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Cover Page for MONDAYS & TUESDAYS
Cover page FOR MONDAYS & TUESDAYS WESTERN & GRILL SECTIONS COLD & JAPANESE SOUP SEAFOOD ON ICE SELECTION: ROASTED CARROTS AND PUMPKIN SOUP BLUE CRABS Croutons, Parmesan Cheese, Crispy Bacon BLACK TIGER PRAWNS MUSSELS CARVING CLAMS WHOLE ROAST U.S. BEEF RUMP *Herbed Butter, Garlic Butter, Lemon Butter PORK BELLY CRACKLING CAJUN SPICED ROASTED CHICKEN JAPANESE SUSHI BAR ON THE GRILL SUSHI BBQ PORK BELLY BELT FISH BEEF KEBAB SALMON SHRIMP KEBAB TAMAGO GINDARA STEAK CUTTLEFISH NORWEGIAN SALMON STEAK HERBED CHICKEN THIGH M A K I R O L L S BEEF TENDERLOIN STEAK DRAGON CLAW FUTO MAKI VEGETABLES VEGETARIAN ROLL MASHED POTATO CALIFORNIA MAKI MIXED ROASTED VEGETABLES ROASTED MARBLE POTATO SASHIMI TAMAGO SAUCES TUNA MUSHROOM GRAVY SALMON THYME JUS HERB & GARLIC BUTTER PICKLED SHRIMP SALAD PINEAPPLE - INFUSED SAKE HOT WESTERN DISH BEEF, PEPPER & MUSHROOM STROGANOFF CHICKEN & PEPPER ROULADE WITH PIMENTO SAUCE COLD CUTS PLATTER (Farmer’s Ham, Pastrami, Salami) CHEESE PLATTER (Blue Cheese, Smoked Cheese, Emmental, CONDIMENTS Toasted Nuts, Dried Fruits) BBQ SAUCE DIJON MUSTARD COMPOSED SALADS HORSERADISH SAUCE WHITE WINE CREAM SAUCE WALDORF SALAD (Apple, Celery, Walnuts) HOT SAUCE LEMON & FETA QUINOA SALAD (Olives, Tomato, Parlsey) SOM TAM SALAD (Green Papaya, Cilantro, Tomato, Snake Beans, Thai Fish Sauce) CHICKEN MANGO AND CUCUMBER SALAD CANAPÉ BITE WOK, ROAST & DIM SUM SHRIMP AND CUCUMBER BITES (Cream Cheese, Chives, Capers) ASIAN STATION & CHINESE ROAST SECTION DEVILED EGGS (Dijon Mustard, Smoked Paprika) Live Cooking, Fried Rice Meat & Vegetable -
Bbq 25 Pdf, Epub, Ebook
BBQ 25 PDF, EPUB, EBOOK Adam Perry Lang,David Loftus,Jamie Oliver | 68 pages | 01 Jun 2010 | HarperCollins Publishers Inc | 9780061990236 | English | New York, United States Bbq 25 PDF Book This edition is packaged as a four-color, easy-to-clean, board book. We've learned from the best and are proud to say we have mastered the art. The long and storied culture of Turkish barbecue is centered around mangal , a tradition similar to American cookouts where families or much larger groups gather to grill massive amounts of meat all day long. To ensure we are able to help you as best we can, please include your reference number:. They offer dining room seating as well as a drive-thru for quick service. Current selection is: Hardcover. Close View All 1 of 25 View all 8 Locations. The restaurant features its own signature barbecue sauce made in house from a secret recipe. Make sure to leave room for their sides. Gatlinburg, Tennessee. It's in our blood. The trailer-served BBQ became so popular that they ran out of food in the early afternoon practically every day. To ensure we are able to help you as best we can, please include your reference number:. Chef Killen was trained at Le Cordon Bleu, and he has also had extensive experience in a popular steakhouse. Book Format. Close View image. Oh, and by the way, beer. Salinas, California. Today, however, slow cookers can achieve a similar effect. Each piece of meat is slow-smoked strictly over hickory wood, and everything they serve is hand-prepared in-house with no added preservatives. -
Dinner Menu Entradas Papa a La Huancaina
Dinner Menu Entradas Papa a la Huancaina Sliced boiled potatoes topped with a creamy mild savory Aji Amarillo cheese sauce. Garnished with black olives, and a slice of hardboiled egg. 7.5 Papa Rellena Potato stuffed with caramelized onions, ground beef, olives, golden raisins and hardboiled egg, then deep fried to a golden brown. Served with sarza criolla. Two per serving. 8 Choros a la Chalaca Mussels steamed in broth, topped with fresh onions, tomatoes and corn salsa 1/2 dz. 7.5 1dz. 13.5 Conchitas a la Parmesan Scallops in a half shell topped with Parmesan cheese and baked to a golden brown. Six per serving. 13 Tequeños y Yuquitas Fritas Mozzarella cheese wrapped in wonton skins and yucca stuffed with fresh cheese then deep- fried. Served with Huancaina and pimiento sauce. 