THE LARDER SALADS MENU Salads Are Based Upon Serving 20 Guests – Feel Free to Contact for Suggested Amounts V = Vegan, G/F = Gluten Free Our Selection

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THE LARDER SALADS MENU Salads are based upon serving 20 guests – feel free to contact for suggested amounts V = vegan, g/f = Gluten free Our Selection Mixed garden salad with balsamic dressing – v, g/f Char-grilled vegetable with pesto vinaigrette – g/f Roma tomato with roasted Spanish onion & crushed olives – v, g/f Hot & sour hokkien noodle, bean sprouts, mint & coriander salad – v, g/f Classic ceasar salad with crunchy croutons, crisp bacon & shaved parmesan Cannelini beans with roasted peppers, rocket & basil – v, g/f Cocktail potatoes with mustard & chives – g/f Green beans with char-grilled capsicums & crumbled fetta – g/f Vine ripened tomato with boconcini, rocket & pesto - g/f Pasta salad with lentils, semi dry tomatoes, pesto & beans Asian shredded vegetable with glass noodles, sesame & coriander – v, g/f Couscous with roasted pumpkin, peppers, zucchini & mint - v Roasted chat potatoes with garlic & herb aioli – g/f Home style slaw of shredded red & white cabbage, carrot, toasted pecans, sour cream dressing – g/f Baby spinach with marinated mushrooms, beetroot, red onion & pea sprouts – v, g/f Green papaya salad with mint, coriander & roasted peanuts – v, g/f Greek style with tomato, cucumber, beans, olives, fetta & roasted Spanish onion – g/f Quinoa with beetroot, roasted sweet potato, shredded basil & cumin scented yoghurt – g/f Panzanella salad with vine ripened tomatoes, capsicums, cucumber, red onions, sourdough croutons & torn basil – v Mediterranean chick pea and roasted vegetable salad with baby spinach, semi dry tomatoes and mint – v, g/f $73.50- per bowl .

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Summer Camp 2021
Step-by-Step to Cooking Success www.culinariacookingschool.com 110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920 SPRING/SUMMER CLASS SCHEDULE: May through August 2021 Welcome to Culinaria Cooking School! The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage. Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present. Your palate is as unique as you are. Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine. Our Owners (L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.” 02 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE Spring/Summer 2021 Classes
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Panzanella Salad
Panzanella Salad Scan Code To Watch Video! Recipe by: Laura Vitale 1) Preheat a non stick grill pan over medium high heat, drizzle both sides of the Serves 6 bread with a little oil and grill it for a few minutes on each side or until it develops Prep Time: minutes grill marks and its nice and crusty. Cook Time: minutes 2) As soon as it comes out of the oven, rub Ingredients the garlic clove all over it and then cut the __4 Slices of Stale Crusty Italian Bread, bread in one inch pieces, set aside. preferably from a ciabatta loaf __1 Red Bell Pepper, seeded and cut into 1 3) In a large bowl, add all your chopped inch pieces veggies, the grilled bread chunks, oregano, __1 Cucumber, peeled, seeded and cut into 1 and basil, season everything with salt and pepper and drizzle over the inch pieces oil and vinegar. __1 Small Red Onion, peeled and cut into 1 inch pieces 4) Toss everything together well to make sure the oil and vinegar is __4 Ripe Tomatoes, quartered coating the veggies and the bread nicely. __1 Clove of Garlic, peeled but not chopped __4 Tbsp of Extra Virgin Olive Oil 5) You can serve it right away but let it sit in the fridge for about an hour __2 Tbsp of Balsamic Vinegar before you serve it so that all the flavors can penetrate the bread. __Salt and Pepper, to taste __Pinch of Dried Oregano __About ½ cup of Fresh Basil Leaves Visit www.LauraintheKitchen.com for lots more delicious recipes, and don't forget to subscribe!.
