DOCSLIB.ORG

Savory Gourmet, Inc

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Savory Gourmet, Inc Savory Gourmet, Inc Savory Gourmet is proud to present its new prestigious partner, a bakery and pastry expert: Bridor France. Inspired by the traditional knowhow of French artisans, Bridor France has been making quality pastries for 30 years and is now the worldwide leader. Bridor France offers only hydrogenated fat-free, French butter products. The long fermentation process involved gives them a wealth of flavor. Also, the vanilla used to make chocolate croissants comes from real vanilla pods, rather than artificial flavoring. Pre-proofed and pre-egg washed, ready-to-bake pastries are perfect for hotels and catering use. Breakfast Pastries Large ITEM PRODUCT NAME BAKING INSTRUCTIONS Sell Sell Unit CODE Unit Price Price BR33241 Croissant Butter Medium (2.20oz) 60gr 70ct Thaw before baking (15 min at CS $52.95 $0.75 350F) BR34000 Croissant Butter Large (2.80oz) 80gr 60ct Thaw before baking (18 min at CS $55.65 $0.93 350F) BR33624 Chocolate Croissant Large (2.50oz) 70gr 90ct Thaw before baking (17 min at CS $69.25 $0.77 350F) BR32951 Raisins Croissant Large (3.70oz) 100gr 60ct Thaw before baking (20 min at CS $72.75 $1.21 350F) BR34421 Almond Croissant (3.17oz) 60ct Thaw before baking (17 min at CS $87.75 $1.46 350F) BR30228 Large Apple Turnover (3.70oz) 52ct Thaw before baking (18 min at CS $59.50 $1.14 370F) BR34171 Butter Puff Dough Half Sheet (10.58 oz) 36ct Thaw before baking (17 min at CS $187.24 $5.20 375F) Savory Gourmet, Inc, 13720 S. Gramercy Place, Gardena, CA 90249 Phone: (310) 391-5422, FaX: (310) 572-4452 www.savgourmet.com Breakfast Pastries Minis ITEM PRODUCT NAME BAKING INSTRUCTIONS Sell Sell Unit CODE Unit Price Price BR32181 Croissant Butter Mini (.90oz) 225ct Thaw before baking (12 min at CS $84.00 $0.37 350F) BR32182 Chocolate Croissant Mini (.90oz) 250ct Thaw before baking (12 min at CS $89.50 $0.36 350F) BR32183 Raisins Croissant Mini (1.07oz) 260ct Thaw before baking (12 min at CS $99.85 $0.38 350F) BR33190 Hazelnuts Swirl Mini (1.40oz) 120ct Thaw before baking (15 min at CS $71.40 $0.56 350F) BR33191 Green Tea Swirl Mini (1.40oz) 120ct Thaw before baking (15 min at CS $85.50 $0.71 350F) BR33192 Lemon Swirl Mini (1.40oz) 120ct Thaw before baking (15 min at CS $84.50 $0.70 350F) BR32232 Gourmandiz Mix Pack Minis 140ct Thaw before baking (15 min at CS $75.25 $0.54 (Mini Cranberry Twist, Mini Choc Twist, Mini 350F) Cinnamon Swirl, Mini Cream Croissant) BR32157 Mini Cinnamon Swirl (1.20oz) 260ct Thaw before baking (17 min at CS $99.75 $0.38 350F) BR31103 Mini Mango Lattice (1.40 oz) 100ct Thaw before baking (18 min at CS $58.50 $0.59 350F) BR41104 Mini Cherry Lattice (1.40 oz) 100ct Thaw before baking (18 min at CS $62.50 $0.625 350F) BR31106 Mini Apple Lattice (1.04 oz) 100ct Thaw before baking (18 min at CS $62.50 $0.625 350F) BR32942 Mini Strawberry Lattice (1.40 oz) 100 ct Thaw before baking (18 min at CS $62.50 $0.625 350F) BR32924 Mini Apple Turnover (1.40 oz) 255ct Thaw before baking (15 min at CS $124.50 $0.49 370F) Savory Gourmet, Inc, 13720 S. Gramercy Place, Gardena, CA 90249 Phone: (310) 391-5422, Fax: (310) 572-4452 www.savgourmet.com Breads ITEM CODE PRODUCT NAME BAKING INSTRUCTIONS Sell Sell Price Unit Unit Price BR32914 Petit Pave Roll (1.40 oz) 50ct Straight from frozen in pre-heated CS $25.00 $0.5 oven (7 min at 410F) BR32950 Epi