9.5 Terra Sur calamari Fried calamari served with tartar sauce. 9 Tostones con Carne Fried green plantains topped with seasoned minced beef sautéed with onions and red bell peppers. 9.5 Causa de Pollo A mashed potato cake with a dash of lime juice, and Aji Amarillo pepper, stuffed with chicken salad, accompanied of avocado. 9.5 Chorizo y Morcilla A combination platter of grilled chorizo and blood sausage. Served with roasted potatoes. Accompanied with Chimichurri. 8.5 *Yucca Frita Yucca fries served with Huancaina sauce. 7 Pulpo al Olivo Grilled octopus medallions. Served with a smooth creamy black olive sauce and Chimichurri. 7.5 Ensaladas Terra Sur Salad Mixed greens, fresh tomatoes, cucumbers, crumbled feta cheese topped with a grilled chicken breast. Served with house creamy balsamic vinaigrette on the side. -
Pañpuri's Organic Spa @ E&O Hotel Penang
9/11/2017 CHASING FOOD DREAMS: Pañpuri’s Organic Spa @ E&O Hotel Penang More Next Blog» [email protected] S a t u r d a y , A u g u s t 1 2 , 2 0 1 7 Google+ Badge Pañpuri’s Organic Spa @ E&O Hotel Penang Chasing Food Dreams CFD google.com/+ChasingFoodDreamsCFD Life Is Worth The Chase About Me Life is about the chase.. chasing after your dreams, chasing after your loves and chasing after your passion. This is my journal on my chase for my dreams. Be Different, be Yourself! Contact me at: Email: [email protected] Facebook: ChasingFoodDreams Organic Spa Haven in Penang Instagram: When I stayed at the prestigious E&O Hotel in Penang recently, I was told of the hotel’s award-winning Pañpuri’s Twitter: FoodDreamsCFD Organic Spa that offers organic and authentic therapies from across Asia. Nestled on the sixth floor of the E&O Hotel, Pañpuri is set with a backdrop of opulence of a pampering haven for those who seek moments of unwinding spa pleasures. Search This Blog CFD Facebook Chasingfooddre 2.8K likes Like Page 1 friend likes this Google+ Followers http://www.chasingfooddreams.com/2017/08/panpuris-organic-spa-e-hotel-penang.html 1/12 9/11/2017 CHASING FOOD DREAMS: Pañpuri’s Organic Spa @ E&O Hotel Penang Chasing Food Dreams CFD Add to circles 58 have me in circles Recent Posts Powered By Food Award Pañpuri’s Organic Spa, established in 2003, originates from Thai heritage. Pañña means wisdom while Puri not only means a holy site, but also has the connotations of untying what is tied and making the unknown, known. -
How a Baby Fish Burger Captured a Nation's Palate Kim Knight
Why the Slider Stuck: How a Baby Fish Burger Captured a Nation’s Palate Kim Knight A dissertation submitted to Auckland University of Technology in partial fulfilment of the requirements for the degree of Master of Gastronomy 2019 School of Hospitality and Tourism Auckland University of Technology ABSTRACT If eating is an act of self-identification then what does the uptake of a new food trend by an entire country say about that nation? The slider – a baby hamburger that originated in the United States – was an unknown foodstuff in 2011 New Zealand when celebrity chef Al Brown put a fish version on the menu of his Auckland restaurant, Depot Oyster Bar and Eatery. Less than five years later the restaurant was selling an average of 285 sliders a day (Brown, 2014) and the slider had become an unlikely restaurant signature dish that, from 2013, had its position strengthened by mass media food publications which promoted slider recipes for home cooks. This study seeks to understand how and why the slider was introduced, popularised and embedded in New Zealand, via participant interviews with industry experts and content analysis of selected food media. Gastronomic theory around the rise of smart-casual restaurants (Pearlman, 2013), the marketing power of nostalgia (D. Bell & Valentine, 2013) and the role of media in taste-making (Blank, 2007; Shrum, 1996) is applied to create an understanding of the slider’s popularity and, potentially, New Zealand’s gastronomic identity. The research suggests that the synonymy of the New Zealand slider with its celebrity chef initiator is considered crucial – Depot’s aesthetic is the “Kiwi bach” (a colloquial term for the New Zealand holiday home) and the fish slider pays homage to the white bread fish sandwich enjoyed as part of a childhood summer meal around the kitchen table at the New Zealand bach. -