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International Buffet Menu~1
INTERNATIONAL BUFFET MENU~1 APPETIZER & SALADS SCALLOPS WITH MELON & PASSION FRUIT PANZANELLA OF TOMATO, MOZZARELLA & CRUNCHY BREAD PRESENTATION OF SEAFOOD ON ICE, TOBIKO MAYONNAISE & MIGNONETTE DRESSING BULGUR WITH TOMATOES SALAD & NUTS MOROCCAN LAMB WITH PARSLEY ON COUS COUS SALAD ANTIPASTI SUN DRIED TOMATOES, MARINATED BELL PEPPERS & ZUCCHINI BAVARIAN POTATO SALAD WITH CRISPY BEEF BACONS ASSORTED FIELD GREENS & SALAD DRESSINGS RED BELL PEPPER VINAIGRETTE, BALSAMIC DRESSING, THOUSAND ISLAND & ASIAN DRESSING CONDIMENTS BLACK SESAME GRISSINI & CHILLI CHEESE STRAWS WITH TUNA & CAPER DIP SOURDOUGH BREAD CROUTONS, PARMESAN PETALS & CORNICHONS SOUP COUNTRY VEGETABLE & SEAFOOD SOUP WITH PESTO & CHEESE SELECTION OF FRESHLY BAKED BREAD ROLLS & BUTTER HOT SAVORIES HONEY MUSTARD CHICKEN WITH WINTER VEGETABLES SEARED SNAPPER FILLETS, TOMATO CONFIT & TRUFFLE CREAM SAUCE LAMB WITH KASHMIRI RED CHILIES OVEN ROAST PEPPERS, CRUSTED BEEF, & VEGETABLE RATATOUILLE STIR FRIED LONG BEANS WITH TOFU MALAY STYLE FRIED WANTON NOODLES HONG KONG STYLE BLACK OLIVE FRIED RICE WITH SILVER ANCHOVIES DESSERT BAKED CHOCOLATE TART, LEMON & BASIL MOUSSE CAKE, FRESH MANGO TARTLET CHOCOLATE MOUSSE WITH SESAME CROUSTILLANT & VANILLA CREAM BRULÉE PRALINE CHEESE CAKE, TIRAMISU, CHERRY CLAFOUTI, SOYA BEAN JUICE WITH DUMPLINGS, PENGAT PISANG, ASSORTED MALAY KUIHS, SELECTION OF SLICED FRESH FRUIT FRESHLY BREWED COFFEE OR TEA INTERNATIONAL BUFFET MENU~2 APPETIZER & SALADS SALAD NICOISE, ROJAK MELAKA, ACAR MIXED BEAN SALAD WITH SEMI DRIED TOMATO BEEF PASTRAMI, ASPARAGUS & CRISPY
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Jw Marriott Parq Vancouver
EVENT MENU JW MARRIOTT PARQ VANCOUVER 39 Smithe Street, Vancouver V6B 0R3 Canada +1 604-676-0888 TABLE OF CONTENTS EVENTS BY JW MEETINGS IMAGINED p. 3 PLATED BREAKFAST p. 4 JW Marriott sets the stage for BREAKFAST BUFFET p. 5-9 exceptional events, leading with our BREAKFAST ENHANCEMENTS p. 10 culinary expertise. Our team brings the SWEET AND SAVOURY BREAKS p. 11-13 art of food to life through demonstrations and storytelling, A LA CARTE COFFEE BREAK p. 14 infusing our menus with local flavor and PLATED LUNCH p. 15-17 personality. Every JW event is BUFFET LUNCH p. 18-23 thoughtfully designed to enhance the BOXED LUNCH p. 24 planner and attendee experience, showcasing our culinary talent with live RECEPTION p. 25-26 cooking and interactive moments PLATED DINNER p. 27-31 throughout the meeting experience. We BUFFET DINNER p. 32-36 are proud to offer fresh and crafted BUFFET DINNER ENHANCEMENTS p. 37-38 culinary creations that are unique and memorable. CUSTOM DINNER PACKAGE p. 39-45 BEVERAGE MENU p. 46-47 WINE LIST & BAR PACKAGES p. 48-49 EVENT SERVICES p. 50 GENERAL INFORMATION p. 51-52 2 MEETINGS IMAGINED EVERY MEETING HAS A PURPOSE. FIND YOURS TO CREATE A MORE IMPACTFUL AND INSPIRED MEETING. When the objective is to commemorate a milestone or accomplishment. CELEBRATE Showcase exceptional food and wine pairings that encourage your guests to indulge and leave them with lasting memories of the event. When the objective is to engage in a meaningful dialogue to reach a decision. DECIDE Select simple and light options that place focus on the discussion and do not distract.
