KOBI's Cake & Pastry Guide
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Decadent Cake Balls Soaked in a Rich and Flavorful Syrup
Lettieri & Co. importer of fine food & wine Holiday Catalog 2020 the best in specialty food since 1988 The world’s finest Panettone • Fresh Italian milk • 10 hour upside down cooling • Only egg yolks • Certified Non-GMO • Real vanilla from pods • All natural ingredients • 100% sourdough mother yeast that is over 50 years old! Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Give the gift of New! 12078 12079 LINEA New! Royal 12080 New! 12033 1 2 0 0 5 Item # Description Pack Size 12033 LINEA RASO GRAN NOCCIOLATO 6/1KG 12005 RED FOIL PANETTONE 6/1KG 12078 LINEA ROYAL PANETTONE 6/1KG 12079 LINEA ROYAL PANDORO 6/1KG 12080 LINEA ROYAL GRAN NOCCIOLATO 6/1KG t gr raditional an nocciolato 2 Specialty Panettone 12081 New! 12006 12007 Tutti Frutti Tiramisu An exotic twist to the traditional reci- Panettone soaked in coffee, filled pe: naturally leavened dough enriched Pistachio Creme with Tiramisu cream and covered in by many pieces of tropical fruits that Panettone filled with decedant pista- a crunchy dark chocolate glaze. have not been candied. chio creme and covered with a dark chocolate crunchy glaze Item # Description Pack Size 12007 TUTTI FRUTTI PANETTONE 12/1000G 12006 TIRAMISU PANETTONE 16/750G Linea 12081 PISTACHIO PANETTONE 16/750G 12082 GOLD SHOPPER 6/1000G GOLD 12083 LINEA GOLD GRAN NOCCIOLATO 6/1000G 12083 New! 12082 New! 3 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Il Gran Panettone From 500g to 1000g, we’ve got your panettone covered. -
Hand Made. Hand Approved
// Class Schedule Happenings FEBRUARY 2020 cooksofcrocushill.com Guest Chef WHAT CHOUX TALKING ABOUT?! CROISSANTS 101 Ryan Siess Randi Madden SW SATURDAY, FEBRUARY 8, 10 AM – 12:30 PM, $80 MPLS SUNDAY, FEBRUARY 23, 11 AM – 1:30 PM, $85 Cooks has been hosting world-renowned chefs in the Twin Cities for more than 30 years. Luminaries such as Marcus Samuelsson, Thomas Keller Pronounced "pot ah SHOO" (à vos souhaits!), French specialty pâte à In Paris, you can't walk two blocks without coming across a small and Sean Brock — not to mention local all-stars like Gavin Kaysen, Paul choux might mean "cabbage paste," but it's got nothing to do with the boulangerie pulling fresh-baked croissants out of an oven. Around Berglund and Ann Kim — regularly bring their skills and passion to our crunchy vegetable. Instead, it's a versatile dough that forms the base here, not so much. In this hands-on class, Chef Randi will show you kitchens. for some of the dreamiest, must-have pastries on the planet. Think how to make light, flaky, buttery croissant dough, roll it out and create cream puffs, éclairs and profiteroles. (If that's what cabbages tasted beautiful pastries that you don't need a passport to get! LYNNE AND PAUL POP-UP DINNER like, we'd all be farmers.) In this hands-on class, Chef Ryan reveals the Paul Berglund and Lynne Rossetto Kasper secrets of these divine desserts. Traditional Croissant; Pain au Chocolat; Sweet Ricotta Pinwheels; Two Savory Croissants. $ SP FRIDAY, FEBRUARY 7, 6:30 PM – 8:30 PM, 90 Chocolate-Dipped Vanilla Pastry Cream-Filled Éclairs; Crème Chantilly Cream Puffs; Fresh Herb and Gruyère Gnocchi with Gorgonzola Cream SP SATURDAY, FEBRUARY 8, 6:30 PM – 8:30 PM, $90 PARISIAN SWEET PASTRIES Sauce. -
Degree Applicable Glendale Community College October, 2008
Degree Applicable Glendale Community College October, 2008 COURSE OUTLINE Culinary Arts 224 Advanced Baking and Pastry Arts I. Catalog Statement Culinary Arts 224 focuses on advanced aspects of baking and pastry for retail pastry shops, hotels, restaurants and catering operations. Students will apply advanced techniques through practical laboratory experience in high-quality pastry production. The focus will be on European-style products, including laminated dough, pastries, cakes, petit fours, fancy desserts, confections, tortes, mousses, chocolate, and confections. Decoration is strongly emphasized. Units – 5.0 Lecture - 3.0 hours