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17th Street Apple City Red 17th Street Orgingal BBQ A-1 Steak Sauce Avonaise Original Bone Suckin Mild BBQ Sauce Bone Suckin Sauce Hot Bread Butter Pickle Cholula Chipotle Cholula Hot Sauce Cornichons Franks Red Hot Sauce French Squeeze Mustard Gray Poupon Country Dijon Gray Poupon Dijon Mustard Gulden Mustard Heinz Ketchup Large Bottle Heinz OG Ketchup Heinz Squeeze Ketchup Heinz Sweet Relish Hellmann Mayonnaise SM Hellmans Mayonnaise LG Hellmans Mayonnaise Light Herb Ox Beef Bouillon Cube Herb Ox Chicken Bouillon Cubes Honeycup Mustard Inglehoffer Cream Horseradish Inglehoffer Stone Mustard Inglehoffer Sweet Hot Mustard Jeff's Capers Jeff's Sundried Tomatoes Kraft Parm 3 Ounce Laurel Hill Martini Olives Laurel Hill Non Pareil Capers Maille Dijon Mustard Mcilhenny Tabasco Sauce Mt Olive Hamburger Dill Chips Newmans Mango Salsa Organic Valley Ghee 7.5 Peppadew Sweet Peppers Pickling Pickle Rhode Island Red Relish Rufus BBQ Honey Sweet Rufus Meat Rub S&B Wasabi Paste S&F Cocktail Sauce Sauerkraut Squeeze Soy Vay Veri Teriyaki Sriracha Hot Chili Sauce Stubbs Org. BBQ Sauce Stubbs Pork Marinade Stubbs Sweet Heat BBQ Stonewall Apple Cran Chutney Stonewall Horseradish Aioli Stonewall Horseradish Must Stonewall Mango Chutney Stonewall Maple Champ Mustard 8oz. Stonewall Old Farmhouse Chutney Stonewall Roasted Garlic Aioli Stonewall Sriracha Aioli Sweet Baby Ray BBQ True Made Squeeze Ketchup Vlasic Pickle Spears Vlasic Stackers VT Maple Sriracha 2oz VT Maple Sriracha 8oz VT Maple Sriracha VERY HOT 8oz VT Maple Sriracha Smoked 8oz VT Maple Sriracha Verde 8oz VT Smoked Maple Syrup Whollypeno Relish Worcestershire Sauce OG GF Worcestershire L&Perrin 5oz .

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LOLO Kitchen +
LOLO Kitchen + Bar tasters salads tacos (flour torts, corn torts, bibb lettuce wrap) served w/ field greens sub fries 1 • sub smoked salt fries 2 spicy ahi poke* • nori | sesame | lemongrass aioli 2 gf rehab at lolo • carrot | kohlrabi | cabbage | avocado | pepita 6/10 gf korean bbq hanger steak tacos • pickle | lemongrass | napa 15 greens | lemon ginger vinaigrette add chicken 5 smoked salmon ‘tartare’ • crème fraiche | tobiko 2 gf roast chicken tacos • chile chimi | avocado | salsa | ghostjack 14 honeycrisp apple & goat cheese • grape | candied pecan 6/10 gf duck bacon • cherry | gorgonzola | pecan | prosciutto 2 gf chive | greens | cherry vinaigrette add chicken 5 fish tacos • chimichurri | salsa | avocado | cabbage 15 castelvetrano olive • fennel | orange | chile | garlic 4 gf • 12 gf pork belly tacos • hoisin | pickled cucumber | napa slaw 14 chicken & avocado tomato | red onion | tortilla chips lime | cilantro | smoked chiles | greens pork cubano tacos • lime | mustard | ham | swiss | pickle 13 small plates • 13 gf falafel sweet potato | radish | pickled chile | feta | pistachio duck tacos • breast & bacon | hoisin | cucumber | napa 15 alderwood smoked salt & rosemary fries • basil aioli 7 gf greens | lemon vinaigrette | spiced honey chicken & ghost jack quesadilla • avocado | salsa (hot!) 8 sweet potato tacos • pepita | scallion | avocado | feta | chile 13 entrees banh mi crostini • chicken liver | pork belly | spicy slaw 9 falafel tacos • avocado crème fraiche | tomato | smoky zhug 13 alaskan cod • soju-miso glaze | tamari stir
