DOCSLIB.ORG

Epcot International Festival of the Holidays

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Golden Ale, Kailua-Kona, HI Food: Florida Orange Groves Sparkling Peppermint Sundae: Chocolate Pineapple Wine, St. Petersburg, FL Ice Cream, Whipped Cream, Melon Breeze with Spiced Rum (New) and Peppermint Candy (Gluten/ Citrus Blossom Wheat Friendly) Beverages: Minnie Peppermint Cookie (Cookie Epcot International Orange Cream Shake in a Souvenir Stroll) Orange Bird Sipper Cup (non-alcoholic) 81Bay Brewing Co. Cinnamon Beverages: Festival of the Cranberry Orange Wheat Hot Cocoa (non-alcoholic) Ale, Tampa, FL (New) Chocolate Peppermint Shake Florida Orange Groves featuring Twinings® Peppermint Holidays Winery Selections Cheer Tea (non-alcoholic) DIY Festival Passport Shipyard Eggnog White Festival Favorites Porter, Clearwater, FL Food: M.I.A. Beer Company Coquito Blackened Bass, White Cheddar Grits, Beer, Doral, FL (New) and Okra with Tomato and Onion Hot Cocoa with Assorted Alcoholic Stew, Seasonal Southern Delights Cordials (Baileys Irish Cream, Frangelico Las Posadas Holiday Kitchen House-made Crab and Duck Confit and Dumplings with Liqueur or Fireball Cinnamon Whisky) Food: Cheese Wontons Roasted Brussels Sprouts and Chocolate Peppermint Shake featuring Fig Reduction, Alpine Haus Giant Tostada de Chorizo: Chorizo Twinings® Peppermint Cheer Tea Beverages: Gingerbread Cookie (Cookie Stroll) served on a Giant Tostada with Chipotle and Whipped Cream Vodka “Panda” Bubble Tea: Classic Milk Tea with Black Bean Purée, Salsa Verde, Queso Cotija, Crema Mexicana, and Pickled Black and White Bobas (non-alcoholic) Beverages: Joffrey’s Coffee & Tea Onion (Gluten/Wheat Friendly) (New) Tsigntao Lager Coquito: Tropical Eggnog Company All Locations: Tamal de Pollo: Braised Chipotle Jasmine Draft Beer (non-alcoholic) Caramel Tinsel Latte: A cheerful Chicken served in a Corn Masa topped Dragonfly: Jose Cuervo Tequila Gold, Frozen S’mores (non-alcoholic) Chocolatey Latte drizzled with Caramel with Mole Verde, Queso Cotija, Crema Vodka, Mango Syrup, and Orange Juice Coquito: Tropical Eggnog with Sauce and crumbled TWIX® Original, Mexicana, and Toasted Pumpkin Marco Boba: Amaretto, Iced Bacardi Gold Dark Rum available hot or iced (New) Seeds (Gluten/Wheat Friendly) Coffee, Milk, and Boba Frozen S’mores with Caramel Tinsel Donut topped Dulce de Leche Churros: Dulce The Lucky Mo: Peach Schnapps, Whipped Cream Vodka with crumbled TWIX® Original de Leche filled Churros sprinkled Peach Syrup, Orange Juice, with Cinnamon-Sugar (New) and Piña Colada Mix Holiday Hearth Refreshment Port Food: Food: Refreshment Outpost Red Velvet Mini Bundt Cake with Beverages: Turkey Poutine French Fries with Food: Cream Cheese Icing (New) Tulum Mexican Craft Beer with a Turkey Gravy, Cranberry Relish, and Warm Brown Sugar-stuffed Pretzel with Salted Caramel Spaceship Blackcurrant and Ginger Liqueur Floater Crispy Onions Soft-serve Ice Cream and Chocolate Sauce Earth® Cookie (New) Pumpkin Spice Margarita: Tomba Snowball Cookies (New) Blanco Tequila, Ojo