Regionalismo Y Centralismo Culinario En Un Manuscrito Huancaíno Del Siglo Xix: Influencias Y Sabores 143
REGIONALISMO Y CENTRALISMO CULINARIO EN UN MANUSCRITO HUANCAÍNO DEL SIGLO XIX: INFLUENCIAS Y SABORES 143 REGIONALISMO Y CENTRALISMO CULINARIO EN UN MANUSCRITO HUANCAÍNO DEL SIGLO XIX: INFLUENCIAS Y SABORES REGIONALISM AND CULINARY CENTRALISM IN A 19TH CENTURY HUANCAYO MANUSCRIPT: INFLUENCES AND FLAVORS Sergio Zapata Acha Universidad de San Martín de Porres, Perú Recibido: 24 de junio de 2019 Aceptado: 21 de julio de 2019 RESUMEN El estudio de recetarios reviste la mayor importancia para comprender la evolución de una cocina. En Perú son escasos los recetarios publicados en el siglo XIX. Con más de 300 recetas, el manuscrito Copia de comidas para el uso de la señorita Isabel Gertrudis Alfaro, fechado en Huancayo en 1897, es significativo debido a que presenta una selección amplia de recetas que comprende entradas, sopas, segundos, postres y bebidas; entre las cuales una veintena de comidas andinas revisten carácter de originalidad, y cuya codificación es documentada por primera vez. El objetivo de este estudio es mostrar, mediante el registro, la influencia del centralismo culinario limeño dominante en una importante región andina; además, exponer la existencia de comidas mestizas regionales con aportes nativos e hispanos, así como, la influencia de comidas italianas, producto de la inmigración registrada principalmente en la segunda mitad del siglo XIX. Palabras clave: manuscrito, recetas, cocina, Huancayo, Perú, influencias, sabores, patrimonio culinario. ABSTRACT The study of cookbooks is of the greatest importance to understand the evolution of a cuisine. In Peru, the recipes published in the 19th century are scarce. With more than 300 recipes, the manuscript Copia de comidas para el uso de la señorita Isabel Gertrudis Alfaro, dated in Huancayo in 1897, is significant because it presents a wide selection of recipes that includes appetizers, soups, main dishes, desserts and drinks; among which about twenty Andean foods are original, and whose coding is documented for the first time. -
In-Room Dining Menu
IN-ROOM DINING MENU In-Room Dining is available from 6:00 a.m. until Midnight Listed within the menu are individual service times for each meal period. Contact Extension 2284 to place your order O U R C H E F Chef Eileen Watkins’ fare focuses on fresh, bright flavors that create a stimulating and appealingly balanced experience for all parts of the palate. She crafted this menu focusing on local, seasonal products and healthier options for your dining experience. Enjoy our Full or Continental Breakfast in the University Club at Penn, located on the Lobby level of the Hotel. A breakfast buffet and A la Carte menu are available for your dining pleasure. Modern · Stylish · Delicious Penne brings you the finest in regional Italian cuisine and wine. Hand crafted pastas and hand selected wines all add to the beauty and individuality of this fine dining restaurant. We’re Italian made FRESH. Enjoy our wide variety martinis, bourbons, scotches and mixed drinks in a rich wood, and traditional ambiance which typifies the feeling and style of the heritage of the University. BREAKFAST MENU 6 a.m. to 11 a.m. Monday – Friday / 7 a.m. to Noon on Saturday and Sunday Traditional Egg Breakfast 19 Two eggs · breakfast potatoes · bacon or sausage · toast · Juice · coffee or tea Deluxe Continental 14 Choice of two: croissant · muffin · bagel · toast · chocolate au pain · banana bread · Juice · coffee or tea Smoked Salmon Wrap 12 Smoked salmon · scrambled eggs · spinach · tomato · caper · red onion · Dill crème fraîche Malted Belgian Waffle 12 Whipped butter -
Chili Dog Bar Mashed Potato Bowl Beef Slider Beef Nachos Meatball
