Savory Gourmet, Inc

Total Page:16

File Type:pdf, Size:1020Kb

Savory Gourmet, Inc Savory Gourmet, Inc 2015 EDITION PASSION FOR EXTRAORDINARY FOODS SUMMARY Preserves 4/5 Breakfast Pastries 6 Boulart Breads 7 Jean-Marie Auboine Chocolatier 8 Teas 9-14 Water 15 Appetizers 16/17 Black Pearl Caviar 18/19 Seafood 20/21 Olives & Vegetable Specialities 22/23 Condiments & Pickles 24 Oils & Vinegars 25-27 Savory Gourmet, Inc. is a leading importer, distribu- Meat 28-32 tor and manufacturer of top quality food products. We have served the nation’s finest hotels, restaurants and caterers in Truffles & Mushrooms 33 Southern California since 2003. Beans, Nuts & Dried Fruits 34/35 The Savory Gourmet product line includes a variety of imported and domestic perishable and nonperishable Spices, Salt & Condiments 36/37 items under our own private label, Savory Farm, or under exclusive contracts with selected companies. From the tast- Cheeses 38-41 iest Italian style meats to the finest French pastries, Savory Gourmet offers a wide range of high quality products to the Pastries 42-44 most demanding chefs. Nut Pastes & Candied Fruits 45 2014 is a pivot year for us! We moved to our new 15,000 sq. ft warehouse, with state-of-the-art coolers and Chocolates 46/47 freezers. Furthermore, our catalog continues to grow with innovative lines of products, such as Bridor France ready-to- Honeys and Vanilla 48 bake pastries, Andrésy Origines confitures, or DGF butter Frozen Fruits, Purees & Coulis 49 Asian and other Specialties 50 2 Technical&Molecular Gastronomy & Frozen Food 51 For the most discerning hotels, caterers and restaurants, Savory Gourmet has the extreme pleasure to offer you Andrésy ORIGINES. PRESERVES To come back to the authentic taste of configures, Andrésy has selected each fruit from a specific area. Cooked in caldrons, with up to 60% of fruit content, these jams will satisfy the most demanding gour- mets. For more than 60 years, Andrésy has carried the tradition of Offered in elegant ramekins, Andrésy ORIGINES will transport you through cooking whole selected fruits (52%) in copper cauldrons, in small quan- an authentic and elegant world of sweet taste and true color. tities, with cane sugar, and nothing else. No artificial flavoring, preserva- tives or artificial ingredients. When fully mature, our fruits are carefully selected from the heart of France and from all over the world. CONFITURES ORIGINES Andrésy is the leading French supplier of breakfast jams for AOHON100 ANDRESY ORIGINES - FLOWER HONEY 80x1oz/CS CS luxury hotels. You will find their breakfast jams on the tables of presti- AOAPR100 ANDRESY ORIGINES - APRICOT FROM ROUSSILLON 80x1oz/CS CS gious hotels such as Ritz Paris, Georges V, SBM Monaco, Plaza Athénée AOCHR100 ANDRESY ORIGINES - MORELLO CHERRY 80x1oz/CS CS and Hotel Meurice. Andrésy is also proud to count among their clients, AOCLM100 ANDRESY ORIGINES - CLEMENTINE FROM CORSICA 80x1oz/CS CS AOSTR100 ANDRESY ORIGINES - SENGA STRAWBERRY 80x1oz/CS CS world-renowned caterers such as Lenôtre and Paul Bocuse. AORAS100 ANDRESY ORIGINES - RASPBERRY FROM CHAMPAGNE 80x1oz/CS CS AOORA100 ANDRESY ORIGINES - BITTER ORANGE FROM SEVILLE 80x1oz/CS CS CONFITURES A L’ANCIENNE BY ANDRESY PRIVATE LABEL PROGRAM ACAPR270 ANDRESY - APRICOT PRESERVE 270GR GLASS JAR 6/CS EA ACBCH270 ANDRESY - BLACK CHERRY PRESERVE 270GR GLASS JAR 6/CS EA Savory Gourmet is proud to offer you a great selection ACFIG270 ANDRESY - FIG PRESERVE 270GR GLASS JAR 6/CS EA of Andrésy jams, packed in a beautiful sleek dodecagon jars ACSTR270 ANDRESY - WILD STRAWBERRY PRESERVE 10oz GLASS JAR 6/CS EA with a white cup. ACRCUR270 ANDRESY - RED CURRANT PRESERVE 270GR GLASS JAR 6/CS EA ACCHE270 ANDRESY - MORELLO CHERRY PRESERVE 270GR GLASS JAR 6/CS EA Please contact your