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SE-Fetes-July-August-2015.Pdf
FOOD FOR FETES Savoring summer: Chicken sausage rolls (left) and house-made chips (right) from Kensington Caterers. Photos by Carol Dickson of Kensington Caterers. Oh, Those Summer Bites! Light and fresh, smoky and piquant, vibrant summer-inspired appetizers and hors d’oeuvre celebrate the fun, easy feel of the sun-drenched season By Susan Cuadrado GRILLED AND SMOKED pickled peach and watermelon Country come to town: From As far as smoked meats go, bacon’s Feastivities, johnnycake with lump crab radish. For the salad course, pickled cousin cut—pork belly—is getting (top) and two bites with pork belly, beets combine with sorrel, toasted including a pork belly BLT (bottom). some major play on the appetizer Photo at top by Jackie Bayne; pork red quinoa is paired with a straw- tray. “Pork belly is a huge trend belly photos by Joe Pulcinella. berry vinaigrette, and fresh beets in the culinary world, and this are tossed with pickled watermelon flavorful, sumptuously fatty cut is rind, plums, hazelnuts and ricotta a huge hit among our clients this salata, with a berry vinaigrette. season,” say Meryl Snow, president Kensington Caterers pays hom- of Philadelphia-based Feastivities. age to the pickle with its lemon “Whether prepared in a French basil burrata topped with pickled style with white wine and thyme, or vegetables and granola crumbs, with a sticky, anise-flavored Chinese while Athens, Ga.-based Epting marinade, pork belly’s crispy skin Events tops a Tunisian harissa- is ambrosia for meat-eaters.” Los laced beet salad with German-style Angeles-based Kensington Caterers pickled squash, a bite often served does a riff on pancakes and bacon alongside pulled short ribs over a with its corn and chive mini- butternut puree in a canapé shell. -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Starters Burgers
STARTERS TEX-MEX ROLLS | 9.99 CLASSIC BUFFALO DIP | 9.99 Adobe chicken, cheddar and jack A zesty blend of cheeses, roasted cheeses, diced onions, flash fried in chicken, and spicy buffalo sauce. This SEAFOOD TACOS | 11.99 a flour tortilla. Served with chipotle classic is topped with tomatoes, green Your choice of three house-battered ranch. onions, and queso fresco. Served with shrimp or cod tacos topped with pico our house-made tortilla chips. de gallo, napa cabbage, queso fresco, B-52 TENDERLOIN BITES | 12.99 SPINACH & ARTICHOKE DIP | 9.99 and chipotle mayo. Served in grilled Cajun rubbed tenderloin beef tips, flour tortillas with a side of our green onions, sautéed onions, with a Goat cheese, mozzarella, parmesan and house-made salsa. side of creamy horseradish. cream cheeses blended with spinach and >NO MIX AND MATCH artichokes and fresh cracked pepper. SALMON CAKES | 10.99 Baked and served with grilled french CHICKEN WINGS | 11.99 baguette slices. Three tender patties seared to Bone-in or boneless. Try our wings perfection with a house caper grilled after being sauced for $1 AHI TUNA | 9.99 rémoulade and served with a small >BUFFALO DRY RUB mixed salad of arugula, fennel, and A perfectly seared rare tuna steak, sliced and drizzled with >CAJUN DRY RUB roasted tomatoes dressed in a lemon garlic oil. orange-pineapple glaze and crispy >B-52 (made with ghost peppers) wonton strips. Finished with micro >MANGO HABANERO BACON WRAPPED greens and sea salt. >HONEY BBQ CHEESE CURDS | 10.79 SLIDERS | 9.99 >SWEET THAI CHILI A skewer of 8 cheese curds wrapped >BUFFALO SAUCE in crispy bacon. -
Filone, 50 Years of a Sweet Family Tradition
