DOCSLIB.ORG

Jalapeno Cheese Filled Poppers

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Jalapeno Cheese Filled Poppers Kitchen Open 4:00-9:45 M-Thur ***NEW APP of the Month*** Grilled Cheese 1-16-2021 Beers 52 Fri 4-10:15 Sat 230 - 10:15 Jalapeno Cheese Filled Poppers (10) Grilled Cheese w Jalapeno Cheese Filled Sun @ 12-9:45 severed with a side of Ranch 9.95 Poppers severed on sour dough 9.95 Starters Bacon & Egg Grilled Cheese– Sounds like heaven– 4 pieces Miller’s Jumbo Wings (8) Our famous juicy chicken wings, served BUILD YOUR OWN of bacon, 2 eggs w American cheese on gilled sour dough w with bleu cheese dressing and your choice of sauce or rub. Sauces Burger, Chicken or Pull Pork w Fries & Pickle fries. 8.95 and Rubs on list below with Bleu Cheese 9.95 Not for vegetarians. Customize your basic burger, or pile something extra Irish Spring Rolls w/ Corned Beef (3) All of the flavors of a Reu- onto one of our burger creations below. 3- Bacon 2– Cheese 1– Tom-1– Let- Grilled Cheese Hamburger American sour dough: Got ben in crispy, shareable egg rolls. Stuffed w thin-sliced corned tuce 1-Extra sauces 4oz 1– Egg 1- Sweet potato tots 2- beef? This grilled cheese does. 8.95 beef, cabbage, and sauerkraut served w Russian Dressing. 9.25 Sweet potato fries 2- Onion ring 3- Steak & Cheese Spring Rolls (3) Thin-sliced steak, peppers, on- Pulled Pork Grilled Cheese Bacon Grilled Cheese? Too ions, and cheese fried in a crispy shell. Served with Russian Dress- *Burgers basic. Pulled Pork Grilled Cheese on sourdough bread? Now ing.9.25 Instead of Fries Upgrade your side piece.do we’re talking.9.95 Southwestern Egg Rolls (3) Chicken, black beans, corn, peppers, Sweet potato tots 2- Sweet potato fries 2- Onion ring 3 onions, and cheese wrapped in a crispy tortilla shell. served with Bacon Tomato Gilled Cheese– 4 pieces of bacon w thick Russian Dressing. 9.25 Captain Nate Burger Cheddar, Bacon, Lettuce, Onion, Tomato cut tomato on gilled sour dough w fries – 8.95 Roll Combo 2 Steak, 2 Irish, 2 Southwest 17.95 Pickles, Thousand Island Dressing on Bulky Roll 10.95 Mozzarella Stick Grilled Cheese– 5 fried mozzarella Chicken Tenders with Fries Boneless white meat tenders w sticks w American cheese on Sour dough w Marinara dipping French fries and choice of sauce AKA the adult-sized version of your The Spaz Burger Lettuce, tomato & red onion on Bulky Roll childhood favorite. Honey Dijon or Ranch 9.95 6.95 Choice of cheese add 1— Bacon add 2- sauce and fries 9.95 Milller’s Boneless Wings Crispy boneless white meat wings, Sweet Asian Chicken Grilled Cheese– Fried chicken ten- served with bleu cheese dressing and your choice of sauce or rub. Perfect Pub Burger Sharp Wisconsin cheddar, smokehouse ba- ders w sweet Asian has a little kick to it w American on Sour Sauces and Rubs on list below with Bleu Cheese Dressing 8.95 con, & Montreal steak sauce on Bulky Roll 10.95 Dough w Fries 9.95 Ultimate Nachos A heaping tower of house made Tortilla Chips layered with Cheddar Cheese, Chili, Jalapenos, Diced Tomato, Buffalo Burger Bleu cheese, fried onions, blazing buffalo Buffalo Chicken Grilled Cheese– Fried chicken tenders w sauce & jalapenos on Bulky Roll 9.95 Black Olives, Shredded Lettuce, & Sour Cream 10.95 Guacamole 2 buffalo sauce American cheese on Sour Dough w Fries 9.95 - Pulled Pork Add 3- Grilled Chicken 3- 1/2 Ultimate Nachos For those times when you want your own Kitchen Sink Burger Fried egg, pulled pork, smokehouse ba- BBQ Chicken Grilled Cheese– Fried chicken tenders w plate of loaded nachos. 