DOCSLIB.ORG

Dining Guide Complete

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dining Guide Complete THE OTTAWA CITIZEN FOOD & LIFE 2009 Dining Guide 2009 PART ONE: OLD OTTAWA ByWard Market ■ Lowertown ■ Sandy Hill BY ANNE DESBRISAY his year’s dining guide T has a different spin on “where to eat” in Ot- tawa. We are a city of neigh- bourhoods, each with its own character, each with its own restaurants. For me, this hit home most stunningly during the transit strike. It may be nice to know the best Thai restau- rant in the city is in Barr- haven, but when it’s minus 28 C, the buses aren’t running, and the streets are in grid- lock, what you really want to know is “Where can I get a good curry close to where I am?” So this year I’m breaking Ottawa down into regions and exploring our city’s restaurants within its neigh- bourhoods, beginning today with its oldest — ByWard Market, Lowertown and Sandy Hill. These are restaurants I recommend, some unequivo- cally, others with certain reservations. But each suits a mood, or a demographic, or a budget. Please note: This list is a guide only, not a guarantee of JEAN LEVAC, THE OTTAWA CITIZEN what you will find! Rene Rodriguez offers delicious food from Spain’s Basque region at Navarra, his restaurant on Listings start on page 2 Murray Street. 1 THE OTTAWA CITIZEN FOOD & LIFE 2009 PART ONE: OLD OTTAWA ByWard Market Cuisine: Canadian. Expect some Price guide interesting changes in the AHORA National Arts Centre kitchen this 307 Dalhousie St., 613-562-2081 Loosely based on a three-course Unless stated otherwise, all year, with the creative chef ahora.ca $ dinner for two, with taxes, but restaurants accept major credit Michael Blackie (formerly of Cuisine: Mexican. This colourful, before drinks or tip. cards and reservations, and Brookstreet Hotel) newly running cluttered basement room with $: Less than $40 many now have websites where the show. Stay tuned for how he seating for 40 is a cheery, no- $$: $40 to $70 you will find their menus and marks the menu of this flagship frills, cafeteria-style eatery with $$$: $71 to $100 hours of operation. Call about restaurant. fresh, fast, flavourful food. $$$$: More than $100 wheelchair accessibility. LUXE BISTRO BENNY’S BISTRO 47 York St., 613-241-8805 119 Murray St., 613-789-6797 luxebistro.com $$$$ bennysbistro.ca $$ Cuisine: Canadian. An updated empiregrill.com $$$ Cuisine: Grill. Luxe remains, Cuisine: French. Tucked into the look for the Westin dining room. Cuisine: Grill. Trendy, handsome despite changes in the kitchen, a back of the French Baker and Signature lamb dish stands out, restaurant that attracts chic French-style steakhouse with open for lunch only, you are plus the tuna rolls, scallops with young diners in droves. Also a durable mainstays — French advised to tuck into anything lemongrass, roasted guinea favourite for dinner meetings. onion soup, bouillabaisse, steak- baked — the bread, the olive hen. Specializes in steaks, wines and frîtes. You feel new chef Duane scones, the strawberry tarts. But DOMUS CAFE martinis. Open late. Keats’ stamp most strongly in the excellent too are the soups, the 87 Murray St., 613-241-6007 HAVELI page of daily additions. risotto, the spiced scallops. domuscafe.ca $$$$ 39 Clarence St., 613-241-1700 MAMBO RESTAURANTE BLUE CACTUS BAR AND GRILL Cuisine: Canadian. “Canadian haveli.com $$ NUEVO LATINO 2 Byward Market, 613-241-7061 Regional Seasonal Cuisine” is Cuisine: Indian. In Ottawa since 77 Clarence St., 613-562-2500 bluecactusbarandgrill.com $$ etched in its picture windows and 1984, the what-you-expect menu mambonuevolatino.com $$$ Cuisine: Mexican/South- is the philosophy that marks its of mostly north Indian dishes is Cuisine: Latin. Mambo has an western. Big, busy market eatery, plates. For close to 15 years, chef well represented. Superior fish exciting Latino feel and look, but with an updated look. Menu has John Taylor and his team have and rice dishes. my experience with the food is southwest slant. Pasta, pizzas, delivered startling dishes KHAO THAI that you need to pick through it a fajitas, grilled chicken, ribs. Open