salesperson about our Private La- ACBLUE270 ANDRESY - BLUEBERRY PRESERVE 270GR GLASS JAR 6/CS EA bel program. ACCLEM270 ANDRESY - CLEMENTINE FROM CORSICA 270GR 6/CS EA ACORA270 ANDRESY - BITTER ORANGE PRESERVE 270GR 6/CS EA AC4FR270 ANDRESY - 4 RED FRUITS PRESERVE 270GR 6/CS EA CHEESE PRESERVE ACCOMPANIMENTS ITEM # PRODUCT DESCRIPTION PACK SIZE UNIT SALE ACFIGW125 ANDRESY - FIG WALNUTS PRESERVE 125GR (GOAT CHEESE) 12/CS EA BREAKFAST JARS ACBLUS125 ANDRESY - BLUEBERRY W/ SICHUAN PEPPER PRESERVE 125GR 12/CS EA (COMTE, ABONDANCE CHEESE) ACBCHT125 ANDRESY - BLACK CHERRY W/THYME PRESERVE 125GR 12/CS EA ACAPR100 ANDRESY - APRICOT PRESERVE 80x 1oz/CS CS (BREBIS CORSE, PYRENEES CHEESE) ACCHER100 ANDRESY - MORELLO CHERRY PRESERVE 80x 1oz/CS CS ACBCHE125 ANDRESY - BLACK CHERRY W/ ESPELETTE PRESERVE 125GR 12/CS EA ACHON100 ANDRESY - FLOWER HONEY PRESERVE 80x 1oz/CS CS (BREBIS CHEESE, PYRENEES CHEESE) AC4FR100 ANDRESY - FOUR RED FRUITS PRESERVE 80x 1oz/CS CS ACPEARC125 ANDRESY - PEAR W/ CUMIN PRESERVE 125GR 12/CS EA ACORA100 ANDRESY - ORANGE PRESERVE 80x 1oz/CS CS (EPOISSES, ROQUEFORT, CAMEMBERT) ACSTRA100 ANDRESY - STRAWBERRY PRESERVE 80x 1oz/CS CS ACON115 ANDRESY - ONION PRESERVE 115GR 12/CS EA ACRAS100 ANDRESY - RASPBERRY PRESERVE 80x 1oz/CS CS ACFIG115 ANDRESY - FIG PRESERVE 115GR 12/CS EA ESPFIGCAK ALMONDS FIG CAKE 450GR 12/CS EA AW4FR100 ANDRESY - WHITE CAP - FOUR RED FRUIT 80x 1oz/CS CS ESPCREMA CREMA DE MEMBRILLO (QUINCE PASTE) 12/CS EA AWORA100 ANDRESY - WHITE CAP - ORANGE PRESERVE 80x 1oz/CS CS ESPCRM97 QUINCE PASTE ALL NATURAL 97oz 2/CS EA AWHON100 ANDRESY - WHITE CAP - FLOWER HONEY 80x 1oz/CS CS ESPFIGMARM FIG MARMELADE 290GR 12/CS 12/CS EA AWAPR100 ANDRESY - WHITE CAP - APRICOT PRESERVE 80x 1oz/CS CS AWCHER100 ANDRESY - WHITE CAP - CHERRY PRESERVE 80x 1oz/CS CS AWSTRA100 ANDRESY - WHITE CAP- STRAWBERRY PRESERVE 80x 1oz/CS CS ROOM SERVICE MUSTARDS AWRAS100 ANDRESY - WHITE CAP RASPBERRY PRESERVE 80x 1oz/CS CS ACMUSTDJA ANDRESY - DIJON MUSTARD 80x1oz/CS CS ACMUSTGNA ANDRESY - WHOLE - GRAIN MUSTARD 80x 1oz/CS CS ACMUSTDJ ANDRESY - DIJON MUSTARD ORIGINES 80x 1oz/CS CS ACMUSTGN ANDRESY - WHOLE-GRAIN MUSTARD ORIGINES 80x1oz/CS CS CONFITURES A L’ANCIENNE BY ANDRESY FOOD SERVICE ACAPR1KG ANDRESY -APRICOT PRESERVE 1KG GLASS JAR 6/CS EA ACFIG1KG ANDRESY - FIG PRESERVE 1KG GLASS JAR 6/CS EA 4 ACSTR1KG ANDRESY - STRAWBERRY PRESERVE 1KG GLASS JAR 6/CS EA 5 ACORA1KG ANDRESY - ORANGE PRESERVE 1KG GLASS JAR 6/CS EA BREAKFAST PASTRIES BOULART BREADS Inspired by the traditional knowhow of French The breads from Boulart are all about making the moment, bringing families and artisans, Bridor France has been making quality food lovers together around the table in a celebration of food and life. pastries for 30 years and is now the worldwide leader. All their breads are made with no additives or preservatives, yet they have an exceptional- Bridor France offers only hydro genated fat-free, French ly long shelf life. They fully bake a wide range of sizes and flavors of loaves to perfection, butter products. The long fermentation process involved gives then freeze and ship them ready for use. They are all clean label products. them a wealth of flavor. Also, the vanilla used to make chocolate To obtain truly great results with the kind of numbers they produce, they had to croissants comes from real vanilla pods, rather than artificial flavoring. review their business practices and hone their commercial baking skills. Pre-proofed and pre-egg washed, ready-to-bake pastries are perfect for ho- For over six years now, Boulart has been working hand-in-hand with retail and food-service tels and catering use. Elegant and savory, golden and crispy, puff pastries offer the best chains across North America to promote wider appreciation of truly exceptional