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Aperitivos ~ Check out Our Wine and Drinks Card~
Aperitivos ~ Check out our wine and drinks card~ Aperitif 5,00 Hugo - prosecco, elderflower, mint, lemon peel Agua de Valencia - orange juice, vodka, gin, prosecco Aperol Spritz - aperol, prosecco, orange juice, soda Viper Hard Seltzer - sparkling spring water with 4% alcohol and lime Gin & Tonics 9,00 Lemon - tanqueray ten gin, lemon, juniper Herbs & Spices - tanqueray london dry, juniper, clove, cardamom, orange Ginger Rosemary - gordon’s london dry, ginger, lemon, rosemary Cocktails 8,00 Mojito - rum, lime, sugar, mint, soda water Cuba Libre - rum, lime, cola 43 Sour - licor 43, lemon, aquafaba, sugar water Sangria 5,00 / 9,50 / 18,00 Sangria Tinto - red wine, various drinks, fruits Alcohol free 5,00 Pimento - ginger beer, ginger tonic, chili and spices Hugo 0.0 - elderflower, lemon peel, mint, sprite, ice Nojito - mint, lime, sugar, soda water, apple juice The Fortress of the Alhambra, Granada Menu ~ suggestions ~ “under the Mediterranean sun” Menu Alhambra 35,00 “Take your time to enjoy tastings in multiple courses” seasoned pita bread - lebanese flat bread - turkish bread hummus - aioli - muhammarah - olives - smoked almonds manchego membrillo- feta - iberico chorizo - iberico paletta dades with pork belly - fried eggplant shorbat aldas - falafel casero - albóndigas vegetariano croquetas iberico - calamares köfta - tajine pollo - gambas al ajillo couscous harissa deliciosos dulces Menu Moro 32,00 “tapas and mezze menu in multiple servings” First round seasoned pita bread with aioli and muhamarah Second round tasting of multiple -
Article Description EAN/UPC ARTIC ZERO TOFFEE CRUNCH 16 OZ 00852244003947 HALO TOP ALL NAT SMORES 16 OZ 00858089003180 N
Article Description EAN/UPC ARTIC ZERO TOFFEE CRUNCH 16 OZ 00852244003947 HALO TOP ALL NAT SMORES 16 OZ 00858089003180 NESTLE ITZAKADOOZIE 3.5 OZ 00072554211669 UDIS GF BREAD WHOLE GRAIN 24 OZ 00698997809302 A ATHENS FILLO DOUGH SHEL 15 CT 00072196072505 A B & J STRW CHSCK IC CUPS 3.5 OZ 00076840253302 A F FRZN YGRT FRCH VNLL L/FAT 64 OZ 00075421061022 A F I C BLACK WALNUT 16 OZ 00075421000021 A F I C BROWNIES & CREAM 64 OZ 00075421001318 A F I C HOMEMADE VANILLA 16 OZ 00075421050019 A F I C HOMEMADE VANILLA 64 OZ 00075421051016 A F I C LEMON CUSTARD 16 OZ 00075421000045 A F I C NEAPOLITAN 16 OZ 00075421000038 A F I C VANILLA 16 OZ 00075421000014 A F I C VANILLA 64 OZ 00075421001011 A F I C VANILLA FAT FREE 64 OZ 00075421071014 A F I C VANILLA LOW FAT 64 OZ 00075421022016 A RHODES WHITE DINN ROLLS 96 OZ 00070022007356 A STF 5CHS LASAGNA DBL SRV 18.25 OZ 00013800447197 ABSOLUTELY GF VEG CRST MOZZ CH 6 OZ 00073490180156 AC LAROCCO GRK SSM PZ 12.5 OZ 00714390001201 AF SAVORY TKY BRKFST SSG 7 OZ 00025317694001 AGNGRN BAGUETE ORIGINAL GF 15 OZ 00892453001037 AGNST THE GRAIN THREE CHEESE PIZZA 24 OZ 00892453001082 AGNST THE GRN PESTO PIZZA GLTN FREE 24OZ 00892453001105 AJINOMOTO FRIED RICE CHICKEN 54 OZ 00071757056732 ALDENS IC FRENCH VANILLA 48 OZ 00072609037893 ALDENS IC LT VANILLA 48 OZ 00072609033130 ALDENS IC SALTED CARAMEL 48 OZ 00072609038326 ALEXIA ARBYS SEASND CRLY FRIES 22 OZ 00043301370007 ALEXIA BTRNT SQSH BRN SUG SS 12OZ 00034183000052 ALEXIA BTRNT SQSH RISO PARM SS 12OZ 00034183000014 ALEXIA CLFLWR BTR SEA SALT 12 OZ 00034183000045 -
Mobile Food Vending and the Public Realm: a Seattle Study
Mobile Food Vending and the Public Realm: A Seattle Study Jenny Ngo A thesis submitted in partial fulfillment of the requirements for the degree of Master of Urban Planning University of Washington 2012 Committee: Dennis Ryan Branden Born Program Authorized to Offer Degree: Urban Design and Planning University of Washington Abstract Mobile Food Vending and the Public Realm: A Seattle Study Jenny Ngo Chair of the Supervisory Committee: Professor Dennis Ryan Urban Design and Planning Due to its position in the public realm, low public-investment costs and popularity among residents, mobile food vending presents a potentially effective means of improving streetscapes and amenities within a neighborhood. The flexible and adaptable nature of mobile food vending provides opportunities for increased vitality, walkability and pedestrian activity for the public realm. This research explores the design potential of mobile food vending two-fold: if mobile food vending is effective at contributing to Seattle’s design goals of an “attractive, vibrant and liveable city” and what qualities of vending make it effective at addressing these goals. The research used structured observational