Roll (1.40 oz) 40ct Straight from frozen in pre-heated CS $36.75 $0.91 oven (7 min at 410F) BR32952 Rustic Square (1.43 oz) 80ct Straight from frozen in pre-heated CS $39.95 $0.49 oven (5 min at 410F) BR32954 Black Olives Roll (1.60 oz) 50ct Straight from frozen in pre-heated CS $42.50 0.85 oven (7 min at 410F) BR34793 Baguettine (5.00 oz) 50ct Straight from frozen in pre-heated CS $49.50 0.99 oven (14 min at 390F) BR32993 Buckwheat Pochon (15.87 oz) 16ct Straight from frozen in pre-heated CS $82.00 5.125 oven (17 min at 375F) Individual Desserts – Thaw and Serve ITEM CODE PRODUCT NAME BAKING INSTRUCTIONS Sell Sell Unit Unit Price Price BR33413 Mini All Chocolate 70ct Thaw in cooler 12 hours. Place at room CS $85.95 $1.23 temperature before serving BR33414 Mini Financiers 56ct Thaw in cooler 12 hours. Place at room CS $46.50 $0.83 temperature before serving BR33902 Paris B. (0.42 oz) 48ct Thaw in cooler 12 hours. Place at room CS $42.95 $0.89 temperature before serving Madeleines, Crepes and Brioches ITEM PRODUCT NAME BAKING INSTRUCTIONS Sell Sell Unit CODE Unit Price Price BR40949 Madeleines (1.58 oz) 60ct Thaw before baking (6 min CS $49.51 $0.83 at 375F) BR7073 Unsweetened Crepes (35cm/70gr) 50ct CS $53.50 $1.07 BRPF738 Sliced Gache (21.16oz) 5/CS Thaw and Serve – Once CS $51.50 $10.3 defrosted 24-hour shelf life BRPF739 Sliced Braided Brioches (21.16oz) 600gr 5/CS Thaw and Serve – Once CS $49.50 $9.9 defrosted 24-hour shelf life BRPF740 Individual Brioches (1.23oz) 65/CS Thaw and Serve – Once CS $49.50 $.76 defrosted 24-hour shelf life BRPF741 Individual Chocolate Brioches (1.23oz) 65/CS Thaw and Serve – Once CS $49.50 $.76 defrosted 24-hour shelf life BRPF742 Individual Raisin Brioches (1.23oz) 65/CS Thaw and Serve – Once CS $49.50 $.76 defrosted 24-hour shelf life BRPF743 Lady Brioches (1.76oz) 50/CS Thaw and Serve – Once CS $49.50 $.99 defrosted 24-hour shelf life Savory Gourmet, Inc, 13720 S. Gramercy Place, Gardena, CA 90249 Phone: (310) 391-5422, Fax: (310) 572-4452 www.savgourmet.com .
Load more

Recommended publications
  • Product Catalogue
    PRODUCT CATALOGUE With our new gastronomy Made in Italy 060006545 ASPARAGI SURG. 060007129 CARCIOFI A VERDI MEDI KG.1 SURG. SPICCHI SURG. KG.4X2,5 020 - FROZEN VEGETABLE £6,60 KG £5,15 KG Vat 0 % Vat 0 % Case 10 KG Case 10 KG Unit 1 KG Unit 2,5 KG 050204260 FRIARIELLI 060008515 FUNGHI 060005306 FUNGHI PORCINI FOGLIA A FOGLIA 5X1 SURG. GRANMISTO 10% PORCINI CUBETTI KG.1 CONG. SURG. £2,86 KG £4,23 KG £10,06 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 6 KG Case 6 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006562 FUNGHI PORCINI 050201050 FUNGHI PORCINI 060006564 MELANZANE INTERI KG.1 SURG. LAMINA KG.1 CONG. GRIGLIATE SURG.KG.5X1 £13,06 KG £17,50 KG £4,27 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 4 KG Case 5 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006955 PAREN 060003666 PAREN PEPERONI 060003568 PAREN PISELLI MINESTRONE 10 GRIGLIATI SURG.5X1 FINI EXTRA SURG.4X2,5 VERD.SURG.4X2,5 £2,20 KG £5,35 KG £3,17 KG Vat 0 % Vat 0 % Vat 0 % Case 10 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060000395 PAREN VERDURE 060008224 PAREN ZUCCHINE 060007457 PAREN ZUCCHINE PASTELLATE KG.2,5 CONG. GRIGLIATE SURG.5X1 PASTELLATE SURG. 4X2,5 £6,85 KG £4,79 KG £4,91 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060009022 PATATE 050205344 PATATE STAY 060003689 SPINACI foglia a CROCCHETTE CILIN.