artisan French breakfasts to the most demanding gourmets. breads. ITEM # PRODUCT DESCRIPTION PACK SIZE UNIT SALE ITEM # PRODUCT DESCRIPTION PACK SIZE UNIT SALE BRIDOR BREAKFAST PASTRIES CIABATTA BREADS ROLLS BR32181 BRIDOR - CROISSANT BUTTER MINI FROZEN .90oz 225CT/CS CS BO13720 CIABATTA BITES 240x1.1oz/CS CS BR32182 BRIDOR - CROISSANT CHOCOLATE MINI FROZEN .90oz 250CT/CS CS BO13721 CIABATTA BITES WHOLE GRAIN 240x1.1oz/CS CS BR32183 BRIDOR - CROISSANT RAISONS MINI FROZEN 1.07oz 260CT/CS CS BO13724 CIABATTA BITES PEPPER&ONION 240x1.2oz/CS CS BR32924 BRIDOR - MINI APPLE TURNOVER FROZEN 1.4oz 225CT/CS CS BO13726 CIABATTA BITES OLIVE 240x1.1oz/CS CS BR33241 BRIDOR - CROISSANT BUTTER MEDIUM FROZEN 2.20oz 60GR 70CT/CS CS BO13701 CIABATTA DINNER ROLL 120x1.6oz/CS CS BR34000 BRIDOR - CROISSANT BUTTER LARGE FROZEN 2.80oz 80GR 60CT/CS CS BO13704 CIABATTA DINNER ROLL RAISINS AND WALNUTS 120x1.6oz/CS CS BR33624 BRIDOR - CHOCOLATE CROISSANT LARGE FROZEN 2.50oz 70GR 90CT/CS CS BO13705 CIABATTA DINNER ROLL WHOLE GRAIN 120x1.6oz/CS CS BR32951 BRIDOR - CROISSANT RAISINS LARGE FROZEN 3.70oz 60CT/CS CS BR30228 BRIDOR - APPLE TURNOVER LARGE FROZEN 3.70oz BO13706 CIABATTA DINNER ROLL OLIVE 120x1.6oz/CS CS BR34421 BRIDOR - ALMOND CROISSANT FROZEN 90GR BR34171 BRIDOR - PUFF PASTRY 1/2 SHEET 36/CS CS CIABATTA BREADS BR33190 BRIDOR - HAZELNUTS SWIRL MINI FROZEN 1.40oz 120CT/CS CS BR33191 BRIDOR - GREEN TEA SWIRL MINI FROZEN 1.40oz 120CT/CS CS BO22100 CIABATTA BAGUETTE 18x11.5oz/CS CS BR33192 BRIDOR - LEMON SWIRL MINI FROZEN 1.40oz 120CT/CS CS BO22508 FOUGASSE OLIVE 16x12oz/CS CS BR32232 BRIDOR - GOURMANDIZ MIX PACK MINIS FROZEN 140CT/CS CS BO23200 CIABATTA DEMI-BAGUETTE 36x6.2oz/CS CS MINIS CRANBERRY TWIST, MINI CHOC TWIST, BO23701 CIABATTA SANDWICH BUN WHOLE GRAIN 48x4.2oz/CS CS MINI CINNAMON SWIRL, MINI CREAM CROISSANT BO13607 CIABATTA ARTISAN BURGER SLICED 80x3.5oz/CS CS BR32157 BRIDOR - CINNAMON SWIRL MINI FROZEN 260CT/CS CS BO13703 CIABATTA SANDWICH BUN 48x4.2oz/CS CS BR31293 BRIDOR - CHOCOLATE TWIST MINI FROZEN BR31104 BRIDOR - CHERRY LATTICE FROZEN 100CT/CS CS BR31106 BRIDOR - MINI APPLE
Recommended publications
  • Matfer Bourgeat Inc. 2009
    Matfer Bourgeat Inc. 2009 Awakening the Chef in you............ 1 Matfer Bourgeat, Inc... At the service of fine cuisine In a country with a culinary tradition such as that For over 80 years, by continuously improving of France, Matfer Bourgeat has always been com- production techniques, production quality, and mitted to encouraging excellence in the design of service. Matfer Bourgeat has one goal: Customer equipment for the professional catering industry. Satisfaction. 2 MATFER BOURGEAT INC. Matfer Bourgeat, Inc. Group History “PROVIDING SUPERIOR COOKWARE SINCE 1814” From the modest craftsman who, in 1814, worked copper in order to create cake pans, to automized lines permitting transform stainless steel into steam table pans or into whisks, the Matfer-Bourgeat group went through wars and industrial revolutions al- ways faithful to its original occupation: to conceive and to manufacture small material for the foodservice industry. Each new period in the life of a group includes its evolutions and its challenges. Our time is the one of globalization that, in numerous sectors, questions the durability of the industrial means of work. At the time of talks about “groups without factories”, we made the choice to produce in France, taking advantages from this globalization in order to extend our product range and to enter new markets. Our new products are at the heart if the group’s strategy: saving of time, security, hygiene and new tendencies are our main criteria of research and development. This policy, allied to a strong culture of services trying to anticipate our clients’ needs, will represent the basis of our future growth.