Press release - June 2019 2019 WINTER CATALOG – What’s new Filone, 50 years of a sweet family tradition THE HISTORY - FROM PAPÀ ALESSANDRO’S HANDS Filone is one of the baked goods that the second generation of the Loison family came up with. In 1969, papà Alessandro and mamma Bruna opened their own business and continued the family’s baking tradition initiated by grandfather Tranquillo. Back then, this simple, soft leavened cake was called Panfrutto and featured candied fruit and raisins, with an almond glaze finish. After retrieving papà Alessandro’s old recipes, Dario and Sonia Loison are now proud to share their interpretation of the original leavened fruit cake, which is sure to meet the taste of modern-day palates. THE PRODUCT – 4 RECIPES NATURALLY RISING TO NEW HEIGHTS Filone has been a staple of the Loison’s range of products available all year long. To bring this naturally leavened fruit cake to new heights, Loison created four different recipes. The classic Filone Frutta variety features almonds, raisins, candied orange peel, with a crunchy almond glaze finish. Next is the Filone Uva, only with raisins, and very similar to a soft Panettone. The Filone Cioccolato is dotted with dark chocolate morsels and covered with cocoa hazelnut icing. Finally, the Filone Pere Spezie offers a scrumptious blend of semi-candied bits of pear, skillfully blended with a mix of choice spices. THE PACKAGING – A NEW LOOK IN HONOR OF THE RECIPE’S 50TH ANNIVERSARY The newly designed packaging of the Loison’s line of Filone features subtle tones that give the carton a romantic look. -
Download Carry out Menu
DINE-IN & CARRY OUT MENU Call 320-587-4417 or visit McCormicksfamily.com to order Breakfast Salads Lunch & Dinner Specials Eggs Benedict Served with a breadstick or popover. Add a cup of soup 2.00 Served with a popover or breadstick, vegetable, homemade mashed potatoes and gravy. Add a cup of Two eggs on english muffin with grilled ham and topped or bowl of soup 2.50 soup 2.00 or bowl of soup 2.50 with creamy hollandaise sauce. Choice of hash browns Mandarin Orange Chicken Salad or fried diced potatoes. 10.50 Grilled or fried chicken, almonds, bacon, mandarin oranges, and Meat Loaf fried wontons. Served with sesame seed dressing. 10.50 McCormick’s traditional recipe. 11.99 Skillet Breakfast Two eggs any style with choice of hash browns or fried *NEW* Strawberry Chicken Salad *NEW* Ribeye Steak diced potatoes, with diced ham, bacon or sausage, Grilled chicken, almonds, red onions, and fresh strawberries. Flavorful, in-house cut ribeye, grilled just the way you sautéed mixed peppers and onions, and melted cheddar Served with raspberry vinaigrette dressing. 10.50 like it! 6oz. 14.99 12oz. 21.99 cheese with choice of toast and homemade jam. 9.99 Chopped Beef Steak Biscuits and Gravy Southwest Salad Grilled or fried chicken with tortilla strips, cheddar cheese, pico 1/3 lb grilled hamburger patty covered with sauteed Homemade sausage gravy served over two warm and guacamole. Served with salsa ranch dressing. 10.50 mushrooms and onions. 10.99 buttermilk biscuits 7.50 *NEW* Grilled Chicken Caesar Salad Country Fried Steak or Chicken Shamrock Special Beef Patty or chicken breast deep fried in our Grilled chicken, romaine lettuce, parmesan cheese and our Two eggs any style, hash browns or fried diced potatoes, homemade batter, smothered with country gravy. -
Why Serious Bakers Have Mother Issues Andrea Strong