    [Show full text]
  • How Many French Desserts Can You Name?
    How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are.
    [Show full text]
  • Technological and Nutritional Evaluation of Sel-Roti
    TECHNOLOGICAL AND NUTRITIONAL EVALUATION OF SEL-ROTI Dissertation Submitted to the Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Nepal for the Award of Doctor of Philosophy (PhD) Degree in Food Technology. BY: SURENDRA BAHADUR KATAWAL Central Campus of Technology, Hattisar, Dharan, Sunsari, Nepal 20 May, 2013 i Recommendation This is to certify that Mr. Surendra Bahadur Katawal has completed dissertation entitled Technological and Nutritional Evaluation of Sel-roti for the award of Doctor of Philosophy in Food Technology under my supervision. To my knowledge this work has not been submitted for any other degree. Date: 16th April.2012. …………………. Prof. Dr. Dilip Subba Supervisor ii Declaration I hereby declare that the work presented in this dissertation has been done by myself and has not been submitted for the award of any degree. All the sources of information have been acknowledged by reference to the authors or institution. …………………. SURENDRA BAHADUR KATAWAL Central Campus of Technology, Hattisar, Dharan, Sunsari, Nepal 16th April, 2012 iii Acknowledgements I express my deepest gratitude to my guide Prof. Dr. Dilip Subba, Central Campus of Technology, Dharan, Nepal for his excellence guidance, encouragement, and valuable suggestions during this research work. I would like to express my sincere gratitude to Head of the Department and other staffs of Central Department of Food Technology, Dharan and Assistant Dean and laboratory and library staffs of Central Campus of Technology, Dharan for timely help and encouragement throughout the work. I would like to thank to Dean and the staffs of research section therein, of Institute of Science and Technology, T.U., Kirtipur, Kathmandu, Nepal for giving me the chance to do this research work.
    [Show full text]
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • Foodservice Catalog
    Scrumptious! Decadent! Irresistible! With words like these, "word of mouth" has a whole new meaning. Croissants Pages 2–5 Danish & Puff Pastries Pages 6–7 Muffin Batters Pages 8–9 Breads Pages 10–15 Cookie Doughs Pages 16–17 Foodservice Desserts Catalog Pages 18–27 Perfect inside and out, the croissants of Vie de France are unforgettable and unequaled. We use only the highest-quality ingredients, including Grade AA butter and the finest milled flour. Our traditional fermentation process ensures the flakiest and best-tasting croissants available anywhere. The results of these efforts are authentic croissants that are truly legendary in the foodservice industry and beyond. With a full range of sweet and savory fillings available and a variety of forms to choose from, including frozen unbaked dough, pre-proofed, and thaw-and-serve, Vie de France has whatever Croissantsyou need, regardless of your skill level or time pressures. Jumbo Cinnamon Swirl Croissant Croissants Petit Curved Butter Croissant 2 3 CroissantsSpinach and Feta Croissant Almond Croissant Sweet Filled Demi Croissants Ham and Swiss Croissant 2 3 Frozen Unbaked Pre-Shaped Croissants Pack/Unit Gross Weight Case Product Code Weight per Case Code Omelette Croissants (made with margarine) 79357 Cheddar 48/4.8 oz 15.40 lb R 79358 Ham & Cheddar 48/5.3 oz 16.90 lb R 79375 Sausage & Cheddar 48/5.8 oz 18.40 lb R Sandwich Croissants (made with margarine) 79339 Ham & Swiss 54/4.8 oz 17.20 lb R 79342 Turkey & Swiss 54/4.8 oz 17.20 lb R Vegetable Croissants (made with margarine) 79350 Spinach
    [Show full text]
