DOCSLIB.ORG

Corporate Delivery Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Corporate Delivery Menu Corporate Delivery Menu www.biscuitsandberries.com 303.277.9677 16027 W 5th Avenue Golden, CO 80401 How do I place an order? What is included with delivery service setup? You can place an order by giving us a call at 303.277.9677, through our website For traditional buffet service, we will provide chafing dishes for all hot food, ceramic ‘contact’ page, or by emailing [email protected]. We are typically in the platters for cold/room temperature items. Serving utensils, disposableware (plates, office between the hours of 8:00am and 5:00pm, and any requests submitted forks, knives, napkins, etc.), and linen for the buffet tables are also included. We do outside of business hours will be accommodated the next business day. not bring tables for the buffet unless otherwise requested, at an additional cost. When should I place my order? My guests have dietary restrictions. Can you handle them? We accept corporate delivery business as it comes in- on a first come, first served Absolutely! We are not an “allergy free” facility, and cannot 100% guarantee that a basis. The more notice you can give us the better, as it allows us to guarantee your menu item can be completely free of allergens, but most of our sauces are gluten delivery and plan accordingly, and we do respectfully request 48 hours’ notice. free, and as a scratch kitchen we can prepare food to accommodate your guests. Let us know how we can best serve you and your guests! In the event of a last-minute request, we will absolutely try to accommodate your order. Depending on the nature of the request, it’s possible that Biscuits and Berries Are there any other costs other than the delivery fee and food? will incur additional costs related to accepting last-minute orders under particularly Unless there are extenuating circumstances, typically the only costs associated with challenging circumstances, which may result in additional charges- the nature of delivery catering service is the delivery fee, the food/beverage costs and taxes. which will be communicated at the time the order is placed. How do you handle pickups? Do you have delivery minimums? Typically, lunch deliveries are picked up between 2-4 pm, but we are happy to work Yes. During the week, we have a minimum order of 8 for box lunches, and 10 for with your schedule to arrange a different pickup window if that’s more convenient. traditional buffets. Over the weekend, we have a minimum of $400.00. We also Regardless of time, we do require a pickup “window” as a driver will often have 3-4 offer limited “pick-up” service for clients who cannot meet the minimums or for pickups scheduling during a particular period of the day. whom that might be a more convenient option. How do I pay? Do you require a deposit? You can pay online, by calling us at 303.277.9677, or you can request a credit card We do not require a deposit for delivery service. For corporate and public entities, authorization form be sent to you via email that you can fill out and return to us. we can set up a house account and arrange billing terms, but for private or new We do accept checks as well, but request that you notify us of your intent so we can business we do require a credit card to be placed on hold to secure the delivery. let our accounts payables know. For corporate and public entities, we can set up a house account and arrange billing terms, but for those without an approved What is the delivery fee? account, we do require a credit card to be placed on hold to secure the delivery. Delivery fees start at $39.50 for traditional buffet service and $25 for disposable buffet service (i.e. box lunches, etc), but can change depending on party size, I need to change my order after it was confirmed. Is that possible? location, weekday vs. weekend and seasonality. Please don’t hesitate to contact us We understand things change, and it’s our pleasure to modify your order- as long as if you would like a quote. you’re more than 48 hours from the delivery date. Within 48 hours of your delivery, we cannot cancel, reduce head count or remove items from your menu. In some Do you include gratuity? If so, what’s typical? cases however, we can increase the guest count or add menu items. Please contact We do not automatically include gratuity. We work with numerous corporations us immediately at 303.277.9677 so we can assist you. and public entities who all have different regulations