    [Show full text]
  • Victor Chirkin
    30 Crusade. It has become Slow Food’s new hot topic: from this point forth, “sentinels of flavour” will be prohibited from using commercial starter cultures. Along with the “natural cheese” designation, strong philosophical aspirations are emerging—ones that stand the test of the industry’s needs and realities. “Natural” cheeses: going the distance? R D By Débora The theme of this year’s Slow Food Cheese Kefir grains Pereira event (slated to take place in Bra, Italy, from September 15 to 18) is Natural is Possible, advocating cheesemaking without the use of commercial starter cultures. “It is a question of biodiversity preservation,” argues Piero Sardo, President of the Slow Food Foundation for Biodiversity. “Nowadays, everyone is using the same starter cultures, thereby erasing the ability to link a cheese to its terroir. Moreover, it is a matter of survival for small farmers. I am surprised,” he points out, “by how difficult it is for the French to Methods address this issue.” He believes that there is There are four no logic to working with raw milk if you are main methods to going to use commercial starter cultures. cultivate starter However, apart from the Brousse du Rove, cultures at home: most French “sentinel” cheeses, such as Salers backslopping Tradition, Laguiole, and the cheeses of the whey from one summer pastures of the Basque Pyrenees, cheese to make resort to exogenous starter cultures, at least to Marie-Christine Montel, a retired microbiologist another (such as kick off the season. of INRA’s Aurillac cheese facility, remembers how the Salers AOP (protected designation of with farmstead • Backslopping origin) greatly benefited from the introduction of lactic chevres) commercial starter cultures since, at the time, it backslopping provided solutions to manufacturing problems The main challenge for those who engage in on fermented such as post-acidification.
    [Show full text]
  • Montbeliarde : Bred for the French Cheese Industry
    Montbeliarde : Bred for the French cheese Industry The main use of milk in France is cheese making and France is recognized widely and internationally for its high quality and diversity of cheeses. It looks like a detail but the cheese industry allowed a lot of mountain areas to sustain economically thanks to their pastures and cows herds. Areas like Alps, Jura, Pyrenees, Massif Central and Vosges are renowned for their specific cheeses that keep local activities in hard access regions. More recently, changes that are affecting the dairy industry lead to more added value products such as cheese, which gives new opportunities for that industry. To achieve better economic efficiency, dairy farmers of the Montbeliarde area (Central east of France) organized themselves for decades around local cooperatives running small cheese plants called “Fruitières”. There, dairy farmers sell cheese instead of milk and developed strategies to get a better product, increasing cheese yield (on the cow side) and increasing the quality and flavour of cheese (process side). All this led to a maximum of added value and made “Comte” cheese the N°1 high quality cheese in all France for years (45.000 tons/year). The genetic side is important and several scientific studies demonstrated it. The cheese process depends a lot on both bacteriological and organoleptical milk quality. A- Factors influencing Cheese Yield 1-Protein content Cheese Yield is proportional to milk % of protein up to 3,8%. Above that figure, cheese yield doesn’t increase significatively. 2-Casein type. Casein is the principal protein in milk. During the cheese making process, casein solidifies, curdles or coagulates into cheese through the action of rennet.