6.95 con, American cheese & Montreal steak sauce on Bulky Roll BBQ Sauce American cheese on Sour Dough w Fries 9.95 13.95 Fried Pickles - Breaded and fried until addictively crunchy, BUF/BBQ Chicken Grilled Cheese– Fried chicken tenders served w/ 1000 Island Dressing Dip 8.95 BBQ Burger Beer battered onion rings, smokehouse bacon, w Buffalo and BBQ Sauce American on Sour Dough and Fries Mozzarella Sticks (8) It’s deep fried cheese served with marinara Sweet Baby Ray’s BBQ sauce Sharp Wisconsin Cheddar, on Bulky 9.95 sauce. Do you really need more details? 8.95 Roll 11.95 Basket of House Made Chips Hand cut potato chips, fried and Chicken Tenders Grilled Cheese The ultimate cheat day served warm, then tossed in Garlic Parmesan sauce. 5.95 Signature Sandwiches Served with fries & Pickle sandwich. Chicken tenders with bacon & American cheese Instead of Fries Upgrade your side piece.do Sweet potato tots 2- Spinach & Artichoke Dip Our favorite way to eat our veggies! on sourdough bread. 9.95 Sweet potato fries 2- Onion ring 3-ADD-Pulled Pork 3- Grilled Chicken 3- Warm, gooey cheese with spinach and artichoke, served with our Bacon 2– Cheese 1– Tom-1– Lettuce 1- Extra sauces 4oz 1– Egg 1- house made Tri-Colored Tortilla Chips 9.95 Grilled Cheese and Fries Sometimes you just want cheese and carbs and nothing more. 1.95 Guinness Beef Chili With Cheddar A bowl beef & bean chili, BBQ Pulled Pork Sandwich Pig out this! BBQ pork topped with made w Guinness and topped w melted cheddar cheese. 6.95 American cheese on a Bulky Roll 9.95 Classic Caesar Salad-Hearts of romaine tossed in creamy Beer Battered Onion Rings A combo of our two favorite things: Caesar dressing & croutons; topped with hard shaved Parme- beer & fried food. Thick cut onion rings coated in a crispy beer bat- Miller’s Chicken Sandwich An upgraded BLT. Chicken, Bacon, san cheese 7.95 Grilled chicken add 3 ter. 7.95 American cheese, lettuce & tomato on a Bulky Roll 9.95 Dressings-Blue Cheese, Honey Mustard, Creamy Caesar, Thousand Sweet potato tots or Sweet potato fries- Like tater tots, but with Buffalo Chicken Sandwich One hot chick...en sandwich. Island, Italian Dressing, Ranch, Oriental Honey Ginger, Spicy Thai more flavor and beta-carotene. Sm.5.95 LG 7.95 Breaded fried chicken w/ buffalo sauce, bleu cheese, lettuce, Peanut and tomato on a Bulky Roll 9.95 Sweet potato tots or Sweet potato fries w cheese and bacon: SM Sauces- Buffalo, X– Hot Buffalo, Sweet Asian, Bourbon Glazed, BBQ, 7.95 Lg 9.95 Kitchen Sink Chicken Sandwich Everything we could fit on a Buff/BBQ, Honey Garlic, Garlic Parmesan, Spicy Thai Peanut, bulky roll. Fried egg, chicken, pulled pork, smokehouse bacon, Oriental Honey Ginger, Bacon Cheese Fries French fries smothered in cheese and bacon. Forks recommended. 7.95 and American cheese. 13.95 Rubs-Lemon Pepper, Old Bay, Cajun, Mesquite, Chili Cheese Fries Proof that Guinness chili and French fries * CONSUMER ADVISORY: Consuming raw or undercooked meats, may in- belong together. 7.95 crease your risk of foodborne illness. Large Basket of Fries Delicious, fried potato sticks. Classic.5.95 .