de Tigre Beverages: Beverages: Peppermint Bark Mezcal, Nixta Corn Liqueur, Pumpkin T.G. Lee Eggnog (non-alcoholic) Frozen Slushy Coca-Cola® or Minute Stollen: Holiday Fruit Cake Spice Purée, and Lime-Agave Juice T.G. Lee Eggnog with Spiced Rum Maid® Lemonade in a Souvenir Spike Mouse Crunch (New) with Cinnamon-Sugar Rim (New) Horchata Margarita: Casa Noble The Bee Sipper Cup (non-alcoholic) 3 Daughters Brewing Spicy Beverages: Blanco Tequila, Abasolo Corn Whiskey, Apple Cinnamon Hard Cider, Gingerbread Milkshake Horchata Rum, Agua de Horchata, and St. Petersburg, FL (non-alcoholic) (New) a hint of Cinnamon-infused Mezcal Hot Cocoa (non-alcoholic) Liqueur Prost! Gingerbread Milkshake with Food: Whipped Cream Vodka (New) Shanghai Holiday Kitchen Charcuterie and Cheese Plate Cocoa Candy Cane: Hot Cocoa with Food: Peppermint Schnapps Red-stewed Beef Rice Bowl (New) Beverages: Holiday Sweets and Treats Curry Chicken Rice Bowl (New) M.I.A. Beer Company White Christmas IPA, Doral, FL Cabernet Sauvignon Sapporo Draft Beer Beverages: 3 Daughters Brewing 70 Degree Italian Margarita with Tsubaki Whiskey Sour: Plum Kronenbourg 1664 Blanc Winter Weizen, St. Petersburg, FL Limoncello and Tequila Wine with Whiskey, Cranberry Fruits Rouges Draft Juice, Sugar, and Lemon Rosé Pétillant Méthode Playlalinda Brewing Co. Gingerblonde American Holiday Table Traditionnelle Champenoise: Rosé House Ale, Titusville, FL (New) Food: Sapphire Holiday Kitchen Sparkling Wine, Pink Flamingo Ciderboys Mad Bark Apple Cinnamon Slow-roasted Turkey with Food: Cabernet Sauvignon, Village de France Hard Cider, Stevens Point, WI (New) Stuffing, Mashed Potatoes, Green Grilled Lamb Kefta Kebab and Frozen Hot Chocolate Martini: 3 Daughters Brewing Blueberry Beans, and Cranberry Sauce Grapes with Euro Cucumber, Red Grey Goose Vanilla, Vodka, Peppercorn Hard Cider, St. Holiday Pot Pie with Jackfruit, Pepper, Pickled Pearl Onions, and Chocolate Milk Petersburg, FL (New) Mushrooms, Carrots, Peas, Onions, and and Harissa-Cilantro Dressing Beak & Skiff Apple Orchards 1911 Puff Pastry (Plant-based item) (New) Confit of Chermoula Chicken Drum Holiday Beverages in Honey Crisp Hard Cider, Lafayette, Pumpkin Gingerbread Cheesecake with Cinnamon Granny Smith the English Garden NY (New) with Cranberry Whipped Cream and Apple, Toasted Almonds, Brussels Beverages: Candied Pumpkin Seeds (New) Sprouts, and Pinot Noir Glaze Twinings® Christmas Tea Toddy served Bavaria Holiday Kitchen Chocolate Crinkle Cookie (Cookie Sfenj: Warm Beignets with Cream, with a Cinnamon Stick (non-alcoholic) Food: Stroll) Cinnamon-Sugar, and Chocolate Sauce Twinings® Christmas Tea Pork Schnitzel with Mushroom Sauce, Toddy and Drambui served Spätzle, and Braised Red Cabbage Beverages: Beverages: with a Cinnamon Stick Cheese Fondue in a Bread Bowl Bell’s Bright White Ale, Comstock, MI Mediterranean Beer with Steamed Baby Vegetables Shipyard Eggnog White Kasbah Prestige Red Wine Yukon Holiday Kitchen and Marble Potatoes Porter, Clearwater, FL The Andalusian “Poinsettia” Cocktail: Food: Linzer