Delivery Or Take-Away Service for Lunch-Combos
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Georgian Country and Culture Guide
Georgian Country and Culture Guide მშვიდობის კორპუსი საქართველოში Peace Corps Georgia 2017 Forward What you have in your hands right now is the collaborate effort of numerous Peace Corps Volunteers and staff, who researched, wrote and edited the entire book. The process began in the fall of 2011, when the Language and Cross-Culture component of Peace Corps Georgia launched a Georgian Country and Culture Guide project and PCVs from different regions volunteered to do research and gather information on their specific areas. After the initial information was gathered, the arduous process of merging the researched information began. Extensive editing followed and this is the end result. The book is accompanied by a CD with Georgian music and dance audio and video files. We hope that this book is both informative and useful for you during your service. Sincerely, The Culture Book Team Initial Researchers/Writers Culture Sara Bushman (Director Programming and Training, PC Staff, 2010-11) History Jack Brands (G11), Samantha Oliver (G10) Adjara Jen Geerlings (G10), Emily New (G10) Guria Michelle Anderl (G11), Goodloe Harman (G11), Conor Hartnett (G11), Kaitlin Schaefer (G10) Imereti Caitlin Lowery (G11) Kakheti Jack Brands (G11), Jana Price (G11), Danielle Roe (G10) Kvemo Kartli Anastasia Skoybedo (G11), Chase Johnson (G11) Samstkhe-Javakheti Sam Harris (G10) Tbilisi Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Workplace Culture Kimberly Tramel (G11), Shannon Knudsen (G11), Tami Timmer (G11), Connie Ross (G11) Compilers/Final Editors Jack Brands (G11) Caitlin Lowery (G11) Conor Hartnett (G11) Emily New (G10) Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Compilers of Audio and Video Files Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Irakli Elizbarashvili (IT Specialist, PC Staff) Revised and updated by Tea Sakvarelidze (Language and Cross-Culture Coordinator) and Kakha Gordadze (Training Manager). -
Tastes from the Green Paradise That Will Change the Taste of the World
Tastes from the green paradise that will change the taste of the world... 2 3 Green Bursa, which lies in the foothills of magnificent Mount Uludağ, is one of the rare cities that houses many identities. It is a city of industry, tourism, history and above all, agriculture with important fertile lands. The meeting of the crystal waters of this city that flowed from Uludağ with the fertile lands of the plains yielded cornucopia. In addition to its developing industry and commerce, Bursa has always been famous for its agriculture and agricultural products, as well. 4 5 The secret of this unique richness and pruSIAS premıum tastes is the Cluster Olive oil tr Virgi monocultıvar ® Nature Sızm fertile lands of Brands tek bahçe ® Bursa... ® Net 500 ml. / 17 fl oz. ® pruSIAS premıum Olive oil 6 7 President’s Message / İbrahim Burkay Bursa Chamber of Commerce and Industry, President of the Board of Directors İbrahim Burkay Bursa Chamber of Commerce and Industry, President of the Board of Directors Distinguished trading partner; operating in the food sector with our companies. The high quality that our companies have caught up to in the sector Bursa, which succeeds in exporting the goods and services from the production facilities to the final product and the it produces to 195 countries, is an important center of great potential that we carry as the city opened the way to richness with its fertile lands and strong industry based on new commercial agreements. agriculture. As the Bursa Chamber of Commerce and Industry, it is one of our most important goals to bring the richness I believe that strong trade links will be established with your of our lands together with the world, thanks to the strength valuable participation both during the 2nd Buyer Delegation that we receive from our members. -