fashioned from impeccably 103 Murray St., 613-241-7276 bit to find the good stuff — late. sourced ingredients. khaothai.ca $$ shrimp kicked up with a spicy CAFE SPIGA EMPIRE GRILL Cuisine: Thai. Fragrant noodle orange sauce, carrot and jalapeño 271 Dalhousie St., 613-241-4381 47 Clarence St., 613-241-1343 dishes, complex curries, along soup. cafespiga.com $$$ with the usual Thai starters, MAMMA GRAZZI’S KITCHEN Cuisine: Portuguese and Italian. salads and soups, in a lush red 25 George St., 613-241-8656 Portuguese classics (caldo verde, and gold space. Try the makua mammagrazzis.com $$ bacalhau, sea bream with piri- yaow len goong, a beautifully Cuisine: Italian. Thin-crust pizzas piri) share space with Italian balanced dish of shrimp and rolled to order and a page of pasta pasta and veal dishes. Seafood is eggplant. dishes in a pretty courtyard a clear strength. KINKI restaurant. Nice patio. CASA DO CHURRASCO 41 York St., 613-789-7559 METROPOLITAIN BRASSERIE 190 Dalhousie St., 613-241-2743 kinki.ca $$$ 700 Sussex Dr., 613-562-1160 $$ Cuisine: Japanese-style. Its metropolitainbrasserie.com $$$ Cuisine: Portuguese. A little of the sexy marketing and its Cuisine: French bistro, seafood. ghost of KFC lingers in the look of unconventional menu should French-style, super-sized this casa, but not in the food. alert you to the fact that this brasserie steps from Parliament Chicken is grilled, Portuguese attractive “Asian-fusion-sushi” Hill with a menu that covers style, as are ribs and other meaty restaurant is as much about the bistro basics, from bouillabaisse things, served up with lots of scene as the food. to blanquette de veau. Raw lemon potatoes and a suitably LAPOINTE SEAFOOD GRILL seafood bar; champagne by the fiery sauce. 55 York St., 613-241-6221 glass. CHEZ LUCIEN lapointefish.ca $$ MOJI 137 Murray St. 613-241-3533 $ Cuisine: Seafood. The first of five 97 Clarence St., 613-860-6654 Cuisine: Pub. Spaghetti and Lapointe Grills, this one is below moji.ca $$$ meatballs, liver and onions, grilled ground in a yellow room with a Cuisine: Mostly Italian. The word chicken sandwiches, a croque school of hand-painted moji is Japanese, but the short monsieur. But really you come to swimmers. Beer-battered fish menu in this slim space leans this very pleasant pub for the and chips, pan-fried pickerel, Italian. Good carpaccio, steak very good burgers. fresh mussels, good chowder. salad, seafood linguine, crème DALY’S LE CAFE brulée. Westin Hotel, 11 Colonel By Dr., CHRIS MIKULA, THE OTTAWA CITIZEN 53 Elgin St., 613-594-5127 613-560-7333 $$$$ Daly’s chef Nelson Borges. nac-can.ca $$$$ Continued on the next page 2 THE OTTAWA CITIZEN FOOD & LIFE 2009 PART ONE: OLD OTTAWA MURRAY STREET stage and a complete nigiri sushi 110 Murray St., 613-562-7244 dinner, with soup or salad to start, murraystreet.ca $$$ won’t eat up your paycheque. Cuisine: Canadian. The logo of the THE BLACK TOMATO new (and good) Murray Street is a 11 George St., 613-789-8123 stylized M in a boar’s body, and theblacktomato.com $$$ pork certainly figures large on Cuisine: Eclectic-global. A tall, Steve Mitton’s menu and in his square space, with great music, charcuterie bar. Meat may be the great whisky choices and food soul of this place, but neither fish that has a global reach — Thai- nor the vegetarian entrée eats like style soups, spanokopita, an afterthought. quesadillas, curried chicken, crab NAVARRA cakes. 93 Murray St., 613-241-5500 THE COURTYARD RESTAURANT navarrarestaurant.com $$$ 21 George St., 613-241-1516 Cuisine: Modern Basque. In the courtyardrestaurant.com $$$$ former home of the Black Cat Cuisine: Contemporary Canadian. Café, former Cat chef Rene A dining room with a long history, Rodriguez has opened Navarra, which may feel dated inside but named for this northern region of won’t taste it. Bison sashimi, pork Spain. Food is very good; recent belly with ginger and licorice, menu includes steak tartare laced ginger fritters with liquid nitrogen with ezpeleta powder, lobster “pil star anise ice cream. pil” and salt-cod rillettes with TOTOYA Bayonne ham and roasted piquillo 297 Dalhousie St., 613-241-2224 peppers. totoya.ca $$ PALAIS IMPERIAL Cuisine: Japanese. From a largely 311-313 Dalhousie St., 613-789- predictable menu, you will find 6888 palais-imperial.com $$ fresh fish, well-cooked, carefully Cuisine: Chinese. Two expansive made sushi, gossamer tempura floors of dining with big windows and soothing service. for ByWard Market-watching. CHRIS MIKULA, THE OTTAWA CITIZEN VITTORIA TRATTORIA Extensive menu of more than 200 Chef Duane Keats of Luxe Bistro on York Street. 