Laboratory - 6.0 hours (Faculty Laboratory Hours 6.0 + Student Laboratory Hours 0.0 = 6.0 Total Laboratory Hours) Prerequisite: Culinary Arts 124 or equivalent. II. Course Entry Expectations Skill Level Ranges: Reading 5; Writing 5; Listening/Speaking 5; Math 3 Prior to enrolling in the course, the student should be able to: 1. recognize and operate bakery equipment; 2 describe the proper utilization of raw material used in various baking process and products; 3. produce quick breads, fried goods, custards and creams; 4. explain and demonstrate proper production methods relating to short dough varieties; 5. explain and demonstrate the proper methods of various cookie preparations; 6. produce basic dessert sauces; 7. produce pastry, pie and tarts; 8. produce frozen desserts. Culinary Arts 224 Page 2 III. Course Exit Standards Upon successful completion of the required coursework, the student will be able to: 1. recognize puff pastry dough categories and methods of introducing fat to dough; 2. identify leavening agents of puff pastry and Danish dough; 3. identify three categories of sponge cake and their ingredient ratios, mixing methods and preparation; 4. -
Sugar Rush HOW LOS ANGELES CHEF DAVID LEFEVRE’S LOVE of HIS MOM’S CHRISTMAS TREATS INSPIRED a CHARITABLE HOLIDAY COOKIE SWAP THAT HAS FANS MARKING THEIR CALENDARS
HOLFOB I DAY BAKINGOPENER Sugar Rush HOW LOS ANGELES CHEF DAVID LEFEVRE’S LOVE OF HIS MOM’S CHRISTMAS TREATS INSPIRED A CHARITABLE HOLIDAY COOKIE SWAP THAT HAS FANS MARKING THEIR CALENDARS. BY JANE SIGAL PHOTOGRAPHS BY JOHN KERNICK EINKORN SHORTBREADS, P. TK CHOCOLATE PEPPERMINT MARSHMALLOW COOKIES, P. TK KEY LIME MACARONS, P. TK SPICED ITALIAN PECAN MERINGUES, P. TK CHRISTMAS MORNING BISCOTTI, P. TK food stylist: simon andrews; style editor: suzie myers suzie editor: style andrews; simon stylist: food FOLLOW US @FOODANDWINE 1 DECEMBER 2017 Holiday Baking Cookie Swap ODAY DAVID LEFEVRE is a cookie pro, but the memory of his mother’s cookie exchange gave him the there was a moment when his family idea of doing his own swap, for a good cause: On one night endured a mild panic about who would roll, in December, a group of prominent chefs across L.A. would cut and shape the holiday treats known as serve plates of bartered cookies at their restaurants, with St. Nicholas Day letters. “When I was proceeds going to the Los Angeles Regional Food Bank. growing up in Wisconsin, my mother always He reached out to friends, like Ted Hopson, his old sous- made them at Christmas,” says the chef who’s currently the executive chef and co-owner of Los Angeles chef, who owns a trio of beachside spots: The The Bellwether in Studio City, and Della Gossett, a cook he TArthur J, Fishing with Dynamite and Manhattan Beach Post. knew from his days working for Charlie Trotter and who now He recounts how his mom baked an almond cream–filled heads up the pastry kitchen at Spago Beverly Hills. -
Press Release
PRESS RELEASE October 27, 2019 RESOBOX East Village 91 E 3rd St, New York, NY 10003 DISCOVER THE VERSATILITY of TOFU ~Japanese Vegan Cooking Event~ Date: Sunday, November 3, 2019 10:00am - 12:00pm Where: RESOBOX East Village 91 E 3rd St, New York, NY 10003 Price: $60 (includes all materials) Contact: Takashi Ikezawa, 718-784-3680, [email protected] Web: https://resobox.com/event/discover-the-versatility-of-tofu-japanese-veGan-cookinG-event/ “Try and Experience the Various Textures of Tofu” “Discover Recipes for Tofu Cuisines” “Taste The Many Textures of Tofu” Event Overview Tofu has one of the few plant-based proteins that contain all of the essential amino acids we need to stay healthy. Tofu – a protein-rich, healthy superfood – is not all the same. It has several types of textures, tastes, and appearances depending on the country of oriGin. For this workshop, participants will cook using three types of Japanese tofu! They will learn the basics of tofu including the differences between soft, medium, and firm Tofu and how to cook each texture. See below for a full below outline of what’s in store: 1. Understanding the characteristics of soft, medium, and firm tofu such as production method, how to choose the riGht tofu, recipes, and more. Expand your knowledGe on Tofu! Participants will learn the characteristic of each texture and how to prepare them while tasting different types of Tofu. 2. Cooking using soft, medium, and firm tofu: 1. Tofu Teriyaki Steak Sandwich • Firm Tofu • Soy Sauce • Brown Sugar • Sweet Sake • Refined Sake • Ginger • Potato Starch • Seasonal VeGetables • Bread 2. -