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Choose Your Protein: Choose Your Bun
BURGERS CHOOSE YOUR PROTEIN: KOBE CHICKEN BEYOND BEEF BREAST +1 BURGER +2 VEGAN PATTY CHOOSE YOUR BUN: TOASTED LETTUCE GLUTEN BRIOCHE BUN WRAPPED FREE BUN +1 CHOOSE YOUR STYLE : AIOLI BURGER* 8 AGED SHARP CHEDDAR // CRISP LETTUCE // APPLEWOOD BACON ONION JAM // VINE RIPE TOMATO // ROASTED GARLIC AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• WHITE TRUFFLE SWISS* 8 ROASTED MUSHROOMS // SWISS CHEESE // CARAMELIZED ONIONS // WHITE TRUFFLE AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• THE CALIFORNIA* 9 AVOCADO // PICKLED RED ONIONS // PEPPER JACK CHEESE // OVER MEDIUM EGG // CHIPOTLE AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• THE NEW MEXICO* 9 CHEDDAR CHEESE // NEW MEXICO HATCH GREEN CHILI // GREEN CHILI AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• BLACK & BLUE* 8 MAYTAG BLUE CHEESE // ARUGULA // APPLEWOOD SMOKED BACON // CARAMELIZED ONIONS // BLACK PEPPER AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• DEVOURED 2016 BEST DISH ITALIANO* 9 FRESH MOZZARELLA // TOMATO // BALSAMIC REDUCTION // CRISPY BACON // BASIL GARLIC AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• FALAFEL (VEGETARIAN) 7 HOMEMADE FALAFEL // HUMMUS // PICKLED ONION // MANGO SAUCE (AMBA) // CUCUMBER // BLACK PEPPER AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• CLASSIC AIOLI* 7 TOMATO // LETTUCE // CHEDDAR // DILL PICKLE CHIPS // THOUSAND ISLAND AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• BURGER OF THE NOW!* 9 A NEW CREATION EVERY MONTH SPECIFICALLY
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Sauces & Rubs Desserts
Wings Things & choose your size and up to 2 flavors! (Excluding 5 WINGS) Fresh, 100% All-Natural Chicken. Cooked to order. Each comes with celery and your choice of Ranch or Bleu Cheese dressing. VISIT jumbo bone- in wings** HURRICANEWINGS.COM TO ACCESS 5 wings 8.99 10 wings 13.99 15 wings 18.99 20 wings 23.99 EXCLUSIVE MEMBER BENEFITS (780-1180 Cal.) (1300-2040 Cal.) (1955-3060 Cal.) (2475-3920 Cal.) boneless wings NEW! 5 wings 6.99 10 wings 11.99 15 wings 16.99 20 wings 22.99 (535-935 Cal.) (800-1545 Cal.) (1210-2320 Cal.) (1480-2930 Cal.) *THIS MENU ITEM IS COOKED TO ORDER. IT REQUIRES AT LEAST 12 MINUTES. Chicken tenders 4 tenders (500-785 Cal.) 7.99 Fresh, buttermilk soaked, hand-breaded 6 tenders (760-1040 Cal.) 9.99 chicken tenders with your choice of two dipping sauces. 8 tenders (1020-1295 Cal.) 11.99 add natural- cut fries & Classic Coleslaw for (240-920 Cal.) 2.99 Restrictions apply. Please visit the website for complete details and ways to unlock further rewards. sauces & rubs wine selections add your favorite sauce or Rub to any item barefoot wines (90-635 Cal.) 6 Oz glass 9 oz glass bottle Classic buffalo signature ridiculously hot Chardonnay, Pinot Grigio, Pink Moscato, Sangria and 5.99 7.99 17.99 roasted garlic inferno extra hot Cabernet Sauvignon hot Only for serious heat connoisseurs! medium premium (144-635 Cal.) 6 Oz glass 9 oz glass bottle dynamite buffalo bleu ECCO DOMANI - Pinot Grigio, PROPHECY - Pinot Noir, 7.99 9.99 27.99 Bring on the heat! With a hint of honey mustard.