35 William St., 613-789-8959 items, mostly filled with vittoriatrattoria.com $$$ Cantonese-Szechwan offerings. Cuisine: Italian. The original VT, in PLAY FOOD &WINE SHAFALI INDIAN RESTAURANT offering comfort Italian food with the heart of the ByWard Market, 1 York St., 613-667-9207 308 Dalhousie St., 613-789-9188 contemporary edges. Stick with boasts an exceptional wine list. playfood.ca $$$ shafali.com $$ pasta dishes if you don’t want to Food focuses on pizza and pasta, Cuisine: Small plates, Canadian. Cuisine: Indian. Shafali’s tandoor spike the bill. Linguine with with a few predictable main Just open, untried, untested, but may be hidden away, but its good Manilla clams, short ribs and dishes. given it is the new creation of smells slap you happy as soon as shiitake on cavatelli. Open late. WASABI Stephen Beckta and chef Michael you enter. Sauces shine with SWEETGRASS ABORIGINAL 41 Clarence St., 613-241-3636 Moffatt, hopes are high. Menu gently layered flavours, and BISTRO wasabisushibar.ca $$ focuses on small plates.
Load more

Recommended publications
  • Product Catalog
    Product Catalog Bazaar Spices at Union Market 1309 5th Street NE Washington, DC 20002 202-379-2907 Bazaar Spices at Atlantic Plumbing 2130 8th Street NW Washington, DC 20001 202-379-2907 [email protected] | [email protected] www.bazaarspices.com www.facebook.com/bazaarspices | www.twitter.com/bazaarspices www.instagram.com/bazaarspices | www.pinterest.com/bazaarspices SPICY DC BLOG www.spicydc.com 1 Bazaar Spice|1309 5th Street NE, Washington, DC | 202-379-2907 | www.bazaarspices.com TABLE OF CONTENTS Who We Are We are Ivan and Monica, the owners of Bazaar Spices. We have lived in the District of Columbia for over 10 years. We left the Who We Are ....................................................................................... 2 corporate and nonprofit worlds to pursue our entrepreneurial dreams. Witnessing how local markets contribute to the fabric of a What We Do ....................................................................................... 3 community and how the spice and herb shop, alongside the butcher Why Bazaar Spices ............................................................................. 3 and the baker, forms the foundation of these markets; we were inspired to launch Bazaar Spices. What’s the Difference ........................................................................ 3 Product Categories ............................................................................. 4 Being fortunate to have had the opportunity to visit markets in the four corners of the world, we gained a deep understanding
    [Show full text]
  • Wine $ 6.00 Beverages
    Wine $ 6.00 Ethiopian Wine Honey Wine (Tej) Cabernet Sauvignon Chianti Merlot Chardonnay Sparkling wine zinfandel Shiraz Bottled Beers Imported $4.00 Ethiopian Beer $5.00 Heineken Harar Amstel St. George Stella St. George Amber Corona Meta premium Guinness 4.50 Domestic Beer Budweiser,Miller light, Bud light $3.50 Fat Tire $4.00 Beverages Coffee & Tea $2.00 Latte $3.00 , Cappuccino $ 3.00, Espresso $2.00 Sparkling Water: Perrier Water $2.00 Bottle Water: $1.50 Soda: Coke, Diet Coke ,Orange Soda, Sprite, Ginger Ale $2.00 Club Soda : 1 lit. $3.00 Appetizer $5.00 Dessert $4.00 Sambossas (3 Pieces ) Cheese Cake Light fillo pastry filled with spicy lentils Napoleon Tiramisu Special #1 ጨርጨር እውቅ የጾም Chercher Vegetarian Special Special $13.99 1.የክክ አልጫ Ye’ater Kik Alicha we’t (Yellow Pea Sauce) Split peas cooked with oil, onions, Deluxe $ 16.99 garlic ,curry and ginger. 2.የምስር ወጥ Ye’misir Kike We’t (Split Lentil Sauce ) Split lentils simmered in a spicy ber- bere sauce. 