2017 01 Bars & Bites 04 Cakes 09 Cheesecakes 10 Pies 14 Specialty 16 Cookies 17 Ice Cream Bars & Bites
2017 01 bars & bites 04 cakes 09 cheesecakes 10 pies 14 specialty 16 cookies 17 ice cream bars & bites 4883203 • 2/6 lb. • David’s 5051917 • 2/6 lb. • David’s 0867101 • 4 trays • Sara Lee 1588304 • 4/54 oz • Bistro Cheesecake Brownie Pre-Cut Chocolate Chip Brownie Favorites Bars Variety Pack Salted Caramel Brownie New York style cheesecake swirled into the top Pre-Cut. Melted chocolate brownie loaded with Assortment contains one tray of each of the Gourmet salted caramel-filled brownie drizzled of a richly baked fudge brownie. Thaw and serve. sweet chocolate morsels. following: Ultimate Brownie Bar, Blondie Bar, with salted caramel and dark chocolate on a One-year freezer life. 48 servings. Kosher. Strawberry Swirl Cheesecake Bar, Lemon Lover’s unique, chocolate-covered-pretzel crust. 48/4 oz units per case, 6-month Bar. frozen shelf life. Kosher. 6843268 • 2/36 ct • Sinbad 6650543 • 105/1.2 oz • Sysco Imperial 5440805 • 228/.6 oz • Sysco Imperial 1028091 • 4/12 ct • Richs Baklava Classic Royal Miniature Mini Chocolate Eclairs Pastry Eclair Chocolate 2oz Assorted Cheesecakes Made from classic “choux” pastry and real Dutch Chocolate iced Bavarian-filled clair. Packaged in Our famous desserts made smaller for just the custard, topped with Dutch chocolate. Thaw and a tray of 12 clairs/tray. Freeze-flo process. Serve right bite! Chocolate Cappuccino, Silk Tuxedo, serve. Each eclair is 2.4” long. from freezer. Shells are never soggy. Made with New York Vanilla, Chocolate Chip, Lemon, Rasp- whole eggs and enriched flour. berry, Amaretto Almond. -
Product List Creating a Wow Express Yourself – Impress Another
PRODUCT LIST CREATING A WOW EXPRESS YOURSELF – IMPRESS ANOTHER WWW.PANESCO.COM MAXI CROISSANT W/ BUTTER CROISSANT W/ BUTTER 34116 | 5000654 27748 | 5000655 30’ 30’ 75g 65g 60 80 17-19’ 17-19’ 170°C 170°C Ready to Bake Ready to Bake Large, straight and rich butter Classic French croissant with croissant with open texture and butter, open layers of the rich flavor, pre-egg washed. laminated yeast dough for a nice volume, pre-egg washed. PAIN AU CHOCOLATE W/ BUTTER 27749 | 5000181 30’ 75g 80 17-19’ 170°C Ready to Bake Chocolate roll from laminated yeast dough made with butter and two bars of dark chocolate. WWW.PANESCO.COM MINI PAIN AU CHOCOLATE W/ BUTTER 27744 | 5000649 30’ 25g 160 13-15’ 170°C Ready to Bake Bite sized butter pastry with two bars of dark chocolate, pre egg- washed. Easy to bring a fresh and attractive assortment. MINI CROISSANT W/ BUTTER MINI PAIN AUX RAISINS W/ BUTTER 27746 | 5000648 27745 | 5000650 30’ 30’ 25g 30g 160 150 13-15’ 13-15’ 170°C 170°C Ready to Bake Ready to Bake A butter rich mini croissant, pre- Bite sized classic French swirl egg washed. Ideal breakfast with butter and creamy custard item for the buffet or for coffee and raisins, pre egg washed. break table in hotel and catering business. WWW.PANESCO.COM MINI TORSADE CHOCOLATE MINI DANISH MIX 30495 | 5001620 27761 | 5000929 30’ 30’ 28g 40g 100 110 13-15’ 13-15’ 170°C 180°C Ready to Bake Ready to Bake Assortment of 5 pre-proved mini Danish pastries: 20 maple pecan Twisted, laminated yeast dough with plaits, 20 bramley apple lattices, 30 custard and plenty of dark chocolate mini cinnamon swirls, 20 mini custard pearls. -
MADE DESSERTS Mini and Handheld Desserts CUPCAKES
