DOCSLIB.ORG

Aurora Cooks

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Aurora Cooks 0 2 0 2 R E B M E C E D • E V I F E M U L O V AURORA COOKS N E W S L E T T E R • D E C E M B E R 2 0 2 0 INSIDE THIS ISSUE Volume 5 • December 2020 AURORA COOKS LIVE! 2 How do virtual classes work? DECEMBER VIRTUAL COOKING CLASS 3 SCHEDULE Classes for Families and Adults BUDDING CHEF BASICS 7 Youth Virtual Afterschool Cooking Classes AURORA RESTAURANT SPOTLIGHT 8 Masalaa Restaurant HOLIDAY LIBATIONS 9 Jingle Juice Punch • Hot Buttered Rum • Eggnog YOUTH COOKING ACTIVITY 11 How to Stop the Grinch from Stealing Breakfast FOOD FOR THOUGHT 13 The Power of Peppermint Homemade Peppermint Extract Double Chocolate Peppermint Cookies Aurora Cooks LIVE! Virtual Cooking Classes Register Today! Aurora Cooks LIVE! - Virtual Cooking Classes are Underway! Scroll down to see the list of engaging LIVE classes we've planned for December. Classes can be viewed and registered for at CityofAurora.PerfectMind.com. After registering for your class, we will email you everything you need to prepare for your class. This email will include shopping and equipment lists as well as all the recipes that will be used during class. At the time of your class, guests simply open the registration link and connect in real-time with our chef instructors. Our talented team will walk you through the entire menu, sharing our tips and expertise, and allowing time for questions and providing opportunities to virtually connect and share the dishes we create together. Classes will be conducted through Microsoft Teams. If you don't have the desktop app downloaded, click here to download now! All classes are $15 and will be 2 hours in length. Aurora Cooks LIVE! virtual classes are non-refundable and all purchases are final. Please call 303.326.8634 or email [email protected] to discuss allergies or dietary restrictions, prior to enrolling. 2 Aurora Cooks LIVE! Virtual Cooking Classes December 2020 Parent/Tot Classes Ages 3-6 with an adult 18 years or older. Registration includes one link per household. COOKIES & COCOA Grab your little ones and join us for an afternoon of holiday cookie fun with a warm mug of homemade hot cocoa! Menu: Chocolate Crinkle Cookies, No-Bake Chocolate & Nut Butter Sandwich Cookies, & Nutella Hot Chocolate to Drink. 33985 Dec. 12 • Sat., 9:30-11 a.m. • Instructor: Kirsten Hall Family Classes Ages 6-12 with an Adult 18 years or older. Registration includes one link per household. FANCY HOLIDAY COOKIE WORKSHOP Join us in making some impressive treats to share with your family this holiday season. Don’t forget to leave a plate for Santa! Menu: Pretzel White Chocolate Chunk Cookies, Peppermint Brownie Cookies, and Caramel Apple Linzer Cookies. 33984 Dec. 5 • Sat., 2-4 p.m. • Instructor: Kirsten Hall CANDY MAKING Let us turn your kitchen into a candy shop, sharing all the tips and techniques you need to start a sweet new family tradition. Menu: White Chocolate Peppermint Fudge, Sponge Candy (Honeycomb Toffee), & Chocolate Chip Cookie Dough Truffles. 33983 Dec. 19 • Sat., 2-4 p.m. • Instructor: Mia Randall Login to CityofAurora.PerfectMind.com to browse classes and register. 3 Aurora Cooks LIVE! Virtual Cooking Classes December 2020 Adult 15+ Classes Adults Ages 15 years and older. Registration includes one link per household. CHILI NIGHT WITH FRIENDS Don't let the cold slow down your kitchen fun! Enjoy an evening cooking a heathier, stick-to-your ribs, blue ribbon pot of chili. In colder weather, let's bring friends together. Menu: Tex/Mex Ground Turkey and Kidney Bean Chili, Cheddar Jalapeno Skillet Corn Bread, Curtido (Mexican Slaw) 33982 Dec. 4 • Fri., 6-8 p.m. • Instructor: Ryan Schaefer FLAVORS OF MOROCCO Discover the beauty of Moroccan cuisine that welcomes any cook looking for spice and adventure. Menu: Chicken Tagine with Apricots and Almonds, Roasted Vegetable Couscous, and Mescouta (Moroccan Date Cookies). 