RWJ HALL BREAKFAST & LUNCH Pizza Burger Brioche Bun Option Mac & Cheese Burger Grilled Chicken with Onion Straws & BBQ Avocado Burger Pepperoni Pizza Cheese Pizza Sausage & Mushroom Cajun Chicken Pizza Veggie Pizza Calzone Breakfast Breakfast Breakfast Breakfast Breakfast Brunch Brunch Denver Scramble Breakfast Scrambled Eggs GF Scrambled Eggs with Cheese GF Eggs Benedict GF Scrambled Eggs GF-DF Scrambled Eggs with Scrambled Eggs GF-DF Hash Brown Patty DF Bacon GF-DF Sausage Links GF Ham Steak GF Sausage Patty GF-DF Cheese GF Triangle Hash Brown VE 7:15am – Sausage Links GF-DF Hash Brown Potatoes GF-DF-VE Waffles VE Baked French Toast Quiche Cheese & Sausage Hash Browns Turkey Sausage 9:30am Pancakes VE Cinnamon Vanilla French Toast Breakfast Potato GF-VE Tater Tots Blueberry Pancakes Sausage Links Mock Chicken Legs Lunch VE Lunch Lunch Lunch Sloppy Joes Wisconsin Blend Meat Ravioli Herb Roasted Chicken GF- Lunch Pork Mushroom Vesuvio California Vegetables Vegetables Dry Rub Jerk Chicken DF Cheese Ravioli VE DF Roasted Red Potatoes VE Turkey Tacos DF Potato Sweet Fries VE Bolognese Sauce GF-DF GF-VE Omelet Bar Pasta Primavera Alfredo VE Mexican Brown Rice VE-DF Asparagus Seasoned GF- Herbed Peas & Pearl Seasoned Peas GF-VE Oat Meal Chive Mashed Potatoes VE Marinara Sauce V-GF-DF Broccoli Spears GF-VE VE-DF Onions GF-DF Italian Herb Roasted Omelet Bar Lunch Steamed Carrots Grilled Zucchini GF-VE Eggplant Parmesan VE Oat Meal GF-VE Pineapple & Mango Rice Potatoes 11am – Corn Cakes VE Herbed Cauliflower GF-VE GF-DF-V Green Beans GF-VE GF-VE-DF -
Las Vegas Dining Guide
Las Vegas Dining Guide Las Vegas has become one of the culinary capitals of the world with options ranging from casino buffets to five-star dining – and everything in between. It’s easy to find food options during your stay at the Summer NABC. This guide is arranged in two sections. First, dining options in the Las Vegas Hotel are listed. Next, a few restaurants around town are listed with an emphasis on those closest to the LVH. Remember, if you want to get around town, the Las Vegas Monorail is fast and easy. In fact, there’s a stop right in front of the LVH. With frequent service, you’re never more than 15 minutes away from the tournament site. 10 In the Las Vegas Hotel All restaurants may be contacted through the hotel’s main phone line at 702–732–5755. Benihana Indulge in a feast for the senses at the world- famous Benihana in Las Vegas, the first name in exhibition-style, Japanese cuisine. Benihana boasts hibachi tables, where a full-range of unique and traditional dishes are prepared to order nightly by masterful chefs. Enjoy appetizers such as fresh sushi, sashimi, and tekka-maki and exceptional entrées such as hibachi chicken, teriyaki steak and filet mignon. Burger Bistro Spicing up traditional American fare, Burger Bistro raises the classic burger joint to new heights with an array of meat options, delicious sides and a variety of appetizers. The menu features six different burger types to choose from including Angus beef, California lamb, yellow tail tuna, turkey breast, lump & black fin crab and kosher vegetarian. -
US PROGRAMMING) - NOV, 2018 (11/19/2018 - 11/25/2018) Date Updated:10/25/2018 2:27:56 PM
MONTHLY GRID (US PROGRAMMING) - NOV, 2018 (11/19/2018 - 11/25/2018) Date Updated:10/25/2018 2:27:56 PM MON (11/19/2018) TUE (11/20/2018) WED (11/21/2018) THU (11/22/2018) FRI (11/23/2018) SAT (11/24/2018) SUN (11/25/2018) 05:00A 05:00 AM WORLDWIDE EXCHANGE 05:00 AM WORLDWIDE EXCHANGE 05:00 AM WORLDWIDE EXCHANGE 05:00 AM THE PROFIT #401 - 05:00 AM WORLDWIDE EXCHANGE 05:00 AM AMERICAN GREED 43A - 05:00 AM THE PROFIT #403 - THE 05:00A (2 LINE TICKER/BUGSTACK) (2 LINE TICKER/BUGSTACK) (2 LINE TICKER/BUGSTACK) FARRELL'S ICE CREAM PARLOUR (2 LINE TICKER/BUGSTACK) THE FRAUDSTER, THE EX- SOUP MARKET CNPFT10403KH 05:30 AM ON THE MONEY 05:30A RESTAURANTS (PRIME TIME BUG) 05:30A CNOTM11248H CNPFT10401K1H 06:00A 06:00 AM SQUAWK BOX (2 LINE 06:00 AM SQUAWK BOX (2 LINE 06:00 AM SQUAWK BOX (2 LINE 06:00 AM THE PROFIT AN INSIDE 06:00 AM SQUAWK BOX (2 LINE 06:00 AM