    [Show full text]
  • We Work with Our Customers to Develop the Products They Need. Over Time We Become a Trusted Partner, Not Just a Supplier.”
    “We work with our customers to develop the products they need. Over time we become a trusted partner, not just a supplier.” /-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/ Our simple and honest approach to business has seen us gain numerous industry awards and achievements, yet we have no desire to grow much WELCOME TO bigger. Instead we wish to remain a small, friendly bakery, providing a personal service to those in London with a similar ethos of quality not FLOURISH quantity. We believe our success can be attributed to the fantastic products One of London’s we make alongside the great relationships we have developed with our staff, foremost independent suppliers and of course our customers. craft bakeries Whether you know us from our shops, the bakery, local farmer’s market or any of the fine restaurants or retailers that use our products, rest assured that you will be enjoying a world-class service and products created by master craftsmen using time-honored methods, natural ingredients, and baked in our traditional stone hearth ovens. Our bakery production runs 24 hours a day, 7 days per week. Our ovens never go cold, except for a few days over the Christmas and New Year’s period when we close to ensure our team take time out with their families. The product list that follows is merely a guide as to what we can make, if you have any specific requests or suggestions, please ask, we’ll endeavor to oblige (Minimum quantities will apply). – 1 – INTRODUCTION LONG FERMENTATION STAPLE LOAVES BUNS, BAPS AND ROLLS PASTRIES, TARTS AND SWEETS TS & CS Most breads use the same basic ingredients, flour, salt, yeast and water.
    [Show full text]
  • How Cow Characteristics and Management Influence the Sensory
    How cow characteristics and management influence the sensory properties of milk and cheese? Bruno Martin, Isabelle Verdier-Metz, Anne Ferlay, Jean-Louis Berdagué, Agnes Cornu, Yves Chilliard, Jean Baptiste Coulon, Marie-Christine Montel To cite this version: Bruno Martin, Isabelle Verdier-Metz, Anne Ferlay, Jean-Louis Berdagué, Agnes Cornu, et al.. How cow characteristics and management influence the sensory properties of milk and cheese?. The Scienceof Artisan Cheese, Aug 2014, North Cadbury Court, Somerset, United Kingdom. pp.29. hal-02801965 HAL Id: hal-02801965 https://hal.inrae.fr/hal-02801965 Submitted on 5 Jun 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. The Science of Artisan Cheese 19th -20th August 2014 North Cadbury Court, Somerset How cow characteristics and management influence the sensory properties of milk and cheese? B Martin1 1INRA, Joint Research Unit (UMR) Herbivores, Theix, France Co-workers: I Verdier-Metz2, A Ferlay1, JL Berdagué3, A Cornu1, Y Chilliard1, JB Coulon1 , MC Montel2 2INRA, Cheese Research Unit (URF), Aurillac,
    [Show full text]
  • Overview on Annatto and Other Colours, Colour Removal, Analysis
    1 Journal 2 Comprehensive Reviews in Food Science and Food Safety 3 Title 4 Colorants in cheese manufacture: Production, Chemistry, Interactions and Regulation 5 6 7 Authors 8 9 Sharma, P.1,2, Segat, A.1,2, Kelly, A. L.3, and Sheehan, J.J.1 10 11 1 Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland 12 2Dairy Processing Technology Centre (DPTC), Ireland 13 3School of Food and Nutritional Sciences, University College, Cork, Ireland 14 15 16 17 18 1 19 ABSTRACT 20 Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to 21 cheese milk; however, a considerable proportion (~20%) of such colorant is transferred to 22 whey, which can limit the end use applications of whey products. Different geographical 23 regions have adopted various strategies for handling whey derived from colored cheeses 24 production. For example, in the USA, whey products are treated with oxidizing agents such 25 as hydrogen peroxide and benzoyl peroxide to obtain white and colorless spray-dried 26 products; however, chemical bleaching of whey is prohibited in Europe and China. 27 Fundamental studies have focused on understanding the interactions between colorants 28 molecules and various components of cheese. In addition, the selective delivery of colorants 29 to the cheese curd through approaches such as encapsulated norbixin and micro-capsules of 30 bixin or use of alternative colorants, including fat- soluble/emulsified versions of annatto or 31 beta-carotene, have been studied. This review provides a critical analysis of pertinent 32 scientific and patent literature pertaining to colorant delivery in cheese and various types of 33 colorant products on the market for cheese manufacture, and also considers interactions 34 between colorant molecules and cheese components; various strategies for elimination of 35 color transfer to whey during cheese manufacture are also discussed.