Load more

Recommended publications
  • Ethnic and Traditional Iranian Breads: Different Types, and Historical and Cultural Aspects
    J Ethn Foods - (2017) 1e7 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Ethnic and traditional Iranian breads: different types, and historical and cultural aspects * Vahid Mohammadpour Karizaki Chemical Engineering Department, Quchan University of Advanced Technology, Quchan, Iran article info abstract Article history: Background: Bread making has a long history in Iran. Because of the inseparable relationship between Received 21 December 2016 Iranian people and bread, an increasingly wide variety of this healthy and nutritious food is prepared and Received in revised form consumed throughout the country. The present work aims at documenting and providing information 14 January 2017 about breads of Iranian cuisine. Accepted 20 January 2017 Methods: The required information was obtained via a direct face-to-face questionnaire-based survey Available online xxx among housewives, domestic people, and Iranian bakers. The statistical society was selected by random sampling among people from the top eight most populous cities in the country. Keywords: bread Results: More than 30 types of ethnic and traditional bread of Iranian cuisine are introduced in two main fi ethnic food categories: the rst group includes breads that are consumed all around the country, and the second Iran group consists of those that are prepared in special regions, or by ethnic groups. Conclusion: The historical and cultural aspects of the Iranian foods showed that bread is the most common and popular food in the country. © 2017 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
    [Show full text]
  • Arby's® Menu Items and Ingredients
    Arby’s® Menu Items and Ingredients LIMITED TIME OFFERS Half Pound French Dip & Swiss/Au Jus: Roast Beef, Au Jus, Buttermilk Chicken Cordon Bleu: Buttermilk Chicken Fillet, Cinnamon Apple Crisp Swiss Cheese (Processed Slice), Sub Roll. Pit-Smoked Ham, Mayonnaise, Swiss Cheese (Natural Slice), Star Cut Bun. Cinnamon Apple Crisp, Whipped Topping. Arby’s Sauce® Buttermilk Buffalo Chicken: Buttermilk Chicken Fillet, Coke Float Horsey Sauce® Coca Cola, Vanilla Shake Mix. Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Three Cheese: Roast Beef, Parmesan Peppercorn Ranch Shredded Iceberg Lettuce, Star Cut Bun. Sauce, Swiss Cheese (Processed Slice), Cheddar Cheese Chicken Tenders SIGNATURE (Sharp Slice), Cheddar Cheese (Shredded), Crispy Onions, Smokehouse Brisket: Smoked Brisket, Smoky Q Sauce, Star Cut Bun. Tangy Barbeque Sauce Buffalo Dipping Sauce Mayonnaise, Smoked Gouda Cheese, Crispy Onions, Star Fire-Roasted Philly: Roast Beef, Roasted Garlic Aioli, Swiss Cut Bun. Cheese (Processed Slice), Italian Seasoning Blend, Red & Honey Mustard Dipping Sauce Traditional Greek Gyro: Gyro Meat, Gyro Sauce, Gyro Yellow Peppers, Sub Roll. Ranch Dipping Sauce Seasoning, Tomatoes, Shredded Iceberg Lettuce, Red Onion, Flatbread. TURKEY SLIDERS Turkey Gyro: Roast Turkey, Gyro Sauce, Gyro Seasoning, Grand Turkey Club: Roast Turkey, Pepper Bacon, Swiss Pizza Slider: Genoa Salami, Pepperoni, Swiss Cheese Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Cheese (Processed Slice), Tomatoes, (Processed Slice), Robust Marinara, Split Top Bun. Roast Beef Gyro: Roast Beef, Gyro Sauce, Gyro Seasoning, Leaf Lettuce, Mayonnaise, Harvest Wheat Bun. Buffalo Chicken Slider: Prime-Cut Chicken Tenders, Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Roast Turkey Ranch & Bacon Sandwich: Roast Turkey, Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Loaded Italian: Pepperoni, Genoa Salami, Pit-Smoked Pepper Bacon, Red Onion, Tomatoes, Leaf Lettuce, Split Top Bun.