Startert & Salads
STARTERT & SALADS Soft salted salmon with toast and green cream 100 gr 320 Herring with marinated red onion and boiled potato 240 gr 350 Home made pancakes with red caviar and traditional garnish 110/45/60 gr 560 Mini patties with the stuffing of Your choice (with cabbage and egg / meat / fish) 105 gr 300 Home made roast beef with marinated vegetables and pearl leek 130 gr 440 Russian salad "Olivie" with roasted quails and crayfish 245 gr 580 Salad with crab meat, smoked trout and ice-cream of crustaceans with anise 200 gr 640 Assorted fish 220 gr 890 Assorted meat 180 gr 690 Assorted pickles 220 gr 410 Vegetable salad with aromatic herbs, walnuts and wine vinegar dressing 300 gr 420 Cold red lobio - Salad of red beans with pomegranate 180 gr 450 Gibzhaliya - suluguni cheese with nadugi stuffed with mint and coriander 165 gr 490 Roasted red peppers stuffed with a spicy nuts 95 gr 350 Grilled eggplant with aromatic herbs and walnuts 100 gr 350 Spinach Pkhali 100 gr 350 Assorted vegetable snacks stuffed with spicy walnut 485 (Baked peppers, eggplant and spinach pkhali) 140 gr Satsivi - pieces of boiled chicken with "Bazhe" sauce of walnuts, onions 460 and Georgian spices 260 gr Grilled beef salad with crunchy vegetables 160 gr 690 Vegeterian Spicy Russian Georgian Thai European Menu is valid from 11 am till 23 pm. From 23 pm till 11 am night menu is valid Dear guests, the 8% of total amount of your check will be charged additionally as a service charge. All prices are in rubles and include VAT. -
Agriculture and Food Processing in Armenia
SAMVEL AVETISYAN AGRICULTURE AND FOOD PROCESSING IN ARMENIA YEREVAN 2010 Dedicated to the memory of the author’s son, Sergey Avetisyan Approved for publication by the Scientifi c and Technical Council of the RA Ministry of Agriculture Peer Reviewers: Doctor of Economics, Prof. Ashot Bayadyan Candidate Doctor of Economics, Docent Sergey Meloyan Technical Editor: Doctor of Economics Hrachya Tspnetsyan Samvel S. Avetisyan Agriculture and Food Processing in Armenia – Limush Publishing House, Yerevan 2010 - 138 pages Photos courtesy CARD, Zaven Khachikyan, Hambardzum Hovhannisyan This book presents the current state and development opportunities of the Armenian agriculture. Special importance has been attached to the potential of agriculture, the agricultural reform process, accomplishments and problems. The author brings up particular facts in combination with historic data. Brief information is offered on leading agricultural and processing enterprises. The book can be a useful source for people interested in the agrarian sector of Armenia, specialists, and students. Publication of this book is made possible by the generous fi nancial support of the United States Department of Agriculture (USDA) and assistance of the “Center for Agribusiness and Rural Development” Foundation. The contents do not necessarily represent the views of USDA, the U.S. Government or “Center for Agribusiness and Rural Development” Foundation. INTRODUCTION Food and Agriculture sector is one of the most important industries in Armenia’s economy. The role of the agrarian sector has been critical from the perspectives of the country’s economic development, food safety, and overcoming rural poverty. It is remarkable that still prior to the collapse of the Soviet Union, Armenia made unprecedented steps towards agrarian reforms. -