3.ጎመን ወጥ Gomen We’t (Collard Green) Chopped collard greens cooked in herbed oil with onions, green pepper and garlic. 4. ጥቅል ጎመን Tikil Gomen ( Cabbage) Cabbage cooked with vegetable oil, garlic, ginger and green peppers. 8.ፎሶልያ በካሮት Fosolia Be Carote 5.የሽሮ ወጥ Ye’mitin Shero We’t (Hot Chick (String beans and carrots) String beans Pea Flour Sauce) Ethiopian style hot pea flour and carrots cooked with vegetable oil, sauce. tomato, garlic,ginger and green peppers. 6.የሽሮ አልጫ ወጥ Yeshiro Alicha (Mild chick 9.ሳላድ Salad pea Sauce)Ethiopian style ground split peas Pieces of injera mixed with chopped simmered in mild sauce.
    [Show full text]
  • A Overview on Capsicum Annum L
    Sunil Kumar Pandey et al / Journal of Pharmaceutical Science and Technology Vol. 4 (2), 2012,821 - 828 A overview on Capsicum annum L. Sunil Kumar Pandey*, Sanjay Kumar Yadav, Vinod Kumar Singh Department of Pharmacy, Saroj Institute of Technology and Management, Lucknow. ABSTRACT Capsicum annuum L. belonging to family, Solanaceae, is commonly consumed all over the world as spices. It is commonly known as Red pepper in English and Mirchi in Hindi. Historically, it has been known to possess medicinal properties like anti-inflammatory, analgesic, stomachic. The plant is native to America and cultivated in different parts of tropical and subtropical parts of world. C. annuum L. owes its medicinal properties to capsaicinoids primarily capsaicin present in highest proportion in placental tissue connecting seeds to fruits, in the fruit itself but not avoidable in seeds. The aim of the present study is to correlate this Ethnopharmacological usage and to scientifically investigate the potentiality of Capsicum annum L . Key words: Capsicum annuum, Red pepper, Mirchi, Solanaceae, capsaicinoids. INTRODUCTION Capsicum annuum L. has been known since the beginning of civilization in northern hemisphere and has been a part of human diet since 7500 BC1. The genus Capsicum consists of about 22 wild species only five being domesticated2viz. C. annuum, C. chinese, C. frutescense. C. pubescense and C. baccatum. Different varieties are scaled by pungency test for their pungency measured in terms of SHU (Scoville Heat Units). The widely accepted method for evaluating pungency of Capsicum was devised by Scoville in 1912 according to which Capsicum has been divided in to five groups viz.
    [Show full text]
  • 100 S. Central Expressway, Ste. 65 Richardson, TX 75080 972.480.0100 Appetizers
    100 S. Central Expressway, Ste. 65 Richardson, TX 75080 972.480.0100 Appetizers A1. SAMBUSA Veg. $3.99 A4. TIMATIF FITFIT $ 3.99 Seasoned lentils with onions and jalapenos Small pieces of injera tossed in jalapenos, wrapped in pastry and fried. Two pieces Onions, tomatoes, black pepper, salt, lemon and olive oil. A2. KITFO $ 3.99 A5. AZIFA $ 3.99 Steak tartar served from selected lean Cold lentils, tomatoes and jalapenos sea- ground beef, seasoned with spiced butter, soned with ginger, garlic, olive oil and cardamom and hot peppers. Served tire lemon juice (rare), lebeb (medium). Four pieces A3. CGE ’CGE’TSA $ 4.99 Crushed pan bread with spiced butter Salads S1. TOSSED SALAD $ 4.99 S2.DORO TIBS SALAD $ 6.99 Fresh lettuce tossed with onions toma- Chicken prepared as Doro tibs (C2) toes, carrots, cottage cheese and served served on our house salad with house with our house dressing dressing. All entrees are served with side salad and Injera, a spongy bread made from Tef (grain) and wheat flour. The injera serves as both your plate and your eating utensil. Vegetarian Entrees V1. SHIRO $ 9.99 V3.YEATER KIK $ 7.99 Roasted, powdered chickpeas with cinnamon and cloves. Served in wot. Yellow split peas cooked in vegetable oil with onions, garlic and ginger. V2. YEMISER WOT $ 7.99 V4. AZIFA $ 7.99 Split red lentils cooked in spicy wot with Cold lentils, tomatoes and jalapenos garlic, cardamom. seasoned with ginger, garlic, olive oil and lemon juice. Appetizers continued... V5. GOMEN $ 7.99 V8.FOSOLIA $ 7.99 Spinach cooked with onions, garlic and String beans, onions and carrots cooked cardamom.
