DOCSLIB.ORG

Beverage Packages Daily Meeting Packages

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Beverage Packages Daily Meeting Packages Daily Meeting Packages We have created Meeting Packages to assist in making your planning process easier. These Packages are intended to provide all the essentials to ensure the success of your event! All Pricing is Inclusive of Taxes and Service Charges and are Designed for Groups of 10 or More Attendees All Day Beverages - $24 perSignature person DM PackageHalf Day - Beverages $131/ Person - $15 per person *AV included in DM Packages is for One Meeting Room Starbucks Regular & Decaf Coffee Starbucks Regular & Decaf Coffee HotAssorted Water with Breakfast Assorted Pastries, Teas Yogurt Blueberry Hot WaterDesignated with Assorted Lunch Buff Teaset (Options on Page 6) Muffins, Freshly Baked Cinnamon Rolls & Assorted Soft Drinks AssortedYour Soft Choice Drinks of Afternoon Break (Options on Croissants with Creamery Butter & Fruit Preserves, Page 16) BottledSliced Water Fresh Fruits, Steel Cut Oatmeal with Brown Bottled Water Sugar & Raisins Data Support Package: Screen, AV Table, Power Strip with Extension, 2 Flip Charts with Mid Morning Refreshments – Assorted Whole Fruit, Markers and Masking Tape Assorted Granola and Energy Bars All Day Beverages - Freshly Brewed Starbucks Coffees and Assorted Teas, Assorted Sodas and Bottled Water Great Start DM Package - $147/ Person *AV included in DM Pack ages is for One Meeting Room Assorted Breakfast Pastries, Yogurt Blueberry Designated Lunch Buffet (Options on Page 6) Muffins, Freshly Baked Cinnamon Rolls & Croissants Your Choice of Afternoon Break (Options on Page with Creamery Butter & Fruit Preserves, Sliced Fresh 16) Fruits, Steel Cut Oatmeal with Brown Sugar & Raisins. Freshly Scrambled Eggs, Breakfast Data Support Package: Screen, AV Table, Power Potatoes, Applewood Smoked Bacon & Country Strip with Extension, 2 Flip Charts with Markers and Sausage Links, Fluffy Pancakes Masking Tape Mid Morning Refreshments – Assorted Whole Fruit, Unlimited Wi-Fi Internet Connection for Group Assorted Granola and Energy Bars All Day Beverages - Freshly Brewed Starbucks Coffees and Assorted Teas, Assorted Sodas and Bottled Water Beverage Packages All Day Beverages - $25/ Person Half Day Beverages - $16/ Person Starbucks Regular & Decaf Coffee Starbucks Regular & Decaf Coffee Hot Water with Assorted Teas Hot Water with Assorted Teas Assorted Soft Drinks Assorted Soft Drinks Bottled Water Bottled Water Hotel Service Charge of 23.5% and Sales Tax of 11.25% Applied to All Food and Beverage Page 1 Continental Breakfast All Breakfast options include assorted Chilled Fruit Juices, Milk, Freshly Brewed Starbucks Coffees and Assorted Hot Teas A Lighter Fare - $27/ Person DoubleTree Signature - $29/ Person Assorted Breakfast Pastries, Yogurt Blueberry Assorted Breakfast Pastries, Yogurt Blueberry Muffins, Freshly ContinentalBaked Cinnamon Rolls Breakfastand Muffins,/ Mid Freshly Morning Baked Cinnamon Break Rolls and Croissants with Creamery Butter and Fruit Preserves Croissants with Creamery Butter and Fruit Sliced Fresh Fruits Preserves Sliced Fresh Fruits Steel Cut Oatmeal with Brown Sugar and Raisins Home Made Granola with Honey Yogurt Toppings or Cold Cereal Breakfast Buffet Minimum of 10 Guests or a $100.00 Service Fee Will be Applied All Breakfast options include assorted Chilled Fruit Juices, Milk, Freshly Brewed Starbucks Coffees and Assorted Hot Teas A Great Start $33/ Person Assorted Breakfast Pastries Yogurt Blueberry Muffins Freshly Baked Cinnamon Rolls & Croissants Creamery Butter & Fruit Preserves Sliced Fresh Fruits & Berries with Cottage Cheese Steel Cut Oatmeal with Brown Sugar & Raisins Fluffy Scrambled Eggs Crispy Breakfast Potatoes with Peppers & Onions Applewood Smoked Bacon and Country Sausage Links Fluffy Pancakes **French Toast Topped with Bananas Foster