What Makes a Restaurant Ethnic? (A Case Study Of
FORUM FOR ANTHROPOLOGY AND CULTURE, 2017, NO. 13 WHAT MAKES A RESTAURANT ETHNIC? (A CASE STUDY OF ARMENIAN RESTAURANTS IN ST PETERSBURG) Evgenia Guliaeva Th e Russian Museum of Ethnography 4/1 Inzhenernaya Str., St Petersburg, Russia [email protected] A b s t r a c t: Using restaurants in St Petersburg serving Armenian cuisine as a case study, the article studies the question of what makes an ethnic restaurant ethnic, what may be learnt about ethnicity by studying a restaurant serving a national cuisine, and to what extent the image of Armenian cuisine presented in Armenian restaurants corresponds to what Armenian informants tell us. The conclusion is that the composition of the menu in these restaurants refl ects a view of Armenian cuisine from within the ethnic group itself. The representation of ethnicity is achieved primarily by discursive means. Neither owners, nor staff, nor customers from the relevant ethnic group, nor the style of the interior or music are necessary conditions for a restaurant to be accepted as ethnic. However, their presence is taken into account when the authenticity or inauthenticity of the restaurant is evaluated. Armenian informants, though, do not raise the question of authenticity: this category is irrelevant for them. Keywords: Armenians, ethnicity, ethnic restaurants, national cuisine, authenticity, St Petersburg. To cite: Guliaeva E., ‘What Makes a Restaurant Ethnic? (A Case Study of Armenian Restaurants in St Petersburg)’, Forum for Anthropology and Culture, 2017, no. 13, pp. 280–305. U R L: http://anthropologie.kunstkamera.ru/fi -
RIGI Menu ENG October
COLDS MAIN DISHES MAIN HOTS APPETIZERS Everything new is a well-forgotten old. Our gastronomic douqan is a new enterprise and a part of our history and culture that always has decorated our capital city as well as the whole country. The culture of douqan has flourished in Georgia in XVIII-XIX centuries. With their colorful environment and rich menus, you could have come across them in whatever walks of life - cotton row , iron row, dark row, crystal row, coffee row, near Ortachala gardens or the banks of Mtkvari river. Due to the douqan’s culture the paintings of Pirosmani have survived until today. The same culture has enriched our heritage with vastly different names, which reflected the very individualistic and specific Tbilisian environment that each owner of douqan had to offer-Dagrekhilua’s douqan, Japara’s douqan, Abuashvili’s douqan, Lopiana’s douqan and so on and on. The wine was flowing straight from the skin barrels, “Chanari” and “Tsotskhali” fish were caught straight in Mtkvari river. The greens and radish were coming from ortachala gardens. The menu of our gastronomic douqan is the mix of old Tbilisian and regional courses as the main characteristic of Georgian cuisine’s variety is in its regionalism. Here you can feel the mix of highest quality Georgian products, chef’s refined signature, intense aromas and balanced harmonic composition. Sample and Sense It ! Menu developed by Brand Chef Giorgi Sarajishvili Menu concept by “Gastronaut” Appetizers “Khoncha” means large platter in old Georgian, where the food was offered in small amounts. It was used during rituals, as a gift and for snacks before feasts. -