Cookie (Cookie Stroll) Playalinda Brewing Co. Peppermint Sparkling Wine, Orange Liqueur, Seared Scallops with Parsnip Silk, Apple Chocolate Stout, Titusville, FL and Cranberry Juice topped Chutney, and Hazelnut Croquant (New) Possmann Pure Hard Apple Chalk Hill Chardonnay, Sonoma Coast with Orange Blossom Water Beef Bourguignon with Cider, Frankfurt, Germany Martin Bay Vineyards & Winery Crushed Potatoes (New) Ayinger Brewery Celebrator Cabernet Sauvignon, Napa Valley L’Chaim! Holiday Kitchen Maple Bûche de Noël: Maple Doppelbock, Bavaria, Germany (New) Food: Mousse and Cranberry rolled in Regional Riesling Funnel Cake (The American Adventure) Pastrami on Rye with House- Gingerbread Chiffon Cake Glühwein: House-made Hot Spiced Wine Food: made Pickles and Deli Mustard Peppermint Pinwheel Cookie (Cookie Sweet Potato Casserole Funnel Cake Smoked Salmon Potato Latke Stroll) Tuscany Holiday Kitchen topped with Marshmallow Topping, Potato Latkes (Plant-based item) Food: Cinnamon-Sugar, Honey-roasted Sufganiyot: Mini Jelly-filled Donuts Beverages: Biancaneve Italian Flatbread with Pecans, and a Caramel Drizzle (New) Black and White Cookie (Plant-based Frozen Coffee (non-alcoholic) Mozzarella, Asiago, and Parmesan item) (Cookie Stroll) 81Bay Brewing Co. Maple Cinnamon Sacchetti alla Boscaiola: Four-cheese Shi Wasu Holiday Kitchen Coffee Beer, Tampa, FL (New) Mini Beggar’s Purses filled with Food: Beverages: Regional Icewine Sweet Sausage, Caramelized Onions, New Year Celebration Soba: Buckwheat Shmaltz Brewing Company Hanukkah Regional Red Wine Pancetta, and Cremini Mushrooms Soba Noodles in Hot Dashi Soup Beer: Golden Jelly Doughnut Frozen Coffee with Tap 357 Whisky with a Creamy Sauce (New) with Shrimp Tempura, Fish Cake, Pastry Ale, Clifton Park, NY Cannoli Siciliani: Crisp Pastry filled with and Chopped Green Onion Blue Cosmo Cocktail Mele Kalikimaka Sweet Ricotta, Chocolate, and Candied Chirashi Sushi Tree: Sashimi-grade Food: Orange Tuna, Salmon, Ikura, and Yellowtail with Le Marche De Noel Holiday Kitchen Kālua Pork with Okinawa Purple Sweet Vegetables decorated on a bed of Rice Food: Potatoes and Mango Salad (New) Beverages: Ichigo Mont Blanc Tart: Strawberry and Rillette de Saumon: Salmon Spread Lomi Lomi Salmon with Tomatoes, Peroni Nastro Azzurro Pilsner Bavarian Cream-filled Tart sprinkled with House-made Bread Onions, Salmon Roe, Yuzu Pinot Grigio with Konpeito (New) Dinde Forestière, Pommes Dauphines: Mayonnaise, and Yucca Chips (New) Chianti Turkey with Bacon, Mushrooms, Haupia: Hawaiian Coconut Pudding Prosecco Beverages: and Onions in a Mustard Cream with Candied Macadamia Nuts and Rosa Regale Ichigo Milk Boba: Cranberry Sauce with Puffed Potatoes (New) Coconut (New) Moscato and Yuzu Cream Drink with Bûche de Noël au Caramel: Christmas Italian White Sangria with Prosecco Japanese Calpico and popping Log with Chocolate Cake and Dark Beverages: Italian Red Sangria with Strawberry Boba Pearls (non-alcoholic) Chocolate Caramel Ganache Kona Brewing Co. Big Wave .
Recommended publications
  • Language in the USA