  • Dcoder Faves Cookbook Introductory Note If There’S One Thing We Can Thank COVID-19 For, It’S the Fact That We’Re All Cooking More (Or at Least Eating More)
    dcode dcoder faves cookbook Introductory Note If there’s one thing we can thank COVID-19 for, it’s the fact that we’re all cooking more (or at least eating more). Table of Contents Introductory Note 2 Table of Contents 2-3 Breakfast 4 Marc’s Perfect, Healthy Banana Pancakes 4 Rebecca’s Beautiful Baked French Toast Casserole with Streusel 5 Appetizers 6 Anmol’s Astounding Gobi Manchurian 6-7 Roger’s Fit-for-a-King Korean Japchae 8-9 Lauren’s Golden Caramelized Onion and Goat Cheese Tartlets 10 Meg’s Creamy White Beans with Herb Oil 11 Lauren’s Crispy Roasted Broccoli with Tahini Sauce 12-13 Main Dishes 14 Riya’s Popular Paneer Kathi Roll 14-15 Kevin’s Fabulous Mac & Cheese 16 Nick’s Peachy Prosciutto Pizza 17 Helen’s Heavenly Sheet Pan Pizza with Brussel Sprouts and Salami 18-19 Melissa’s Hearty Roasted Vegetable Moussaka 20 Helen’s Crazy Good Curry Sausage Couscous 21 Shonneri’s Big Mac Sloppy Joes (with Secret Sauce!) 22-23 Lauren’s Mayan-Spiced Chicken Burgers 24-25 David’s Savory Soy-Ginger Dinner Scramble 26-27 2 Main Dishes (continued) Julia’s Juicy Dumplings 28-29 Meagan’s Easy One Pan Mexican Quinoa 17 30 Sarah’s Delish Moroccan Fish 31 Meg’s Scrumptious Salmon Roasted in Butter 32 Nathan’s Flavourful Walnut Crusted Artichokes 33 Meg’s Simple Shrimp in Green Sauce 34 MB’s Savory Mushroom and Caramelized Onion Galette 35-36 Desserts 37 Terry’s Terrific Guava-Challah Bread Pudding 37 Megan (M3)’s Moist Raspberry-Ricotta Cake 38-39 Lauren’s Bright Blueberry Cake with Almond and Cinnamon 40 MB’s Absolutely Delectable Apple Pie 41 Clare’s
    [Show full text]
  • Recipe Collections
    Edward R. Hamilton Bookseller Company • Falls Village, Connecticut A special selection of Cooking Instruction – Recipe Collections – Low Fat & Healthy Cooking Slow Cooking – Grilling – Vegetarian Cooking – Ethnic Cooking – Regional & Exotic Cuisines Holidays & Entertaining – Cookies, Breads & Baking – Canning & Preserving – Wine Selection Notable Chefs & Restaurants – Bartending Guides and much more. June 28, 2019 6975267 1000 SAUCES, DIPS AND 7582633 THE QUINTESSENTIAL QUINOA DRESSINGS. By Nadia Arumugam. Provides the COOKBOOK. By Wendy Polisi. Discover new ways guidance, inspiration and recipes needed to lift to enjoy this South American staple with quinoa meals, desserts, snacks and more to new heights recipes for every occasion. Try Strawberry Spinach of deliciousness. Jazz up your meals with white Quinoa Salad, Quinoa Burgers, Almond Fudge sauces; brown stock-based sauces; pesto sauces; Quinoa Brownies, and more. Also gives alternatives creamy dips; fusion and Asian sauces; oil and for many recipes, covering the needs of vegan, vinegar dressings; salsas; and more. Color gluten-free, and sugar-free diners. Color photos. photos. 288 pages. Firefly. Pub. at $29.95 $5.95 221 pages. Skyhorse. Pub. at $17.95 $2.95 2878410 QUICK-FIX DINNERS. Ed. by the 6857833 100 RECIPES: The Absolute eds. of Southern Living. There’s something for Best Ways to Make the True Essentials. By everyone in this collection. Recipe flags show the eds. at America’s Test Kitchen. Organized busy cooks at a glance how long a dish takes from into three sections, each recipe is preceded by a start to finish. There are ideas for comfort foods thought provoking essay that positions the dish. pasta night, dinners, side dishes and desserts, You’ll find useful workday recipes like a killer proving that dinner made fast can be flavorful, tomato sauce; genius techniques for producing satisfying, and best of all, stress free.