Chef's Special Menu Beginning Monday, December 19Th
SNEAK PREVIEW MENU SMALL PLATES & MEZES FROM THE OVEN Smoked Eggplant w/ Garlic Yoghurt · 9 Marinated Mediterranean Olives · 8 traditional pidettes with Crispy Phyllo Rolls (3 pcs) · 6 Fried White Anchovies w/ Olives and Grapefruit · 12 your choice of Warm Hummus with Pastırma · 8 Portuguese Fried Calamari · 15 GROUND SEASONED LAMB · 5 Turkish Smoked Lamb Tacos (2 pcs) · 11 Lamb “Adana” Cut Roll (6 pcs) · 13 Char Grilled Lamb Riblets (4 pcs) · 9 Chicken “Adana” Cut Roll (6 pcs) · 11 SWISS CHARD & PINE NUTS · 5 Marinated Fluke w/ Beets, Pistachio and Grapes · 11 Veal “Kofte” w/ Spiced Tomato Broth and Feta · 11 WILD MUSHROOM, ROASTED GARLIC & CHECHIL CHEESE FLATBREAD · 8 Grape Leaf Chips w/ Muammara · 9 Roasted Beets w/ Goat Cheese & Raisins · 9 Lamb Tartar w/ Pomegranate & Garlic Labne · 11 Raw Sea Urchin w/ Pickled Chili and Squid Ink · 4 each APPETIZERS & SALADS ROASTED RED MULLET · crispy saffron rice · 12 PERA-STYLE TOMATO AND ONION · cubed tomatoes, finely chopped onions and parsley, CHEF’S SPECIAL MENU peeled walnuts in pomegranate – lemon dressing · 12 WHOLE ROASTED LEG OF LAMB CAULIFLOWER SOUP · grilled radicchio, hazelnut and golden raisin · 9 served family-style, 24 hour advance notice required. CHARRED BEAN SALAD · cucumber, bell pepper, purslane & tahini-lime vinaigrette · 13 $195 (serves up to 4 guests) CHILLED CRAB AND TABOULEH · coarse bulghur, parsley, mint, red onion, tomato, red & green peppers · 15 includes mezes and side dishes OPEN-FLAME GRILLED PRAWNS · coco beans, parsnip ragout, bottarga · 14 BEGINNING KALE AND -
St. Petersburg
Maps Events Restaurants Cafés Nightlife Sightseeing Shopping Hotels St. Petersburg October - November 2014 Mellow Yellow Autumn beyond the city limits More than 10 years in Russia! Fine dining and great view Discover the world of Buddha-Bar inyourpocket.com N°97 Contents Where to eat 28 ESSENTIAL Restaurants in hotels 42 CIT Y GUIDES Nightlife 45 Foreword 4 What to see 48 The Essentials 48 In the News 5 Hermitage 49 Arrival & Getting Around 6 St. Petersburg’s historical outskirts 52 Old Soviet Tours 54 City Basics 8 Where to stay 55 Language 9 Interview with concierge 56 Culture & Events 10 Shopping 58 Concerts and festivals 10 Russian souvenirs 58 Russian rock 16 Live music clubs 18 Expat & Business 60 Exhibitions 20 The Expat Experience 60 Features Maps & Index St. Petersburg theatre life 22 City map 62 Krestovsky and Yelagin Islands 24 Street index 64 Historic dining 35 Metro map 67 Konyushennaya area 43 Moscow 65 0+ www.facebook.com/StPetersburgInYourPocket October - November 2014 3 Foreword In the News Across the meadows whirling blow The yellow leaves of fall; HAPPY UNITY DAY PETROVSKAYA AQUATORIA No verdure in the woodlands now, November 04 is Russia’s Day of Popular Unity. This national September is traditionally associated with education and The dark green pine is all. holiday is a new old holiday having been celebrated for knowledge so what better time to hold the grand open- Beneath the boulder’s hanging crest, the first time in 1649 and commemorates the victorious ing of the historical theatrical scale model “Petrovskaya St. Petersburg In YourESSENTIAL Pocket No more on beds of flowers uprising in 1612 by Minin and Pozharsky which ejected Aquatoria”? This new unique exhibition is dedicated to founded and publishedCI TbyY OOO GUIDES Krasnaya Shapka/In Your Pocket. -