    [Show full text]
  • Traditional Baguette
    Team USA 2008 Formulas – contributed by Solveig Tofte TRADITIONAL BAGUETTE This is a fairly classic American baguette – FINAL DOUGH 40% of the flour goes into a poolish and : In the bowl of a spiral or vertical just 3% of the flour is used in a liquid planetary mixer with hook attachment, levain. The majority of the flavor comes place the poolish, levain and bread flour. from the poolish, and the small percentage : Adjust the water temperature for a OOD of levain brings a slightly more complex final dough temperature of 74°F. While W flavor from the wheat. The levain also adds mixing on first speed, add the water (this some strength and improves definition on dough shouldn’t be too soft). Mix for 2 the scores. minutes to incorporate and hydrate the ingredients. BRIAN PHOTO: The formula uses diastatic malted barley : Sprinkle the salt, yeast and malt powder flour to balance the high level of fermenta- over the top of the dough and autolyse tion in the formula. When prefermenting PROCess Preferments {poolish & levain} for 20 minutes. this much flour, the yeast has digested Mixing Type of mixer By hand : Mix on speed 1 for 2 minutes, adjusting most of the sugars before the final mix. hydration as needed. First fermentation Length 12 - 14 hours The enzyme activity provided by the malt : Mix on speed 2 to develop dough with Temperature 73°F will help extract additional sugars from the medium gluten development, about 45 Final dough starch in the flour, aiding in fermentation PROCess seconds. Mixing Type of mixer Spiral activity and coloration of the baguette in : Let the dough ferment in a covered Mix style Improved the oven.
    [Show full text]
  • Wedding Proposal Butler Passed Hors D'oeuvres
    JANUARY 7, 2016 WEDDING PROPOSAL BUTLER PASSED HORS D’OEUVRES (Please Select 8 Items) COLD Toasted Crostini strawberry, basil, honey & ricotta Burrata artichoke, pine nuts, currants & mint pesto Parmesan Crisps truffle scented goat cheese Lobster Spring Roll mango, mint & cucumber Grilled Octopus white bean, preserved lemon Tuna Taco radish slaw, wasabi aioli Crab BLT lollo rosso, tomato & bacon Scottish Smoked Salmon crème fraîche, hackleback caviar & potato straw cake Foie Gras Mousse mountain huckleberry marmalade 1/7/2016 Page 1 of 12 HOT Aged Jack Cheese Profiteroles Parmesan Phyllo Roll asparagus, prosciutto Pizzette with Roast Pears maytag blue, wild flower honey & balsamic Barbecue Shrimp Bacon, cider glaze Wasabi Shumai Fish and Match Sticks black truffle remoulade Petit Crabcake creole sauce Lobster and Vanilla Cappuccino Crispy Pork Belly Sliders asian barqecue sauce and apple jicama slaw Korean Barbecue Beef Short Rib pickled cucumber on steamed rice bun Tandoori Chicken mango-mint chutney Petit Vegetable Spring Rolls Sweet Thai Chili Sauce 1/7/2016 Page 2 of 12 BUFFET SELECTIONS (Please Select 3 Stations) Taste of Italy Roast Fennel, Orange, Red Onion Salad Fire Roasted Peppers, Black Olives, Garlic, Anchovies, and Capers Grilled Radicchio, White Beans Alla Toscana with Extra Virgin Olive Oil & Vin Cotto Grape Tomato, Ciliegine, Basil, and Sea Salt Rosemary Roasted Portabello Mushroom, Shaved Parmeggiano Reggiano, White Truffle Oil Mountain Gorgonzola Parmeggiano Reggiano Bel Paese Prosciutto Di Parma, Soppressata Grilled
    [Show full text]
  • Organic Traditional Baguette Organic Rustic Baguette Organic Sesame Baguette Organic Sourdough Loaf Organic Multiseed Loaf Organ