    Language in the USA

    This page intentionally left blank Language in the USA This textbook provides a comprehensive survey of current language issues in the USA. Through a series of specially commissioned chapters by lead- ing scholars, it explores the nature of language variation in the United States and its social, historical, and political significance. Part 1, “American English,” explores the history and distinctiveness of American English, as well as looking at regional and social varieties, African American Vernacular English, and the Dictionary of American Regional English. Part 2, “Other language varieties,” looks at Creole and Native American languages, Spanish, American Sign Language, Asian American varieties, multilingualism, linguistic diversity, and English acquisition. Part 3, “The sociolinguistic situation,” includes chapters on attitudes to language, ideology and prejudice, language and education, adolescent language, slang, Hip Hop Nation Language, the language of cyberspace, doctor–patient communication, language and identity in liter- ature, and how language relates to gender and sexuality. It also explores recent issues such as the Ebonics controversy, the Bilingual Education debate, and the English-Only movement. Clear, accessible, and broad in its coverage, Language in the USA will be welcomed by students across the disciplines of English, Linguistics, Communication Studies, American Studies and Popular Culture, as well as anyone interested more generally in language and related issues. edward finegan is Professor of Linguistics and Law at the Uni- versity of Southern California. He has published articles in a variety of journals, and his previous books include Attitudes toward English Usage (1980), Sociolinguistic Perspectives on Register (co-edited with Douglas Biber, 1994), and Language: Its Structure and Use, 4th edn.
  • Chanukah Cooking with Chef Michael Solomonov of the World

    Chanukah Cooking with Chef Michael Solomonov of the World

    Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café.
  • Retention List

    Retention List

    Zone Name Company Name ALBANY Zone V Lithographic Pre-Press, Inc. ALBANY 677 Prime, LLC ALBANY Security Supply Corp. ALBANY Boulevard Apartments, LLC ALBANY Chapel 25 Hotel Associates, L.P. ALBANY Harris Beach, PLLC ALBANY Spasso Group, Inc. ALBANY Hodgson Russ, LLP ALBANY Albany Aqua Ducks, Inc. ALBANY Fuller & O'Brien, Inc. ALBANY 18 Wheeler Restaurant, Inc. ALBANY Austin Peters Enterprises, LLC dba Subway ALBANY AP Wagner, Inc. ALBANY Harris, Balzer & Conway, PLLC ALBANY Mrs. Rooney's, Inc. dba The Orchard Tavern ALBANY Albany Elevator, Inc. ALBANY Albany Ventures, Inc. ALBANY 73 N Pearl Street, LLC ALBANY Blue Slate Solutions, LLC ALBANY 302 Washington Ave. Ext., LLC ALBANY Albany Basketball & Sports Corp. ALBANY Surpass Chemical Company, Inc, ALBANY Spiral Design Studio, LLC ALBANY D.J.B. International ALBANY Kasselman Electric Co., Inc. ALBANY Taylor Freezer of Albany, Inc. ALBANY CME Associates, Inc. ALBANY EP & M Int'l dba Exhibit Planning and Management I ALBANY Terminal Millwork ALBANY J J Curran & Son, Inc. ALBANY Albany Foam & Supply, Inc. ALBANY Truarchs On-Line, LLC ALBANY Einhorn Yaffee Prescott Architecture & Engineering ALBANY Altamont Program, Inc. ALBANY UHY Advisors, NY inc. ALBANY PricewaterhouseCoopers, LLP ALBANY Gregory G. Harris ALBANY 74 State, LLC ALBANY TWEAN News Channel of Albany, LLC ALBANY Greenbush Tape & Label ALBANY Davies Office Refurbishing, Inc. ALBANY Huckleberry Finn Pottery Inc. ALBANY Albany Tile Supply Co. Inc. ALBANY International Electronic Machine ALBANY Adam Ross Cut Stone Co., Inc. ALBANY Old World Provisions Inc. ALBANY All Type Professional Door Service ALBANY Arcadia Manufacturing Group, Inc. ALBANY Don's Moving & Storage ALBANY Arnoff Moving & Storage of Albany ALBANY C.
  • Trendscape Report, Highlighting What Campbell’S Global Team of Chefs and Bakers See As the Most Dynamic Food Trends to Watch

    Trendscape Report, Highlighting What Campbell’S Global Team of Chefs and Bakers See As the Most Dynamic Food Trends to Watch

    Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Last year we published our first-ever Culinary TrendScape report, highlighting what Campbell’s global team of chefs and bakers see as the most dynamic food trends to watch. The response has been exceptional. The conversations that have taken place over the past year amongst our food industry friends and colleagues have been extremely rewarding. It has also been quite a thrill to see this trend-monitoring program take on a life of its own here at Campbell. Staying on the pulse of evolving tastes is inspiring our culinary team’s day-to- day work, driving us to lead innovation across company-wide business platforms. Most importantly, it is helping us translate trends into mealtime solutions that are meaningful for life’s real PICS moments. It’s livening up our lunch break conversations, too! TO OT H These themes are This 2015 Culinary TrendScape report offers a look at the year’s ten most exciting North 15 the driving force 0 American trends we’ve identified, from Filipino Flavors to Chile Peppers. Once again, 2 behind this year’s top trends we’ve developed a report that reflects our unique point of view, drawing on the expertise of our team, engaging culinary influencers and learning from trusted Authenticity industry partners. Changing Marketplace Just like last year, we took a look at overarching themes—hot topics—that are shaping Conscious Connections the ever-changing culinary landscape. The continued cultural transformation of retail Distinctive Flavors markets and restaurants catering to changing consumer tastes is clearly evident Elevated Simplicity throughout this year’s report.
  • Raging Regret As Super-Spreader Event Hits Community

    Raging Regret As Super-Spreader Event Hits Community

    Lucas Tandokwazi Sithole Alexander Rose-Innes, Oak Trees, oil on canvas The Coalbrook Widow, carved SOLD R70,000 wood painted with liquid steel SOLD R36,000 19th century oak 2-door cabinet SOLD R22,000 Art, antiques, objets d’art, furniture, and jewellery wanted Edinburgh silver teakettle on stand complete with for forthcoming auctions burner SOLD R20,000 View upcoming auction highlights at www.rkauctioneers.co.za 011 789 7422 • 011 326 3515 • 083 675 8468 • 12 Allan Road, Bordeaux, Johannesburg south african n Volume 24 – Number 45 n 11 December 2020 n 25 Kislev 5781 The source of quality content, news and insights t www.sajr.co.za Raging regret as super-spreader event hits community TALI FEINBERG A matriculant who went on Rage and have been really careful since I got back.” “Yes we can blame parents and some virus on Rage says, “Rage was the one thing contracted COVID-19, says, “I knew the risks, A mother whose daughter attended are regretting that they didn’t exert their that got my child through matric. He had the matric pupil lies in high care at a but I had so much taken away this year. I had Rage and contracted the virus blames authority, but the fact is that we’ve kept time of his life, but at what cost? We have Johannesburg Netcare hospital. nothing to look forward to. Going on Rage felt the organisers. Speaking on condition of 18-year-olds locked up for a year. They were been so careful, but we just couldn’t say no to Her peers are being admitted like it was only fair.
  • Snowstorm Defeats Snow Fence

    Snowstorm Defeats Snow Fence

    Late·night b1usiness plan gets thumbs down f\. 9 ! 0 ...1 «ten !llJ• Communityr: Newspaper Company • www.allstonbrightontab.com FRIDAY, FEBRUARY 17, 2006 Vol. 10, No. 28 40 Pages 3 Sections 75¢ PIKE BARRl~R From Brighto:n to Torino? Snowstorm defeats l snow fence Residents say: I told you so EJy Audit! Guha STAFF WRITER "This was a fence put any promises and $200,000 later, a new up as a snow barrier. M snow fence built by the Well, obviously their Turnpike Authority shielding Lincoln Street from the Massa­ engineers didn't know chusetts Turnpike came down in what they were doing. the last snowstorm. Area resi­ dents who had asked for a Too bad they didn't stronger fence in the first place are upset. listen to us to put up 'The fence is a complete fail­ one good fence in the ure," said Allston resident Paul Berkeley, one of many residents first place." who had asked for a stronger Allston resident Paul Berkeley fence when the Turnpike Author­ P·IOTO BY MARK THOMSON ity proposed the new cedar one As her 9-year-old sister Angellca looks on, 7-year-old Arlana Torres sleds down a hill behind St. Columbkllle's School In Brighton on at the plans for the new fence, Monday. The girts enjoyed a day of sleddlng as most rea schools were 1:losed due to the weekend snow storm. last year. 'This was a fence put up I as a snow barrier. Well, obviously Berkeley had called it a poor one­ their engineers didn't know what time solution.
  • Bread Pudding-Nyt2009

