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Soups Starters Salads
SOUPS CRETE FISH SOUP 84 TL Bay leaf marinated scorpionfish, dill, Cretan zucchini, carrot and garlic GAZPACHO WITH CHERRIES 84 TL Cherries, seasonal vegetables, freshwater crayfish and lime STARTERS TRADITIONAL TURKISH MEZE 26 TL Made fresh daily traditional Turkish mezes BRUSCHETTA 64 TL Grilled sourdough bread slices with garlic and cherry tomatoes, basil, parmesan served with extra virgin olive oil BURRATA 110 TL Burrata cheese, marinated organic domatoes, crispy egg plant with homemade pesto sauce SEA BASS CEVICHE 95 TL Sea bass fillet marinated in citrus sauce and sea salt, avocado, mango and red onion SALMON MAGNUM 95 TL Smoked salmon slices, green peas mousse, avocado mousse, salmon caviar, pistachio, pears confit with wine and mango sauce with gorgonzola cheese BEEF CARPACCIO 110 TL Marinated fresh beef, rocket leaves, capers, parmesan TRADITIONAL TURKISH MEZE PLATTER 120 TL 5 kind of traditional mezes with extra virgin olive oil CHEESE PLATTER 140TL Parmesan, gouda, emmantel,edam and goat cheese accompanied with walnuts, apricots terrine, honey and black pepper crusted strawberry SALADS MEDITERRANEAN SALAD 74 TL Mixed Meditertanean greens, segmend orange slice, cucumber, strawberry, cherry tomatoes and french dressing sauce GREEK SALAD 74 TL Organic tomatoes, red onion, green pepper, olive, fresh mint leaves, feta cheese and extra virgin olive oil BEETROOT SALAD WITH GOAT CHEESE 84 TL Marinated beetroot, goat cheese, mustard seeds,fresh figs and pear marmelade SMOKED EGGPLANT WITH AVOCADO SALAD 84 TL Smoked eggplant topped with thin sliced avocado, tulum cheese, segment orange, olive and citrus sauce CHICKEN CAESAR SALAD 86 TL Iceberg lettuce, grilled chicken strips with cajun spices, croutons, cherry tomatoes, parmesan cheese and caesar sauce SALTED BONITO WITH ROCK SAMPHIRE SALAD 98 TL Rock samphire, salted bonito marinated with citrus sauce, cripsy eggplant and sea urchin puree MENÜLERİMİZ TEK KULLANIMLIKTIR. -
Expansion Guide North America / Summer 2016
Retail & Restaurant Expansion Guide North America / Summer 2016 interactive menu click to get started INTRODUCTION ICSC PERSPECTIVE APPAREL ENTERTAINMENT ARTS / CRAFTS / HOBBIES FINANCIAL SERVICES AUTOMOTIVE FOOD-RELATED BEER / LIQUOR / WINE GROCERY BOOKS / MEDIA / TOYS HEALTH AND BEAUTY CARDS / GIFTS / NOVELTY HOME-RELATED CHILDCARE / LEARNING CENTERS JEWELRY CONSUMER ELECTRONICS MISCELLANEOUS RETAIL DEPARTMENT STORE PETS / PETCARE DISCOUNTERS / SUPERSTORES RESTAURANTS DRUG STORE / PHARMACY SPORTING GOODS North American Retail & Restaurant Expansion Guide Summer 2016 INTRODUCTION Welcome to the inaugural edition of the Cushman & Wakefield North American Retailer and Restaurant Expansion Guide In this report, we track the growth plans of thousands of major retail and restaurant chains and public statements made by company executives, and reliable “word on the street” throughout the United States and Canada. This is not your typical retail research report gathered from the retail and brokerage communities. Additionally, in cases where we were in that the purpose of the Expansion Guide is not to create hard metrics or to provide either unable to obtain reliable data or where we received questionable information, we numbers-driven statistical analysis. Certainly, our tracking of such data heavily informs provided our own estimates of current unit counts and likely growth in the year ahead. our standard research efforts from our quarterly reports to white papers on special topics. These estimates were based upon a mix of factors, including recent growth history and But the ultimate goal of this publication is to provide a glimpse of likely growth over the sector health. coming year across all of the major retail sectors from a mix of various concepts as we know or understand them. -
Daftar Produk Halal