33981 Dec. 5 • Sat., 6-8 p.m. • Instructor: Mia Randall FRESH PASTA 101 No pasta roller required! Let us teach you the art of making fresh and delicious pasta by hand. Menu: Homemade Pappardelle Pasta, Tomato Vodka Cream Sauce, and a Shaved Fennel Salad. 33980 Dec. 12 • Sat., 1-3 p.m. • Instructor: Mia Randall Login to CityofAurora.PerfectMind.com to browse classes and register. 4 Aurora Cooks LIVE! Virtual Cooking Classes December 2020 Adult 15+ Classes Adults Ages 15 years and older. Registration includes one link per household. ADVANCED COOKIE DECORATING This class is all about the techniques. We’ll help you turn your snowman blobs into decadent delights worthy of Santa himself. We’ll share our perfect no-spread cookie and royal icing recipes that will help you outline and flood cookies like a pro. This class will require a little patience and a few simple tools, but the payoff will be a show stopping plate of cookies to round off your holiday feast! Menu: Homemade No-Spread Rolled Sugar Cookie, Flood Royal Icing & Stiff Royal Icing. 33979 Dec. 17 • Thu., 5:30-7:30 p.m. • Instructor: Andrea Rainville Adult 21+ Classes Adults Ages 21 years and older. Registration includes one link per household. THAI STREET FOOD Learn how to make authentic Thai cuisine at home! We will explore the essentials of Thai home cooking and the unique balance of sweet, salty, spicy, and sour. Menu: Thai Iced Tea Cocktail, Yam Khai Dao (Fried Egg Salad) & Drunken Noodles. 33976 Dec. 3 • Thu., 5:30-7:30 p.m. • Instructor: Mia Randall HOLIDAY SIPS & SWEETS Get in the holiday spirit, sipping this festive cocktail and baking this trio of holiday treats to share with your family and friends. Menu: Apple Brown Butter Bars, Snickerdoodle Cookie Cups topped with Eggnog Frosting and Cranberries, Double Chocolate Ginger Cookies and Spiked Vanilla and Cinnamon Hot Chocolate. 33975 Dec. 10 • Thu., 5:30-7:30 p.m. • Instructor: Kirsten Hall Login to CityofAurora.PerfectMind.com to browse classes and register. 5 Aurora Cooks LIVE! Virtual Cooking Classes December 2020 Adult 21+ Classes Adults Ages 21 years and older. Registration includes one link per household. DATE NIGHT NAWLINS Grab your partner and let's head to the French Quarter you never knew you had in your kitchen. Together we will prepare a romantically cozy New Orleans inspired meal filled with flavor, fun and of course a French 75! Menu: Cajun Shrimp n Grits, Bacon Braised Collard Greens, Bourbon Praline Bread Pudding, French 75 33974 Dec. 11 • Fri., 6-8 p.m. • Instructor: Ryan Schaefer FESTIVE BITES & BUBBLES Stress less this holiday season and down-size the usual feast. Join us and fill your kitchen with the inviting aroma of some flavorful festive bites and bubbles. Menu: Mini Beef Wellingtons w/ Creamy Mustard Horseradish Dip, Herb Ricotta Zucchini Rolls w/ Marinara, Strawberry Cream Cheese Turnovers, The Festive Fizz (Pomegranate Champagne Cocktail) 33973 Dec. 18 • Fri., 6-8 p.m. • Instructor: Ryan Schaefer THE STEAKS ARE HIGH Never satisfied with your steak at home? Join us to learn all the tips and tricks to making a delicious pan-seared steak that will rival any steakhouse. Enjoy your efforts with two classic sides and the perfectly paired glass of wine. Pan-Seared Steak with a Shallot Mustard Sauce, Creamy Smoked Gouda and Rosemary Mashed Potatoes, Sweet and Spicy Green Beans. 33972 Dec. 19 • Sat., 6-8 p.m. • Instructor: Kirsten Hall Login to CityofAurora.PerfectMind.com to browse classes and register. 