Champagne, California $36/9 A blend of California grapes with a touch of sweetness and a crisp, clean finish. Lamarca, Prosecco, Italy $38 Fresh and clean, flavors of ripe lemon, green apple and grapefruit framed by mineral undertones. “Prosecco is a sparkling Italian white wine that's quickly becoming a staple for stylish hosts. Crafted in the Charmat method of sparkling wine making, Prosecco undergoes a second fermentation prior to bottling, resulting in a lively bubbly style and refreshing quality. The elegant Glera grape, grown in the verdant valleys and hillsides of Italy's Veneto region, is the principal grape used to make Prosecco.” Veuve Cliquot, Brut, Yellow Label, Reims France $165 The initial fruity notes are joined by more discreet notes of brioche and vanilla.
    [Show full text]
  • New Cocktail Recipes!
    SIX ORIGINAL RECIPES FROM CLEVELAND WHISKEY, INSPIRED BY SOME OF THE MUSEUM’S ANIMAL AMBASSADORS TABLE OF CONTENTS 04 MEEKO MILK 01 Inspired by Meeko the albino raccoon GOOD LOOKS, GRACE, AND QUIET DIGNITY Inspired by Linus, Calvin, and Hobbes the North American river otters 02 05 LANCELOT LOVES LINDA MIDAS’S Inspired by Lancelot the North American porcupine and YIPPEE-KAI-PEREEN-YAY Linda the Virginia opossum Inspired by Midas the Golden Eagle 03 06 RED’S ICED TEA BLACKJACK-YOU-UP Inspired by Red the coyote Inspired by Blackjack the Common Raven GOOD LOOKS, GRACE, AND QUIET DIGNITY Inspired by Linus, Calvin, and Hobbes the North American river otters Based on the bossa nova cocktail, a classic named after the Brazilian dance; the drink’s name refers to a Calvin and Hobbes deep cut and derives from the G.R.O.S.S. password, which is sung before a ceremonial dance in the comic strip. DIRECTIONS (MAKES TWO) 1. Ingredients: a. 3 oz. Cleveland Whiskey Black Reserve Bourbon b. 1 oz. apricot brandy c. 1 oz. Galliano L’Autentico d. 4 oz. high-quality orange juice (fresh is best) e. 1 1/2 oz. lemon juice (fresh) f. 3 sprigs of fresh mint g. Orange wheel 2. Combine all the ingredients in a cocktail shaker packed with ice, holding back one sprig of mint and the orange wheel. 3. Shake and strain into a chilled Collins glass with ice. 4. Garnish with an orange wheel and a sprig of fresh mint. 01 LANCELOT LOVES LINDA Inspired by Lancelot the North American porcupine and Linda the Virginia opossum Inspired by the capeta (which means “devil” in Portuguese), a drink traditionally enjoyed during the Brazilian celebration of Carnival DIRECTIONS (MAKES 1–4, DEPENDING ON HOW CRAZY YOU WANT TO GET) 1.
    [Show full text]
  • NEW and TIMELY– Bandon Eco Art Commissioned by Seaworld Washed Ashore Art To
    NEW AND TIMELY– Bandon eco art commissioned by SeaWorld Washed Ashore Art to Save the Sea encourages creative problem-solving and promotes awareness of environmentally harmful ocean pollution. The nationally recognized project makes its biggest splash yet with 12 sculptures commissioned for SeaWorld marine park 20th anniversary celebrations in California, Florida and Texas. Volunteer artists are busily contributing to the SeaWorld commission. The Old Town workshop and exhibit hosted 300 visitors per day through summer 2013. From a distance, Washed Ashore displays look like colorfully stylized marine life–up close, sculptures reveal fragments of plastic, rubber, glass and metal. Lead artist Angela Pozzi began recruiting volunteers in 2010 to help collect debris from local beaches and build art. Washed Ashore is on exhibit at 325 Second St SE; washedashore.org. Image: The Washed Ashore puffin parade float, sponsored by Wild Rivers Coast Alliance, won first prize in the 2013 Bandon Cranberry Festival parade. Photo by Angela Cardas, Cardas Photography. ### Bandon Oregon Chamber of Commerce Julie Miller, Executive Director 541-347-9616 bandon.com 2014 Media Release 1 NEW AND TIMELY– Bandon's new Irish pub Friday nights are fine at Foley's, with a rousing mandolin–guitar duo strumming a jig, a hot plate of Bangers and Mash and a Black Velvet for good measure. Foley's Irish Pub delivers international flavor in a contemporary public house. Owner Noel Foley and partner Heidi Hoss create a welcome meeting spot for every member of the community. "I've just got a passion for it, and I love it," said Foley. "Come in, have a bite of grub and a pint.