is available for an additional $5/ Person Hotel Service Charge of 23.5% and Sales Tax of 11.25% Applied to All Food and Beverage Page 2 Plated Breakfast Farm Fresh Scramble - $27/ Person Fluffy ScrambledContinental Eggs Served with Breakfast Crispy Breakfast Potatoe / Mids with Morning Peppers and OnionsBreak with your choice of Bacon, Sausage, Turkey Sausage or Virginia Baked Ham. Basket of Freshly Baked Muffins and Croissants, Fruit Cup, Orange Juice, Freshly Brewed Starbucks Coffees and Assorted Teas Eggs Benedict - $30/ Person Twin Poached Eggs on a Toasted English Muffin with Grilled Canadian Bacon and Drizzled with Hollandaise Sauce. Served with Crispy Breakfast Potatoes with Green Peppers and Onions with your Choice of Bacon, Sausage, Turkey Sausage or Virginia Ham. Basket of Freshly Baked Muffins and Croissants, Fruit Cup, Orange Juice, Freshly Brewed Starbucks Coffees and Assorted Teas Grand Mariner French Toast - $29/ Person Cinnamon Swirl French Toast Served with Fresh Strawberries Marinated in Grand Mariner with Warm Maple Syrup with your Choice of Bacon, Sausage, Turkey Sausage or Virginia Baked Ham. Basket of Freshly Baked Muffins and Croissants, Fruit Cup, Orange Juice, Freshly Brewed Starbucks Coffees and Assorted Teas Hotel Service Charge of 23.5% and Sales Tax of 11.25% Applied to All Food and Beverage Page 3 Breakfast Enhancements Egg White Vegetarian Flat Bread with Monterey Jack Cheese $62 / Dozen Mini Breakfast Burritos Stuffed with Egg, Sausage, Red & Green Peppers $62 / Two Dozen *minimum order and Jalapeno Cheese Served with a Warm Salsa Verde Open Face Egg, Ham or Turkey Sausage and Cheese Bagel Sandwiches $63 / Dozen Egg, Ham and Cheese Croissants $63 / Dozen Smoked Salmon Platter Served on an Open Faced Bagel with Sliced $9 / Person Tomato, Cucumber, Red Onion, Capers and Lemon Wedges $5 / Person French Toast Topped with Bananas Foster Eggs Benedict on a Toasted English muffin with Grilled Canadian Bacon $70 / Dozen and Drizzled with Hollandaise Sauce $70 / Dozen Country Benny with Grilled Tomatoes and Spinach $12 / Person Made to Order Omelets and Belgian Waffle Station $125 Uniformed Chef's Fee will be applied Mid-Morning Breaks Breaks are served for a one hour time frame Build Your Own Break - $14/ Person Make Your Own Fruit & Yogurt Bar - $14/ Person BEVERAGES: Plain Yogurt Starbucks Regular Coffee International Tea Diced Seasonal Fruit Homemade Granola CHOOSE 2 SNACKS: Raisins Whole Seasonal Fruit Almonds Granola & Energy Bars Assorted Mix of Cranberries & Sunflower Seeds Bagels & Cream Cheese Starbucks Regular Coffee House Made Granola: with a variety of yogurt International Tea trail mix, raisins, sliced apples with honey yogurt dipping sauce Hotel Service Charge of 23.5% and Sales Tax of 11.25% Applied to All Food and Beverage Page 4 A La Carte Enhancements A La AMCarte Snacks Menu Assorted Bagels with Cream Cheese $38 / Dozen Assorted Breakfast Pastries $36 / Dozen Freshly Baked Scones $27 / Dozen Energy & Power Bars $5.25 / Consumption Granola Bars & Breakfast Bars (Gluten Free Available) $5.25 / Consumption Cubed Fresh Fruit & Berries Served with Triple Berry Fruit Dip $10 / Person Whole Fresh Fruit $2.25 / Consumption Yogurt with House Made Granola & Raisins $6 / Person PM Snacks DoubleTree Signature Chocolate Chip Cookies $36 / Dozen Assorted Jumbo Cookies $36 / Dozen Fudge Brownies $33 / Dozen Assorted Candy Bars $5.25 / Consumption Rice Krispie Bars $5.25 / Consumption Mixed Nuts/Trail Mix $7 / Person Freshly Popped Popcorn $6 / Person Individual Bags of Chips, Pretzels & Cracker Jacks $5.25 / Person Warm Soft Jumbo Pretzels with Mustard and Nacho Cheese $37 / Dozen Beverages Bottled Water $4.75 / Consumption Hot Water with Assorted Teas $68 / Gallon Individual Bottles of Juice $5 / Consumption Assorted Snapple Teas & Juices $5 / Consumption Soft Drinks $4.75 / Consumption Sparkling or Vitamin Water $6 / Consumption Starbucks Regular and Decaf Coffee $78 / Gallon Hotel Service Charge of 23.5% and Sales Tax of 11.25% Applied to All Food and Beverage Page 5 Daily Meeting Package LUNCH BUFFET OPTIONS Monday - Friday Designed for Groups of 10 or more Please see DMP Description MONDAY All American Cookout Lunch Buffets Hearty Turkey ChiliDesigned with Cheddar for Groups Cheese of 15 or and Less Diced Onions Red Bliss Potato Salad Tuna Cheddar Pasta Salad Mixed Greens Salad with Assorted Dressings Grilled Wisconsin Bratwurst and Sauerkraut Grilled Angus Burgers Grilled BBQ Chicken Breasts Seasoned Potato Wedges Hamburger and Bratwurst Buns Assortment of Cheeses, Lettuce, Tomato, Red Onion and Pickle Spears Chef's Choice Of Dessert TUESDAY South of the Border Spicy Tortilla Soup Tortilla Chips with Guacamole and Salsa Tossed Mixed Green Salad with Jicama, Red Onion, Roasted Corn in a Cilantro Lime Vinaigrette Chilled Grilled Vegetable Platter with Salsa Verde Cheese Enchiladas Roasted Chicken Mole Carne Asada Refried Beans and Spanish Rice Flour Tortillas Chopped Tomato, Onions, Cheddar Cheese and Sour Cream Chef's Choice Of Dessert WEDNESDAY Rosemont Executive Soup du Jour Mixed Greens Salad with Assorted Dressings Red Bliss Potato Salad Marinated Grilled Vegetable Salad Chilled Sliced Roast Chicken Breast with a Mango Chutney Chilled Peppered Beef Tenderloin Pesto Roasted Shrimp Silver Dollar Rolls and Flat Bread Crackers Basket of Terra Chips and Homemade Potato Chips Roasted Tomato and Garlic Mayonnaise, Dijon Mustard and Horseradish Chef's Choice Of Dessert Hotel Service Charge of 23.5% and Sales Tax of 11.25% Applied to All Food and Beverage Page 6 THURSDAY Italian Favorites Escarole and Meatball Soup Traditional Caesar Salad Sicilian Pesce Salad: Calamari, Bay Shrimp and Scallops with Celery, Capers and Red Onion Marinated with Italian Seasonings, Lemon and Olive Oil Insalata Caprese:
Load more

Recommended publications
  • Cunningham Marion.Pdf
    Regional Oral History Office University of California The Bancroft Library Berkeley, California Marion Cunningham MARION CUNNINGHAM: AN ORAL HISTORY Interviews conducted by Suzanne Riess in 2001-2002 Copyright © 2012 by The Regents of the University of California ii Since 1954 the Regional Oral History Office has been interviewing leading participants in or well-placed witnesses to major events in the development of Northern California, the West, and the nation. Oral History is a method of collecting historical information through tape-recorded interviews between a narrator with firsthand knowledge of historically significant events and a well-informed interviewer, with the goal of preserving substantive additions to the historical record. The tape recording is transcribed, lightly edited for continuity and clarity, and reviewed by the interviewee. The corrected manuscript is bound with photographs and illustrative materials and placed in The Bancroft Library at the University of California, Berkeley, and in other research collections for scholarly use. Because it is primary material, oral history is not intended to present the final, verified, or complete narrative of events. It is a spoken account, offered by the interviewee in response to questioning, and as such it is reflective, partisan, deeply involved, and irreplaceable. ********************************* All uses of this manuscript are covered by a legal agreement between The Regents of the University of California and Marion Cunningham, dated June 14, 2001. The manuscript is thereby made available for research purposes. All literary rights in the manuscript, including the right to publish, are reserved to The Bancroft Library of the University of California, Berkeley. No part of the manuscript may be quoted for publication without the written permission of the Director of The Bancroft Library of the University of California, Berkeley.