6 VIRTUAL YOUTH COOKING CLASSES BUDDING CHEF BASICS Join us for a virtual afterschool cooking class from your own kitchen! Our talented staff will connect with students virtually and guide them through a 1 hour class where they'll develop essential skills to confidently cook at home. Youth will prepare a snack or simple meal in each class. Curriculum Designed for Youth Ages 7-10 years old Wednesdays • 3:30 p.m. $5/class Dec. 2 - Pepperoni Pizza Pinwheels Dec. 16 - Funfetti Mug Cake Dec. 30 - Taco Wonton Cups Call 303.326.8650 or login to CityofAurora.PerfectMind.com to register. 7 MASALAA RESTAURANT 3140 S PARKER RD AURORA, CO 80014 By: Andrea Rainville 5 out of 5 Samosas! Masalaa Dal Makhani We’re fortunate in Aurora to have such a wide variety of Punjabi Black Lentils Simmered with culturally diverse restaurants, celebrating cuisines from Tomatoes & Cream across the globe. In a time where travel is limited, take advantage of these local gems and their ability to transport you to the streets of another country, sharing their culture and their cuisine. Samosas Masalaa Restaurant is one of these gems. You’ll find Masalaa humbly tucked away in a strip mall near the intersection of Pastry Stuffed with Mashed Potatoes, I225 and S. Parker Road. Don’t let its modest location deceive Green Peas, and you. A meal from Masalaa will be hard to forget. Spices At my last trip to Masalaa, I was pleasantly surprised to find the tiny restaurant thriving on their takeout program, open for lunch and dinner during the COVID-19 pandemic. Their mobile menu is easy to navigate and offers an option for Chana Masala everyone; gluten free, vegetarian, even the Indian food with Jeera Rice novice. Chickpeas Cooked in a I highly suggest ordering a variety of dishes and sharing them Rich Creamy (Tomato/Onion) with your household so you can experience a little bit of Gravy everything. Ordering for a group allows space to order the classics like Tikka Masala, Garlic Naan, and Saag Paneer in addition to trying something new. My recent favorites include, but are not limited to, the Vegetarian Chettinadu, Chana Masala with Jeera Rice, Masalaa Dal Makhani and of Mysore Masala course the Samosas.
Load more

Recommended publications
  • HOT TAKEOUT MENU YOUR HICKORY’S to GO!
    HOT TAKEOUT MENU YOUR HICKORY’s TO GO! ALL OF OUR FOOD IS COOKED TO EAT STRAIGHT AWAY. SO, NO LONG ROAD TRIPS BEFORE YOU EAT FOLKS - NO-ONE WANTS SOGGY FRIES! APPETISERS Southern Fried Chicken ‘In A Box’ £6.75 Slow Smoked Chicken Wings £7.99 With your choice of sauce... Classic Corn Dogs £6.99 • Homemade BBQ • Sticky Tennessee Bourbon Glaze Maple Glazed Ribs £7.25 • Louisiana Hot THE SMOKEHOUSE MAINS Memphis Style Baby Back Ribs Southern Fried Chicken ‘in a Box’ £13.50 Have them your way…Dry rubbed or BBQ sauce glazed with skin-on fries & slaw. with skin-on fries & house slaw. Half Rack: £13.50 Full Rack: £19.99 Hickory’s Caesar Salad £7.99 Chargrilled Chicken & Bacon Salad £12.50 Eight-Hour Smoked Beef Rib £16.99 with skin-on fries, pickles, onions & a pot of gravy. Barbecue Hand-Pulled Pork £14.50 with barbecue beans, skin-on fries & house slaw. SIDES Skin-On Fries £3.50 Half a Smoked Hickory Chicken £13.50 Secret Recipe Magic-Dusted Fries £3.75 with skin-on fries & house slaw. Mixed Side Salad £3.75 with South Carolina dressing BURGERS & SANDWICHES House Slaw £1.50 All served with skin-on fries & house slaw. Corn On The Cob £3.50 Mac ‘n’ Cheese £3.75 Southern Fried Chicken Burger £13.99 Our Famous Hickory’s Burger £13.99 DESSERTS The Bird & Beast Burger £14.25 Cinnamon Sugar-Coated Churros £6.50 Why choose between beef & chicken Churros are a type of doughnut, a favourite along the when you can have both? Mexican border, served with a silky chocolate dip.