    [Show full text]
  • Welcome to the Best Cellar Restaurant! We Believe the Best Accompaniment to Fine Food Is Fine Beverage. We Have Compiled A
    Welcome to The Best Cellar Restaurant! We believe the best accompaniment to fine food is fine beverage. We have compiled a selection of martinis and specialty drinks, spirits, craft beers, and wines chosen to exemplify our name. Our staff is highly trained to assist you in your decision making. We ask you to relax and enjoy your dining experience and our beverage selections. Santé and Bon Appetit! Table of Contents Page 1 Best Cellar Martinis Page 1 Specialty Cocktails Page 2 Liquors and Brandy Page 3 Wines by the Glass Page 3 Hand Crafted Beers Page 4 Champagnes and Sparkling Wines Page 4 Half Bottles Page 5 Chardonnay Page 6 Sauvignon Blanc Page 6 French Whites Page 7 Alternative Whites Page 7 French Reds Page 8 Spanish and Italian Reds Page 8 Shiraz/Syrah/Malbec Page 9 Cabernet Page 10 Meritage and Red Blends Page 11 Merlot Page 12 Pinot Noir Page 13 Zinfandel The Best Cellar Martini and Specialty Drink Menu Prickly Pear Martini Tito’s Vodka, St. Germaine liqueur, splash of prickly pear lemonade with a rosemary sprig garnish Strawberry Mimosa Friexenet Cava mixed with strawberry-basil shrub Pimm’s Cup Cocktail Effen Cucumber Vodka with Pimm’s Cup No. 1, fresh grapefruit juice and a splash of club soda Vanilla Lemon Drop Stoli Vanil makes this classic much smoother – Stoli Vanil Vodka, Triple Sec and Sour Mix Pick your Mule With Fever Tree ginger beer, lime and a splash of club soda Moscow- Stolichnaya Vodka Kentucky-Makers Bourbon Island-Ketel One vodka and pineapple with a float of Captain Morgan’s Rum Dark and Stormy-Kracken black
    [Show full text]
  • Reversed Irish Coffee
    Reversed Irish Coffee Yield: 1, 8 oz. Drink Ingredients: • 4 oz. Cold Brew (Concentrate) • 1 oz. *Jameson Irish Whisky • 2 oz. Half and Half (or Heavy Cream) • 1 oz. DaVinci Gourmet Naturals Madagascar Vanilla Directions: Pour Cold Brew and Jameson into a pint glass filled with ice or chill in a freezer. Combine 2 oz. Half and Half (or Heavy Cream) & 1 oz DaVinci Gourmet Naturals Vanilla and heat it up to 150-160F. Put these warmed ingredients into a small (small is essential) french press and agitate by plunging swiftly till textured. Next pour chilled coffee and Jameson into a frozen 8 oz mug, straining the ice. Tilt the mug so the coffee is always near the lip/rim, then pour the warm cream on the top in the same fashion. Top with coffee grounds and Serve *Non-Alcoholic Recipe: Substitute Jameson for 1/4 oz. DaVinci Chinese Five Spice Syrups and 3/4 oz. DaVinci B-52 Syrup. Chai Switchel Yield: 1, 8 oz. Drink Ingredients: • 1 oz. Oregon Chai Extra Spicy Super Concentrate • ½ oz. DaVinci Gourmet Maple Syrup • 1 oz. Shrubs/Drinking Vinegar • 5 oz. Soda Water • Ice Directions: Combine, Chai, Maple Syrup, Shrubs/ Drinking Vinegar, and Soda Water. Once mixed, add the desired amount of ice. Chia Chai Soda Yield: 1, 16 oz. Drink Ingredients: • 2 oz. DaVinci Gourmet Fruit Innovations Syrup • 1 Tbsp. Chia Seeds • 2 oz. Original Oregon Chai Concentrate • 10 oz. Soda Water Directions: Let chia seeds hydrate in Oregon Chai for one hour then combine with syrup. Mix with soda water, then pour this mixture over ice.
    [Show full text]
  • Wine List Ultimate
    Wine & Beverage List Summer 2013 Table of Contents Non-Alcoholic Drinks 1 House-Made Sodas !Juices !Regular Sodas !Hot Drinks !American Espresso and Coffee Stonecat Specialty Cocktails 2 Beer 4 Hard Cider 5 Wine 6 Wines by the Glass 7 Sparkling 8 White Wine 9 !Chardonnay!!!!!!!!! !Sauvignon Blanc!!!!!!!! !Gewürztraminer! !!!!!!! !Blends!!!!!!!!! Riesling 11 Rosé 14 Red Wine 15 !Pinot Noir!!!!!!!!! !Lemberger!!!!!!!!! !Cabernet Sauvignon!!!!!!! !Merlot!! ! ! ! ! ! ! ! ! !Cabernet Franc!!!!!!!! !Syrah!! ! ! ! ! ! ! ! ! !Blends!!!!!!!!! After Dinner 20 Condensed Wine List 21 Soft Drinks House-Made Sodas 4.5 On the Gun Most of our syrups are made in-house using the freshest ingredients. We use local soda products from W.E. Salle out of Syracuse. Vanilla Cream Soda Vanilla syrup, half and half, soda water, orange slice, soda Cola 2.5 Diet Cola 2.5 Friend of Joe O. Lemon-Lime 2.5 Glendale Farms organic grape juice, lemon lime soda Ginger Ale 2.5 Tonic Water 2.5 Vanilla Creamsicle Club Soda 2.5 Orange juice, vanilla syrup, half and half, soda Tiny Tea Cold Fresh mint, hibiscus syrup, lemon, soda Cold-Brewed Iced Tea 3 Seneca Summer Iced Coffee 3 Cherry syrup, ginger ale, lemon, soda Lemonade 3.5 ! (add raspberry) 4.5 Planter’s Punch Muddled Mint Lemonade 4.5 Pineapple, cranberry, orange, lemon juice Key Lime Rickey 3.5 !(add raspberry) 4 Ithaca Root Beer 3.5 Saratoga Bottled Water !Still 4.5 !Sparkling 4.5 American Espresso We use local coffee roasters Gimme! Coffee out of Trumansburg. Juices Coffee 2.75 Glendale Farms Organic Grape 4 Decaf Coffee 2.75 (a blend of Concord, Catawba, Cayuga, Single Shot 3 Delaware and Niagara grapes) Double Shot 5 Americano 3.5 Orange 2.5 Macchiato 3.5 Cappuccino 4 Cranberry 2 Latte 4 Mocha (featuring our Afterglow cocoa) 4.5 Ruby Red Grapefruit 2.5 Decaf Cafe au Lait 3 1 STONECAT SPECIALTY COCKTAILS Pimm’s Cup 8.5 Smoke Signal 7.5 ! Pimm’s No.
    [Show full text]