    [Show full text]
  • Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter
    foods Article Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter Mansi Limbad * , Noemi Gutierrez Maddox, Nazimah Hamid and Kevin Kantono Department of Food Science and Microbiology, Auckland University of Technology, 34, Saint Paul Street, Auckland 1010, New Zealand; [email protected] (N.G.M.); [email protected] (N.H.); [email protected] (K.K.) * Correspondence: [email protected]; Tel.: +64-9-921-9999 (ext. 8384) Received: 18 July 2020; Accepted: 19 August 2020; Published: 24 August 2020 Abstract: There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that varied with culture type, culture concentrations, with and without added yeast, and with fermentation for 18 and 24 h. Based on correspondence analysis (CA) of the CATA results, bread samples with positive sensory attributes were chosen for further physicochemical analysis. Physicochemical analyses (texture, proximate composition, shelf life, carboxylic acid analysis and amino acid analysis) were carried out on breads formulated with starter culture concentrations of 8.30 log CFU/mL of L. fermentum, 4.90 log CFU/mL of L. fermentum and 9.60 log CFU/mL of L.
    [Show full text]
  • JUST for KIDS Tacos APPETIZERS BEVERAGES
    OPEN FOR CURBSIDE PICKUP 8AM-4PM VENMO @harrisonhousediner or CREDIT CARDS ONLY (NO CASH) www . harr ison hou sedin e r . c o m • (856) 478-6077 A PPETI Z E R S Tacos Fresh eggs & omelettes Eggs Served “Any Style” with Home Fries, Toast & Butter Omelettes are Made with Three Fresh Eggs & Served HARRISON HOUSE SAMPLER (pick any 3) 10.49 YOUR CHOICE $10.29 Three Per Order Egg Beaters or Egg Whites $1.50 Extra with Home Fries, Toast & Butter Fried Onions in Potatoes 75¢ Extra Side Fresh Fruit Salad $1.50 Extra (No Potatoes) Chicken Tenders, Fried Mac n’ Cheese Balls TRADITIONAL Chili Nachos, Buffalo Wings, Onion Rings TWO FRESH EGGS (Any Style) 5.79 CHEESE OMELETTE 7.99 Taco Seasoned Chicken, Lettuce, Tomato & SPANISH OR WESTERN OMELETTE 8.99 Mozzarella Sticks OR Potato Skins with Choice of (1) Breakfast Meat 8.79 Cheddar Cheese, Homemade Salsa & Fresh Crema HAM OR BACON OR SAUSAGE OMELETTE 8.29 BUFFALO TENDERS Hot & Spicy Chicken Tenders, BREAKFAST BURRITO Two Scrambled Eggs, Cheddar THAI STYLE SHRIMP Cheese, Onion, Pepper, Sausage & MUSHROOM OR BROCCOLI OMELETTE 8.29 Served with Bleu Cheese 8.99 Served with Sour Cream & Salsa 8.99 GREEK OMELETTE Feta Cheese, Spinach & Crispy Fried Shrimp, Lettuce, Tomato, CIilantro Tomatoes 9.79 BUFFALO WINGS Hot & Spicy Chicken Wings with Sweet Thai Chili Sauce & Fresh Crema BREAKFAST TACOS Three Scrambled Eggs, Cheddar Served with Bleu Cheese Dressing 9.29 Cheese, Jalapeno Peppers, Tomato, Guacamole & Salsa CHILI OMELETTE Homemade Chili & Cheddar 9.29 COD FISH TURKEY OR ITALIAN SAUSAGE OMELETTE 7.99
    [Show full text]
  • Unit: 01 Basic Ingredients
    Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part.