studies for 20 vending sites within Seattle and evaluated the ways in which mobile food vendors addressed these citywide goals through three site characteristics: public or private ownership of the property, the duration of the vending unit and distance from the sidewalk. Through these evaluations, this research has found great variability in the ability for mobile food vendors to address design criteria and issues of walkability based on these factors. The distance from the sidewalk was the most showed the most variability in these results, however locating on public or private property as well as a vendor’s duration has additional implications to how vendors affect the public realm. -
Locally Grown, Fresh, Organic Product
The Special Events Department of The Gilmore Collection has been coordinating, perfecting and executing the most personalized and extraordinary events for our guests for over twelve years. We invite you to utilize our talents and experience to make your special event one that will last a lifetime. Our capabilities are endless. Whether you wish to plan a moonlit wedding reception under tents at Mangiamo!, a contemporary corporate occasion in Eve at The B.O.B., or simply an intimate gathering of friends and family in one of our functional rooms, our history speaks to excellence in catering and private events. From garden to plate, we choose locally grown, fresh, organic product. Our priority is you and your guests as we assist you in planning the grandest of events with the utmost proficiency. It is our skill and fine attention to every aspect of food, service and atmosphere that has kept our repoire with the community for over a decade. We welcome the opportunity to work one-on-one with you and are thrilled over your interest in The Gilmore Collection. Also, please check out all of our new off-site loactions at www.gilmore-catering.com LOCALLY GROWN -/.2/%!6%.7s'2!.$2!0)$3 -)s08s&s777'),-/2% #!4%2).'#/- We appreciate your interest in The Gilmore Collection Special Events Department, where we specialize in exceeding your expectations in detail, service and professionalism. Banquet rooms and other facilities are reserved through the sales office. Office hours are 9:00am to 5:00pm Monday through Saturday. The telephone number is 3562627 ext. -
Culinarycooperative BARNDIVA DINNER 707.431.0100
DRY CREEK VALLEY CULINARY COOPERATIVE Connecting the best in local food and wine. MENU BOOK wdcv.com/culinarycooperative BARNDIVA DINNER 707.431.0100 first heirloom beets, endive, watercress, warm chèvre croquettes, baby radish 14 crispy quail, warm potato salad, frisee, smoked ham hock, quail egg 19 cauliflower soup, caramelized florets, raisin, fried caper, toasted almond, sage 12 beef carpaccio, thinly sliced filet mignon, hen of the woods tempura, horseradish 17 crisp butter lettuces, ruby red grapefruit, radish, citrus vinaigrette 11 shaved apple salad, baby lettuces, fennel, fines herbs, pomegranate, champagne vinaigrette 9 sliced raw yellowfin tuna, sticky rice, avocado, soy, pickled fresno chili 18 marin triple cream brie, poached apricot marmalade, warm brioche 16 main herb roasted filet mignon, olive oil smashed potato, spinach, caramelized onion jam, bone marrow “tater tot” 42 pan roasted john dory, mussels, chorizo, artichoke, broccolini, saffron tomato broth 34 crispy young chicken, roasted brussels sprouts, ricotta & egg yolk ravioli, serrano ham vinaigrette 26 sautéed pacific swordfish, fregola sarda, green goddess, cracked crab, olive, tomato confit 32 bacon wrapped pork tenderloin, stone-ground polenta, fennel, apple “relish,” crispy proscuitto 28 sonoma duck, crispy leg, sliced breast, caramelized endive, huckleberry, ricotta pierogi, scallion 36 “the vegetarian” this is a dish handcrafted daily by the chef according to the seasonal market 25 for the table bd frites, crisp kennebec potatoes, spicy ketchup 12 chèvre croquettes, -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Ballroom Iraval Wedding Package