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DNKHL Buffetten MEI 2019
Mediterraan buffet 29,50 p.p. Gegrilde bloemkool met citroen Linzensalade met tomatenchutney Wortelsalade met oranjebloesemwater Fattoush – Libanese tomatensalade Ingelegde komkommer en radijs Baba Ganoush Tabouleh met olijven en sinaasappel Uit onderstaande vijf gerechten maakt u een keuze van drie: Makreel van de grill Kabeljauw in filodeeg met sesam Kikkererwten met geroosterde groenten en feta Lamsstoof met sinaasappel en kaneel Geroosterde kip met gerookte paprika Nagerecht: Amandel-sinaasappeltaart Buffetten – De Nieuwe KHL – mei 2019 1 Frans buffet 29,50 p.p. Gerookte eendenborst met lil gem, vijgen en walnotendressing Salade van witlof, roquefort en jambon de Paris Quiche Lorraine – Hartige taart met spek en ei Kipfricassee met rode wijnazijn en dragon Bouillabaisse met en van zeeduivel en mosselen Rosevalaardappels uit de oven met persilade Provençaalse ratatouille Nagerecht: Tarte tatin met vanille-ijs Buffetten – De Nieuwe KHL – mei 2019 2 Spaans buffet 29,50 p.p. Tortilla met peterselie en rode ui Paella met chorizo en mosselen Gambas al ajillo Gehaktballetjes in tomatensaus Inktvis met rivierkreeft, citroen en piment d’espelette Salade van groene asperges, zwarte olijven en manchego Geroosterde artisjokharten met salsa verde Patatas bravas Nagerecht: Bizcochos borrachos (luchtige cake met rum) Buffetten – De Nieuwe KHL – mei 2019 3 Italiaans buffet 29,50 p.p. Primi Fregolasalade (Sardijnse pastasoort) met groente uit het seizoen Gestoofde octopus in rode wijn en sinaasappel Gezouten ricotta met aubergine en amandel Polpettini - gehaktballetjes in tomatensaus Dorade van de grill Frittata - met spinazie en Parmezaan Courgettesalade met basilicum en pecorino Caponata – Siciliaanse zoetzure groente Panzanella – Toscaanse broodsalade Aardappels uit de oven met rozemarijn Nagerecht: Semi-freddo van citroen Een Italiaanse naam voor parfait (stilstaand ijs).
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Fattoush Salad with Crispy Chickpeas, Za’Atar-Spiced Pita, and Feta Cheese
8 OCT 2016 Fattoush Salad with Crispy Chickpeas, Za’atar-Spiced Pita, and Feta Cheese Fattoush is a Middle Eastern version of the Italian panzanella, Prep: 15 min level 1 a hearty “salad” bulked up with equal parts bread and veggies. Total: 35 min In this recipe, toasted pita meets crisp cucumbers meets tangy nut veggie feta meets a fragrant garlic oil. The result? A salad with major free flavor. Black Persian Grape Shallot Garlic Parsley Olives Cucumbers Tomatoes Chickpeas Whole Wheat Cumin White Wine Za’atar Feta Pitas Vinegar Cheese Ingredients 2 People 4 People *Not Included Black Olives 1 oz 2 oz Allergens Persian Cucumbers 2 3 1) Wheat Grape Tomatoes 4 oz 8 oz 2) Soy Shallot 1 1 3) Milk Garlic 1 Clove 2 Cloves Parsley 1/4 oz 1/4 oz Chickpeas 1 Box 2 Boxes Whole Wheat Pitas 1) 2) 2 4 Cumin 1 t 2 t White Wine Vinegar 2 T 4 T Tools Za’atar 1 t 2 t Strainer, Baking sheet, 3) Feta Cheese 1/2 Cup 1 Cup Small pan, Whisk, Olive Oil* 3 T 6 T Large bowl Nutrition 2 person Calories: 817 cal | Fat: 35 g | Sat. Fat: 7 g | Protein: 30 g | Carbs: 90 g | Sugar: 8 g | Sodium: 914 mg | Fiber: 21 g Nutrition 4 person Calories: 800 cal | Fat: 35 g | Sat. Fat: 7 g | Protein: 29 g | Carbs: 86 g | Sugar: 6 g | Sodium: 910 mg | Fiber: 20 g 1 1 Prep: Wash and dry all produce. Preheat oven to 425 degrees. Thinly slice olives.
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5 PICNIC-PERFECT RECIPES 1. Panzanella Cut
5 PICNIC-PERFECT RECIPES 1. Panzanella Cut ciabatta or other good bread into cubes. Chop ripe tomatoes, oil-cured black olives, anchovies, garlic, and capers; combine with red wine vinegar, olive oil, and lots of black pepper. Add the bread, tossing to absorb the dressing. garnish with fresh chopped basil and shaved Parmesan cheese. 2. Black Bean and Mango Salad Rinse and drain a can of black beans (or use a couple cups of homemade beans) and combine with a diced mango, a chopped red bell pepper, two or three chopped scallions, and some minced fresh chile. Drizzle with olive oil, lime juice, salt, and pepper. Toss with fresh chopped mint or cilantro and serve. 3. Rice Noodles with Cilantro Pesto Soak rice vermicelli in boiling water to cover. In a food processor, puree two large handfuls of cilantro, the juice of a lime, a few tablespoons of olive oil, a slice of soft butter, salt, and pepper. Toast a handful of peanuts in a skillet lightly until fragrant and just golden. Drain the noodles and toss with the cilantro pesto; garnish with the toasted nuts. 4. Grilled Lemon-Tarragon Chicken Mix the zest of a lemon with some chopped fresh tarragon (no more than a teaspoon or so; it’s strong). Brush thin chicken breasts with olive oil, smear with the zest and tarragon, and season with salt and pepper. grill the chicken, turning it once, until cooked through. Squeeze more lemon juice over the chicken, then serve, with coarse- grain mustard on the side. 5. Pound Cake with Mascarpone and Marmalade Spread mascarpone on slices of your favorite bakery pound cake and drizzle with warmed marmalade or honey.