    Bread Pudding-Nyt2009

    As Published: January 27, 2009 FEED ME By ALEX WITCHEL Luxury Takes a Page From Frugality JELLY DOUGHNUT PUDDING RECIPE Adapted from Eli Zabar Time: About 2 1/2 hours Ingredients: 1. Heat oven to 325 degrees. Fill a kettle with water and 3 1/2 cups heavy place over high heat to bring to a boil. In a large mixing bowl, combine cream, milk, 1 1/2 cups sugar, eggs, egg yolks and cream, at room vanilla. Whisk to blend. temperature 2. Using a serrated knife, gently slice doughnuts from top to 1 1/2 cups whole milk, bottom in 1/4-inch slices. Butter a 9-by-12-inch baking pan at room temperature and sprinkle with 1 tablespoon sugar. Pour about 1/2 inch of the cream mixture into pan. Arrange a layer of sliced dough- nuts in pan, overlapping them slightly. Top with another layer, 1 1/2 cups plus pressing them down slightly to moisten them. Top with a 2 tablespoons sugar small amount of cream mixture. 8 large eggs 3. Arrange 2 more layers of sliced doughnuts, and pour remaining liquid evenly over top. Press down gently to mois- ten. Sprinkle with remaining 1 tablespoon sugar. Cover pan 4 large egg yolks tightly with foil, and place in a larger pan. Fill larger pan with boiling water until three-quarters up the side of pudding pan. 1 tablespoon vanilla extract 4. Bake for 1 hour 50 minutes. Remove foil and continue to bake until top is golden brown, about 15 minutes. Turn off oven, open door slightly, and leave in oven for an additional AN AFTERLIFE 14 jelly doughnuts, Unsold jelly donuts become a pudding at Eli’s Manhattan 10 minutes.
  • États-Unis America, Sont Une Républiqueconstitutionnelle

    États-Unis America, Sont Une Républiqueconstitutionnelle

    États-Unis Les États-Unis, en forme longue les États-Unis d'Amérique8, en anglais United States ou United States of America, sont une république constitutionnelle fédérale à régime présidentiel d'Amérique du Nord. Les États-Unis sont une union de cinquante États, dont quarante-huit sont adjacents et situés entre l'océan Atlantique et l'océan Pacifique, d'est en ouest, puis bordés au nord par le Canada et au sud par le Mexique. Les deux États non limitrophes sont l'Alaska, situé à l'ouest du Canada, etHawaï, un État insulaire situé au milieu de l'océan Pacifique. De plus, le pays inclut quatorze territoires insulaires disséminés dans la mer des Caraïbes et le Pacifique. La capitale fédérale, Washington, est située dans le District de Columbia, un district fédéral hors des cinquante États. Les États-Unis comptent en 2011 plus de trois cent onze millions d'habitants et constituent le troisième pays le plus peuplé du monde après la Chineet l' Inde 9 . La superficie des États-Unis est de 9 629 048 kilomètres carrés, ce qui en fait le quatrième pays le plus vaste du monde après la Russie, le Canada et la Chine10. L'immigration y est abondante et la population des plus diversifiées sur les plans ethnique et culturel. L'économie nationaleest la plus importante au monde avec un PIB, en 2011, le plus élevé. Les États-Unis sont membres de l'Organisation du traité de l'Atlantique Nord (OTAN), de la Coopération économique pour l'Asie-Pacifique (APEC), de l'Accord de libre-échange nord-américain (ALENA), de l'Organisation des États américains (OEA), de l'ANZUS, de l'Organisation de coopération et de développement économiques (OCDE), du G8, et membres permanents du Conseil de sécurité des Nations unies.
  • The Dirty Cheesecake