with regards to tipping, and our goal is to be as accommodating as possible in all aspects. Our delivery staff is What is your cancellation policy? well trained and professional, and always appreciates gratuity, but it is not We require 48 business hours’ notice for cancellation, as any time after that, our expected. Should you feel our staff earned gratuity, any amount is appreciated, but chef has ordered your food and meal prep has likely started. Cancellations cannot clients typically leave between 10%-20%. be accepted over the weekend or after hours- you must speak with a representative over the phone to confirm a cancellation. www.biscuitsandberries.com 303.277.9677 16027 W 5th Avenue Golden, CO 80401 BREAKFAST Savory Breakfast Croissant Freshly baked flaky stuffed Croissants served with fresh Orange spiced Fruit Salad and assorted Tea Bread. Biscuits and Berries Your choice of: Black Forest Ham and Swiss, An assortment of freshly baked Danish, seasonal Muffins, sautéed Spinach and Feta, or Goat Cheese Cinnamon Orange Morning Buns, assorted Tea Breads and $12.32 per person Bagels served with Butter, Jam, and seasonal Schmear. (2 pastries per person) Hugs and Quiches $7.28 per person *Add assorted Oatmeal, Brown Sugar, fresh Cream for an additional $1.12 Individual classic Egg Custards in a flaky Pastry Shell. Served with a *Vegan, Gluten-free Pastries Available Upon Request seasonal Fruit Display and a spiced Greek Yogurt Dip. Keep It Simple Your choice of: An assortment of freshly baked Danish, seasonal Muffins, - Tuscan Frittata with Asparagus, roasted Mushrooms, and Cinnamon Orange Morning Buns, assorted Tea Breads and Parmesan Bagels served with a seasonal Fruit Display, (Vegetarian, Gluten Free) spiced Greek Yogurt Dip, Butter, Jam, and seasonal Schmear. - Spinach and Feta Quiche with local Feta and Sundried (2 pastries per person) Tomato $9.52 per person (Vegetarian) *Add assorted Oatmeal, Brown Sugar, fresh Cream for an additional $1.12 - Aged Cheddar Quiche with Sausage and Leeks *Vegan, Gluten-free Pastries Available Upon Request - Applewood Bacon, caramelized Onion, Kale, roasted Artichokes The Sun Riser $12.32 per person Our homemade Breakfast Breads, Muffins, Scones, Bagels, fruit *Add freshly baked Tea Breads or Danish for an additional $1.68 per person Danish, Cinnamon Orange Morning Buns and fresh seasonal Fruit Display with spiced Greek Yogurt Dip. Served with Sweet Butter, Farmers Breakfast assorted Jams, and seasonal Schmear. Including assorted Fruit Juices, Chipotle and Green Onion scrambled Eggs, Yukon Gold freshly brewed European Roast Coffee station, and Teatulia Hot Tea Breakfast Potatoes, Applewood smoked Bacon (2 pcs per person) $11.76 per person and Sage Breakfast Sausage Links (2 pcs per person). *Add assorted Oatmeal, Brown Sugar, fresh Cream for an additional $1.12 Assorted Bagels with Butter, Cream Cheese, & seasonal assorted *Vegan, Gluten-free Pastries Available Upon Request Strudel. $12.32 per person Build Your Own Yogurt Buffet Greek style Strawberry and Vanilla Yogurt served with house Chicken Fried Steak and Eggs made Granola, dried Cranberries, seasonal assorted Berries, Petite Chicken Fried Steak paired with Country style Gravy, seasonal assorted Muffins, and a fresh seasonal Fruit display Cheddar and Scallion scrambled Eggs, Yukon Gold Breakfast $10.64 per person Potatoes, hot and flaky Buttermilk Biscuits, Butter, and assorted Jam $12.32 per person www.biscuitsandberries.com 303.277.9677 16027 W 5th Avenue Golden, CO 80401 Build Your Own Breakfast Burrito The Strata Farm fresh Eggs, crispy Potatoes, and an Aged Cheddar Sauce with A savory roasted Artichoke, Bacon, and Sundried Hatch Chilies, served with warm Chipotle Tortillas, and served with Tomato Egg Casserole served with Yukon Gold Breakfast Cinnamon Fruit Salad VEG Potatoes, Applewood smoked Bacon (2 pcs per person) $9.52 per person Sage Breakfast Sausage Links (2 pcs per person), *Add local Chorizo, Applewood smoked Bacon, or local Sausage for an additional seasonal Fruit Salad, and assorted seasonal Muffins. $1.12 per person $14.50 per person *Add Pork Green Chili for an additional $1.12 per person Build Your Own Breakfast Burrito with Applewood Smoked Bacon Brooklyn Bagel Bar Farm fresh Eggs, crispy Potatoes, Applewood Smoked Bacon, and Fresh Baked “Everything” Bagels served with Nova Lox, an Aged Cheddar Sauce with Hatch Chilies, served with warm Tomatoes, Capers, Red Onion, roasted Garlic and Herb Schmear, a Chipotle Tortillas, and served with Cinnamon Fruit Salad seasonal Fruit Display with Spiced Greek Yogurt Dip, $10.08 per person and assorted Fruit Danish *Add Pork Green Chili for an additional $1.12 per person $14.00 per person Build Your Own Breakfast Burrito with Local Sausage Breakfast Ala Carte Farm fresh Eggs, crispy Potatoes, Local Sausage, and an Aged Cheddar Sauce with Hatch Chilies, served with warm Chipotle Choice Of Quiche - $4.48 Tortillas, and served with Cinnamon Fruit Salad Tuscan Frittata with Asparagus, roasted Mushrooms, and Parmesan $10.08 per person Spinach and Feta Quiche with local Feta and Sundried Tomato *Add Pork Green Chili for