Why Serious Bakers Have Mother Issues Andrea Strong A sourdough starter, also known as a "mother." [Photograph: Shutterstock] They came from all over Europe—a village in Poland, a farm in Tuscany, a town in Bordeaux. They were carried across the continent, and trekked from the Old Country to the New World. There were arrests and clashes with the police. But through a combination of luck and love, they arrived in New York City where they now work quietly, often in the small hours of the morning. Not many people have even seen them; just a modest, elite group of artisans truly know them intimately. The bakers know their mothers, and these are their stories. But, wait, perhaps I should clarify. These aren't their actual mothers, as in the women who gave birth to them, who raised them, who are now, undoubtedly, the subject of therapy for one 45- minute hour per week. No, no. These are their "mothers"—also known as madre, seed, chef, and levain. Natural yeasts starters destined for some of the world's best sourdough breads, typically born of a combination of apples, grapes, and honey, left to ferment on a warm windowsill and grow a frosting of wild yeast and Lactobacillus bacteria. Yup, those mothers. [Photograph: Vicky Wasik] Mind you, starters do share qualities often associated with matriarchs (...and pets)—they often inspire love-hate relationships marked by serious dependency. Unlike commercial yeast, which requires little more than sugar and warm water to activate, mothers are needy. They demand regular feedings of flour and water in order to produce the organic acids, alcohols, and carbon dioxide necessary to make bread do that cool thing it does: rise. -
Allergen Information
Last update on 2021/09/22 Allergen Information ●This information is kept updated. Check the date of the last update. ●Manufacturing plants and stores handle various kinds of ingredients, including some allergen-containing ones, which are used in different products. So, there is a risk that an allergen-containing ingredient could come into contact with or get mixed into the product by accident at the plant or the store. ●Each person has a different sensitivity to allergens. We recommend that you consult with a medical expert before you make a decision on the purchase or consumption of an allergen-containing product. ●Under the Japanese Food Labeling Act, the term, "fish and shellfish", can be used only when it's impossible to identify the types of fish and/or shellfish that could be contained in the ingredients of hydrolized protein, fish sauce, fish sauce powder, fish meat paste, fish oil and seafood extract. ●Our information on food allergy includes 7 specified ingredients we're obliged under the Food Labeling Act to include in the label, 21 items equivalent to the specified ingredients which the act recommends to be included in the label, and fish and shellfish. It could take more time to answer your questions about other allergens than the aforementioned 28 items. ―:Not used as an ingredient (*Please note the ingredients may come in contract with or get mixed into the product by accident at the factory or the store.) 7 specified ingredients 21 items equivalent to specified ingredients m h s oo i r t m f t e h t l a ll t a i s a y t e e e n e -
Concept and Design by LÉKUÉ OPPSKRIFTER RESEPTEJÄ
1 OPPSKRIFTER RESEPTEJÄ Concept and design by LÉKUÉ 2 ESP 4 · 7 6 TRADICIONALES RECETAS DE PAN ENG 8 · 11 6 TRADITIONAL BREAD RECIPES FR 12 · 15 6 RECETTES TRADITIONNELLES DE PAIN PT 16 · 19 6 RECEITAS TRADICIONAIS DE PÃO IT 20 · 23 6 TRADIZIONALI RICETTE PER FARE IL PANE DE 24 · 27 6 TRADITIONELLE BROTREZEPTE NL 28 · 31 6 TRADITIONELE BROODRECEPTEN RUS 32 · 35 NOR 36 · 39 6 TRADISJONELLE BRØDOPPSKRIFTER FI 40 · 43 6 PERINTEISTÄ LEIPÄRESEPTIÄ 4 5 ESP Con la PANERA ¡pesa, amasa y hornea en un MODO DE EMPLEO PAN DE 6 GRANOS PAN DE BRIOCHE solo recipiente! Gracias a su versatilidad podrás realizar todo el proceso tradicional para hacer INGREDIENTES INGREDIENTES pan en un único utensilio de una forma más lim- 250 g de harina de trigo · 165 ml de agua · 6 g de 250 g de harina · 100 ml de agua · 8 g de levadu- pia, ahorrando tiempo y espacio. Su diseño en sal · 5 g de levadura fresca ó 2 g de levadura en ra fresca ó 4 g de levadura en polvo para pan · 20 polvo para pan · 10 g de sésamo en grano · 10 g g de azúcar · 64 ml de leche · 43 g de mantequilla forma de cuenco parcialmente cerrado permite 1 2 3 que el vapor circule en su interior aportando hu- de linaza oscura en grano · 10 g de pipas de girasol a temperatura ambiente · 1 huevo · 5 g de sal · 10 g de mijo en grano · 5 g de semilla de amapola medad a la masa y evitando que el pan se seque. -