    [Show full text]
  • Loews Vanderbilt Banquet Menu
    Event Menus and More Welcome to Loews Vanderbilt Hotel Where refined luxury meets genuine Southern hospitality. Here at Loews Vanderbilt Hotel, we pride ourselves in providing an exceptional experience that will create lasting memories. From our impeccable personalized service provided by tenured team members to the intricate details that go into each menu created by our culinary team, you can be rest assured that you are in great hands. Here, you can savor locally sourced ingredients from neighboring purveyors and farmers that will provide you with flavors that speak true to Nashville’s vibrant food scene. Our talented culinary team specializes in executing a modern yet unique take on the city’s eclectic cuisine with a nod to its Southern heritage. You can expect each bite to create a new melody for your taste buds to enjoy. Working with local distilleries and breweries, you can also sip on craft cocktails, pre-prohibition style drinks and our own twists on classics that pay an homage to Music City’s lively culture and history. We look forward to working with you to organize your upcoming event and catering needs to provide a memorable and thoughtful experience for you and your guests to enjoy. True Southern hospitality runs deep in our veins and we strive to make sure each guest is welcomed like family, just like how we treat our own. Our door is always open and we can’t wait to welcome you. Charles Phillips Director of Food and Beverage Table of Contents Breakfast 6 - Breaks 20 - Lunch 36 - Receptions 48 - Dinner 60 - Beverages 72 - Venues 82 - Meeting Sets 94 - Meeting Planner Guide 102 Breakfast Breakfast Buffet 8 Breakfast Buffet 00 Build Your Own Breakfast 14 Plated Breakfast 00 Brunch 16 Brunch 00 Breakfast Enhancements 18 All pricing is per person and subject to 18% service charge, All food and beverage pricing is per person and subject to 6% administrative fee and applicable New York sales tax.
    [Show full text]
  • Catering Menu by CONNOISSEUR
    Catering Menu BY CONNOISSEUR To all of our current and future clients, welcome. We look forward to providing memorable experiences through unparalleled service in our exceptional venue. Enjoy using the Interactive Catering Menu by simply clicking on the menu item you are interested in. s GET STARTED WELCOME | BREAKFAST | LUNCH | PLATED MEALS | BREAK | RECEPTION | BAR DETAILS | STANDARDS AND GUIDELINES © 2017 Aramark – All Rights Reserved WELCOME | BREAKFAST | LUNCH | PLATED MEALS | BREAK | RECEPTION | BAR DETAILS | STANDARDS AND GUIDELINES 832.667.2420 OR 832.667.2426 Reintroduce yourself to the fine art of dining – the pleasure of leisurely sharing a great meal. Savor the tastes, textures and aromas of the food and beverage, admire the presentation and be surrounded by pleasant conversation and laughter. Reunite by coming together in an age old tradition built on a foundation of community and comfort. To break bread together and share a meal is to share a moment in time with comrades and to nourish the body and soul. Reconnect with the land and the origins of food. Our commitment to preparing the best meal extends beyond production and presentation to include the entire food purchasing process. By partnering with local farmers, growers, ranchers and producers and by expanding our supply chain to include diverse vendors we have access to the best available ingredients, and a network of suppliers that share our dedication to sourcing sustainable menus. The best events are successful when conversations are open, participants are engaged and the experience exceeds expectations. The best meals are prepared from the freshest, seasonal ingredients. Simple, honest food should excite the senses, tempt the palette and enhance the atmosphere.