    The Dirty Cheesecake

    The Dirty Cheesecake Snickers Bar Cheesecake $10.99 New York cheesecake dipped in Ghirardelli milk chocolate Covered in snickers bites and drizzled with homemade salted caramel sauce. PB and Jelly Time Cheesecake $10.99 New York cheesecake dipped in Ghirardelli milk chocolate Covered with creamy peanut butter and drizzled with homemade strawberry jam. Allergy Shot Cheesecake $10.99 New York Cheesecake dipped in Ghirardelli milk chocolate topped with brownie bites rolled in graham cracker crumbs and covered with homemade torched marshmallows. Oreo Dream Cheesecake $10.99 New York cheesecake dipped in Ghirardelli milk chocolate Covered with crushed Oreo drizzled with homemade chocolate and white chocolate sauce. Raspberry Madness Chocolate $10.99 New York cheesecake dipped in Ghirardelli milk chocolate Triple Chocolate Cheesecake $10.99 rolled in white chocolate chips topped with homemade New York cheesecake dipped Ghirardelli milk chocolate raspberry jam. rolled in brownie bites sprinkled with chocolate sprinkles and drizzled with chocolate sauce. Funfetti Birthday Cheesecake $10.99 Funfetti New York cheesecake dipped in Ghirardelli milk chocolate rolled in rainbow sprinkles and drizzled with chocolate sauce. Dulce de Leche $10.99 New York cheesecake dipped in Ghirardelli milk chocolate drizzled with caramel and salted caramel sauce. Peanut Butter Finger Cheesecake $10.99 New York cheesecake dipped in Ghiradelli milk chocolate rolled into crushed Butterfinger cookies and drizzled with creamy peanut butter. Pecan Pie Cheesecake $10.99 New York cheesecake dipped in Ghirardelli milk chocolate rolled in pecan drizzled with caramel and salted caramel and sprinkled with cinnamon. Oreo Nutella $10.99 New York cheesecake dipped Ghirardelli milk chocolate and rolled in oreo crumbs drizzled with Nutella and topped with oreo.
  • October 2007 Through April 2008

    October 2007 Through April 2008

    Untitled Document http://www.levanacooks.com/popup%20files/07_Oct_Apr_08.html COOKING CLASS SCHEDULE OCTOBER 2007 THROUGH APRIL 2008 Monday October 15th ISRAELI FEAST Don’t just wax nostalgic, come and eat as in Jerusalem. Who knew falafel or hummus could taste so fabulous when they don’t come out of a bag or a tub? Wait till you taste these funky cookies. Minted lamb kebobs; schug; eggplant salad; falafel; Israeli salad; hummus-tehina; Sephardi sesame anise “Kaak”. Monday October 22nd DAIRY-FREE FEAST My next cookbook, “Levana Cooks Dairy-Free!” will be coming out any day around this date. Just a few excerpts and you will get an idea of how wonderful it is. Wild mushroom soup; spinach lasagna; chicken breasts in mustard cream sauce; marinated tofu tomato salad; crème caramel. Monday October 29th THAI FEAST How can it not be great, with those fabulous flavors? And almost too pretty to eat yet quite simple to make. Mock crab Pad Thai; vegetable lettuce wraps; Thai beef soup; tofu satay; coconut rice pancakes. Monday November 5th WINTER SALADS Salads for main course are a great idea year round, and they allow for much flexibility while they get substantial enough to be a one-dish meal. Lentil smoked turkey chicken salad; Salade Nicoise with fresh tuna; rice noodles with mock crab salad; tofu bean corn salad with guacamole. Tuesday November 13th THANKSGIVING FEAST This demo always makes my case for me: delicious, seasonal and elegant never needs to be overwhelming or expensive or worse, heavy and rich. Yellow pepper and corn chowder; baked turkey with apple chestnut dressing; orange mint relish; baked butternut squash with pecans and currants; cabbage fennel salad; warm cranberry crisp with coconut sorbet.
  • Father's Day BRUNCH