2016 HOUSE-MADE DESSERTS Mini and Handheld Desserts Banana Cream Pie Shooters: You’ll feel like a kid again. BourBon S’mores Pot De Crème: mini bourbon-chocolate mousses with Grateful Graham crumbs and toasted marshmallow Candied Bacon in a Shot Glass: served with Guinness-Chocolate Dipping sauce Chocolate Covered Banana Cake Bites: a cross between a truffle and a cake pop! Crème Brulee: individual custards kissed with sugar and fire to make a crunchy top Coconut Cream Pie Shooters: Served in a shooter glass. Creamy and made like Grandma’s! DerBy Pecan Pies: Mini version of the Southern classic. Bourbon. Chocolate. Pecans. Fruit and Cream Tartlets: pastry cream, fresh fruit, apricot glaze (min. order of 12) Guinness Dark Chocolate Shot Glass Cake: with Irish cream frosting Lemon Curd Cake Bites: coated in white chocolate and topped with sprinkles Mini Lemon Parfaits: lemon curd, ladyfingers, whipped cream Mini Rum Bundt Cakes: individual Bundt cakes with rum glaze Peanut Butter Cone Cakes with Dark Chocolate Frosting: in a cute sugar cone cup! Pineapple Upside Down Cake Shooters: Old school perfection in a shot glass. Strawberry-White Chocolate Parfaits: lemony white chocolate mousse with fresh berries Tiramisu Parfaits: individual parfaits with layers of mascarpone, ladyfingers, & espresso CUPCAKES (available as mini or full size cupcakes) DouBle Chocolate Cupcakes: chocolate cake with chocolate buttercream frosting Ginger Nutmeg Spice Cupcakes (Vegan) Kitchen Sink Carrot Cake Cupcakes Maple Bacon Cupcakes: A pancake-like cupcake with -
Big-Fish-Premium-Bakery.Pdf
Basic Flavors 8” Round- $40 | 10” Round- $55 tier Cakes 1/2 Sheet - $80 | Full Sheet - $150 BIG FISH Round cakes are 3 layers. $ Half & full sheets are 2 layers. 2- Tiered Cakes ~ 275 Premium Baker y Chocolate or Vanilla ~with chocolate or *serves up to 50 vanilla buttercream Pink Lady~vanilla cake, raspberry jam, vanilla butter cream 3- Tiered Cakes ~ $375 Lemon Berry~lemon cake, raspberry jam, vanilla lemon butter cream *serves up to 100 Carrot Cake~with or without nuts with cream cheese icing $ Sheet Cakes Chocolate Mousse~chocolate cake, 4- Tiered Cakes ~ 475 mocha mousse, chocolate ganache *serves up to 150 Chocolate or vanilla cake w/chocolate or Coconut Cake~ coconut cake, toasted vanilla buttercream w/basic decorations. coconut, coconut butter cream Half - $65 | Full - $120 Red Velvet~ cream chese icing Basic Flavors & Decorations Tres Leches~dulce de leche filling, Flavored Sheet Cakes cinnamon whipped cream topping Chocolate or Vanilla Cake Half - $85 | Full - $160 (not available in half or full sheet) Mousse & Fillings $ Chocolate or Vanilla Extra 15/half sheet Specialty Flavors 8” Round- $45 | 10” Round- $60 Buttercream Flavored cakes are an additional $25/tier. 1/2 Sheet - $100 | Full Sheet - $190 Banana | Coconut | Spiced | Orange | Rum Lemon | Carrot | Red Velvet Sand & sea shells or Half & full sheets are 2 layers. Flavored Buttercream Frostings are an Chocolate Peanut Butter or Nutella~chocolate cake, rose buds with leaves additional $15/tier. peanut butter or Nutella mousse, chocolate ganache Rum Cake~rum soaked butter cake, vanilla mousse Cream Cheese | Coconut | Spiced | Espresso filling, roasted almonds, whipped cream Chocolate Ganache | Orange | Lemon | Caramel Strawberry Shortcake~vanilla cake, Flavored Mousse or Fruit Fillings are whipped cream, fresh strawberries an additional $30/tier. -
RH Event Menu 8.5X11 Template 2016
RENAISSANCE® NEW ORLEANS PERE MARQUETTE HOTEL BANQUET MENU RENAISSANCE NEW ORLEANS PERE MARQUETTE HOTEL 817 Common Street | New Orleans, LA 70112 504.525.1111 | www.renaissanceperemarquette.com BREAKFAST | BREAKFAST BUFFET All Breakfast Buffets served with Beverage Service of Assorted Juice, Royal Cup Regular Coffee with Tazo® Herbal Tea Service. CONTINENTAL BREAKFAST ALGIERS | $28 Seasonal Sliced Fruit Display Assorted Pastries such as: Cinnamon Rolls, Bear Claws, Muffins & Fruit Turn-Overs Bagels with Cream Cheese (House made flavors available) GENTILLY | $31 Seasonal Sliced Fruit Display Assorted Pastries such as: Cinnamon Rolls, Bear Claws, Muffins & Fruit Turn-Overs Assortment of Bagels with Cream Cheese House Made Granola & Greek Yogurt Parfaits, Individual Serving Steel Cut Oatmeal with Brown Sugar & Craisins A 25% taxable service charge and 10.25% sales tax will be charged on all food & beverage. Prices are subject to change. 