    [Show full text]
  • A Textbook of Baking and Pastry Fundamentals
    A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science.
    [Show full text]
  • Culinary Foundations Chef Randy Cheramie with William R
    Culinary Foundations Chef Randy Cheramie With William R. Thibodeaux Ph.D. ii | Culinary Foundations Culinary Foundations | iii Culinary Foundations Chef Randy Cheramie With William R. Thibodeaux Ph.D. iv | Culinary Foundations Culinary Foundations | v Contents Preface ix Culinary Foundations Chapter 1: Professionalism and Sauté 1 Chapter 2: Recipe conversions and Braising 27 Chapter 3: Lab - Mise en Place 33 Chapter 4: Food Presentation, Standards, and Grilling 41 Chapter 5: Emulsions and Steaming 69 Chapter 6: Cajun Creole Cuisine and Roux 75 Chapter 7: The Menu and Poaching 87 Chapter 8: Frying 99 Chapter 9: Flavor and Taste 105 Chapter 10: Breakfast and Roasting 151 Notes: 175 Glossary: 179 Appendix: 211 Kitchen Weights & measurements 213 Measurement and Conversion Charts 215 Basic Cooking Methods 217 Knife Cuts 224 Professional Associations 225 vi | Culinary Foundations Culinary Foundations | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. While the information contained in this book has been compiled from sources believed to be reliable and correct at the time of original publication, neither the publisher nor the author makes any warranty, express or implied, with respect to the use of any techniques, suggestions, and ideas disclosed in this book.
    [Show full text]
  • Celebrate Mid-Autumn Festival with Mandarin Orchard Singapore's
    PRESS RELEASE For Immediate Release CELEBRATE MID-AUTUMN FESTIVAL WITH MANDARIN ORCHARD SINGAPORE’S SIGNATURE ENSEMBLE OF HANDCRAFTED MOONCAKES An assortment of snow skin mooncakes created by Mandarin Orchard Singapore’s culinary team Singapore, 28 July 2020—Mandarin Orchard Singapore features an exquisite ensemble of classic and contemporary mooncakes, specially handcrafted by the Hotel’s award-winning culinary team to celebrate the Mid-autumn Festival. Available from 25 August to 1 October 2020, each two- or four-piece selection is presented in a lustrous blue gift box, embellished with a lattice-patterned crest and a customisable leather patch in rose gold. Touches of teal and delicate foil stamping accentuate the motifs of chrysanthemum blooms and dragonfly—symbolising good fortune, joy, and longevity. Leading this year’s curated assortment of mooncakes is the Double Yolk and White Lotus Paste Baked Mooncake. A perennial favourite, this traditional baked mooncake is brimming with creamy white lotus paste that is the perfect contrast to the two flavourful salted egg yolks at its centre. A nod to the Cantonese classic, the signature Mixed Nuts and Jamón Ibérico Baked Mooncake remains a popular choice with its multi-textured filling that combines sweet and savoury with every bite. Those looking for a guilt-free option will find the Macadamia Nut and Low Sugar Paste Baked Mooncake a delicious, health-conscious treat. Adding variety to the lineup is the Japanese-inspired Azuki Red Bean Paste and Pine Nuts Baked Mooncake—sweet azuki red bean paste and crunchy pine nuts encased in delicate pastry. The Mandarin Collection is ideal for gifting, with each set comprising four assorted baked mooncakes—Mixed Nuts and Jamón Ibérico, Double Yolk and White Lotus Paste, Macadamia Nuts and Low Sugar White Lotus Paste, and Azuki Red Bean Paste and Pine Nuts.