    [Show full text]
  • Studies in Honour of Éva Kincses-Nagy
    ALTAIC AND CHAGATAY LECTURES Studies in Honour of Éva Kincses-Nagy Altaic and Chagatay Lectures Studies in Honour of Éva Kincses-Nagy Edited by István Zimonyi Szeged – 2021 This publication was supported by the ELTE-SZTE Silk Road Research Group, ELKH Cover illustration: Everyone acts according to his own disposition (Q 17,84, written in nasta’liq) Calligraphy of Mustafa Khudair Letters and Words. Exhibtion of Arabic Calligraphy. Cairo 2011, 35. © University of Szeged, Department of Altaic Studies, Printed in 2021 All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by other means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the author or the publisher. Printed by: Innovariant Ltd., H-6750 Algyő, Ipartelep 4. ISBN: 978 963 306 793 2 (printed) ISBN: 978 963 306 794 9 (pdf) Contents Preface ................................................................................................................. 11 ŞÜKRÜ HALÛK AKALIN On the Etymology and Word Formation of Arıbeyi ‘Queen Bee’: How did the Female Bee Become Bey ‘Male Ruler’ in Turkish? ....................... 15 KUTSE ALTIN The Reconstruction of the Motives and Activities of the Last Campaign of Kanuni Sultan Süleyman ........................................................ 21 TATIANA A. ANIKEEVA The Tale of the Epic Cycle of “Kitab-i Dedem Korkut” in Turkish Folklore of the 20th Century ................................................................... 43 İBRAHIM AHMET AYDEMIR Zur Typologie von „Small Clauses” in modernen Türksprachen ........................ 51 LÁSZLÓ BALOGH Notes on the Ethnic and Political Conditions of the Carpathian Basin in the Early 9th Century ........................................................... 61 JÚLIA BARTHA Turkish Heritage of Hungarian Dietary Culture .................................................. 71 BÜLENT BAYRAM An Epic about Attila in Chuvash Literature: Attilpa Krimkilte .........................
    [Show full text]
  • Trade Marks Inter Partes Decision O/215/20
    O/215/20 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION NO. UK00003370381 BY SILVINA’S NATURE LIMITED TO REGISTER: Mimbles AS A TRADE MARK IN CLASS 30 AND IN THE MATTER OF OPPOSITION THERETO UNDER NO. 416580 BY KALLO FOODS LIMITED BACKGROUND AND PLEADINGS 1. On 27 January 2019, Silvina’s Nature Limited (‘the applicant’) applied to register the trade mark shown on the cover page of this decision in the UK. The application was published for opposition purposes on 8 February 2019 and registration is sought for the goods shown in the Annex to this decision. 2. On 8 May 2019, the application was opposed by Kallo Foods Limited (‘the opponent’). The opposition was initially based on section 5(2)(b) and section 5(3) of the Trade Marks Act 1994 (‘the Act’). The opposition under section 5(3) of the Act was withdrawn by the opponent via written correspondence on 14 October 2019. The opponent relies on the following trade marks: MRS. CRIMBLE’S UK registration no. 3243585 Filing date 13 July 2017; registration date 24 November 2017 Relying on all goods and services namely: Class 29 Dried and cooked fruits, jams, fruit sauces, jellies; prepared meals and snacks; meat, fish, poultry and game; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats. Class 30 Flour and preparations made from cereals; bread, pastry and confectionery; cocoa, chocolate; prepared meals and snacks consisting primarily of grains and cereals; cereal bars; food flavourings; bakery products; dough, pastry, dough products, pastry products; pastries; cakes, doughnuts, biscuits, cookies; dough mixes, cake mixes, doughnut mixes, biscuit mixes; cereal and oat based products namely health bars; desserts and dessert mixes; rice cakes, corn cakes; crackers; macaroni, noodles, pasta, tomato sauce, sauces, seasonings; coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; ices; sugar, honey, treacle; yeast, baking-powder; salt; mustard; vinegar, sauces (condiments); spices; ice.