Kellogg Catering Menu
Hot Appetizers Meatballs Skewers Swedish | $100 Chicken Satay | $125 black angus with supreme sauce with peanut sauce and scallion GF Tunisian | $110 Beef Kebob | $140 spiced lamb with saffron tomato with teriyaki and sesame trio GF Priced per fifty pieces. Sweet and Sour | $110 Blackened Shrimp, Pimento Aioli, and Trinity heritage pork with grilled pineapple glaze Contact your sales Confit | Market Price GF V manager for butlered Mushroom | $100 Brussels Sprouts | $100 item pricing and chickpea, sweet pea, sweet corn, and pimento GF VG with maple glaze, walnuts, and pecorino GF V presentation. Dim Sum Quesadillas Vegetable Pot Sticker | $125 add fresh tortilla chips, salsa, and guacamole for $3.00 per person with ginger soy V Barbacoa | $110 GF Shrimp Shumai | Market Price Pollo | $100 GF with smoky soy V Sweet Corn and Black Bean | $100 GF V Roasted Pork Bao | $135 with sweet coconut Hoisin Beef Steamed Bun | $135 with kimchee GF - gluten friendly V - vegetarian VG - vegan Please add applicable service charge and state sales tax to all food and beverage items. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk 17 of food borne illness. We cannot guarantee that allergens may not have been introduced during another stage of the food chain process or, even inadvertently, during preparation. Hot Appetizers Croquettes Reuben | $110 corned beef, sauerkraut, and Swiss with caraway crust and 1000 island dressing Chasseur | $110 wild mushrooms, shallots, and Yukon puree with onion Priced per fifty pieces. crust and fines herbes Arancini | $110 risotto, sun-dried tomatoes, and asparagus with parmesan crust and basil-spiked marinara Tamale | $125 carnitas, masa, and ancho with cornmeal crust, pico de gallo, and queso fresco Strips Walnut Crusted Chicken | $125 with tart cherry BBQ Country Fried Steak | $145 with peppercorn gravy Cornflake Crusted Pork | $135 with honeyed whole grain mustard GF - gluten friendly V - vegetarian VG - vegan Please add applicable service charge and state sales tax to all food and beverage items. -
Breakfast (All Day) Lunch/Dinner
breads - texas toast, wheat, rye, father sam’s pocket bread, sourdough (+$2), gluten free (+$1) cheeses - provalone, swiss, american, mozzarella, cheddar, ask about out featured cheeses! veggies - peppers, onions, lettuce, tomatoes, black beans, chickpeas meats (+$1each) - bacon, ham, turkey, sausage, pepperoni, salami, chicken BREAKFAST (ALL DAY) $5 build your own- breakfast meal available as a sandwich, wrap, or quesadilla comes with egg, cheese, veggies, add meats for an additional $1 each $8 keto breakfast bowl- egg, cheese, meat, veggies (peppers/onions), bbq sauce, hot sauce $5 yogurt bowl- seasonal fruits, granola, yogurt $5 fruit bowl- seasonal WNY fruits $5 grilled pb&j- peanut butter and jelly sandwich grilled $3 cinnamon toast- choice of bread, toasted, with butter and sprinkled with cinnamon LUNCH/DINNER SANDWICHES WRAPS $5 basic- texas toast grilled with american cheese $7 veggie- romaine, tomatoes, onions, chickpeas, (add meats +$1 each) peppers, black beans, american cheese, dressing, $8 cheesus- mac n cheese stuffed inside our basic (add meats +$1 each) grilled cheese sandwich (add meats +$1 each) $9 buffalo- romaine, tomatoes, onions, chicken, mozzarella, hot sauce, and bbq sauce $8 buffalo- basic grilled cheese with seasoned chicken strips, mozzarella, hot sauce, and bbq sauce $9 philly- romaine, tomatoes, peppers, onions, philly steak, mozzarella, and bbq sauce $8 philly- basic grilled cheese with philly style steak, mozzarella cheese, peppers & onions, and bbq sauce $9 bacon- romaine, tomatoes, onions, italian dressing, -