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Orzo with Lemon, Brie and Toasted Pine Nuts Grilled Panzanella Salad
Orzo with Lemon, Brie and Toasted Pine Nuts Serves: 8 1 pound orzo pasta 1/4 cup extra-virgin olive oil, plus 1 tablespoon, divided 1 tablespoon lemon zest 3 tablespoons lemon juice 1/2 teaspoon minced garlic 1 wheel (10 ounces) Brie cheese, FAMILY FEATURES cut into 1/2-inch cubes hether you’re hosting a small weekend get-together, a large 3/4 cup golden raisins gathering or anything in between, entertaining friends and 1/2 cup toasted pine nuts family will always provide an opportunity to create memories 1/4 cup fresh basil, chiffonade W that last a lifetime. However, no host wants to miss out on salt, to taste the highlights because of an endless to-do list in the kitchen. With the right freshly ground black recipes and refreshments, it’s easy to throw a successful, enjoyable dinner pepper, to taste party for both you and your guests. Prepare pasta according to package One way to take the guesswork out of meal planning is by starting with instructions until al dente. Toss with the wine you’re planning to serve and working backwards. Chardonnay is a 1 tablespoon olive oil to prevent stick - favorite varietal of many wine lovers, and Edna Valley Vineyard has crafted ing and allow to cool. award-winning, food-friendly Chardonnay from California’s central coast In large bowl, toss pasta with for more than 35 years. Featuring bright layers of white peach and apricot remaining olive oil, lemon zest, alongside notes of pineapple and brown spice, this white wine is a sure bet lemon juice, garlic, Brie cubes, to complement a range of dishes and elevate any meal.
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Dining Room 8.18
two courses $75 to begin duck liver mousse grilled sourdough, bing cherry mostarda, pickled spring vegetables & pistachio crumble* island lettuces torn herbs, pickled shallots, shaved baby vegetables, italian vinaigrette salmon crudo ruby red grapefruit, hibiscus, sturgeon caviar, sesame salsa verde* $5 supp. snow white nectarine panzanella cherry tomatoes, bing cherries, arugula, garden herbs, torn croutons, mozzarella, tomato vinaigrette hand-rolled cavatelli jonah crab meat, island corn, basil, preserved lemon soffrito swr clam bake buttered lobster, spicy chorizo, fingerling potatoes, littleneck clams & sweet corn $10 supp. five iced grey lady oysters celery & lemon granita, horseradish entrees brined chicken under-a-brick warm farro, grilled peaches, cherries, parmesan, pistachio muhammara, & coriander vinaigrette* moroccan-spiced eggplant parm tomato sugo, leaf spinach, homemade mozzarella, roasted peppers, sweet-&-sour red onions, garden mint, marinated feta, sesame-spiced chickpeas* wood-grilled swordfish steak sweet & sour eggplant caponata, capers, pesto aioli, cherry tomatoes & pinenuts* slow-cooked scottish salmon island beets, roasted cauliflower, tahini-avocado green goddess, toasted hazelnuts* 10oz. wood-grilled aged prime ribeye crispy potatoes, broccolini, grilled cabbage, heirloom tomatoes, creamy blue cheese, and charred chimmichurri $10 supp. spice-crusted sustainable catch thai green curry sauce, island cucumber, squash, japanese eggplant & toasted sesame seeds* local dayboat scallops summer succotash of island corn,
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Italian Steaks & Panzanella
Italian Steaks & Panzanella blueapron.com with Mozzarella, Tomatoes & Pesto 4 SERVINGS | 35–45 MINS To make this easy version of panzanella (or Italian bread salad), you’ll make your Serve a bottle of Blue Apron wine with this symbol: Bold & Spicy. own golden brown croutons to toss with fresh mozzarella, juicy tomatoes, sweet blueapron.com/wine peppers, and basil pesto. Ingredients 4 Steaks 2 Tbsps Red Wine Vinegar 2 Sandwich Rolls 1 Tbsp Italian Seasoning* 4 Persian Cucumbers ½ lb Grape Tomatoes 4 oz Sweet Peppers ⅓ cup Basil Pesto ½ lb Fresh Mozzarella Cheese *Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram 1 Prepare the ingredients 3 Cook the steaks • Wash and dry the fresh • Pat the steaks dry with produce. paper towels; season on • Large dice the rolls. all sides with salt, pepper, and enough of the Italian • Medium dice the cheese. seasoning to coat (you may • Halve the tomatoes. have extra). • Cut off and discard the • In the same pan, heat stems of the peppers; re- 1 teaspoon of olive oil on move the cores, then thinly medium-high until hot. slice into rings. • Add the seasoned steaks. Cook, turning occasionally, 8 to • Quarter the cucumbers lengthwise; cut crosswise into 10 minutes for medium-rare, or until browned and cooked to 1/2-inch pieces. your desired degree of doneness.* • In a large bowl, combine the diced cheese, halved tomatoes, • Transfer to a cutting board and let rest at least 5 minutes. sliced peppers, and cucumber pieces. Add the vinegar and 2 tablespoons of olive oil; season with salt and pepper.