Load more

Recommended publications
  • None Such Farm Market
    None Such Farm Market HOLIDAY PIE ORDERS LAST DAY TO ORDER IS THURS 12/22 9” PIES Apple Crisp Pie $9.95 Dutch Apple Pie $9.95 Juicy apples in a tender crust. Topped with a crisp made with Juicy apples in a tender crust. Topped with a sweet streusel brown sugar and rolled oats. crumb of brown sugar, butter, cinnamon and vanilla. Apple Walnut Pie $11.99 Country Cinnamon Apple Pie $9.95 Chunks of Ida Red Apples with a caramel topping that bakes into Juicy apple slices with an extra pinch of cinnamon and brown the apples. A crust top with chopped walnuts. sugar inside a crust top. Blueberry Lemon Pie $14.99 Blueberry Peach Pie $12.99 Wild Maine Blueberries with lemon glaze. A balance of sweet and Two favorite fruit flavors combined. tart. Peach Melba Pie $12.99 Peach Praline Pie $12.99 A blend of peaches and red raspberries, topped with raspberry Sun ripened peaches topped with rich praline and crunchy pecans. sauce and almond slivers. Red Raspberry Pie $16.99 Strawberry Pie $12.99 Red Raspberries with sugar for a blend of tart and sweet. Hand picked California strawberries. Very Berry Pie $12.99 Brandied Mince Pie $11.99 Four different types of berries- strawberries, red raspberries, Old fashioned mince filling with a touch of brandy. blueberries and blackberries. Pecan Pie $12.49 Strawberry Rhubarb Pie $12.99 A rich blend of brown sugar, syrup, eggs and pecans. Sweet juicy strawberries and tart rhubarb. 10” PIES Apple Pie $13.99 Cherry Pie $17.99 A classic with crisp Michigan apples and a hint of cinnamon.
    [Show full text]
  • Summer Camp 2021
    Step-by-Step to Cooking Success www.culinariacookingschool.com 110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920 SPRING/SUMMER CLASS SCHEDULE: May through August 2021 Welcome to Culinaria Cooking School! The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage. Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present. Your palate is as unique as you are. Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine. Our Owners (L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.” 02 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE Spring/Summer 2021 Classes
    [Show full text]
  • Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
    Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1.
    [Show full text]
  • Fig Tart, Sweet Corn Ice Cream by Johnny Iuzzini Pastry Chef
    Fig Tart, Sweet Corn Ice Cream By Johnny Iuzzini Pastry Chef (Beginners) – makes about 25 servings “Some desserts are satisfying but for me a fig tart is just about the best. A late summer favourite that in some form is always on the menu. Corn is a sweet and salty compliment to fig and caramel.” - Johnny Make In Advance: Have the ice cream and fig dough done in advance. The fig filling can be made ahead of time and store in the refrigerator. Bake the streusel and store in an air tight container. Ingredients 1130 grams unsalted butter 480 grams sugar 10 large eggs 150 grams milk 20 grams vanilla extract 40 grams baking powder 1380 grams all purpose flour 1800 grams cornmeal 30 grams salt Fig filling 450 grams figs, dried 3/4 cup water 112 grams sugar 100 grams Madeirs 100 grams 8 brix verjus 900 grams figs, fresh Sweet corn ice cream 10 fresh corn cobs 1 quart whole milk 150 grams glucose syrup 32 grams trimoline 90 grams milk powder 150 grams whole eggs 115 grams sugar 5 grams stabilizer 330 grams heavy cream Corn nut streusel 250 grams unsalted butter 50 grams sugar 50 grams brown sugar 200 grams all purpose flour 150 grams corn nuts, course ground into a flour 4 grams salt Madeira caramel 1000 grams sugar 6 grams salt 200 grams Madeira 200 grams 8 brix Verjus 100 grams water Fig Dough Beat butter, sugar, egg, milk and vanilla until well blended. Add dry ingredients. Mix well and refrigerate. Roll to 2 1/3 on a sheeter or 1/8-inch thickness.