    [Show full text]
  • Sole a La Walewska in Spring a New Take on an Escoffier Classic
    SPRING 2017 Sole a la Walewska in Spring A new take on an Escoffier classic culinary + art where art and food intersect gather round for cure guanciale Sunday supper in six steps sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 20 Culinary + Art IssUE American Culinary Federation, Inc. The intersection of art and food happens on and • the digital chef Editor-in-Chief off the plate for these chefs. • popsicles Stacy Gammill 26 Sunday Suppers • forager Senior Editor Karen Bennett Mathis, APR Chefs have embraced family-style dining and discovered a way to fill empty seats on typically Graphic Designer slow nights. David Ristau Contributing Editors 32 Food Historian Rob Benes Few professions are as immersed in Suzanne Hall Ethel Hammer history as the culinary profession. 20 26 32 Maggie Hennessy Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way departments St. Augustine, FL 32095 (800) 624-9458 4 President’s Message [email protected] ACF president Thomas Macrina, CEC, CCA, AAC, emphasizes creativity and Subscribe to Sizzle: challenging yourself. www.acfchefs.org/sizzle 6 Amuse-Bouche For information about ACF certification and membership, Student news, opportunities, events and more. go to www.acfchefs.org. 12 Slice of Life Rebekah Borgstede walks us through a memorable day in her apprenticeship at during a Denver Broncos play-off game. @ACFChefs @acfchefs @acf_chefs 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Carlos Villanueva and Huizi Qian of Cloud Catering and Events, Long Island City, for Students of Cooking (ISSN 1548-1441), New York, demonstrate two ways of making a Filet de Sole Walewska.
    [Show full text]
  • Starters / Shareable Tinned Seafood
    223 Gilbert St Blacksburg, VA 24060 Thank you for your continued support 540-605-7291 during these interesting times! [email protected] STARTERS / SHAREABLE Dip Plate (choose three) 9 Served w/pita, pretzel chips, & crackers (GF House-made Soup 3 Cup / 6 Bowl Small Snack Trio (V)(GF) 6 options available +2.5) Ask your server about today’s Spanish cocktail mix*, pickles, Hummus (V) marinated gigandes beans (*contains nuts) Olive Tapenade (V) Bread w/ Olive Oil & Balsamic(V) 3 Pimento Cheese (V) Mixed Olives (V)(GF) 5 Muhammara red pepper/walnut spread (V) Deviled Eggs (GF) (2) for 3 (6) for 8 Kalamata & Mt. Athos olives, pickled Smoked Trout Topped with roasted red pepper garlic, red peppers, & caper berries Shrimp Cocktail (6) (GF) 7 Crostini’s Marcona Almonds (V)(GF) 6 Served w/house-made cocktail sauce Roasted in olive oil with sea salt -Sundried Tomato Tapenade 9 With goat cheese & fresh basil Roasted Baby Potatoes (V) 8 -Smoked Trout 11 Hummus Platter (V) 10 Crispy baby potatoes, herbs, & parmesan, With cream cheese, red onions, & Served with cucumbers, olives, pickled whipped horseradish. Add crispy speck (+1) capers garlic and toasted pita Boquerones 8 Green Chile Artichoke Dip (V) 8 Baked Brie (V) 14 Marinated white anchovies, pickled onions, Served w/warm pita A wheel of double crème brie, honey lemon & sea salt crackers sliced almonds, berry coulis, fresh fruit, baguette, & crackers Burrata (V) 11 Antipasti 8 Fresh mozzarella, tomato, olive oil, Mozzarella, artichokes, roasted red peppers, balsamic, pesto, & bread Jalapeno
    [Show full text]