2 RENAISSANCE PERE MARQUETTE 817 Common Street | New Orleans, LA 70112 | 504.525.1111 | www.renaissanceperemarquette.com BREAKFAST | BREAKFAST BUFFET All Breakfast Buffets served with Beverage Service of Assorted Juice, Royal Cup Regular Coffee with Tazo® Herbal Tea Service. BREAKFAST BUFFETS TREMÉ | $40 Seasonal Sliced Fruit Display Homemade Biscuits with Assorted Jams & Jellies Individual Oikos Plain & Fruit Yogurt Cage Free Scrambled Eggs CHOOSE ONE: Pork Sausage Links, Applewood Smoked Bacon, Turkey Bacon or Turkey Sausage CHOOSE ONE: Creamy Southern Grits or Steel Cut Oatmeal CHOOSE ONE: Homestyle Potatoes -
Read Book Wagashi and More: a Collection of Simple Japanese
WAGASHI AND MORE: A COLLECTION OF SIMPLE JAPANESE DESSERT RECIPES PDF, EPUB, EBOOK Cooking Penguin | 72 pages | 07 Feb 2013 | Createspace | 9781482376364 | English | United States Wagashi and More: A Collection of Simple Japanese Dessert Recipes PDF Book Similar to mochi, it is made with glutinous rice flour or pounded glutinous rice. Tourists like to buy akafuku as a souvenir, but it should be enjoyed quickly, as it expires after only two days. I'm keeping this one a little under wraps for now but if you happen to come along on one of my tours it might be on the itinerary Next to the velvety base, it can also incorporate various additional ingredients such as sliced chestnuts or figs. For those of you who came on the inaugural Zenbu Ryori tour - shhhhhhhh! Well this was a first. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako —roasted soybean powder. More about Hishi mochi. The sweet and salty goma dango is often consumed in August as a summer delicacy at street fairs or in restaurants. The base of each mitsumame are see-through jelly cubes made with agar-agar, a thickening agent created out of seaweed. Usually the outside pancake-ish layer is plain with a traditional filling of sweet red beans. Forgot your password? The name of this treat consists of two words: bota , which is derived from botan , meaning tree peony , and mochi , meaning sticky, pounded rice. Dessert Kamome no tamago. Rakugan are traditional Japanese sweets prepared in many different colors and shapes reflecting seasonal, holiday, or regional themes. -
Minnesota Cottage Foods Law
MINNESOTA COTTAGE FOODS LAW Minnesota Statute 28A.152 Cottage Foods Exemption NON-POTENTIALLY HAZARDOUS FOODS FACT SHEET As of July 1, 2015, individuals can sell non-potentially hazardous (NPH) foods made in their home kitchens, without a license (Minnesota Statute 28A.152). Non-potentially hazardous (NPH) foods are foods that do not support the rapid growth of bacteria that would make people sick when held outside of refrigerated temperatures. These are the types of foods the Minnesota Cottage Foods Law exempt from licensing. MFMA has worked with the Minnesota Department of Agriculture, the Minnesota Department of Health, and the University of Minnesota Extension Food Safety Team to compile this list. If a food item is not on this list, contact your local Minnesota Department of Agriculture Food Inspector for more details. To find the contact information for your local MDA food inspector, call (651) 201-6027 or email [email protected]. LIST UPDATES This list will be reviewed periodically and updated as needed. When the list is updated, the revision date for this document will be changed and MFMA will send an email to everyone on our contacts list. To ensure that you receive these updates, please go to MFMA’s website www.mfma.org and sign up for our elist. This list was last updated: December 20. 2019 USING THIS LIST For ease of use, this list is divided into Food Type categories. Each category lists three options: Allowed Foods, Not Allowed Foods, and Exceptions. All foods listed in the “Exceptions” column need extra information and we strongly recommend you contact the MDA to discuss the potential risks associated with the “Exceptions” foods.