    [Show full text]
  • Cher Harris, CEPC, of the Hotel Hershey, Named 2016 Pastry Chef of the Year at the American Culinary Federation National Convention
    AMERICAN CULINARY FEDERATION PRESS RELEASE For Immediate Release: Media Contact: August 11, 2016 Stacy Gammill: (904) 484-0213, [email protected] Cher Harris, CEPC, of The Hotel Hershey, Named 2016 Pastry Chef of the Year at the American Culinary Federation National Convention St. Augustine, Fla., August 11, 2016—The best pastry chef in the nation, according to the American Culinary Federation (ACF), is Cher Harris, CEPC, executive pastry chef at The Hotel Hershey, Hershey, Pennsylvania. Harris received the title of ACF Pastry Chef of the Year and $5,000 after winning a national competition during Cook. Craft. Create. Convention & Show in Phoenix, July 15-19. The ACF Pastry Chef of the Year award, sponsored by Plugrá® European-Style Butter, was established in 2004 and recognizes a pastry chef who displays a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skills and knowledge. Four finalists from ACF regions competed at the national convention after first being nominated by colleagues and then winning their respective regional competitions. “There was such great competition, it was totally unexpected,” said Harris. “I thought everyone presented really well. It means so much personally because I have looked up to those who have won the national Pastry Chef of the Year competition before me. I’m very proud to represent the Northeast region.” Pastry chefs had 2 hours, 30 minutes, to prep and serve three items representing the designated theme Southwest Native American: a cold plated dessert featuring honey, pine nuts and prickly pear; a signature cookie and showpiece that was at least 2 feet tall, composed 75% of either chocolate or sugar work.
    [Show full text]
  • Little Istanbul CHEF's SELECTION BANQUET
    We also offer catering services for functions, parties and boardroom meetings. Please contact us for more information. Little Istanbul CHEF'S SELECTION BANQUET Tel: 02 6293 4383 Fax: 02 6293 4994 Shop 9B Anketell Street Tuggeranong, ACT 2900 PO Box 2424 Tuggeranong Mail Centre Tuggeranong ACT 2901 open 9am till late www.littleistanbul.com.au 7 days a week e-mail: [email protected] All major cards accepted CHEF’S SELECTIONS BEVERAGES all banquet selections are designed for a minimum of two people, the price is per person Sodas • sparkling mineral 3.1 • coke 3.1 • Eminent banquet [vegetarian] 25.5 • fanta 3.1 three dips - a selection of dips picked for you by the chef • diet coke 3.1 pide bread - a traditional turkish bread • lift 3.1 turlu - fresh mixed seasonal vegetables marinated & baked • sprite 3.1 falafel - chick peas, parsley & herbs deep fried, served with tabouli • ginger beer 3.1 kabak - grated zucchini mixed with fresh herbs • lemon lime bitters 4.0 borek - fetta cheese, parsley, fresh herbs rolled in filo pastry • fire engine 3.1 chefs choice of pide – from the full range off the menu salad – a traditional green salad with a balsamic & olive oil dressing Organic Fruit Juices • apple juice 4.2 pilav - steamed fluffy white rice with pan fried risoni • orange juice 4.2 • strawberry juice 4.2 • Kebab Platter 26.5 • pomegranate juice 4.2 three dips - a selection of dips picked for you by the chef • cherry juice 4.2 sis kebab - lamb pieces marinated seasoned & grilled on a skewer sis tavuk - chicken pieces marinated seasoned & grilled
    [Show full text]
  • WEB-BSCFF-CNY21-Mailer-17MB
    BSCFF-OFC-26122020.pdf 1 26/12/2020 6:48 PM an appetite FOR THE auspicious It’s that time of the year when the sounds of crackling fireworks can be heard a mile away as families from near and far gather around with laughter and merriment. Despite all the preparations made to make way for this special event, there is no denying that food remains the main star of this celebration. Thanks to the rich and incredible Chinese culture and tradition, extra attention is paid to food, as every single offering at a banquet carries a special meaning that would benefit those who partake in the occasion. That being said, let these pages inspire you as you devise and plan for that perfect spread to welcome the Year of the Ox. THE TEAM @ BSC FINE FOODS 年 年 荷 年 五 有 塘 年 谷 余 春 高 丰 添 色 升 登 富 庆 歲 福 贵 太 歲 寿 平 好 春 长 暖 花 开 多 喜 禄 事 多 来 丹 财 凤 多 事 朝 福 事 阳 气 圆 步 满 步 如 SELECTED FINE TABLEWARE & CHAMPAGNE GLASS 高 FROM ARTELIA @ BSC, 3RD FLOOR; CHEONGSAM 意 FROM EMERALD BRILLIANT @ BSC, 1ST FLOOR 年 ALL INFORMATION AND PRICES STATED IN THIS BOOKLET ARE CORRECT AT TIME OF PRINTING AND PHOTO IS FOR ILLUSTRATION PURPOSE ONLY IS SUBJECT TO CHANGE WITHOUT NOTICE. CHINESE NEW YEAR FEAST PRE ORDER 7TH JAN - 21ST FEB 2021 Pre-order sheet is available at customer service counter 1. BAKED JIN LONG FISH MAW, RM225.88 /kg 6.