For the Love of Whisky the FINANCIAL with the Production Peak Re- Its Production Accounted for Corded in 2012
Half of unemployed young people in the Women in EU EU ready to relocate have fi rst child for a job on average at 29 See on p. 8 See on p. 13 2 April, 2018 News Making Money http://www.fi nchannel.com “Being a Turk in Georgia, while serving as Turkish Ambassador in Tbilisi, is a pleasant experience” Fatma Ceren Yazgan, Turkish Ambassador to Georgia The FINANCIAL torical links; as well as shared ments and trade relations but social and cultural interac- also the giant projects which tion. For the last twenty fi ve Turkey and Georgia, as well as Q. How have economic years the biggest change has our neighbour Azerbaijan, are relations between our been that we now have very involved in. These are proj- two countries changed structured economic rela- ects which have been on the over the past fi ve years? tions. When Georgia gained agenda for fi fteen years and And in your opinion has its independence and then are now bearing their fruits there been anything spe- Turkey rediscovered Georgia cifi c of note between the and the Georgian people, op- and I think we are seeing how countries in these fi ve portunity became where busi- solid these projects always years? ness people see it themselves. were. So there is a great future A. When you ask me about The governments were late in in terms of big infrastructural the past fi ve years, I think responding to many issues, projects bilaterally as well as it’s actually a 25-year jour- so I think that particularly in regionally. -
Biodiversity of Dry Grasslands in Armenia: First Results from the 13Th EDGG Field Workshop in Armenia
12 Palaearctic Grasslands 46 ( J u ly 20 2 0) Scientific Report DOI: 10.21570/EDGG.PG.46.12-51 Biodiversity of dry grasslands in Armenia: First results from the 13th EDGG Field Workshop in Armenia Alla Aleksanyan1,2 , Idoia Biurrun3 , Elena Belonovskaya4 , Beata Cykowska-Marzencka5 , Asun Berastegi6 , Andreas Hilpold7 , Philipp Kirschner8 , Helmut Mayrhofer9 , Dariia Shyriaieva10 , Denys Vynokurov10 , Thomas Becker11 , Ute Becker12 , Iwona Dembicz13,14 , George Fayvush1 , Dieter Frank15 , Martin Magnes9 , Itziar García-Mijangos3 , Marine Oganesian16 , Salza Palpurina17 , Aslan Ünal18 , Yuliia 19 13,20,21* Vasheniak & Jürgen Dengler 1Department of Geobotany and Plant Eco-Physiology, Institute of Botany 12Green School in the Botanic Garden, Johannes Gutenberg University after A.L. Takhtajyan, NAS RA, Acharyan 1, 0040, Yerevan, Armenia; al- Mainz, Anselm-Franz-von-Bentzel-Weg 9 b, 55128 Mainz, Germany; beck- [email protected]; [email protected] [email protected] 2Chair of Biology and Biotechnology, Armenian National Agrarian Universi- 13Vegetation Ecology, Institute of Natural Resource Sciences (IUNR), Zurich ty, Teryan 74, 0009, Yerevan, Armenia University of Applied Sciences (ZHAW), Grüentalstr. 14, 8820 Wädenswil, 3Department of Plant Biology and Ecology, University of the Basque Coun- Switzerland; [email protected]; [email protected] try UPV/EHU, P.O. Box 644, 48080 Bilbao, Spain; [email protected]; 14Department of Plant Ecology and Environmental Conservation, Faculty of [email protected] Biology, University of Warsaw, ul. Zwirki I Wigury 101, 02-089 Warsaw, 4Department of Biogeography, Institute of Geography, Russian Academy of Poland Sciences, Staromonetny per. 29, 119017 Moscow, Russia; ebe- 15Saxony-Anhalt Environment Agency, Reideburger Str. 47, Halle 06116, [email protected] Germany; [email protected] 5Department of Mycology, W. -