    [Show full text]
  • The Hot Bread Kitchen Cookbook
    Introduction t five o’clock every morning, while most people in A New York City are still dreaming, industrial mixers are spinning inside Hot Bread Kitchen in East Harlem. Lutfunnessa, one of our bakers, boils a pot of water and measures local whole wheat flour for a batch of chapati. While she rolls the dough into perfect rounds, Nancy drains dried corn kernels she has soaked overnight. As head of tortilla production, she will make thousands of delicious, toothsome tortillas in three varieties, each from a different heritage corn. At 6 a.m., Ela comes in to start mixing yeasted doughs for the day, starting with nan-e qandi, a cakey Persian bread. Twenty other doughs will follow, which will be shaped and baked into more than seventy different breads. Throughout the day the mixers combine whole-grain levains, pungent spices, local flours, and New York City water to bake traditional versions of a global array of breads—sourdoughs, a German rye, flatbreads galore, and sweet Mexicanconchas . There is no off switch; every hour of every day, something is rising at Hot Bread Kitchen. At first glance, Hot Bread Kitchen looks like other bakeries. But, behind the braided challahs and loaves of multigrain, a powerful mission pre vails. Hot Bread Kitchen is a social enterprise that provides a life-changing education and opens doors for low-income minority women. The social part of the equation means that bakery trainees learn the skills they need to get management-track positions in the food industry or to start their own food businesses.
    [Show full text]
  • Product List Here
    PRODUCT LIST April 2021 SIGNATURE LOAVES THE BUKOWSKI Rustic Sourdough - Blended Wheat and Organic Rye (7% rye) We blend our favourite wheat and rye flours to make these loaves tasty, textured and long- lasting. 00 Italian wheat flour, stoneground English rye and malted organic flour, wheat flakes, rye starter, natural sea salt, 24-hour fermentation. Available as a large (1.7kg) or medium (1050g) loaves, sliced (11mm or 15mm) or unsliced POTATO BREAD Semolina Sourdough - Durum Wheat with Potato Beautiful Southern Italian grain gives these loaves a moist crumb and unique flavour; a worthy and versatile white bread Semolina (twice-milled durum wheat flour), natural sea salt, cooked potatoes, Italian starter, 24 hour fermentation Available as a large (1.8kg) or medium (900g) loaves, sliced (11mm or 15mm) or unsliced DELI RYE Light Rye Sourdough - Organic Wheat and Rye (35% rye) A light sourdough with a gentle flavour, perfect for all-day snacks and toasties 100% organic wheat and stone-ground rye flour, rye starter, 24 hour fermentation Available as a large (2kg) or medium (1kg) loaves, sliced (11mm or 15mm) or unsliced THE ORGANIC BRIXTON Modern Sourdough - Organic Malted Wheat and Rye (20% rye) Our latest creation: open-structured with a great crust and outstanding flavour 100% organic stone-ground rye flour and malted organic wheat flour, wheat flakes, rye starter, 24 hour fermentation Available as a large (1.8kg) or medium (1kg) loaves, sliced (11mm or 15mm) or unsliced ANCIENT GRAINS Biblical Sourdough - Cooked Grains, Organic Malted Wheat and Seeds Our most nutritious bread, full of cooked fermented grains and seeds - enough to make you feel evangelical.