  • Bar and Kitchen Just Desserts $ Young Coconut Sorbet
    The Maylands Hotel - Bar and Kitchen Desserts HLiquers Just Desserts $ Young Coconut Sorbet —With lime marmalade and topped with roasted 10.0 coconut chips (NF,DF,GF,VEG,V) Baked Passionfruit Cheesecake —San Sebastian baked cheesecake served 14.0 chilled, topped with passionfruit coulis, native mint meringue shards (GF, NF, VEG) Adelaide Hills Fig & Almond Frangipane Slice —served with white choc- 15.0 olate pistachio ganache and fresh mascarpone cream, topped with roasted shaved almonds and crumbled pistachio (DFO, NFO) Sticky Banana Pudding — with warm butterscotch sauce, vanilla ice cream 14.0 and crushed macadamia (NFO, VEG) Vanilla Bean Ice Cream – topped with house honeycomb toffee, and choice 10.0 of salted caramel, chocolate fudge or mixed berry coulis (GF, NF, VEG) S.A Cheese Plate – Chefs local selection of Limestone Coast Lady Musgrave double cream brie, Mount Compass mature cheddar, Gorgonzola, muscatel, fresh fruits and berries, with apple & port paste and sea salt lavosh (GFO ,NF, VEG) — 1 CHEESE 16.0 / 2 CHEESE 20.0 / 3 CHEESE 24.0 Liquers, Ports, Sherry $ Quartet Blanc Fortified 9.0 Valdespino Pedro Xeminez Sherry 7.0 Galway Pipe 12Yo Grand Tawny 9.5 Hennessy Vsop Cognac 11.0 Morris Tokay 8.0 Grand Marnier 9.0 The Maylands Hotel - Bar and Kitchen Coffee HTea Coffee $ Tea $ —Cup 4.3 —Pot for 1 3.5 —Mug 5.3 —Pot for 2 4.5 Flat White . English Breakfast . Latte . Green Tea . Cappuccino . Chamomile . Espresso . Earl Grey . Long Black . Fruit Melange . Macchiato . Ginger & Lemongrass . Long Macchiato . Hot Chocolate . Chai Latte . Baby Chino: .60 — Extras: Add Double Shot .50 Decaf .50 Lactose Free .50 Almond .50 Soy .50.
    [Show full text]
  • Drinks List C L a S S I C R U M Rum Cocktails Flights All 18
    DRINKS LIST C L A S S I C R U M RUM COCKTAILS FLIGHTS ALL 18 EL PRESIDENTE PLANTATION FLIGHT 50 The El Presidente earned its acclaim in the Plantation Panama, Plantation Nicaragua, 1920’s during the American Prohibition Plantation 20th when the rich and famous would flock to Havana, Cuba to experience its delight. Havana club especial, dry vermouth, DIPLOMATICA FLIGHT 50 orange Curacao, house made grenadine Diplomatico Reserve, Diplomatico Exclusive, Diplomatico Ambassador CUBAN MOJITO The Mojito was born in Havana, Cuba. JAMAICAN FLIGHT 35 Legend has it that Ernest Hemingway Appleton 8y.o., Appleton 12y.o., wrote “My Mojito in La Bodeguite” which Appleton 21y.o. can be read today, hanging on the wall. Havana club 3 anos, freshly squeezed lime, mint leafs, sugar and soda water FRENCH CONNECTION 50 Rhum Vieux Bielle Hors d’age, Clement V.S.O.P., JM rum PLANTER’S PUNCH Planter’s Punch is a classic rum drink that first appeared in print in a 1908 edition of the New York Times. It has also been BARTENDERS FAVORITE 55 attributed to Jamaica, and more to Fred Dictator 20, El Dorado 15, Pyrat XO L Myers of Myers Rum, who started his business in 1879. PREMIUM FLIGHT 60 Myers original dark rum, orange juice, Ron Zacapa XO, Ron Millonario, pineapple juice, lemon juice, house made El Dorado 21 grenadine, bitters float MARY PICKFORD MILLIONAIRES’ FLIGHT 200 Along with her husband, Douglas Fairbanks, Diplomatico Ambassador, Havana Club 15, the golden-haired Mary Pickford was at the Havana Club Maximo pinnacle of the first generation of movie royalty.