    [Show full text]
  • Appetizers Vegetarian Meats Combination Plates
    APPETIZERS MEATS S / L SOUP DU JOUR 5/7 ​ DORO WAT 10/14 NILE SALAD 8 Chicken drumsticks simmered slow in flavorful berbere based stew Organic baby greens with tomatoes, jalapenos and our zesty ginger dressing, DORO TIBS 10/13 sprinkled with Ayib - homemade farmers cheese All natural chicken breast sautéed with onions, jalapenos, garlic & berbere SAMBUSA 4.50/6.50 DORO DULET 10/13 Two crispy pastries filled with choice of lentils or beef Minced natural chicken breast spiced with onion, jalapeno, garlic & mitmita VEGAN DUO 8.50 SIGA WAT 12/15 Gomen (collard greens) and Misir Wat (red lentil stew) wrapped in toasted injera Lean organic beef simmered in flavorful berbere stew KATENYA [VO w/Misir Wat] 6 SIGA TIBS 11/14 Injera toast, spread with berbere and oil, rolled and sprinkled with Ayib Lean organic beef sautéed with onions, jalapenos, garlic and berbere AYIB TIKEL 7 KITFO* (Beef Tar Tar – Best Raw or Rare) 11/14 Our signature Ethiopian cheese seasoned with mitmita, rolled in injera and cut Extra lean organic beef minced, spiced with clarified butter and mitmita into spicy morsels of joy BEG ALICHA 13/17 BUTICHA ROLL [V, GF] 8.5 Natural lamb cooked in mild turmeric, ginger caramelized onion stew Lightly seasoned garbanzo bean paste rolled in injera with organic baby greens and tomatoes for a refreshing treat BEG TIBS 13/17 Natural lamb sautéed with onions, jalapenos, garlic and berbere VEGETARIAN ​S / L SALMON TIBS 12/16 MISIR WAT 9/13 Fresh Atlantic salmon cubes sautéed with peppers and Ethiopian herbs Red lentil stew delicately cooked
    [Show full text]
  • (Capsicum Spp.) and Sweet Potato (Ipomoea Batatas) from Ethiopia
    Tameru Alemu (Autor) Characterisation of viruses of pepper (Capsicum spp.) and sweet potato (Ipomoea batatas) from Ethiopia https://cuvillier.de/de/shop/publications/2975 Copyright: Cuvillier Verlag, Inhaberin Annette Jentzsch-Cuvillier, Nonnenstieg 8, 37075 Göttingen, Germany Telefon: +49 (0)551 54724-0, E-Mail: [email protected], Website: https://cuvillier.de Introduction Introduction This part consists of two sections: The first section outlines general background information and objectives for conducting this study. In the second section, literatures about the investigated crop plant virus pathosystems are reviewed in detail. Ethiopian economy is mainly based on agriculture. Pepper (Capsicum spp.) and sweet potato (Ipomoea batatas) are two important crops in Ethiopia. The steady decline in price of other Ethiopian main cash crops such as coffee, requires diversification of agricultural export commodities. In this regard, pepper and sweet potato could play important roles, if constraints are identified and productions are geared to more commercial oriented activities. Lessons could be learnt from other countries. For instance, around 20% of pepper and 88 % of sweet potato world production comes from Indonesia and China respectively (HIJMANS et al., 2001; FAOSTAT, 2002; FAOSTAT, 2003) Chilli pepper dominates the world’s hot spice trade and is grown everywhere in the tropics as well as in many temperate regions on the globe. Sweet potatoes are vital staple and commercial crops. Because of enormous importance of both crops, the Asian Vegetable Research and Development Centre (AVRDC) in Taiwan and International Potato Centre (CIP) in Peru give highest priority to international research in pepper and sweet potato, respectively. Hot pepper is produced all over Ethiopia but districts in the rift valley in the south are the major production segments.