    MASON & GREENS BAKED GOODS ORGANIC TRADITIONAL BAGUETTE ORGANIC WHEAT FLOUR, ORGANIC SOURDOUGH STARTER, YEAST,SALT CONTAINS: WHEAT ORGANIC RUSTIC BAGUETTE ORGANIC WHEAT FLOUR, ORGANIC RYE FLOUR, ORGANIC WHOLE WHEAT FLOUR, ORGANIC SOURDOUGH, SALT CONTAINS: WHEAT ORGANIC SESAME BAGUETTE ORGANIC WHEAT FLOUR, ORGANIC SESAME SEEDS, ORGANIC SOURDOUGH STARTER, YEAST, SALT CONTAINS: WHEAT ORGANIC SOURDOUGH LOAF ORGANIC WHITE FLOUR, ORGANIC SOURDOUGH STARTER, ORGANIC WHOLE WHEAT FLOUR, SALT CONTAINS: WHEAT ORGANIC MULTISEED LOAF ORGANIC WHITE FLOUR, ORGANIC SEEDS (ORGANIC ROLLED OATS, ORGANIC FLAXSEEDS, ORGANIC SESAME SEEDS, ORGANIC MILLET, ORGANIC SUNFLOWER SEEDS), ORGANIC SOURDOUGH STARTER, ORGANIC BARLEY, ORGANIC WHOLE WHEAT FLOUR, SALT CONTAINS: WHEAT ORGANIC WALNUT RAISIN LOAF ORGANIC WHITE FLOUR, ORGANIC SOURDOUGH STARTER, ORGANIC WHOLE WHEAT FLOUR, ORGANIC SEEDLESS RAISINS, ORGANIC WALNUTS, ORGANIC STONE GROUND RYE FLOUR, SALT CONTAINS: WHEAT, WALNUT ORGANIC RUSTIC BOULE ORGANIC WHITE FLOUR, ORGANIC SOURDOUGH STARTER, ORGANIC WHOLE WHEAT FLOUR, ORGANIC STONE GROUND RYE FLOUR, SALT CONTAINS: WHEAT OATMEAL RAISIN COOKIE WHEAT FLOUR, BROWN SUGAR, RAISIN, WHOLE GRAIN OAT, MARGARINE, COCONUT UNSWEETENED, MAPLE SYRUP, COCONUT MILK, CINNAMON, VANILLA EXTRACT, BAKING SODA, SEA SALT CONTAINS: WHEAT, SOYBEANS MORNING GLORY MUFFIN WHEAT FLOUR, SUGAR, CANOLA OIL, CARROT, BANANA, RAISINS, COCONUT, APPLE, CURACAO, VANILLA, CINNAMON, BAKINGPOWDER, CANDIED ORANGE, BAKING SODA, SALT, EGG SUBSTITUTE CONTAINS: WHEAT, COCONUT CRANBERRY VANILLA SCONE WHEAT FLOUR, COCONUT MILK, CRANBERRIES, COCONUT OIL, SUGAR, BAKING POWDER, VANILLA EXTRACT, SALT CONTAINS: WHEAT, COCONUT Copyright © 2020, Mason & Greens. All Rights Reserved.
    [Show full text]
  • (China) 01 Kg 01007Anh0 Lamb Legs,Bone-In
    Meat Category Code Description Packing 01006ANH0 LAMB RACKS (CHINA) 01 KG 01007ANH0 LAMB LEGS,BONE-IN (CHINA) 01 KG 01008ANH0 LAMB LEGS,B/LESS (CHINA) 01 KG 01009ANH0 LAMB CARCASE (CHINA) 01 KG 01010ANH0 LAMB LOIN,BONE-IN(CHINA) 01 KG 01006AFS0 LAMB RACK - U.S. 01 KG 01006AUP0 LAMB RACK-FRENCHED (AUST) 01 KG 01006AUP1 LAMB RACK-STANDARD (AUST) 01 KG Frozen Beef 01022DHF0 STEER STRIPLOIN AGED-BRAZILIAN 01 KG 01023DHF0 BEEF RUMP - BRAZILIAN 01 KG 01023DHF1 BEEF PICANHA - BRAZILIAN 01 KG 01027DHF0 BEEF CUBE ROLL-BRAZILIAN 01 KG 01046DHF0 BEEF TRIMMING-BRAZILIAN 01 KG 01047DHF0 BEEF FOREQUARTERS-BRAZILIAN 01 KG 01077DHF0 BEEF TOPSIDE-S/AMERICAN 01 KG 01078DHF0 STEER TENDERLOIN AGED-BRAZILIAN 01 KG 01022ANH0 BEEF STRIPLOIN - CHINA 01 KG 01023ANH0 BEEF RUMP - CHINA 01 KG 01027ANH0 BEEF RIBEYE - CHINA 01 KG 01044ANH0 BEEF CHUCK - CHINA 01 KG 01077ANH0 BEEF TOPSIDE - CHINA 01 KG 01078ANH0 BEEF TENDERLOIN - CHINA 01 KG 01206AFS2 U.S.BEEF RUMP 'D'CUT 01 KG 01201AFS0 U.S.RIBEYE LIP ON-CHOICE (24127) 01 KG 01201AFS9 WAGYU KOBE BEEF RIBEYE 01 KG 01202AFS0 U.S. O.P.RIB -CHOICE 109 (21092) KG 01203AFS0 U.S.TENDERLOIN-TRIMMED (21902) 01 KG 01203AFS8 BEEF TENDERLOIN 'ANGUS' -U.S. 01 KG 01203AFS9 WAGYU KOBE BEEF TENDERLOIN 01 KG 01204AFS1 U.S.STRIPLOIN - CHOICE (21814) KG 01204AFS8 BEEF STRIPLOIN 'ANGUS' -U.S. 01 KG 01204AFS9 WAGYU KOBE BEEF STRIPLOIN 01 KG 01205AFS0 U.S.SHORT RIBS- CH.123A (21230) KG 01205AFS1 U.S.BACK RIBS-CHOICE (21432) 01 KG 01205PMG2 U.S.SHORTLOIN-PRIME 01 KG 01222AFS0 U.S.T-BONE STK 14 OZ - CHOICE KG 01222AFS4 BEEF PORTERHOUSE STEAK(48
    [Show full text]
  • Bar/Bat Mitzvah