Banquet Event
BANQUET EVENT MENU2020 BREAKFAST BUFFETS BREAKFAST CONTINENTAL 37 COUNTRY HARVEST EVERGLADES46 54 BUFFETS ENHANCEMENTS Orange, Grapefruit, Cranberry & Apple Juice Orange, Grapefruit, Cranberry & Apple Juice Orange, Grapefruit, Cranberry & Apple Juice PLATED & BOXED Coffee, Hot & Iced Tea Coffee, Hot & Iced Tea Coffee, Hot & Iced Tea Seasonal Fruits & Berries Seasonal Fruits & Berries Seasonal Fruit & Berries BREAKS Bagels Individual Flavored Yogurts Plain & Fruit Flavored Yogurt Bar SNACKS & REFRESHMENTS BREAKS Plain & Vegetable Cream Cheese Oven-Fresh Bakery Specialties Warm Cinnamon Buns, Bagels, Coffee Cakes Croissants, Danishes, Muffins Fruit Preserves, Butter Fruit Preserves, Butter, Cream Cheese LUNCH Fruit Preserves, Butter Dry Cereals, Whole & Skim Milk Oatmeal With Golden Raisins, Brown Sugar COLD BUFFET Scrambled Eggs Scrambled Eggs HOT BUFFET Chicken Apple Sausage Egg White Frittata HOT BUFFET (CONTINUED) HEALTHY CONTINENTAL 42 PLATED Applewood Smoked Bacon Cinnamon French Toast, Warm Maple Syrup Orange, Grapefruit, Cranberry & Apple Juice BOXED Herb Roasted Potatoes Chicken Apple Sausage Coffee, Hot & Iced Tea White, Rye & Multigrain Toast Station Applewood Smoked Bacon RECEPTION Seasonal Fruits & Berries Home Fried Potatoes COLD HORS D’OEUVRES Low Fat Cottage Cheese HOT HORS D’OEUVRES White, Rye & Multigrain Toast Station Plain & Fruit Flavored Yogurt Bar GULF COAST 49 THE CARVING BOARD ACTION STATIONS Oatmeal With Golden Raisins, Brown Sugar Orange, Grapefruit, Cranberry & Apple Juice DISPLAYS Dry Cereals, Whole & Skim Milk -
Wholesale Miami
W h o l e s a l e Miami office: (305) 751-1144 M i a m i [email protected] Sullivanstreetbakery.com/Miami Old world, Italian inspired, hearth baked bread Mixed from scratch, shaped by hand, locally baked in Miami Clean label (no preservatives) STIRATO PUGLIESE SESAMO Long, baguette-shaped loaf with a light Oval loaf with a chestnut-colored crust Chestnut-colored crust, abundantly brown crust and open, irregular crumb and open, irregular crumb structure. coated with unhulled sesame seeds; structure. Slightly sour, nutty aftertaste. Slightly sour, caramel essence. open, irregular crumb. Slightly sour, caramel essence. Lg 16.5" x 7.5" x 4" (960g/ 34oz.) 24" x 2.75" x 1.75" (320g/ 11oz.) Sm 13" x 5" x 3.5" (480g/ 16oz.) 13" x 5" x 3.5" (480g/ 16oz.) FILONE TRUCCIONE SARE MULTIGRANI Our house specialty- rustic sourdough A signature blend of sunflower Large dark baked loaf, generously loaf, dark crust, whole wheat flour, seeds, unhulled sesame, pumpkin, coated with wheat bran; open, irregular irregular crumb structure. Excellent flax, millet, and oats combined with crumb, waxy interior. Mature table bread, open faced sandwiches, whole wheat flour and dark honey fermentation, nutty and sour flavor, and toast. Long shelf-life. creates a hearty, nutritious loaf. slightly bitter. Filone 24" x 5" x 3.5" (960g/ 34oz.) Lg 17" x 7" x 3.5" (970g/ 34oz.) Lg 17" x 7" x 3.5" (1120g/ 39oz.) Commune 15" x 5" x 3.5" (450g/ 16oz.) Sm 13" x 5" x 3" (485g/ 17oz.) Sm 13" x 5" x 3" (560g/ 19oz.) NORTH CIABATTA CRUCCOLO PULLMAN White Sourdough; Sare Wheat; Multigrani Large light baked loaf; open, irregular Rustic and unique, Utilizing our signature doughs, baked in a square crumb, waxy interior.