    [Show full text]
  • Volume 9, Number 1 DOI: 10.5191/Jiaee.2002.09109 Storing Grains As a Survival Strategy of Small Farmers in Ethiopia
    Volume 9, Number 1 DOI: 10.5191/jiaee.2002.09109 Storing Grains as a Survival Strategy of Small Farmers in Ethiopia Abraham Blum The Hebrew University of Jerusalem, Israel Abate Bekele Debre Zeit, Ethiopia Abstract One hundred and six farmers in two provinces were interviewed about their strategies of storing grains for survival on their farms. The main findings were: (1) Farmers find it difficult to use the chemicals suggested by the extension service for post-harvest pest control.(2) Instead, farmers use more local plants as traditional pesticides, although their actual effect is not proven. (3) Farmers observed that certain varieties seem to be more resistant than others to major pests. Formal research stations did not study this issue. (4) Farmers use indigenous knowledge to keep the costs of inputs down and find compromise solutions when they are confronted with a clash of factors influencing the situation of the crop (e.g. when fixing the optimal harvest time). Introduction for recruiting militia and in “agitational In Africa, the bulk of grain is produced committees for tax collection” - certainly not the by small scale farmers (Poswal and Akpa, 1991). best preconditions to gain farmers’ trust! The Food security of these farmers, and especially in researcher also found that farmers had limited famine prone countries, depends on their success access to inputs. He did not investigate farmers’ to grow and store their staple food that they need grain storage behavior. for their families, with a minimum loss of The high costs and the erratic supply of quantity and quality, using an effective method chemical pesticides in developing countries have that they can afford.
    [Show full text]
  • 306 North 29Th St Richmond, VA 23220
    306 North 29th St Richmond, VA 23220 (804)648-0791 www.nilerva.com facebook: theNileRVA twitter: nile_rva instagram: nile_rva ETHIOPIAN BISTRO * HEALTHY FOODS* CAFE * SPECIALTY APPETIZERS MEATS All entrées served with Injera (Ethiopian flat bread) SOUP DU JOUR 4.50/5.50 Large portions served with veggie side NILE SALAD 7.50 DORO WAT (CHICKEN STEW) 9/13 Organic baby greens tossed with tomatoes, jalapeños and our house dressing, sprinkled with our Chicken drum sticks simmered in flavorful berbere (Ethiopian chili blend) sauce farmers cheese. DORO TIBS (ALL NATURAL CHICKEN SAUTÉ) 9/13 SAMBUSA 4.50/6.50 All natural chicken breast sautéed with onions, jalapeño, garlic, and rosemary Two crispy pastries filled with choice of mildly spiced lentils or beef DORO DULET 9/13 VEGAN DUO 6.50 Minced natural chicken breast spiced with onion, jalapeño, garlic and mitmita (Spicy) Gomen (collard greens) and Misir Wat (mildly spicy lentil stew) rolled in toasted injera SIGA WAT (ORGANIC BEEF STEW) 10/14 KATENYA 5 Lean organic beef simmered in flavorful berbere (Ethiopian chili blend) sauce Injera toast, spread with berbere and oil, rolled and sprinkled with our homemade Ethiopian SIGA TIBS (ORGANIC BEEF SAUTÉ) 10/14 cheese Lean organic beef sautéed with house seasoning, onions and jalapeños AYIB TIKEL (SPICY CHEESE ROLL) 7 Our signature Ethiopian cheese seasoned with mitmita, rolled in injera and cut into spicy KITFO (ORGANIC BEEF TAR TAR - BEST RAW OR RARE) 10/14 morsels of joy Extra lean organic beef minced, spiced with clarified butter and mitmita BUTICHA
    [Show full text]
  • View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well
    Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &Øا "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast
    [Show full text]
  • Queen-Sheba-Menu-Instore-Web.Pdf