    [Show full text]
  • Clachaig Whisky and Scottish Spirits Menu
    Clachaig Whisky and Scottish Spirits Menu Whisky Regions of Scotland Highlands Whisky Region The Highlands is by far the largest of all the whisky producing regions and offers you the greatest variations of style. You will find some of the best known distilleries in this region. On the mainland in the Western Highlands there are only a few distilleries. The malts from these West Highland distilleries are much less peaty than the malts which are found in the Islay region, although you can detect a slight whiff of smokiness. If there was a common character shared by West Highland whiskies it is they tend to have a sweet start and dryish finish. The character of the far North Highland malts are greatly influenced by the local soil and the coastal location of the distilleries. They tend to be light bodied whiskies with a spicy character and a dryish finish, sometimes with a trace of saltiness. Malt whiskies from the Central, Southern and Eastern Highlands are quite a mixed bunch. They are generally fruity and sweet but not as sweet as the malts found in Speyside. They are lighter bodied and sweet and just like other Highland malts they tend to have a dry finish. Speyside Whisky Region Speyside is not officially a whisky region but it is generally accepted as a subdivision of the Highlands Region. Over half of all Scotland's distilleries are located in Speyside. Speyside malts are typically the sweetest of all Scotch Whisky Malts and many of the most popular single malts are produced in Speyside.
    [Show full text]
  • Culture and Intercultural Communication
    Culture and intercultural communication Due to the rapid development of science and technology, the proliferation of research activity and our continuously changing social, political, economic and cultural context constantly force us to evaluate and re-evaluate our knowledge and put our skills to the test. This volume offers insights into some of the new developments of theory and research in Cultural and Intercultural Studies that may equip students, teachers and researchers with up-to-date information regarding the state of the art of these fields of study. The fourteen contributions by different authors are organized into three Culture and main parts and address both the theoretical and the practical/pedagogical aspects of language learning, teaching and intercultural research. Part I focuses on the teaching of culture and intercultural communication and reveals important theoretical considerations communication and best practices. Part 2 of the volume presents the findings of empirical research on intercultural communication and the Research and education development of intercultural competence. The geographical orientations of the articles are also diverse. Although Part III is devoted to one area in particular, Australian Studies, the volume also contains Edited by Krisztina Károly, papers relating to Hungary, Great Britain and New Zealand, as well as Ildikó Lázár and Cecilia Gall C North and South America. M Even though the collection is predominantly theory- and Y research-oriented, the results of the investigations may offer useful CM information about the teaching, learning and researching of culture MY and intercultural competence for practicing teachers and students involved in university language programmes and teacher education. CY In these activities Dorottya Holló has played a unique role at the CMY School of English and American Studies of Eötvös Loránd University, K therefore this book is dedicated to her.
    [Show full text]
  • Starters / Shareable Tinned Seafood