THE MOCKINGBIRD RE M iraval B allroom M 2018-2019 Wedding Package 838 North Bedford Street East Bridgewater, MA 02333 508-378-4911 www.mockingbirdrestaurant.com 10-2017 Miraval B allroom Located in The Mockingbird Restaurant 838 North Bedford Street, East Bridgewater, MA 02333 508-378-4911 www.mockingbirdrestaurant.com 2018 Wedding Special Offers 2018 Wedding Special $15.00 off per person for any remaining 2018 dates Weekday Discount Monday - Thursday excluding Holidays $ 20.00 off per person ( discount only applied to entrée price person) Winter Wedding Discount December - January - February - March $ 15.00 off per person ( discount only applied to entrée price person) Spring Wedding Discount —— April —— $ 5.00 off per person ( discount only applied to entrée price person) Friday or Sunday May - November 2019 dates $5.00 off per person Military Wedding Discount Must be an Active Member of the Military (5% discount only applied to entrée price person) Only one discount per event, minimum of 100 guests for discount to apply cannot be combined, Offer may be discontinued or change at any time 2 All of our Wedding Packages include: Personalized Planning and Coordination with our professional event planner/consultant Personal Maître d’ at reception from start to finish You select what time your wedding starts as we only host one wedding per day Complimentary Tasting for the Bride and Groom Five Hour Reception you choose your start time as we only host one wedding per day. Endless Photo Opportunities Modern Private Bridal Suite with a private -
Bellacuba Dinner Copy
BeA Cuba CUBAN CUISINE 30. Paella Estillo Bella Cuba Empanadas – Cuban Pastry (2) 5.50 6. Pollo Asado – 12.95 (allow 45 minutes when ordering) Stuffed with beef, chicken or spinach Roasted Garlic Chicken (for one) 26.95 (for two) 39.95 Half a chicken marinated in our mojo sauce. Spanish dish cooked cuban style, consisting of yellow Tamales – Corn made Tamales (2) 5.95 rice with seafood, chicken, pork, onions, green peppers, Stuffed with pork. 7. Bistec de Pollo Empanizado 13.95 tomatoes, olive oil and garnished peas, chorizo & pimentos. Aperitivos - Appetizers Breaded AveChicken -Chicken Steak Yuca Rellena – Stuffed Yucca (2) 5.50 Tender chicken breast steak spiced and breaded 31. MahiMariscos Mahi a la Parrilla- Seafood - 14.95 to perfection. Grilled Mahi Mahi Papa Rellena – Stuffed Cuban Potatoes (2) 4.95 Grilled mahi served in garlic sauce Stuffed meat shaped into small balls. 7a. Bistec de Pollo 12.95 Chicken Steak 33. Camarones Enchilados- 16.95 Yuca Frita – Fried Yucca 4.95 Chicken breast seasoned and grilled in garlic Shrimp in Creole Sauce Served with a side of mojo sauce. sauce and topped with onions. Sauteéd shrimp cooked in a tomato based sauce Yuca con mojo - Steamed Yucca 4.95 8. Pollo En Salsa de Barbacoa 12.95 34. Arroz Amarillo Con Camarones 16.95 Barbecue Chicken Shrimp with Yellow Rice Platanos Rellenos – Stuffed Plantains 9.95 Roasted half chicken smothered in our Stuffed with beef or pork delicious barbeque sauce. 35. Camarones al Ajillo- 16.95 Shrimp in Garlic Sauce Croquetas de Jamon 3.50 9. Arroz con Pollo Cubano 11.95 Shrimp sautéed in butter & garlic sauce Ham Croquettes(2) Chicken and Yellow Rice Chicken with yellow rice seasoned and Ejemplares de Bella Cuba 12.95 topped with peas and pimentos. -
LA's Taco Truck War: How Law Cooks Food Culture Contests Ernesto Hernández-López
University of Miami Law School Institutional Repository University of Miami Inter-American Law Review 10-1-2011 LA's Taco Truck War: How Law Cooks Food Culture Contests Ernesto Hernández-López Follow this and additional works at: http://repository.law.miami.edu/umialr Part of the Law Commons Recommended Citation Ernesto Hernández-López, LA's Taco Truck War: How Law Cooks Food Culture Contests, 43 U. Miami Inter-Am. L. Rev. 233 (2011) Available at: http://repository.law.miami.edu/umialr/vol43/iss1/13 This Article is brought to you for free and open access by Institutional Repository. It has been accepted for inclusion in University of Miami Inter- American Law Review by an authorized administrator of Institutional Repository. For more information, please contact [email protected]. 233 LA's Taco Truck War: How Law Cooks Food Culture Contests Ernesto Hernindez-L6pez* In 2008, a Taco Truck War broke out in Los Angeles ("LA"), California between local authorities, food trucks and loyal custom- ers.' National and local media picked at the story after the Los Angeles County Board of Supervisors passed new regulations, which promised to severely restrict food trucks, referred to as "loncheros"or "taco trucks," in East Los Angeles.2 The authorities and business interests supporting the restrictions argued that the food trucks were a cumbersome and unsightly form of vending. On the opposite side, loncheros, foodies, and those looking for cheap meals viewed the restrictions as a full-frontal attack on local Los Angeles, the food scene, and Mexican food cultures.' Culinary resistance and enforcement of the new restrictions resulted in taco truck litigation. -
Food Truck Freedom: How to Build Better Food-Truck Laws in Your City