Bb1 Menu2020 Sep En.Pdf
menu COLD VEGETABLE STARTERS BAKU PICKLES VEGETABLE BOUQUET EGGPLANTS, WHITE CUCUMBERS, BAKU TOMATOES, BLACK THORNS, CHERRY PLUMS, BAKU CUCUMBERS, CHILLI PEPPER, CORNELIAN CHERRIES, KIR SALAD, DILL, PARSLEY, SCALLIONS, PARADISE APPLES, QUINCES BASIL, CILANTRO, RADISH 350 g 400 g -390- -680- BAKU VEGETABLES 300 g 420- BULL HEART TOMATOES 150 g 340- RUSSIAN PICKLES 350 g 320- EGGPLANT ROLLS 130/70 g 380- BAKU TOMATOES, BAKU CUCUMBERS, CHILLI PEPPER LIGHTLY SALTED CUCUMBERS, LIGHTLY SALTED TOMATOES, WITH CHEESE PICKLED GARLIC, RAMSON, PICKLED PEPPER, SAUERKRAUT EGGPLANT, PHILADELPHIA CHEESE, GOUDA CHEESE, GARLIC, HERBS GREENS 140 g 310- GREEN OLIVES, BLACK OLIVES 100 g 260- MARINATED MUSHROOMS 200 g 290- GEORGIAN LOBIO 180 g 290- BASIL, CILANTRO, KIR SALAD, RADISH, OIL MUSHROOMS, FIELD MUSHROOMS, HONEY MUSHROOMS, RED BEANS, GARLIC, ONIONS, WALNUTS, DILL, SCALLIONS, PARSLEY RED ONION, BELL PEPPER, OLIVE OIL CILANTRO, POMEGRANATE SEEDS COLD MEAT STATERS COLD FISH STARTES MEAT PLATTER FISH PLATTER LIGHTLY SALTED SALMON, BAKED VEAL, BEEF TONGUE, BUTTER FISH, CHICKEN ROLL, CREAMY HOT-SMOKED STURGEON, SAUCE WITH HORSERADISH SALMON CAVIAR 300/50/80 g 300/30 g -1150- -1650- HERRING 120/120 g 320- SALMON 150/50/50 g 790- FRANCOIS ROLL 220 g 460- CHICKEN ROLL 100/30 g 390- CHICKEN SATSIVI 200 g 320- WITH BOILED POTATOES CAVIAR WITH TOAST PHILADELPHIA CHEESE, LIGHTLY SALTED HERRING, BOILED POTATOES, RED ONIONS, AND BUTTER SALMON, SUN-DRIED TOMATOES, MIX VEGETABLE OIL, DILL OF GREENS, CHERRY TOMATOES, LAVASH BASTURMA 100/30 g 450- BOILED BEEF 100/50 -
Вегетарианское | Vegetarian Без Лактозы | Lactose-Free
1 ВЕГЕТАРИАНСКОЕ | VEGETARIAN БЕЗ ЛАКТОЗЫ | LACTOSE-FREE ОСТРОЕ | SPICY ОЧЕНЬ ОСТРОЕ | VERY SPICY РЫБНАЯ 1150 ТАРЕЛКА ХОЛОДНЫЕ МАСЛЯНАЯРЫБА 410 ЛОСОСЬ 490 ХОЛОДНОГО ЗАКУСКИ КОПЧЕНИЯ ЛОСОСЬ 490 ШЕФ-ПОСОЛА COLD STARTERS Fish platter 1150 Oil fish 410 Cold cured salmon 490 Chef's salted salmon 490 COLD STARTERS COLD 2 3 МЯСНОЕАССОРТИ 1950 Meat platter ДОМАШНИЕСОЛЕНЬЯ 440 КУРИНЫЙ 310 Огурцы, капуста, черемша, джонджоли, перец, Chicken roll 310 красные томаты, бурые томаты, маринованные РУЛЕТ Home baked pork 440 по старинному грузинскому рецепту БУЖЕНИНА 440 Boiled beef tongue 450 Homemade pickles ОТВАРНОЙ 450 Pastirma 510 ГОВЯЖИЙЯЗЫК АЙРАНИОТНАНИ 190 Cucumbers, cabbage, wood garlic, djondjoli, pepper, red tomatoes, brown tomatoes pickled using БАСТУРМА 510 Ayrani from Nanny an old Georgian recipe ПОЖАЛУЙСТА, СООБЩИТЕ ОФИЦИАНТУ, ЕСЛИ У ВАС ЕСТЬ АЛЛЕРГИЯ НА КАКИЕ-ЛИБО ПРОДУКТЫ | PLEASE, TELL YOUR WAITER IF YOU HAVE ANY FOOD ALLERGY ВЕГЕТАРИАНСКОЕ | VEGETARIAN БЕЗ ЛАКТОЗЫ | LACTOSE-FREE ОСТРОЕ | SPICY ОЧЕНЬ ОСТРОЕ | VERY SPICY ЖАРЕНЫЕ 470 БАКЛАЖАНЫ СОРЕХАМИ Fried eggplants with nuts САЦИВИ 390 Кусочки отварной курицы под ароматным пряным соусом из грецких орехов БАКЛАЖАННАЯИКРА 330 Satsivi ХОЛОДНЫЕ ЗАКУСКИ ХОЛОДНЫЕ Eggplant spread Pieces of boiled chicken with a fragrant spicy walnut sauce STARTERS COLD 4 5 ГЕБЖАЛИЯ 380 Нежные мешочки из сыра сулугуни с начинкой из домашнего творога ПЕЧЕНЫЕПЕРЦЫСНАДУГИ 350 ИСОУСОМГЕБЖАЛИЯ Gebjaliya СЕЛЬДЬСКАРТОФЕЛЕМ 320 МАЦОНИ 180 Tender suluguni cheese pouches, Baked peppers with nadugi soft cheese stuffed