    [Show full text]
  • Yeast Information
    Yeast Information Common Sources of Yeast The following foods contain yeast as an additive ingredient in preparation. Breads, cakes, biscuits, cookies, crackers, flour, milk, hamburgers buns, hotdog buns, pastries, pretzels, rolls, any meat fried with a breading. The following substances contain yeast, or yeast-like substances because of their nature or nature of their manufacturer or preparation. Black tea, buttermilk, mushrooms, sour cream, soy sauce, truffles, cheese of all kinds, citric acid, citrus fruit juices of all types (Home squeezed will be yeast free), dried fruits of all types, fermented beverages of types, monosodium glutamate, vinegar of all types, baby cereal, bar-b-q sauces, catsup, condiments, chili and peppers, salad dressings, horseradish, mayonnaise, olives, pickles, sauerkraut, tomato sauce. The following contain substances that are derived from yeast or have their source from yeast: Antibiotics: B-12, Chloromycetin, Lincocin, Mycin drugs, Penicillin, Tetracyclines, and any others derived from mold cultures. Vitamins: Multiple vitamins with Vitamin B are made from yeast. AVOID: Soft drinks, sugars (Equal is the best sugar substitute), melons, peanuts, peanut butter, pistachios, cholocate, ice cream, candies, citric acid, malt, MSG, Juices (unless fresh squeezed), vinegars, pretzels. ALLOWED: Meats with no breading, vegetables, freshly squeezed juices, pecans, sunflower or pumpkin seeds, popcorn, Pringle Light potato chips, cashews, almond butter, nacho corn chips, Frito corn chips. WATCH FREQUENCY: potatoes, rice, pasta, bananas, grapes There are many other foods and substances that contain yeast that are not listed here. It is important to read all labels carefully. It is almost impossible to avoid yeast all together, but cutting down the amount of yeast will make a big difference if you have symptoms of a yeast allergy.
    [Show full text]
  • Dimond Wine List
    Dimond Wine List BUBBLE DRINKS GLASS | 9 BOTTLE KIT | 40 kit makes 5 glasses BELLINI MIMOSA CYPRESS Bubbles and fruit of the day Bubbles and orange juice Bubbles and grapefruit juice BUBBLES GLASS | BOTTLE ROSÉ GLASS | BOTTLE GLK PINK BUBBLES 39 of BARBERA 24 by Drusian (Pinot Nero), Valdobbiadene, Veneto, Italy NV La Colombera Rosato, Tortona, Piedmonte, Italy 2018 Strawberries, lime, green apple - elegant and dry of CARIGNAN 12 | 43 BRUT ROSÉ 10 | 35 Lioco, Sonoma County 2020 Pol Clement (Gamay), Loire, France NV Guava wine made from 100% grapes - May's favorite wine for this summer! Raspberry, cherry cola, vibrant bubbles - staff favorite! PET NAT ROSÉ 50 Scribe (Pinot Noir) Sonoma 2020 Elegrant, clean, and a hint of rose petal RED GLASS | BOTTLE CELEBRATION SPARKLER 29 NEBBIOLO 31 DeConciliis “Selim,” (Fiano, Aglianico, Barbera), Campania, Italy NV Marco Porello, Langhe, Piemonte, Italy 2017 Green pear with a hint of sea air. May and David’s wedding wine! Brightness of cherries, with hints of cocoa and tobacco. Light bodied. ALBARIÑO PET NAT 40 PINOT NOIR 13 | 45 Carboniste, California 2019 Bloodroot, Sonoma County 2018 Rich with citrus, stonefruit blossom, and a whole lotta’ fun Fresh and juicy, only slightly serious CHAMPAGNE 50 CILIEGIOLO 10 | 35 Jean Diot, Brut Selection, Epernay, France NV Motta, Maremma, Toscana, Italy 2016 Hey 2020, don’t let the door hit ya’ where the good lord split ya’ Flavors of cherry and raspberry. Great with all food RIBOLLA GIALLA 40 CANNONAU 32 I Clivi R_B_L_ "Brut Nature," Colli Orientali, Friuli
    [Show full text]
  • November 2018 Baking List
    All products can be pre-ordered with 72 hours notice otherwise we operate a first come, first served policy and regret we are unable to put items aside for collection. To order Cakes, Bread, Babka or Pastries; email [email protected] or place an order with bakery staff over the counter during a quiet moment! Orders for Monday & Tuesday the following week need to be placed and confirmed by 5pm on Friday. When the shop is busy we can’t always answer the phone so email is usually best for ordering! Monday Tuesday Wednesday Thursday Friday Saturday Sunday Margot ̣ ̣ ̣ ̣ ̣ ̣ ̣ Geronimo ̣ ̣ ̣ ̣ ̣ ̣ ̣ NY light Rye ̣ ̣ ̣ ̣ ̣ ̣ NY light rye ̣ with Caraway Tin Rye ̣ ̣ ̣ ̣ Brown bread ̣ ̣ ̣ ̣ Challah ̣ Bagels ̣ ̣ ̣ ̣ ̣ ̣ ̣ Spiced Fruit ̣ Bread Beer bread ̣ Baguettes ̣ ̣ ̣ ̣ ̣ ̣ ̣ All our breads and pastries are naturally leavened with sourdough and are made from beginning to end in our bakery. They are given a long fermentation for nutritious, digestible and delicious bread which keep well. We use sea salt and mostly organic wheat and rye flours to make our bread. All our eggs for the brioche, pastries, cakes and challah are organic from Rookery Farm. Sourdough Bread December 2018 The Margot £3.90 Our bestselling, everyday sourdough. A mostly white loaf with a little wholegrain organic rye and some fermented whole wheat flour.