    Father's Day BRUNCH

    Saturday June 19TH & SUNDAY JUNE 20TH • 8AM - 3PM Father’s Day BRUNCH brunch features brunch Cocktails Bellini Southern Benedict Sparkling Wine, Peach Puree, Peach Nectar 8.95 buttermilk biscuits | sausage gravy | poached eggs | homefries 14.95 Mimosa Black and White Cookie Pancakes Sparkling Wine, Housemade Orange Juice 8.95 buttermilk cocoa pancakes | black & white cookies chocolate chips | chocolate and vanilla sauce 15.95 Morning Margarita Avion Silver, Grand Marnier, Housemade OJ 9 Power Bowl Gin Basil Smash Greek Yogurt | granola | banana | peanut butter drizzle 10.95 Bombay Sapphire, Basil, Lime, Simple Syrup, Club Soda 9.95 Santiago Chicken Wrap onion | pepper | avocado | cheddar-jack | chipotle aioli salsa A Little Kick Bloody Mary homemade potato chips 14.95 Absolute Peppar, Horseradish, Olive Garnish 8 Strawberry Cheesecake French Toast Irish Dream Coffee NY Cheesecake | strawberry compote | graham cracker Jameson Irish Whiskey, Baileys Irish Cream, whipped cream 16.95 Whipped Cream 8.95 Nova Avocado Toast Gerber Baby sprouted grain bread | smoked salmon | capers | onion Vanilla Ice Cream, Van Gogh Dutch Chocolate Vodka, Kahlua, cream cheese | olive oil 14.95 Baileys, Ghiradelli Chocolate Sauce 15.95 Oreo Waffle Sundae Night Rider vanilla ice cream | Oreos | fresh whipped cream | chocolate Chocolate Ice Cream, Godiva Chocolate Liqueur, Kahlua 15.95 sauce 14.95 Sweet Chili Shrimp Tacos CafÉ Bar romaine | avocado | jalapeno | rice & beans 16.95 Chai Tea Latte Goffle Farms Half Chicken Nirvana in a cup 4.45 de-boned & charcoal
  • Vegan Street Food

    Vegan Street Food

    Indice delle ricette 189 indice delle ricette Europa Mediterranea Spagna Andorra Bocadillos piccante 58 Botifarra amb mongetes 30 Churros 58 Tortilla 61 Bosnia ed Erzegovina Cevapcici 31 Lepinje 32 europa Continentale Belgio Francia Waffle 64 Crêpe suzette 34 Bulgaria Gallettes de sarrasin 32 Banitsa 64 Croque-Monsieur 35 Boza 65 Rotolino di baguette 36 Danimarca Grecia AEbleskiver 66 Gyros pita veggie 36 Spanako pita 38 Georgia Tzatziki 39 Khachapuri 66 Italia Germania Tegole 40 Bretzel 69 Miasse 41 Currywurst veg 69 Gelato banana e melone 42 Inghilterra Panissa 43 Brownies 70 Cuculli 44 Cornish Pasty 70 Mondeghili 44 Vegan Rolls 72 Fritole 45 Irlanda Crescione 46 Jacket Potatoes 73 Gnocco fritto 47 Castagnaccio 48 Norvegia Olive ascolane 48 Pølse Med Lompe 74 Torta al testo 49 Smørrebrød 74 Supplì 49 Olanda Arrosticini 50 Poffertjes 76 Pizzette fritte 51 Vlaamse frites light 77 Panzerotti 51 Polonia Nduja 52 Obwarzanki 79 Pane e panelle 53 Pierogi dolci 80 Pizzette sarde 53 Zapiekanka vegan 81 Macedonia Repubblica Ceca Tavce Gravce 54 Smazeny syr 83 Portogallo Romania Ginjinha 54 Langosi 83 Pasteis de nata 57 http://www.gruppomacro.com/prodotti/vegan-street-food 190 Vegan street food Russia Dalaut ki Chaat 115 Bliny dolci 84 Dosa 117 Mandorle pralinate 85 Jalebi 117 Kartoshka 85 Masala Chai 118 Pelmeni 86 Pakora 119 Pyshki 87 Samosa 120 Ungheria Iran Kürtőskalács 88 Pane lavash 121 Töltött Káposzta 89 Iraq Kleeja 122 africa Egitto Israele Falafel 93 Succo di melagrana 123 Ful Medames 94 Libano Koshari 94 Man’oushe 124 Ghana Sfiha 125