    WEDNESDAY, MAY 29, 2019 BAR OR BAT MITZVAH PROPOSAL ADULT RECEPTION BUTLER PASSED HORS D’OEUVRES (Please Select 8 Items) COLD Toasted Crostini strawberry, basil, honey & ricotta Burrata artichoke, pine nuts, currants & mint pesto Parmesan Crisps truffle scented goat cheese Lobster Spring Roll mango, mint & cucumber Grilled Octopus white bean, preserved lemon Tuna Taco radish slaw, wasabi aioli Crab BLT lollo rosso, tomato & bacon Scottish Smoked Salmon crème fraîche, hackleback caviar & potato straw cake Foie Gras Mousse mountain huckleberry marmalade 5/29/2019 Page 1 of 14 HOT Aged Jack Cheese Profiteroles Parmesan Phyllo Roll asparagus, prosciutto Pizzette with Roast Pears maytag blue, wild flower honey & balsamic Barbecue Shrimp bacon, asian barbecue sauce Wasabi Shumai Fish and Match Sticks black truffle remoulade Petit Crabcake creole sauce Lobster and Vanilla Cappuccino Crispy Pork Belly Sliders cider glaze and apple jicama slaw Korean Barbecue Beef Short Rib pickled cucumber on steamed rice bun Tandoori Chicken mango-mint chutney Petit Vegetable Spring Rolls Sweet Thai Chili Sauce 5/29/2019 Page 2 of 14 KIDS RECEPTION Buffet (Please Select 5 Items) HOT Miniature Beef Sliders Miniature Hot Dogs California Rolls Chinese Style Pork Spare Ribs Vegetable Spring Rolls with Duck Sauce Miniature Pizzas Vegetable Sushi 5/29/2019 Page 3 of 14 Please Select 3 Stations (Adults) TASTE OF ITALY Roast Fennel, Orange, Red Onion Salad Fire Roasted Peppers, Black Olives, Garlic, Anchovies, and Capers Grilled Radicchio, White Beans alla Toscana with
    [Show full text]
  • Relationships Between Ruminant Management and Sensory Characteristics of Cheeses: a Review
    Lait 84 (2004) 221–241 © INRA, EDP Sciences, 2004 221 DOI: 10.1051/lait:2004008 Review Relationships between ruminant management and sensory characteristics of cheeses: a review Jean-Baptiste COULONa*, Agnès DELACROIX-BUCHETb, Bruno MARTINa, Antonio PIRISIc a Unité de Recherches sur les Herbivores, INRA, Theix, 63122 Saint-Genès-Champanelle, France b Unité de Recherches Laitières et Génétique Appliquée, INRA, Domaine de Vilvert, 78352 Jouy-en-Josas, France c Istituto Zootecnico e Caseario per la Sardegna, Regione Bonassai, 07040 Olmedo, Italy Received 25 July 2003 – Accepted 8 December 2003 Published online 26 March 2004 Abstract – This review summarises the last 10 years’ knowledge established on the relationships between the management of animals (genetics, physiology and feeding) and the sensory quality of cheese. In the production of full-fat raw milk cheese, the cow’s breed can modify the texture of cheeses because of differences in fat in dry matter content due to variations in the fat/protein ratio in milk. Within the same breed, large differences in texture and taste were observed between cheeses β α issued from milk differing by the genetic variant of -casein (in dairy cows) or s1- casein (in goats). Except in very early or late lactation, the physiological stage had no significant effect on cheese sen- sory characteristics. In contrast, mastitis has a well-known negative impact on cheese sensory pro- perties. Feeding dairy cows or goats with corn silage by comparison with hay or grass silage leads to whiter cheeses and sometimes to differences in flavour. Conserving grass as silage, by compari- son with hay, has no important effect on cheese sensory characteristics, except on colour, which is yellower with grass silage.
    [Show full text]