Dunia Daging KELOMPOK DAGING DAN PRODUK DAGING OLAHAN Fronte : Vegetable Chicken Sausage, Fronte : 00010013540900 141213 Food Industries, November - Desember 2012 Beef Frankfurter, Fronte : Chicken Frankfurter, PT Nama Produk Sertifikat Exp Produsen Fronte : Blackpepper Beef Sausage Reguler, Fronte : Breakfast Beef Sausage, Fronte : Beef Frankfurter Kibif Rolade Sapi, Kibif Rolade Sapi (wet mar- Bina Mentari Skinless, Fronte : Chicken Frankfruter Skinless, Fronte : Sosis Ayam (Chicken Chipolata), Fronte : Sosis ket), Kibif Beef Salami, Kibif Daging Sapi Lada ‘00010060390212 010214 Tunggal, PT Sapi (Beef Bockwurst), Fronte : Cheesy Beef Sausage, Fronte : Blackpepper Beef Sausage, Fronte : Hitam, Kibif Sosis Sapi, Kibif Sosis Sapi Chicken Luncheon (wet market), Kibif Beef Pepperoni, Kibif Nugget Sapi, Kibif Bakso Sapi WK, Kibif Bakso Sapi WM, Kibif Dunia Daging Meat Ball Super, Kibif Bakso Halus, Kibif Beef Patties, Kibif Burger Patties Black Pepper, Kibif Beef Burger Fronte : Beef Lucheon, Fronte : Galapeno Beef 00010013540900 141213 Food Industries, Bulgogi, Kibif Burger Daging Sapi Sasage, Fronte : Roast Beef, Fronte : Beef PT Kerupuk Ikan Lele, Fish Cookies (Kerupuk 00100062720912 250914 Mina Sejahtera Coctail, Fronte : Sosis sapi Asap, Fronte : Veal Bratwurst, Fronte : Corn Beef sausage, Fronte : Garlic Beef Ikan Lele) Sausage, Fronte : Paprica Beef Sausage, Fronte : Beef Pastrami, Fronte : Beef Pepperoni, Fronte : Beef MARINADE, MRND CHICKEN STEAK , SPICY Frozen Food Salami WING , MRND SIRLOIN STEAK , SPICY WING ‘00010043750307 110414 -
Corporate & Social Menu
Corporate & Social Menu 2021 HORS D’OEUVRES VEGETARIAN BEEF Brussels Sprout Beet Skewer GF, VG, NF Burnt End Skewers GF, NF, DF Red and golden beets and brussels sprouts, roasted and skewered, Smoked brisket served with roasted red pepper and pearl onion. served on a bed of herbed goat cheese mousse, and garnished Served with Duce’s Wild Mustard Sauce and Duce’s Wild Texas with micro greens. Barbecue Sauce. Georgia Peach Skewer VG Teriyaki Beef Satay GF, NF, DF Fresh peaches, basil, and a goat cheese croquettes on a bamboo Served on a bamboo knot pick with our sweet ginger teriyaki glaze, knot pick, finished with our peach basil vinaigrette and toasted garnished with sesame seeds and fresh chives. pecans. Mini Gourmet Burgers NF True Crostini VG A mini burger served with cheddar cheese and ketchup on a mini House made crostini topped with goat cheese, grape tomatoes, bun. and pesto. Signature Barbecue Meatballs NF Roasted Tomato Soup Shooters VG, NF With Sweet Baby Ray’s Original Barbecue Sauce. Garnished with a mini grilled cheese square. PORK POULTRY Petite Potato Cup GF, NF Nashville Hot Chicken Tender n Waffles NF Bite-sized roasted red potatoes filled with crispy applewood smoked Bread and butter pickles, vanilla bean waffles, chili oil, and maple bacon, shredded cheddar cheese and a touch of sour cream. syrup. Sweet Baby Ray’s Pulled Pork Muffin NF Lemon Thyme Chicken Skewers NF Miniature jalapeño cornbread muffins stuffed with deliciously Seasoned grilled chicken with lemon zest and fresh thyme served smoked pulled pork, smothered in our original Sweet Baby Ray’s on a bamboo knot pick with by fresh citrus aioli. -
Whip up a Smile for Back to School
// Class Schedule Happenings AUGUST 2019 cooksofcrocushill.com Baking + Confections GREEK PASTRY GRATIFICATION VEGAN BAKING 101 Suzanne Schilling Robin Asbell From basics to master classes, our Baking + Confections classes focus on SP SUNDAY, AUGUST 11, 11 AM – 1:30 PM, $80 SP MONDAY, AUGUST 19, 6 PM – 8:30 PM, $80 everything from innovative new techniques to tried-and-true recipes for bread baking, candy making and more. Of all the pastries the world has to offer, few are quite as sinful and Ever wonder how to get the fluff without eggs in your baked goods? decadent as the treats from Greece. If you have a love affair with sweet How about buttery goodness without butter? Vegan Baking 101 is pastries and want to take your relationship to the next level, go Greek a beginner's guide to the world of animal product-free baking. Not CLASSICS REINVENTED in this fabulous class! only will Chef Robin arm you with tasty vegan recipes but she'll also Aleah Vinick show you how to convert grandma’s cookie recipe into a new vegan Diples (fried spiral dough finished with honey and walnuts); Amygthalota MPLS $ tradition! Go Vegan! SATURDAY, AUGUST 3, 10 AM – 12:30 PM, 80 (almond cookies); Kataifi (shredded phyllo pastry topped with vanilla No one wants to mess with a tried-and-true classic until you try these turns custard, pistachios and whipped cream); Chocolate Saragli (rolled Pistachio Thumbprints with Apricot Jam; Vegan Oreos; German baklava). on old favorites! Challenge yourself to give these time-honored sweets Chocolate-Covered Cherry Cupcakes; Avocado Cupcakes with added twists, new status and rave reviews from family and friends. -