    [Show full text]
  • CEPAC-Menu.Webfullset17-Ab9292f79a.Pdf
    Meet the Chef CULINARY DIRECTOR / EXECUTIVE CHEF NICHOLAS WALKER Nicholas Walker has been the Culinary Director / Executive Chef at the Cobb Energy Performing Arts Centre and Cobb Galleria Centre since August 2016. Previously he was Executive Chef at Cobb Galleria Centre for 6 years. Chef Walker brings a fresh, innovative approach to corporate and social events at the Centre. His cuisine is inspired by his Georgia roots, with many of his dishes sourced from local and regional farms and small businesses. A Milledgeville native, Walker came to the Centre from the Intercontinental Hotel Buckhead, where he served as Sous Chef for Au Pied du Cochon and later Banquet Chef for the hotel. Walker is a graduate from the Art Institute of Atlanta’s Culinary Arts Management Program (magna cum laude / Bachelor of Science). Walker worked at various restaurants in the Athens and Atlanta areas, and he has worked in almost every kitchen setting including country clubs, resorts, hotels and off‐premise catering. Chef Walker also has worked with the Food Network and the continuing education department of AIA as an instructor. He currently is an instructor with Kennesaw State University’s Institute for Culinary Sustainability and Hospitality Management. Walker and his wife, Kathleen, live in Tucker with their two young sons. In his spare time, he is an avid home brewer and enjoys entertaining family and friends. Breakfast Buffets Plated Breakfast CLASSIC CONTINENTAL THE AMERICAN Chilled Orange and Cranberry Juice Scrambled Eggs, Crisp Bacon or Sausage Links,
    [Show full text]
  • Career Programs 2019 Los Angeles Campus President’S Letter
    Culinary Arts Pastry & Baking Arts Restaurant & Culinary Management Professional Development CAREER PROGRAMS 2019 LOS ANGELES CAMPUS PRESIDENT’S LETTER Since ICE’s founding in 1975, the size, scope and influence of the culinary world in America has grown. So has ICE. Today, we are widely recognized as one of America's leading destinations for anyone who wants to explore their passion for all facets of the culinary arts and hospitality, from cooking, baking and wine studies to restaurant and hospitality management. As a school and an institution, we are vibrant, focused and driven by ideals. ICE students are diverse, have unique talents and individual quests. Our role at ICE is to help our students develop and find their culinary voice. ICE is NYC's leading culinary schoool, and following our March 2018 opening in Los Angeles, ICE's stature as a national culinary eductaion institution is now firmly established. The foundations of ICE are our career programs in Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management and Hospitality Management. Whether our students’ goals are to become four-star chefs, restaurateurs, food journalists, artisan bread bakers or hotel general managers, our programs provide a comprehensive foundation. ICE’s programs are sophisticated, intensive, student-centric and can be completed in less than one year. It’s no surprise that over the years, ICE and its alumni and faculty have won top industry awards, reviews and accolades, including the 2015 IACP “Culinary School Award of Excellence." More recently, in fall 2016, both The Daily Meal and Edinformatics named ICE as the #1 culinary school in America! ICE’s externs and graduates have been recruited by New York City’s and the country’s most celebrated chefs.
    [Show full text]
  • Goshopping 2
    prio Stampa: In pro I Annunci economici gratuiti: Tel. 085/4714288 I Fax 085/4714744 I Pubblicità: Tel. 085/73432 I n.2 dicembre 2017 Redazione 085/4707903 I Direttore responsabile: Sonia Di Massimo I Mus Musicaica e e libri libri sotto sotto l’albero l’albero Id Ide eee regalo regalo per per gli gli sportivi sportivi ietr dtrae Mario Scurti editoriale: Direttore I Un Un d dono“digitale”ono“digitale” Gli Gli a acquistionlinecquistionline Cons Consi igliperlevacanzegliperlevacanze upeet del - di 14-12-2016 Supplemento e Zoomnews Pescarapescara.it I - Via 67 Raffaello, - 65124 PESCARA M&N srlcr Account I II 13 dicembre 2017 Dal rock al pop, dalla poesia al giallo: scegliere il dono giusto per le persone care Tra note e parole c’è l’imbarazzo della scelta Musica e libri, un classico dei regali natalizi Esploriamo le novità del mercato editoriale e discografico di ANDREA LA ROVERE chiave sinfonica, come quella della Berlin Philar- moniker. Si sa, nel panico da regalo dell’ultimo mo- Se avete la fortuna di avere partner o parenti mento che, prima o poi, tutti proviamo a ridos- appassionati lettori, qualche consiglio sui libri. so di compleanni e feste natalizie, la musica e i Imprescindibili i nuovi di Dan Brown (Origin) libri sono un’ancora di salvezza insostituibile; a e Ken Follett (La colonna di fuoco), i vincitori patto di conoscere bene i gusti del beneficiario, del Premio Strega Paolo Cognetti (Le otto ovviamente. montagne) e del Campiello, la scrittrice di Arsi- E allora, anche quest’anno, abbiamo pensato ta Donatella Pietrantonio con L’Arminuta.