    Lunch Menu Served Mon - Fri 11:30am - 3:00pm Dinner Menu Served Mon - Fri After 3:00pm | Sat, Sun All Day Vegan Lunch Buet - All you can eat! Mon - Fri 11:30am - 3:00pm Dine-In | Take-out | Deliveries | Catering For your next event, do something dierent and let us take care of the cuisine. We oer a secluded area for business meetings, birthday parties, and celebrations. During fair weather, we have outdoor patio seating that can provide you with a private atmosphere. We guarantee a unique and refreshing ambiance that your guests will appreciate. Group Deliveries, $90 minimum within 20-mile radius. Parties of 6 or more a 18% Gratuity will be added Help our business by checking in on social media, each time you visit. Ethiopia’s Coee Ceremony Ethiopia is the birthplace of coee. In the 10th century, Ethiopian nomadic mountain people recognized its stimulating eect by eating the red cherries, but brewing coee as a beverage did not come into existence until later. Arabica coee has always grown wild in the forests of the south-west- ern highlands of the Kaa and Buno districts and still thrives, today. An integral part of Ethiopia’s culture and social life, the ancient ceremony is one of friendship and respect. It is the main social event within the village and a time to discuss the community, politics, life, and general conversa- tion. If invited into a home to take part, remember - it is impolite to retire until you have consumed at least three cups, as the third round is considered to bestow a blessing.
    [Show full text]
  • WO 2018/173985 Al 27 September 2018 (27.09.2018) W P O PCT
    (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2018/173985 Al 27 September 2018 (27.09.2018) W P O PCT (51) International Patent Classification: A23L 27/40 (2016.01) A61K 45/06 (2006.01) A61K 36/31 (2006.01) A61K 31/375 (2006.01) A23L 27/00 (2016.01) (21) International Application Number: PCT/JP2018/010668 (22) International Filing Date: 09 March 2018 (09.03.2018) (25) Filing Language: English (26) Publication Language: English (30) Priority Data: 2017-057287 23 March 2017 (23.03.2017) JP 2017-122074 22 June 2017 (22.06.2017) JP (71) Applicant: MISSION SALT, INC. [US/US]; 690 Long Bridge Street #1505, San Francisco, CA 94158 (US). (72) Inventor: NOGUCHI, Seiichi; 21-17, Funabashi, 4- chome, Setagaya-ku, Tokyo, 1560055 (JP). = (74) Agent: KOBAYASHI, Hiroshi et al; ABE, IKUBO & = KATAYAMA, Fukuoka Bldg. 9th FL, 8-7, Yaesu 2-chome, ≡ Chuo-ku, Tokyo, 1040028 (JP). (81) Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, ≡ AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, = CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, = DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, ≡ HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, = KR, KW,KZ, LA, LC, LK, LR, LS, LU, LY,MA, MD, ME, ≡ MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, ≡ OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, ≡ SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, ≡ TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
    [Show full text]
  • Spice Sub-Sector Strategy for Ethiopia
    STRATEGY SPICE SUB-SECTOR STRATEGY FOR ETHIOPIA All ACP Agricultural Commodities Programme Spice Sub-Sector STRATEGY for ETHIOPIA Submitted to the Government of Ethiopia by the Spice Sector Strategy Coordinating Committee February 2010 The present strategy has been developed by the stakeholders of the spices sector and the institutions of Ethiopia With support from: All ACP Agricultural Commodities Programme Financed by: The European Commission In collaboration International Trade Centre (ITC) For information on the methodology used for the development of the current strategy, please contact: International Trade Centre (ITC) Division of Country Programmes (DCP) Export Strategy Tel: +41 22 730 0111 Fax: +41 22 730 0575 Web: http://www.intracen.org E-mail: [email protected] The designations used and the presentation in this document do not imply an expression of an opinion on behalf of the ITC about the legal status of the countries, territories, cities or areas, about their legal authority, or about the delimitation of their borders or territorial limits. ii Table of contents 1. Introduction and brief background ...................................................................................................... 1 1.1. Beneficiaries, importance and anticipated outputs .......................................................................... 3 2. The current spice sector situation from global to regional ............................................................... 4 2.1. Brief description of the spice sector from a global
    [Show full text]