The Pig Dinner Menu
*Pig Feature* Smoked Beef Brisket 18 DINNER texas smoked brisket, habanero bbq sauce celeriac slaw, cheddar cornbread, pickles Our pork is sourced from local farmers, our friends, who raise their pigs humanely and treat them with respect. We honor that commitment by utilizing every part and striving for the most creative and delicious preparations. House Sausages Bierwurst Currywurst Longaniza pork, beef, pork, madras curry, pork, red wine, grain mustard tomato jam onion marmalade All 5oz 8 each // Sausage Board served with assorted accoutrements 21 Starters Sticky Wings six double fried chicken wings, spicy cider peach glaze 10 Eatwell Farm Salad corn, radish, tomato, cornbread crouton, citrus vinaigrette 8 Pulled Pork Lettuce Wraps smoked pork shoulder, north carolina vinegar bbq, bibb lettuce 7 Heirloom Tomato Toast cherry tomato, whipped ricotta, basil, aged balsamic, olive oil, sea salt 9 Summer Cobb bacon, bleu, cucumber, avocado, corn, tomato, tarragon buttermilk dressing 12 Fried Pork Belly Buns braised pork belly, black garlic glaze, togarashi mayo, pickles 11 Face Bacon peppercorn crust, bourbon peach mustard, rosemary citrus maple 10 Mains & Sandwiches Seared Pork Chop Half Chicken 10oz grilled bone-in chop, 24 hr brine, zucchini, smoked hickory rubbed chicken, cider peach glaze, summer succotash 23 braised farm greens, cheddar cornbread 19 Pig BBQ Platter Cherrywood Smoked Ribs 1/3 rack baby back ribs, smoked beef brisket, kansas city habanero peach bbq sauce, half rack, pulled pork shoulder, celeriac slaw, rosemary fries, -
Recipe Collections
Edward R. Hamilton Bookseller Company • Falls Village, Connecticut A special selection of Cooking Instruction – Recipe Collections – Low Fat & Healthy Cooking Slow Cooking – Grilling – Vegetarian Cooking – Ethnic Cooking – Regional & Exotic Cuisines Holidays & Entertaining – Cookies, Breads & Baking – Canning & Preserving – Wine Selection Notable Chefs & Restaurants – Bartending Guides and much more. June 28, 2019 6975267 1000 SAUCES, DIPS AND 7582633 THE QUINTESSENTIAL QUINOA DRESSINGS. By Nadia Arumugam. Provides the COOKBOOK. By Wendy Polisi. Discover new ways guidance, inspiration and recipes needed to lift to enjoy this South American staple with quinoa meals, desserts, snacks and more to new heights recipes for every occasion. Try Strawberry Spinach of deliciousness. Jazz up your meals with white Quinoa Salad, Quinoa Burgers, Almond Fudge sauces; brown stock-based sauces; pesto sauces; Quinoa Brownies, and more. Also gives alternatives creamy dips; fusion and Asian sauces; oil and for many recipes, covering the needs of vegan, vinegar dressings; salsas; and more. Color gluten-free, and sugar-free diners. Color photos. photos. 288 pages. Firefly. Pub. at $29.95 $5.95 221 pages. Skyhorse. Pub. at $17.95 $2.95 2878410 QUICK-FIX DINNERS. Ed. by the 6857833 100 RECIPES: The Absolute eds. of Southern Living. There’s something for Best Ways to Make the True Essentials. By everyone in this collection. Recipe flags show the eds. at America’s Test Kitchen. Organized busy cooks at a glance how long a dish takes from into three sections, each recipe is preceded by a start to finish. There are ideas for comfort foods thought provoking essay that positions the dish. pasta night, dinners, side dishes and desserts, You’ll find useful workday recipes like a killer proving that dinner made fast can be flavorful, tomato sauce; genius techniques for producing satisfying, and best of all, stress free. -
Native Vascular Flora of the City of Alexandria, Virginia