    [Show full text]
  • Breakfast Served with Chilled Orange Juice Fresh Bakery Basket Kona Coffee, Decaf Coffee & Tea
    BREAKFAST SERVED WITH CHILLED ORANGE JUICE FRESH BAKERY BASKET KONA COFFEE, DECAF COFFEE & TEA HANALEI FRENCH TOAST Thick Cinnamon French Toast Dusted with Powdered Sugar & Warm Maple Syrup Sausage Links or Applewood Smoked Bacon Fresh Fruit Garnish THE MAINLAND Fluffy Scrambled Eggs Hanalei Breakfast Potatoes Choice of Applewood Smoked Bacon, Hawaiian Ham or Sausage Links QUICHE FLORENTINE Baked Pastry Crust Filled with Swiss Cheese, Egg, Mushroom & Spinach Hanalei Breakfast Potatoes MAKE YOUR OWN BREAKFAST BURRITO Scrambled Eggs Served with Refried Beans, Chorizo Sausage, Queso Fresco, Sour Cream & Fresh Salsa Served with Flour Tortillas MISSION CALIFORNIA WRAP Scrambled Eggs, Jack & Cheddar Cheese, Tomato & Sliced Avocado Wrapped in a Chipotle Tortilla Fresh Fruit Garnish NAPA COUNTRY BREAKFAST Yogurt, Fruit & Granola Parfait Charcuterie of Maple Cured Ham with Provolone, Swiss, Cheddar, Pepper Jack Cheese & Grapes Country Bread & Fruit Preserves CAJUN EGGS BENEDICT I Poached Eggs, Andouille Sausage atop Thick Cut Brioche & Cajun Hollandaise Sauce Hanalei Breakfast Potatoes All prices are subject to 20% service charge and applicable sales tax www.cp-sandiego.com BREAKFAST BUFFETS MINIMUM OF 25 GUESTS SERVED WITH KONA COFFEE, DECAF COFFEE & TEA ALOHA BREAKFAST BUFFET Chilled Fruit Juices Sliced Seasonal Fresh Fruit Cold Cereal & Milk Fluffy Scrambled Eggs Hanalei Breakfast Potatoes Choice of Applewood Smoked Bacon, Hawaiian Ham or Sausage Links Fresh Bakery Basket UPTOWN BUFFET Chilled Fruit Juices Sliced Seasonal Fresh Fruit Assorted
    [Show full text]
  • The Survival Manual to Czechs/ Slovaks Living Abroad
    The Survival Manual to Czechs/ Slovaks living abroad By Czechmatediary.com 1 Table of Contents Top 5 Famous Czech/Slovak-Americans…………………… 3 - 10 Top 5 Recipes………………………………………………... 11- 15 Czech/Slovak-American history……………………………. 17 - 23 Czech Embassies…………………………………………….. 24 -25 US …………………………………………………. 24 Canada …………………………………………….. 24 Australia …………………………………………… 25 New Zealand ………………………………………. 25 UK………………………………………………….. 25 Czech/Slovak Restaurants…………………………………. 26 -46 US………………………………………………….. 26 -44 Canada………………………………………………43 - 45 UK…………………………………………………..45 -46 Australia…………………………………………….47 Czech/Slovak organizations………………………………… 48 - 88 USA …………………………………………………48 -75 CANADA……………………………………………76 – 81 AUSTRALIA………………………………………. 82 – 86 NEW ZEALAND ………………………………….. 87 -88 2 Top 5 Famous Czech/Slovak-Americans 1. Milos Forman Ingenious Czech-American Jan Tomas Forman (his formal name) was born in Caslavi on Febuary 18th, 1932.Both of his parents (Jewish father and protestant mother) died in Auschwitz concentration camp when he was just a little boy. What was the reason? His father belonged to the Czech Resistance group and his mother was dealing with an illegal grocery trade. The rest of his childhood/adulthood spent Forman living with his distant relatives as well as at the dorms of Podebrady’s public school. There he also met young Vaclav Havel (1st president of the Czech Republic) and Masin brothers ( who later started an armed anti-Communist resistance). After finishing high school he tried to get into the the University of Acting (DAMU) in Prague but without success. His second choice was the University of Film (FAMU), also located in Prague, and this time was Forman accepted. He graduated in 1968. His first major movie became the black-humored comedy “Cerny Petr” (Black Peter; 1963), which was followed by another debut “Loves of a Blond” (Lasky jedne plavovlasky; 1965).