    [Show full text]
  • Pastry Chef POSITION DESCRIPTION
    Pastry Chef POSITION DESCRIPTION REPORTS TO: Executive Chef SCOPE OF POSITION: The Pastry Chef is responsible for overseeing the Pastry Department at the Kickapoo Lucky Eagle Casino. The Pastry Chef demonstrates strong leadership qualities with attention to detail in elevating and sustaining a competitive edge. The Chef is accountable for the quality and consistency of all pastry products produced and served including the efficiencies, consistency, associate training and accountability of costs associated with the pastry department. The Pastry Chef works directly with the Executive Chef on the creation, development and implementation of new desserts and creative menu developments of all Casino restaurants. DUTIES AND RESPONSIBILITIES: The following are examples only and are not intended to be all inclusive or restrictive; other duties may be assigned as necessary. ● Demonstrates hands on approach to all bakery products produced in the Pastry Department insuring quality, presentation and consistency standards meet company standards. ● Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed ● Ensures that all food products prepared meet the established specifications and standards. ● Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption. ● With a “Hands on Approach” assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner. ● Responsible for complete set up, cleanliness and organization of the Pastry Department and bakery areas at all kitchen locations. ● Seeks to maintain knowledge of industry trends in the world of pastry and baking.
    [Show full text]
  • Pie Recipes Time for Pie
    Pie Recipes Time For Pie Table of Contents Apple Gingerbread Cobbler ............................................................................................................................2 Apricot Biscuit Cobbler ....................................................................................................................................3 Apricot Cobbler ................................................................................................................................................4 Autumn Vegetable Cobbler .............................................................................................................................5 Banana Custard Cobblers ................................................................................................................................6 Bisquick Cranberry−Apple Cobbler ...............................................................................................................7 Black Forest Cobbler ........................................................................................................................................8 Blackberry Cobbler ..........................................................................................................................................9 Blueberry Cake Cobbler ................................................................................................................................10 Blueberry Cobbler with Cinnamon Dumplings ...........................................................................................11
    [Show full text]
  • Ifanca Halal Product Certificate
    IFANCA HALAL PRODUCT CERTIFICATE Document No.: AJM 13902 13903 190003 PK Page 1 of 5 March 27, 2019 Ajmair Foods Pvt. Ltd. (Cakes & Bakes) 18 KM Multan Road Lahore, Punjab 54500 Pakistan To Whom It May Concern: This is to certify that Ajmair Foods Pvt. Ltd. (Cakes & Bakes), Lahore, Punjab, Pakistan produces Halal products under the supervision of the Islamic Food and Nutrition Council of America (IFANCA). The following products are certified to be Halal. The company may use the Crescent-M Halal logo. 1. Almond Buklawa 24. Cake Rusk 2. Almond Chip 25. Cakes & Bakes Bread (Peta, schawarma, 3. Almond Dry Cake French etc.) and allied products 4. Almond Dry Pastry 26. Cakes & Bakes Cookies and biscuits 5. Almond Macrooni 27. Cakes & Bakes Dry cakes, pastries, plain 6. Almond Pateesa and fruit cakes 7. Almond Pista Khatai 28. Cakes & Bakes Fresh cream products 8. Almond Roasted Cake (Cakes, pastries) 9. Almond Syrup 29. Cakes & Bakes Jams, Sauces and 10. Almond Syrup Cake ketchup 11. Amratti 30. Cakes & Bakes Snacks (Fried, bakes and 12. Apple Chum Chum salted snacks) 13. Baloo Shahi 31. Cakes & Bakes Sweets 14. Basen Pateesa 32. Chand Biscuits 15. Basil Bread 33. Chappal Kabab 16. Black Forest Cake 34. Chatpata Stick Nimko 17. Black Forest Pastry 35. Cheese Finger 18. Black Jaman 36. Cheese Patties 19. Brown Jaman 37. Cheese Sandwich 20. Brownies Pastry 38. Chicken Bread (L,S) 21. Busboosa Pastry 39. Chicken Bread Roll 22. Butter Croissent 40. Chicken Burger 23. C&B Special Pizza (L,M,S) This certificate is valid until February 29, 2020 and subject to renewal at that time.