THE JOB INTERVIEW #101 - 06:00 AM THE JOB INTERVIEW #110 - 06:00A TICKER/BUGSTACK) TICKER/BUGSTACK) TICKER/BUGSTACK) LOOK: WORLDWIDE TRAILERS TICKER/BUGSTACK) XENDOO (PRIME TIME BUG) WOOFIES (PRIME TIME BUG) 06:30 AM PAID PROGRAMMING 06:30 AM PAID PROGRAMMING 06:30A (PRIME TIME BUG) CNPFT10593KH 06:30A 07:00A 07:00 AM THE PROFIT AN INSIDE 07:00 AM PAID PROGRAMMING 07:00 AM PAID PROGRAMMING 07:00A LOOK #001: LA DOGWORKS (PRIME 07:30 AM PAID PROGRAMMING 07:30 AM PAID PROGRAMMING 07:30A TIME BUG) CNPFT10001KH 07:30A 08:00A 08:00 AM THE PROFIT AN INSIDE 08:00 AM PAID PROGRAMMING 08:00 AM PAID PROGRAMMING 08:00A LOOK #002: PLANET POPCORN 08:30 AM PAID PROGRAMMING 08:30 AM PAID PROGRAMMING 08:30A -
Barry Ritholtz, Chief Executive Officer, Fusion IQ
Barry Ritholtz, Chief Executive Officer, Fusion IQ Barry L. Ritholtz is one of the few strategists who saw the the coming housing implosion and derivative mess far in advance. Ritholtz issued warnings about the market collapse and recession in time for his clients and readers to seek safe harbor. Dow Jones Market Talk noted that “many market observers predict tops and bottoms, but few successfully get their timing right. Jeremy Grantham and Barry Ritholtz sit in the latter category…” For the prescience of his market calls in 2009, he was named Yahoo Tech Ticker’s Guest of the Year. (A summary of major market calls can be found here) His observations are unique in that they are the result of both quantitative data AND behavioral economics. In 2010, Barry L. Ritholtz was named one of the “15 Most Important Economic Journalists” in the United States. Ritholtz writes a column on Investing for The Washington Post (His WaPo columns are here); he also contributes occasional column to Barron’s and Bloomberg (See The Myth of Uncertainty). Previously, he authored the popular “Apprenticed Investor” columns at TheStreet.com, a series geared towards educating novice and intermediate investors. Mr. Ritholtz has published more formal market analyses at Wall Street Journal, Barron’s, The Economist, and RealMoney.com. Mr. Ritholtz is a frequent commentator on economic data and financial markets. He is a regular guest on CNBC, Bloomberg, Fox, CNN, ABC, CBS, NBC, PBS, MSNBC, and C/SPAN. He has appeared on numerous shows, including Nightline, ABC World News Tonight, NBC Nightly News with Brian Williams, Fast Money, Kudlow & Co, and Power Lunch, and has guest-hosted Squawk Box on numerous occasions. -
Potato - Wikipedia, the Free Encyclopedia
Potato - Wikipedia, the free encyclopedia Log in / create account Article Talk Read View source View history Our updated Terms of Use will become effective on May 25, 2012. Find out more. Main page Potato Contents From Wikipedia, the free encyclopedia Featured content Current events "Irish potato" redirects here. For the confectionery, see Irish potato candy. Random article For other uses, see Potato (disambiguation). Donate to Wikipedia The potato is a starchy, tuberous crop from the perennial Solanum tuberosum Interaction of the Solanaceae family (also known as the nightshades). The word potato may Potato Help refer to the plant itself as well as the edible tuber. In the region of the Andes, About Wikipedia there are some other closely related cultivated potato species. Potatoes were Community portal first introduced outside the Andes region four centuries ago, and have become Recent changes an integral part of much of the world's cuisine. It is the world's fourth-largest Contact Wikipedia food crop, following rice, wheat and maize.[1] Long-term storage of potatoes Toolbox requires specialised care in cold warehouses.[2] Print/export Wild potato species occur throughout the Americas, from the United States to [3] Uruguay. The potato was originally believed to have been domesticated Potato cultivars appear in a huge variety of [4] Languages independently in multiple locations, but later genetic testing of the wide variety colors, shapes, and sizes Afrikaans of cultivars and wild species proved a single origin for potatoes in the area