    [Show full text]
  • FLAVORFUL GOURMET CATERING Room Temperature Items: 6 Guests Minimum Hot Temperature Items: 8/10 Guest Minimum, Except Otherwise Specified
    FLAVORFUL GOURMET CATERING Room temperature items: 6 guests minimum Hot temperature items: 8/10 guest minimum, except otherwise specified ALL DAY – ANYTIME *SLICED FRUIT PLATTER - Arranged and garnished selection Fresh seasonal fruits including: pineapple, honeydew, cantaloupe, papaya, Mixed berries and other succulent fruits., $6.95 per person *ARTISENAL CHEESES – garnished with fresh California grapes, strawberries, dried fruits, nuts, served with fresh breads, flat breads, and Carr’s crackers., $11.95 per person *SPRING BRUSCHETTA – handmade crisp crostinis drizzled with pesto & parmesan cheese served with toppings: Sautéed chopped eggplant with tomatoes, olives, light garlic and basil. , $5.95 per person *FRESH VEGETABLE CRUDITE – an assortment of blanched fresh seasonal vegetables served w/ sweet & savory dipping sauces, $5.95 per person *TRUFFLED KETTLE POP CORN, $5.95 per person *MINI SCONES – served with chopped strawberries and clotted cream., $8.95 per person BREAKFAST ROOM TEMPERATURE *MORNING EXPRESS - An Assortment of mini size bagels, muffins, Danishes, croissants, homemade breakfast pastries served with fruit Jam, butter and assorted Cream Cheeses., $5.95 per person *PARK AVENUE BREAKFAST - morning express, orange juice., $7.95 per person *MADISON AVENUE BREAKFAST - morning express, fruit salad w/ berries, orange juice., $11.95 per person *LEXINGTON AVENUE BREAKFAST - morning express, fruit salad w/ berries, orange juice, & freshly brewed coffee., $13.95 per person *SPA BREAKFAST – whole grain muffins, whole grain bagels, low-fat & regular cream cheese, butter, fruit jellies, Greek yogurt served with honey, granola, & chopped fruit, hard boiled eggs., $12.95 per person *EUROPEAN BREAKFAST - sliced breakfast cheeses, sliced ham, mini croissants, mini breakfast quiche, & fruit salad w/ berries.
    [Show full text]
  • 1960 Recipes / Brookings County Women's Extension Club
    1960 CQecipeg r'f • Brookings County W onien's Extension Club Christmas Fruit Bread Sinai Sparklers ~ cup shortening ! tsp. salt I cup sugar tsp. soda 2 eggs ~ cup nut meats 3 bananas (mashed) ! cup maraschino cherries 2 cups flour ~ cup chocolate chips 1. Cream shortening and sugar. 2. Add eggs and beat well. 3. Add bananas. 4. Sift dry ingredients together, add nuts, cherries and chocolate chips which have been chopped. 5. P our into greased 10x5h2~ loaf pan. Bake 1 hour at 350° F. oven. Cherry Muffins - (with yeast) Sioux River Sues I I 3 cup sugar 2 pkgs. active dry or compressed ! cup shortening yeast I ~ tsp. salt · egg beaten I cup scalded milk 3~ cups sifted all purpose flour ! cup warm water Cinnamon 4 Tbsp. red cherry preserves ,Put first 4 ingredients in a mixing bowl; stir until shortening melts. Cool to lukewarm; add yeast to warm water. Add egg and yeast to lukewarm milk mixture; blend. Add 2 / 3 flour and beat until smooth, about 2 minutes. Add remaining flour and mix well; cover and let rise in warm place until do,u ble in size; about 30 minutes. Stir batter down beating thoroughly about 1 minute. Spoon half the dough into 12 large greased muffin cups. Sprinkle with cinna­ mon. Top with remaining dough. Let rise until double in size (about 30 minutes). With scissors cut a small hole f ' deep x ~,, wide in top of each muffin. Fill with red cherry preserves. Bake in hot oven 400° F . for 15-20 minutes. Serve warm.