Native Vascular Flora City of Alexandria, Virginia Photo by Gary P. Fleming December 2015 Native Vascular Flora of the City of Alexandria, Virginia December 2015 By Roderick H. Simmons City of Alexandria Department of Recreation, Parks, and Cultural Activities, Natural Resources Division 2900-A Business Center Drive Alexandria, Virginia 22314 [email protected] Suggested citation: Simmons, R.H. 2015. Native vascular flora of the City of Alexandria, Virginia. City of Alexandria Department of Recreation, Parks, and Cultural Activities, Alexandria, Virginia. 104 pp. Table of Contents Abstract ............................................................................................................................................ 2 Introduction ...................................................................................................................................... 2 Climate ..................................................................................................................................... 2 Geology and Soils .................................................................................................................... 3 History of Botanical Studies in Alexandria .............................................................................. 5 Methods ............................................................................................................................................ 7 Results and Discussion .................................................................................................................... -
Steven Raichlen's Project Fire
Steven Raichlen's Project Fire Episode Guide #101: Wine Country Grill The deep connection between wine and barbecue dates back millennia and still runs deep as ever. In the rustic wine country of the Santa Ynez Valley where Project Fire is taped, grape vines are used as fuel and wine for marinades and sauces. Here’s how the fruit of the vine meets the power of fire. First up: special Jidori-breed chicken breasts stuffed with country ham and dry-aged Sonoma Jack cheese grilled over a grape vine fire. Next, flank steak with pinot noir mushroom sauce grilled over charcoal and oak. Finally, chef John Cox from the Bear and Star restaurant smokes a whole bourbon-soaked wagyu strip loin that’s been aged three years. Grapevine-grilled chicken breasts with prosciutto and Monterey Jack Wine-marinated flank steak with pinot noir mushroom sauce Bourbon-aged strip loin smoked over oak #102: Steak And Beyond Be honest: What you really want to master is the perfect grilled steak. Make that many steaks by using a range of savvy grilling techniques. Leading off is a thick dry-brined New York strip with luscious anchovy crema. Tender quick-cooking lamb steaks come with herb-scented Moroccan charmoula. Accompany one or both with the ultimate baked potato—accordion cut Hasselbacks from Sweden. In today’s field trip, chef Curtis Stone grills an 80 day-aged rib steak over a wood fire at Gwen Butcher Shop and Restaurant in Los Angeles. Dueling beef rib steaks: wagyu vs. 80 day dry-aged Dry-brined rib eyes with anchovy crema Grilled lamb steaks with Moroccan charmoula Parmesan-crusted Hasselback potatoes APT WORLDWIDE * 55 Summer Street, Boston, MA 02110, USA [email protected] * [email protected] * [email protected] APTWW.ORG #103: Fish Hits the Fire Fish on the grill. -
Desserts - Choose One House-Made Snack Mix
MENU A WARM HOUSTON ABOUT EXECUTIVE CHEF Houston Welcome Dominic Soucie Dominic started his culinary journey Welcome to the George R. Brown Convention as a teenager in the Maine tourist town of in . Our team of talented Boothbay Harbor working at many of the Center Houston, Texas town’s restaurants. Upon graduation from professionals looks to create a unique and college, Dominic worked in Boston and authentic food experience for you and your was part of the opening team for the guests. Boston Convention and Exhibition Center. Dominic relocated from New England to Houston and the George R Brown Convention Center in 2009 to get more My team and I firsthand exposure to other regional are and cusines. eager excited