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Pesto Aioli Vegetable Flatbread Keto Pesto Pizza
Pesto Aioli Vegetable Flatbread 1 zucchini, sliced 4 medium mushrooms, trimmed and sliced 1 small red bell pepper, quartered and seeded 1/2 small red onion, thinly sliced 1/2 cup cherry tomatoes, halved 2 tablespoons olive oil 4 mini naan flatbreads ½ cup of D&Co. Kitchen Pesto Aioli Garnishing Squeeze 1/2 cup feta cheese Fresh basil, torn Preheat oven to 350 F. In a large bowl, toss together the zucchini, mushrooms, bell pepper, onion, tomatoes and olive oil. Place the 4 flatbreads on a baking sheet lined with parchment paper. Spread about 3 tablespoons of D&Co. Kitchen Pesto Aioli sauce on top of each naan Flatbread. Add grilled vegetables and top with feta cheese. Bake until vegetables are tender, and crust is golden brown. Keto Pesto Pizza 2 Flatbread ¼ cup shredded cheddar cheese blend ¼ cup shredded mozzarella Chopped sausage balls D&Co. Kitchen Pesto Aioli Garnishing Squeeze Chopped banana peppers Marinara Sauce 25 oz. jar Take one flatbread and place it on a wire rack over a cookie sheet. Add the 1/4 cup shredded cheddar cheese and bake in the oven for 3 to 5 minutes, just until cheese melts. Lay the second flatbread on top of the melted cheese. Start adding your desired toppings on top. Add marinara sauce after the toppings as this helps keep the flatbread crispy. Place pizza back in oven for about 5 minutes or until mozzarella cheese is melted and the flatbread gets crispier. Finally, drizzle D&Co. Kitchen Pesto Aioli Squeeze on top. Tomato, Mozzarella, Pesto Stuffed Chicken Breast 4 chicken breasts 1 bottle D&Co.
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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
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Introducing Kikkoman Katsu Sauce, a Rich, Thick All-Purpose Table Sauce and Condiment. Its Deep, Savory Flavor, with a Hint of T
easyKatsu INTRODUCING KIKKOMAN KATSU SAUCE, A RICH, THICK ALL-PURPOSE TABLE SAUCE AND CONDIMENT. ITS DEEP, SAVORY FLAVOR, WITH A HINT OF TART APPLE SWEETNESS, GOES PERFECTLY WITH BREADED CUTLETS, STEAKS, CHOPS, GRILLED CHICKEN, FRIED FOODS AND MORE. EASY MENU IDEAS Over-the-top flavor. Classic Tonkatsu: Bread pounded pork Tonkatsu, the popular Japanese pub-food staple, is catching on in America. A thin cutlets with Kikkoman Panko; fry, slice into pork cutlet coated with crispy panko bread crumbs and quickly fried to a golden strips and serve over rice or shredded cabbage; brown finish, tonkatsu is traditionally served with a rich brown sauce made from top with Kikkoman Katsu Sauce. apples, soy sauce and other flavorful ingredients. And that’s where our new Katsu Mayo: Mix mayonnaise with Kikkoman Kikkoman Katsu Sauce gets its inspiration. Katsu Sauce to taste; use as a sandwich spread Katsu means “cutlet” in Japanese, but this versatile sauce has all kinds of tasty or serve with french fries, sweet potato fries or applications. A perfectly balanced blend of apples, onions, tomato paste, carrots fried appetizers. and naturally brewed Kikkoman Soy Sauce, it’s the perfect match for grilled steaks, Katsuburger: Brush on beef or pork burgers pork chops, chicken, burgers, seafood and vegetables, too. Kikkoman Katsu Sauce during the last minute of grilling; serve is also great in sandwiches and as a dipping sauce for crispy finger-food appetizers. Katsu Mayo on the side. Low in calories, fat-free and made without MSG, Kikkoman Katsu Sauce naturally Fuji Fries: Mound sweet potato fries on a enhances the flavors of whatever it’s paired with because it’s rich in umami, the serving plate and drizzle with Kikkoman Katsu “fifth taste” that gives foods depth, body and intensity.