    [Show full text]
  • 34-Page Menu
    QUIK N' CRISPY® MENU SELECTIONS This Quik n' Crispy® menu highlights many of the delicious food products that are compatible with the Quik n' Crispy® Greaseless Fryer. These are just a few of many fully cooked oven ready food products available, and we are continually updating this listing for your use. We encourage you to meet with your food distributor to discuss other fully cooked product lines, compatible with the Quik n' Crispy®, that they handle. We have divided our menu selections into the following groups: Selections Pages • Breakfast Selections Breakfast Meats 8-3 Breakfast Potatoes 8-4 Breakfast Snacks & Sandwiches 8-5 to 8-7 • Snacks & Appetizers Battered Vegetables & Cheeses 8-8 to 8-10 Finger Foods & Snacks 8-11 to 8-14 • Main Courses Mexican Foods 8-15 Oriental Foods 8-16 Pizzas 8-17 Sandwiches/Pocket Meals 8-18 Meats 8-19 to 8-22 Potatoes 8-23 to 8-25 Poultry 8-26 to 8-32 Seafood 8-33 Bakery & Dessert 8-34 Note: We have included suggested cooking times and temperatures for the various products. The suggested times are estimates for the 120 volt models and will vary depending on the actual voltage at the receptacle, quantity of food being prepared, and refrigerated or frozen temperature of the food item. For the 208 / 240 volt mechanically controlled models you may need to lower the suggested temperature to 400° or lower for some of the menu items. We recommend that air be allowed to circulate around and underneath the menu items as much as possible to improve the cooking process.
    [Show full text]
  • 1455189355674.Pdf
    THE STORYTeller’S THESAURUS FANTASY, HISTORY, AND HORROR JAMES M. WARD AND ANNE K. BROWN Cover by: Peter Bradley LEGAL PAGE: Every effort has been made not to make use of proprietary or copyrighted materi- al. Any mention of actual commercial products in this book does not constitute an endorsement. www.trolllord.com www.chenaultandgraypublishing.com Email:[email protected] Printed in U.S.A © 2013 Chenault & Gray Publishing, LLC. All Rights Reserved. Storyteller’s Thesaurus Trademark of Cheanult & Gray Publishing. All Rights Reserved. Chenault & Gray Publishing, Troll Lord Games logos are Trademark of Chenault & Gray Publishing. All Rights Reserved. TABLE OF CONTENTS THE STORYTeller’S THESAURUS 1 FANTASY, HISTORY, AND HORROR 1 JAMES M. WARD AND ANNE K. BROWN 1 INTRODUCTION 8 WHAT MAKES THIS BOOK DIFFERENT 8 THE STORYTeller’s RESPONSIBILITY: RESEARCH 9 WHAT THIS BOOK DOES NOT CONTAIN 9 A WHISPER OF ENCOURAGEMENT 10 CHAPTER 1: CHARACTER BUILDING 11 GENDER 11 AGE 11 PHYSICAL AttRIBUTES 11 SIZE AND BODY TYPE 11 FACIAL FEATURES 12 HAIR 13 SPECIES 13 PERSONALITY 14 PHOBIAS 15 OCCUPATIONS 17 ADVENTURERS 17 CIVILIANS 18 ORGANIZATIONS 21 CHAPTER 2: CLOTHING 22 STYLES OF DRESS 22 CLOTHING PIECES 22 CLOTHING CONSTRUCTION 24 CHAPTER 3: ARCHITECTURE AND PROPERTY 25 ARCHITECTURAL STYLES AND ELEMENTS 25 BUILDING MATERIALS 26 PROPERTY TYPES 26 SPECIALTY ANATOMY 29 CHAPTER 4: FURNISHINGS 30 CHAPTER 5: EQUIPMENT AND TOOLS 31 ADVENTurer’S GEAR 31 GENERAL EQUIPMENT AND TOOLS 31 2 THE STORYTeller’s Thesaurus KITCHEN EQUIPMENT 35 LINENS 36 MUSICAL INSTRUMENTS
    [Show full text]