    [Show full text]
  • A Textbook of Baking and Pastry Fundamentals
    A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science.
    [Show full text]
  • Product List Breads & Pastries 2016
    PRODUCT LIST BREADS & PASTRIES 2016 310.839.3224 [email protected] www.larderbakingco.com BREAD PAIN AU LAIT SQUARE MUFFIN, BRAN MINI BRIOCHE LOAF PAIN AU LAIT SQUARE W/SESAME MUFFIN, CHOCOLATE CHOC CHIP BRIOCHE LOAF SLICED PAIN AU LAIT SQUARE W/HERBS MUFFIN, CHOCOLATE CHOC CHIP MINI BUN, BURGER BRIOCHE PAIN AU LAIT RECT. MUFFIN, COFFEE CAKE BUN, BURGER BRIOCHE W/EGG WASH PAIN AU LAIT RECT. W/HERBS MUFFIN, COFFEE CAKE MINI BUN, HOT DOG BRIOCHE PARKER HOUSE ROLL 24 EACH SALVADORIAN SWEET BREAD (QUESADILLA) BUN, HOT DOG BRIOCHE MINI PUMPERNICKEL LOAF SCONE, MAPLE BUN, SLIDER .5 OZ PUMPERNICKEL LOAF SLICED SCONE, MAPLE MINI BUN, SLIDER .5 OZ W/EGG WASH FRENCH DINNER ROLL SCONE, STRAWBERRY OAT BUN, SLIDER 1 OZ JALAPENO CHEESE DINNER ROLL SCONE, STRAWBERRY OAT MINI BUN, SLIDER 1 OZ W/EGG WASH SOURDOUGH DINNER ROLL SCONE, CURRANT ALMOND BUN, SLIDER 1.5 OZ ROSEMARY DINNER ROLL SCONE, CURRANT ALMOND MINI BUN, SLIDER 1.5 OZ W/EGG WASH OLIVE DINNER ROLL BROWNIE, SALTED CARAMEL CIABATTA SANDWICH ROLL (5X3) WHOLE WHEAT DINNER ROLL BROWNIE, TRIPLE CHOCOLATE CIABATTA MINI ROSEMARY LOAF BLONDIE CIABATTA SANDWICH ROLL W/OLIVES ROSEMARY LOAF SLICED COOKIE, CHOCOLATE CHIP SOFT LARGE CIABATTA SANDWICH ROLL W/ROSEMARY ROSEMARY BOULE COOKIE, CHOCOLATE CHIP MINI 1 OZ CIABATTA LOAF ROSEMARY BOULE SLICED COOKIE, CHOCOLATE CHIP SOFT SMALL WHOLE WHEAT CIABATTA LOAF RYE CARAWAY BAGUETTE COOKIE, CHOCOLATE WALNUT FOCACCIA 1/2 SHEET W/HERBS RYE CARAWAY LOAF COOKIE, GINGER DATE MOLASSES FOCACCIA 1/2 SHEET PLAIN SEEDED GOLDEN RAISIN RYE COOKIE, PEANUT BUTTER
    [Show full text]