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"WEEK at a GLANCE" MENU April 24
"WEEK AT A GLANCE" MENU April 24 - April 29 *Items on Mother's Day Menu Call ahead to reserve your items: 626-441-2299 | visit www.juliennetogo.com to sign up for weekly menu updates MONDAY 4/24 TUESDAY 4/25 WEDNESDAY 4/26 THURSDAY 4/27 FRIDAY 4/28 SATURDAY 4/29 Soup asparagus & rice get well *chilled cucumber madeira broth with mushrooms & rice chilled gazpacho "she-crab" Other Special *seafood risotto with scallops, shrimp *fig & camembert tart siamese chicken curry zucchini & mushroom pizzeta *chicken tarragon tart Casserole chicken canelloni chicken sopa traditional lasagna chicken enchiladas beef stroganoff Chicken soubise with rice & prosciutto chicken tenders sour cherry spinach & ricotta stuffed chicken tenders orange marmalade lemon & herb roasted spinach & ricotta stuffed chicken tenders coconut curry sour cherry chicken tenders Salmon red onion crusted cilantro poached chipotle cream sauce asian roasted *grilled lemon with herbed crème fraiche dill poached with cucumber raita tequila cream sauce pistachio cranberry *grilled lemon with herbed crème fraiche red onion crusted mango avocado soy lacquered Entrée Specials quiche du jour panko crusted ling cod chicken taquitos *steamed chicken in white wine sauce chicken taquitos chicken taquitos parmesan crusted tilapia *rack of lamb with five pepper pesto espresso bbq pork ribs flank steak *oven baked cod with crème fraiche *pork tenderloin with rhubarb chutney filet of beef cauliflower savory tart pizzetta du jour tomato basil savory tart asparagus gruyere savory tart pizzetta
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Making Vibrant Mediterranean Bread Salads Toss Peak-Of-The-Season Vegetables, Fragrant Olive Oil, and Yesterday’S Bread for Some Spectacular Summer Salads
Making Vibrant Mediterranean Bread Salads Toss peak-of-the-season vegetables, fragrant olive oil, and yesterday’s bread for some spectacular summer salads BY JOANNE WEIR he first time you eat a bread salad, you’ll won- Tder why you’ve never had one before. Imagine a sandwich of ripe tomatoes, crisp cucumbers, thin slices of sweet onion, and sprigs of fresh herbs be- tween thick slices of a chewy, European-style bread. Then imagine tearing that sandwich into pieces, dousing it with vinegar and fragrant olive oil, and tossing it all together in a bowl, and you’ll have an idea of the irresistible combination of textures and flavors that are found in bread salads. In the Med- iterranean, bread salads have been around for cen- turies. They’re part of a culture that knows well how to make a feast from the humblest of foods, even stale bread. A STURDY LOAF FOR A HEARTY SALAD When making bread salad, no ingredient is more im- portant than the bread itself. Bread salads were born of the rustic loaves characteristic of the Mediter- ranean. You should look for the same style of loaf when making your bread salads. You need a sturdy, flavorful loaf that can stand up to a vinaigrette and other wet ingredients like tomatoes without turning to mush. This is no place for plastic-wrapped over- processed white bread. Fresh bread can ruin a bread salad. It becomes soggy too quickly. Be sure your bread is sufficiently stale—at least three days old. When I’m craving a bread salad and the only bread in the house is fresh, I cheat and dry the bread in the oven.
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