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - A food truck how to. - - - Hours of - Operation - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Employee Sanitation - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Licensing - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Food Safety - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Food-Safety - Enforcement - - - - - - - - - - - - - - - - - - Refuse - - - - - - - - - - - - Commissary Requirements - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Liability - - Parking - Insurance - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - By FrommerRobert & Bert Gall November 2012 - - - by Robert Frommer and Bert Gall Institute for Justice November 2012 FOREWoRD Th is report is a project of the Institute for Justice’s National Street Vending Initiative, which the Institute created in 2010 to promote freedom and opportunity for food-truck operators and other street vendors. Th e initiative also seeks to combat anti-competitive and protectionist laws that stifl e the economic liberty -
GOURMET FOOD TRUCKS: an ETHNOGRAPHIC EXAMINATION of ORLANDO's FOOD TRUCK SCENE by ZACHARY ARLO HAWK B.A. University of Central
GOURMET FOOD TRUCKS: AN ETHNOGRAPHIC EXAMINATION OF ORLANDO’S FOOD TRUCK SCENE by ZACHARY ARLO HAWK B.A. University of Central Florida 2008 A thesis submitted in partial fulfillment of the requirements for the degree of Master of Arts in the Department of Anthropology in the College of Sciences at the University of Central Florida Orlando, Florida Fall Term 2013 Major Professor: Ty Matejowsky © 2013 Zachary Arlo Hawk ii ABSTRACT Gourmet food trucks have emerged as increasingly popular dining alternatives for consumers in today’s urban landscape. Existing literature, as well as my own ethnographic research within Orlando, Florida’s mobile food vending scene, reveals that food truck owner/operators utilize various strategies to establish a viable niche for themselves in this diversified and burgeoning market. Among other things, these strategies include online social networking, creating and maintaining a recognizable brand identity, collaborating with local retailers and bar owners, and incorporating organic and locally produced ingredients in their dishes whenever possible. As in other parts of the country, there appears to be a growing concern in greater Orlando about local diets and the profound and subtle messages it conveys about contemporary eating habits. I contend that dining at gourmet food trucks represents a legitimate declaration of consumer identity about individual beliefs and values. In my thesis, I examine how Orlando’s gourmet food trucks offer consumers a greater selection of food options and allow locals to participate in a viable social network and community. iii ACKNOWLEDGMENTS Foremost, I would like to thank all of my interviewees, Joey, Viveca, Joel, Steve, and Tim. -
Kogi Truck Culture
UCLA InterActions: UCLA Journal of Education and Information Studies Title Kogi Truck Culture Permalink https://escholarship.org/uc/item/743896px Journal InterActions: UCLA Journal of Education and Information Studies, 7(1) ISSN 1548-3320 Author Choy, Vivian Publication Date 2011-01-28 DOI 10.5070/D471000689 Peer reviewed eScholarship.org Powered by the California Digital Library University of California With featured spreads on the BBC and in the New York Times , and Newsweek , the Los Angeles-based Kogi Korean Taco Truck’s fame has certainly spread beyond the limits of Southern California. Dubbed “America’s First Viral Eatery” by Newsweek (Romano, 2009), excitement has hardly dimmed since its “opening” in November of 2008. The truck’s number of Twitter followers was reaching nearly 76,000 as of October 7, 2010. Founded by Mark Manguera, Caroline Shin-Manguera, and Chef Roy Choi, the Kogi Truck cuisine is a fusion of Mexican eats with a Korean flair. Chef Choi recounts how “these cultures— Mexican and Korean—really form the foundation of this city … Kogi is my representation of L.A. in a single bite” (Romano, 2009). With a current fleet of four trucks (named Roja, Azul, Verde, and Naranja) devoted followers rely on Twitter and the Web to track the trucks’ locations. “Kogi,” meaning “meat” in Korean, is certainly a reflection of what they serve most. Their popular menu items feature tacos and burritos stuffed with Korean BBQ short rib or Korean spicy pork. According to Ben Bergman of National Public Radio, the most well liked entrée consists of the “short rib taco stuffed with marinated beef and topped off with lettuce, cabbage chili salsa and cilantro relish” (Bergman, 2009).