to create In 2013 he took the reigns as Executive menus and Chef for Minute Maid Park and the Houston Astros where he operated and experiences for oversaw all food operations for the fans our guests that and took the lead on the culinary program for the players. share the cultural of our In May of 2018 Dominic returned to the diversity GRB team again as the Executive Chef. city, but also stay true to the Dominic holds degrees in both Culinary Arts and Food Service Management from southern root the world renowned Johnson & Wales that University in Providence, Rhode Island and flavors also has PRO CHEF II certification from helped build it. the iconic Culinary Institute of America in Hyde Park, New York. When not in the kitchen, Dominic enjoys spending time at the golf course, traveling the world for new flavor fusions to bring Dominic Soucie back, and home brewing experimental EXECUTIVE CHEF beers. -
The Blueberry Bulletin, July 26, 2001
The BLUEBERRY BULLETIN A Weekly Update to Growers Dr. Gary C. Pavlis, County Agricultural Agent 6260 Old Harding Highway, NJ 08330 Phone: 609/625-0056, Fax: 609/625-3646, Email: [email protected] July 26, 2001 Vol. XVII, No. 15 AT A GLANCE… BLUEBERRIES Insects: Dr. Sridhar Polavarapu, Extension Specialist in Blueberry Entomology, Rutgers University Mr. Dean Polk, IPM State Agent - Fruit Problem - Solution Anthracnose: Field counts have increased since last week. Anthracnose is present in 1 out of 5 samples. This Anthracnose - represents a 3 fold increase over the previous week. Captan 50 WP 5.0 lb/A Growers with late varieties should be aware of this Captan 80 WP 3.1 lb/A disease pressure when making fungicide choices. Captec 4L 2.5 qt/A Alternaria: Alternaria is present in one out of 7 Blueberry Maggot samples. The incidence of alternaria found in the field Yellow Sticky Traps has not shown much change since last week. Aphids Aphids: While aphid populations are present in about Provado 1.6F- 3to4 fl oz/A 44% of samples taken, populations exceed 10% of terminals infested in only 8% of those samples. While aphids are still present, they are secondary to blueberry maggot. Blueberry Maggot: Adults counts have increased over INTERNET ADDRESS the last week. In fact, while reviewing data from Click on to the RCE Web site previous years, counts in Atlantic County are higher than and see our 'Web Page'. during the previous 2 years for this time of the season. www.rce.rutgers.edu/pubs/blueberrybulletin Growers with late varieties should maintain maggot programs where flies are being captured. -
John Gross & Company
John Gross & Company 2014 Product Catalog Product Number Product Size Brand Description Secondary Description 80 81 INDEX 82 83 ITEMS WITH AN * ARE 84 SPECIAL ORDER 85 86 DESCRIPTION ITEM # 90 AIR FRESHENER 899000 1000 AMMONIA 900400 1003 ANCHOVIES 236902 1006 APPETIZERS 400200 1009 APPLESAUCE 143008 1102 ASHTRAYS-FOIL 813102 1105 BABY DILL CORN 214608 1108 BACON 674000 1201 BACON BITS 150002 1204 BAGELS-RTS 420100 1205 BAGELS-PARBAKED 430000 1209 BAGS 813902 1305 BAKING POWDER 028100 1308 BAKING SODA 028106 1309 BAKERY ITEMS 10000 1402 BAR-B-QUE 672000 1405 BARBEQUE SAUCE 220500 1407 BARBEQUE SAUCE CUPS 13956 1502 BASES 250500 1503 BEEF/BOXED COMMODTY609300 1504 BEEF-BOXED 609300 1505 BEEF-BULK 580002 1506 BEEF-DINNER PORTION604500 Page 1 of 195 Product Number Product Size Brand Description Secondary Description 1507 BEEF-DRIED BEEF 615908 1508 BEEF-PATTIES 584000 1509 BEEF-POT ROAST 604900 1600 BEEF-STEAK SANDWICH490000 1601 BEEF-STEAK PORTION 605908 1602 BISCOTTI-DRY 475000 1604 BISCUIT-DRY 011702 1605 BISCUIT-FROZEN 432000 1606 BISON MEAT 587702 1607 BLEACH 900404 1608 BOLOGNA 662709 1700 BOWLS 817000 1701 BREAD-DINNER ROLL 446000 1703 BREAD-DOUGH 447000 1706 BREAD-PITA 444500 1707 BREAD-SANDWICH RTS 440000 1708 BREAD-SUB ROLL RTS 443806 1709 BREAD-TORTILLA 445000 1800 BREAD STICKS-DRY 136706 1803 BREADERS 038000 1805 BROOMS 820006 1901 BUTTER 500000 1904 CAKE MIXES-DRY 230000 1906 CAKES-CHEESECAKE 470000 1907 CAKES-FROZEN 451000 1909 CAKES-SHEET-FROZEN 465000 2001 CALAMARI 714000 2003 CANDLES 820500 2006 CANDY 380700 2009 CANOLA