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Let's Start With... Tacos Let's Start With
LET’S START WITH... CRAFT-YOUR-OWN GUACAMOLE We take dietary restrictions seriously. If you have $10.95 BOMBA LUNCH COMBOS House blend of plantain, malanga & tortilla chips a gluten intolerance, ask to see our gluten-friendly menu, and please let us know of any food allergies AVAILABLE MONDAY THROUGH FRIDAY START WITH OUR TRADITIONAL GUACAMOLE $8.5 or dietary preferences in your party. 11 A.M. TO 3 P.M. ADD FRESH INGREDIENTS: 3 Tacos + a Side* | 2 Tacos + a Salad *choose side: black beans, white rice, adobo fries, chipotle black bean soup Roasted Garlic | Pickled Jalapeños | Mango All tacos are served on corn flour blend tortilla Chipotle Honey | Candied Pumpkin Seeds TACOS Gluten Friendly: Corn Tortilla | Low Carb: Bibb Lettuce Wrap (+.50) Spicy Peppers | Black Beans BOMBA BOWLS Roasted Red Peppers | Pico de Gallo Dining with a group? Order a Taco 10-Pack & choose any 10 tacos for $35. Served with your choice of white rice or cauliflower rice Pickled Red Onions Thai Chicken Smoked BBQ Pork Chipotle Mushroom caramelized onions & poblanos, crispy onions, tamarind BBQ goat cheese, candied Grilled Adobo Chicken Bowl Vietnamese Pork Meatball Bowl peanut-plantain crumbs, spicy sauce, Salvadorian slaw 4 pumpkin seeds, oregano, hot black beans, charred scallions, Asian slaw, pickled red onions, spicy chile Queso Fresco | Goat Cheese | Bacon chile aioli, charred scallions, sauce, vinaigrette slaw 3.5 pico de gallo, cilantro yogurt sauce, aioli, kale, peanut-plantain crumbs 11 creamy cilantro slaw 4 Blackened Fish plantain chips 11 pineapple &
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LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6
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PAN FRIED AVOCADO STICKS Lightly Breaded, Pan-Fried, Served with A
DINNER 5 30 . 9 00 STARTERS PAN FRIED AVOCADO STICKS lightly breaded, pan-fried, served with a remoulade and sriracha aioli dipping sauces 9 ovo v BURNT CARROTS WITH BRIE roasted carrots tossed in Montana honey and brie, seasoned with red pepper flakes 8 gf BISON SHORT RIB NACHOS our classic short rib meat shredded over house tortilla chips, cheddar & monterey jack cheese, sour cream, onions, tomatoes, jalapenos, house salsa roja and cilantro lime sauce 14 BACON WRAPPED DATES hand wrapped, oven roasted, served with a blue cheese fondue 13 gf COUGAR GOLD MAC & CHEESE wsu cougar gold cheese blend, topped with dailey’s bacon and green onion 10 EDAMAME stir fried with garlic, ginger, shallots, orange zest, layered in a sweet chili soy sauce 9 gf vgn GRANDMA’S PIEROGI similar to dumplings, these little dough balls are stuffed with potato, cougar gold cheese and sautéed onion finished in brown butter and garlic, served with sour cream 10 CRISPY PARMESAN POLENTA STICKS herb and cheese filled polenta fried to perfection served with house marinara sauce 7 gf FRIED GOAT CHEESE battered and fried goat cheese tossed in Montana honey and fresh cracked black pepper 6 SALMON CAKES wild caught salmon, corn, dijon, mayo, capers, chives served with a lemon-caper yogurt sauce 13 SOUPS SALADS SOUP OF THE DAY fresh and made daily ask your server cup 6 bowl 8 SEASONAL SOUP homemade vegetarian black bean chili with ancho and orange seasoning gf v cup 6 bowl 8 HOUSE SALAD mixed greens, blue cheese, roasted chickpeas, dried cherries, toasted walnuts, orange balsamic