    223 Gilbert St Blacksburg, VA 24060 Thank you for your continued support 540-605-7291 during these interesting times! [email protected] STARTERS / SHAREABLE Dip Plate (choose three) 9 Small Snack Trio (V)(GF) 6 Served w/pita, pretzel chips, & crackers (GF 3 Cup / 6 Bowl options available +2.5) House-made Soup Marcona almonds, pickles, marinated Ask your server about today’s gigandes beans Hummus (V) Olive Tapenade (V) Pimento Cheese (V) Bread w/ Olive Oil & Balsamic(V) 3 Mixed Olives (V)(GF) 5 Muhammara red pepper/walnut spread (V) Kalamata & Mt. Athos olives, pickled garlic, Smoked Trout Deviled Eggs (GF) (2) for 3 (6) for 8 red peppers, & caper berries Topped with roasted red pepper Shrimp Cocktail (6) (GF) 7 Marcona Almonds (V)(GF) 6 Crostini’s Served w/house-made cocktail sauce Roasted in olive oil with sea salt -Sundried Tomato Tapenade 9 Roasted Baby Potatoes (V) 8 With goat cheese & fresh basil Hummus Platter (V) 10 Crispy baby potatoes, herbs, & parmesan, -Smoked Trout 11 Served with cucumbers, olives, pickled With cream cheese, red onions, & capers garlic and toasted pita whipped horseradish. Add crispy speck (+1) Green Chile Artichoke Dip (V) 8 Baked Brie (V) 14 Boquerones 8 Served w/warm pita Marinated white anchovies, pickled onions, A wheel of double crème brie, honey sliced almonds, berry coulis, fresh fruit, baguette, lemon & sea salt crackers Burrata (V) 11 & crackers Fresh mozzarella, tomato, olive oil, Antipasti 8 balsamic, pesto, & bread Jalapeno Bread Cheese 9 Mozzerella, artichokes, roasted red peppers, Melted
    [Show full text]
  • Trade Mark Inter/Ex Partes Decision Or Appeals to the Appointed Person
    O-383-11 TRADE MARKS ACT 1994 IN THE MATTER OF TRADE MARK REGISTRATION 2507274 IN THE NAME OF IRMA MANAGEMENT LIMITED TRADING AS JUDE’S ICE CREAM IN RESPECT OF THE TRADE MARK: HOKEY POKEY AND AN APPLICATION (NO 83829) FOR A DECLARATION OF INVALIDITY BY GREYLEG INVESTMENTS LTD THE BACKGROUND AND THE PLEADINGS 1) The trade mark the subject of these proceedings stands in the name of Irma Management Limited trading as Jude’s Ice Cream (“Irma”). It was filed on 27 January 2009, it was published in the Trade Marks Journal on 15 May 2009, and it completed its registration procedure on 21 August 2009. The trade mark consists of the words HOKEY POKEY and is in respect of ice cream and frozen yoghurt in class 30. 2) On 28 July 2010 Greyleg Investments Ltd (“Greyleg”) applied for a declaration of invalidity in respect of the above trade mark on grounds under sections 5(1) and 5(2)(a) of the Trade Marks Act 1994 (“the Act”). Greyleg relies upon a single trade mark of which it is the proprietor, namely UK registration 2229658, which also consists of the words HOKEY POKEY. The mark is registered in respect of confectionery in class 30. Greyleg’s mark was filed on 17 April 2000 and it completed its registration procedure on 22 September 2000. The relevance of these dates are that: i) the mark constitutes an earlier mark as defined by section 6 of the Act, and ii) the proof of use provisions set out in section 47(2)(A)1 apply, meaning that the use conditions set out in those provisions are relevant in these proceedings; Greyleg must, therefore, demonstrate that it has made genuine use of its mark.
    [Show full text]
  • Bakery Baking Supplies Beer
    DC Brau On the Wings 4pk Delirium Tremens 12oz Bakery Destihl Ain't Nothin' 4pk Devil's Purse ESB 16oz Choc Chip Cookie Dough Devil's Purse ESB 4pk Chocolate Cupcakes Devil's Purse Kolsch 4pk Housemade Brownies Dupont Avec Les Bons 750ml Housemade Magic Bars Dutchess G.B. 4pk Housemade Scone Eden Ice Imperial Rose 750ml Muffins Exhibit A Briefcase Porter 4pk Olive Oil Cakes Exhibit A Goody Two Shoes 4pk Peanut Butter Cookie Dough Exhibit A The Cat's Meow Rice Krispie Bars Fat Orange Cat I Don't LM. 4pk Foley Bros Big Bang 16oz Baking Supplies Foley Bros Big Bang 4pk Foley Bros Prospect IPA Bob's Red Cane Sugar Foley Bros. Pcs of Eight 4pk Butter, Plugra Unsalted 1Lb Foundation Burnside 16oz Red Star Active Yeast 6.4oz Foundation Burnside 4pk Thatcher Whole Milk Gal Founders CBS 4pk Yeast - 1# bag Four Phantoms Dirt Weed 4pk Four Phantoms Johnny Flip 4pk Four Phantoms The Baroness 16o Beer Great Notion So Wrong Ripe 4pk Grimm Double Negative 16.9oz Abandoned Building Lola's 4pk Grimm Super Shine 22oz Abandoned Coffee Stout 4pk Grimm Super Shine 4pk Abandoned Pan Galactic 4pk Grimm Telekinesis 4pk Almanac Loud! Dipa 4pk Havoc Mead Hop Swarm 4pk Almanac Peach Nova 4pk Havoc Mead Psychopomp 4pk Almond 22 Pink Pepper IPA Hitachino Nest Anbai Ale Barrier Skinny Elephant 4pk Hoof Heart $60 Nacho 4pk Bellwoods White Picket 500ml Hoof Heart Belloq 4pk Black Hog Granola Brown 6pk J Wakefield El Jefe Hefe 4pk Black Hog Irish Milk Stout 4pk J Wakefield Hops 4 Teacher 16oz Black Hog Rainbow Gravy 4pk Jack's Abby Blood Orange 6pk Black Hog Shook 16oz
    [Show full text]