    [Show full text]
  • Inside: Dinner Honoring Marks Accomplishments Scott Steiner, CEC, AAC, Will Be Coach- Officers and Board
    September 2013 Upcoming Hope You Had a Great Summer! Meetings & Welcome Back! Events: Our Annual ACF Golf Outing was Our AAC members have strived tre- SEPTEMBER 9 • 6PM held July 29th at Lockport Country Club. mendously over the years in our chapter SOCIAL MEETING Thank you to all of our sponsors and ev- and for the ACF. Great Work Chefs! eryone who participated and assisted with the event! A special thanks goes out The autumn season is nearing and we to Executive Chef Daniel Drees, GM Row- thought the September social meeting land O’Malley, Golf Pro Ed Borek and the would be great at The Buffalo Launch entire Staff at Lockport Country Club. It Club on Grand Island overlooking the Ni- The Buffalo Launch Club was beautiful day for golf, and we all had agara River. Executive Chef Adam Irmer 503 East River Road a great time! is looking forward to entertaining us with Grand Island, NY 14072 an array of hors-d’oeuvres for the evening. Hors d’oeuvres & Cash Bar We had a celebration at the Golf Out- Please make your reservation in a timely Cost: $10 per person ing as well…Lou Venezia CEC, AAC was manner so that they can accommodate us. Dress Code: Business Casual about to turn “90” yrs. young on August If you are a new member, please plan on 5th. So Cathy Barron CEPC, surprised attending the September 9th meeting to be RSVP by: Sept. 5th him with a beautiful cake resembling a sworn in. For reservations contact: Chefs Toque with marzipan knives and Monte Dolce at 604-8881 September’s meeting also opens the or [email protected] an array of vegetables, wow! More about Lou’s Birthday is in the newsletter.
    [Show full text]
  • Pastries and Cookies Fresh Daily
    Did you know... • We travel to New York once a week to obtain the fresh & hard-to-find ingredients that we use to prepare our meals and desserts. • We make our own fresh mozzarella each day on premises. • We have an experienced pastry chef on staff who prepares our European Italian pastries and cookies fresh daily. • We use only the finest ingredients in our pastries and cookies - fresh creams, real extracts, mascarpone, ricotta, butter, premium chocolate and fresh fruits and in our gelatos- fresh creams, chocolate, espresso-coffee, nuts and imported Italian Heat ‘n’ Eat Meal Specials flavorings. and Cold & Hot Grinders • We are one of the only business in the area to make our own fresh gelato. Gelato is an ice cream-like dessert but with less milk fat, air and artificial ingredients than Heat ‘n’ Eat meals made fresh daily. premium ice cream. More natural, intense flavor. For those on-the-go or too busy to cook, Heat ‘n’ Eat meals are per- • We actively research new and interesting ways to bring these ingredients together fect. We will warm it up for you to eat now, or you can take it home so that you not only benefit from our knowledge and experience of traditional and warm up as a ready-to-eat meal later. Italian foods and their preparation, but also from our desire to give you more. If a Broccoli Rabe with Garlic & Oil • Fried Artichokes particular food appeals to you, let us know. We will do our best to prepare it. Sofritto • Eggplant Parmigiana • Sausage and Peppers Steak Pizzaiola • Pasta Primavera • Stuffed Breads Ask for our Catering and Desserts Menus.
    [Show full text]