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Download Catering
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Hors D'oeuvre List
Hors d’oeuvre List Hot Items Pesto Chicken Meatballs with Roasted Red Pepper Aioli $100.00/100 pieces Chinese Chicken Meatballs with Soy Aioli $100.00/100 pieces Italian Meatballs with Marinara Sauce $100.00/100 pieces Marinated Chicken Skewer with Dipping Sauce $145.00/100 pieces Almond Crusted Chicken with Cranberry Chutney $145.00/100 pieces Coconut Crusted Chicken with Peanut Sauce $145.00/100 pieces Lump Crabcakes with Mustard Tartar Sauce $195.00/100 pieces Buffalo Shrimp with Blue Cheese Sauce $145.00/100 pieces Salmon Cakes with Lemon Aioli $165.00/100 pieces Goat Cheese and Spinach Stuffed Mushrooms $125.00/100 pieces Chorizo Sausage and Smoked Gouda Stuffed Mushrooms $125.00/100 pieces Spinach Spanikopita $145.00/100 pieces Ricotta, Spinach and Parmesan Tarts $125.00/100 pieces Butternut Squash and Pecan Cakes with Apple Sour Cream $125.00/100 pieces Artichoke Spinach and Four Cheese Fondue $1.50 per person Gruyere Cheese Potato Cakes $125.00/100 pieces Asian Spring Rolls with Soy Dipping Sauce $125.00/ 100 pieces Baby Lamb Chops with Minted Demi $300.00/100 pieces Beef Tenderloin Skewers with Tarragon Aioli $195.00/100 pieces Wild Mushroom Flatbread with Fontina Cheese $125.00/100pieces Oven Roasted Tomato and Mozzarella Flatbread $125.00/100 pieces Cold Items Imported and Domestic Cheese Board with Grapes & Berries $2.50 per person Rock Shrimp Dip with Garlic Crustini $125.00/100 pieces Tomato Fresca, Portabello & Artichoke Skewer $125.00/100 pieces Goat Cheese and Fig Canape $125.00/100 pieces Grilled and Marinated Vegetable
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Betty's Garlic Aioli Sauce Recipe
Betty's Garlic Aioli Sauce Recipe Uploaded on 17 Jul 2010 In this video, Betty demonstrates how to make a tasty Garlic Aioli Sauce. This sauce is made up of garlic, sea salt, egg yolks, and extra virgin olive oil. I use a blender to make the process very easy. You may use this sauce to spread sandwiches, or to add flavor to other dishes. It is delicious! (Note: I'm sorry I was MIA yesterday—my computer service has been down from Thursday night until this morning...I just spent the extra time cooking and planning some meals for you!) Ingredients: 2 cloves garlic, minced ¼ teaspoon sea salt 2 egg yolks ½ cup extra virgin olive oil Mince 2 cloves of garlic on a cutting board, and add ¼ teaspoon coarse sea salt. Mince the garlic and salt together until garlic is finely minced and juicy. Place the salted garlic in a blender. Add 2 egg yolks, and pulse the blender a few times to combine the flavors. Now, slowly pour ½ cup extra virgin olive oil through the top of the blender, and blend on the lowest speed. As you continue to pour in the olive oil, you may pour it a little faster, and blend at a higher speed. When you have blended about ½ cup olive oil in, take the blender lid off and check the consistency of your Garlic Aioli Sauce. It should be like mayonnaise. When it is the consistency of mayonnaise, use a long, thin spatula to remove the Garlic Aioli Sauce from the blender, and place it in a small serving bowl.
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