    [Show full text]
  • Bic N° 38 a Été Réalisé Avec La Collaboration De Marcelle Curé, Louis Delaire, Philippe Grenier, Christiane Marsolier, Lucette Pinardon-Thévet, Josiane Vidal
    L E Jolies images à première vue, mais tellement envahissantes ! Nous allons, malgré tout, garder notre cœur joyeux puisque tel est notre pseudonyme. Ils ne nous auront pas ces virus, même s’ils explosent sur cette page ! D’ailleurs, vous B avez pu remarquer qu’ils sont en arrière-plan, covid 19 ou pas, et que les gants de boxe sont prêts. J’espère que vous allez tous bien et que les gestes I barrières vous protègerons tout au long de cette pandémie inédite. Vous vous doutez-bien, qu’avec ce confinement qui C risque de se prolonger encore plusieurs semaines, l’association est en veille pour plusieurs mois. Je propose que nous nous retrouvions au mois de septembre (peut-être avant dans les ateliers, je l’espère), N° pour terminer ensemble cette année 20 vingt en vain, ou en vin … 38 Vous serez informé(e)s de la reprise dès que ce sera possible et nous trouverons un arrangement pour vous dédommager. N’hésitez pas à communiquer entre-vous et entre- nous en échangeant des mails, sms, vidéos ou simplement par téléphone. Toutes les initiatives seront les bienvenues. Je pense bien à vous. Portez-vous bien. Amicalement Lucette Journal du club des Retraités de Nieul-87 Avril – Mai – Juin 2020 A Jacqueline MAHAUT Née le 7 avril 1920 POURQUOI LA FRANCE COMPTE-T-ELLE TANT DE CENTENAIRES ? DRAGON/FOTOLIA À cet horizon, ils devraient représenter 0,4 % de la population, contre 0,03 % actuellement. Ces futurs centenaires ont aujourd’hui entre 46 et 52 ans. QUEL EST LE PROFIL DES CENTENAIRES DE FRANCE : Des femmes sportives et intellectuelles Tout d’abord, cinq centenaires sur six sont des femmes nées juste après la guerre de 14-18.
    [Show full text]
  • How Do You Picture Your Wedding Reception?
    How do you picture your Wedding Reception? Explore our packages for 2020…. Nestled in the grounds of the most beautiful Cathedral, Canterbury Cathedral Lodge is a hidden gem with a very romantic location. You and your guests will never forget sipping your first arrival drinks with the incredible backdrop of the Bell Harry Tower rising before you. A unique venue, Canterbury Cathedral Lodge offers beautiful Reception rooms to cater for Wedding Breakfasts from 10-120 guests, and Evening Receptions for up to 200. Your dedicated Wedding Co-ordinator will be available every step of the way to help you realise your Wedding dreams, from Pimms on the Campanile Garden to delicious dining experiences for all your friends and family. We are pleased to present our fully inclusive Wedding Packages, aimed to cater to every aspect of your Wedding Reception. We understand that each couple has a unique vision of their special day; your Wedding Co-ordinator will give you full flexibility, streamlining a package to your individual needs and any budget. With expert advice every step of the planning journey, your special day will come together in a relaxed and hassle-free atmosphere – all you need to do is relax and enjoy your day together. 01227 865350 [email protected] www.canterburycathedrallodge.org Venue Hire Including: Wedding Co-ordinator Red Carpet entrance Cake Stand and knife Private Bar Hotel Event Manager as Toastmaster Hire of Wedding Reception spaces, with the Campanile Garden for photography and arrival reception Complimentary
    [Show full text]