DOCSLIB.ORG

SAYCHEESE CATERING MENU.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
SAYCHEESE CATERING MENU.Pdf SAY CHEESE! BREAKFAST CATERING Option 1: Breakfast Station/Buffet Style *$10 Per Person (see below)* (Includes: Scrambled Eggs, Bacon, Sausage, Turkey Bacon, Breakfast Potatoes, Toast, Grits, Coffee, Orange Juice) Option 2: Omlette Station, Sides, Beverages with Cook *$8 per person plus $75 per hour for each cook* Omlette Station Includes: Sides: Eggs -Toast/Wraps Egg whites -Hash Browns/Breakfast Potatoes Sausage -Grits Bacon -Yogurt/Granola (Add $2 per Person) Turkey Bacon Peppers Beverages: Onions -Coffee Mushrooms -Orange Juice Avocados -Cranberry Juice Tomatoes Broccoli Shredded Cheese Spinach Breakfast Food Truck Catering *Food truck comes on site and serves menu below* Say Cheese! Breakfast Menu “Steak, Egg and Cheese” $6.50 “Say Egg and Cheese” $5.00 Egg, cheese, shaved steak, Egg and cheese on ciabatta hash brown on ciabatta bread “Say Bacon” $6.00 “Sausage Smash” $6.00 Choice of bacon or turkey Egg, cheese, sausage, bacon, egg, and cheese on hash browns, on ciabatta ciabatta “Say Skinny Cheese” $6.50 Egg whites, avocado, tomato, spinach and cheese on ciabatta *All breakfast sandwiches include your choice of cheese (Cheddar, White Cheddar, Mozzarella, Pepper Jack, American, Swiss) *Choice of Bread: wheat, rye, gluten-free bread ($+1.50) *All breakfast sandwiches are available with egg whites for an extra $0.75* Beverages Bottled Water $1.00 OJ $2.00 SAY CHEESE! FOOD TRUCK GRILLED CHEESE CATERING MENU This option includes the truck coming on site to prepare the grilled cheese. Please see the Specials Menu and Regular Menu for the description of the grilled cheese sandwiches offered. For catering, I can make any type of grilled cheese you would like or you can pick 4 sandwiches from the regular menu or specials menu and a dessert grilled cheese for $10 per person. Each sandwich will come with a bag of chips. Another option is if you would like half a sandwich (can pick 4 sandwiches) and chips it will be $7 per person. If you would like to add homemade macaroni and cheese as an option, then it will be an additional $3 per person. If you would like drinks included as well, then it will be an additional $1.50 per person. Some Sandwich Options: *Please see Regular and Specials Menu for more options* Jive Turkey Green Cheese Booker T Country Cowboy Caprese S’mores Crabby Melt Bacon, Apple, Cheddar Blueberry Bliss Say Cheeseburger Cali Chicken Ham+Cheese Buffalo Meats Chicken Loaded Cheese Philly Steak Create Your Own SAY CHEESE! COLD LUNCH CATERING *Cold cut sandwiches or wraps and includes bagged chips* *$10 per person* *Add Soup, $2 more per person* *Add Assorted Beverages, $1.50 more per person* *Discount available for larger groups over 25* *Pick choice of sandwiches or wraps from chart below* Cheese Options Bread Options Meat Options Veggie Options Wrap Options Mozzarella Ciabatta Ham Tomato Wheat Muenster Rye Turkey Avocado Spinach Cheddar Wheat Roast Beef Onion White American Sourdough Pork (+$2) Broccoli Tomato Swiss White Brisket (+$3) Cucumber *Choice of 3 Provolone *Choice of 2 Crab (+$4) Spinach Blue Cheese Chicken (+$2) Lettuce *Choice of 3 *Choice of 3 *Choice of 4 HOT LUNCH CATERING *$10.50 per person* *Please see 2 options available below for Hot Lunch* Say Burgers- Choice of cheese (see chart above), condiments, and includes a side of chips, veggies, or pierogis Say Tacos- 2 tacos per person (chicken, beef or pork) with shredded cheese, sour cream, lettuce, and pico, and includes a side of chips and salsa, chips and guacamole ($1.25 upcharge), or rice and beans SAY CHEESE! DINNER CATERING Entree Options: *$15 per person, choose one entrée and comes with choice of 2 Sides* Baked or Fried Pork Chops Baked or Fried Chicken Say Cheesy Meatloaf Sirloin 6 oz with sauteed onions and mushrooms (9 oz +$3, other steak options available upon request) Shrimp and Grits Baked/Blackened Salmon (+$2) (Please inquire for other seafood options) Sides: White or Brown Rice Mixed Vegetables Macaroni and Cheese Mashed Potatoes Black Beans Coleslaw Broccoli Sauteed Spinach Au Gratin Potatoes Green Beans Caprese Salad Roasted Potatoes Italian Dinner: *$15 per person, choose one entrée from above or below and comes with 2 Pasta Options Chicken Cordon Bleu Chicken Piccata Chicken Franchese Chicken Parmigiana Sirloin 6 oz with mushroom sherry sauce Eggplant Parmigiana Pasta Options: Penne Marinara Spaghetti Aglio e Olio Penne Pesto Spaghetti Bolognese Pasta Dinner: *13 Per person and comes with choice of 2 Pastas from below, bread, and house or Caesar salad (wheat pasta available upon request and add $1 per person) Penne Marinara Spaghetti Bolognese Shrimp Scampi Fettucine Alfredo with or without chicken Baked Ziti with or without meat Spaghetti Aglio e Olio Stuffed Shells with Spinach and Ricotta in Alredo Sauce Stuffed Shells with Ground Beef and Ricotta in Marinara Sauce Penne Pesto with or without chicken Dessert Option: *$5 more per person for dessert to be included* S’mores Grilled Cheese Blueberry Bliss Grilled Cheese Homemade Chocolate Cake Homemade Strawberry Cake Homemade Oreo Ice Cream Cake No Bake Cheesecake (Strawberry, Cherry, or Blueberry Topping) *Fruit and Cheese Trays Available Upon Request (Price Varies)* .
Load more

Recommended publications
  • Ordinance 19-22 Establishing Permitting and Regulations For
    ORDINAI\CE #19-22 AN ORDINANCE BY THE MAYOR AND CITY COUNCIL OF THE CITY OF DUBLIN TO ESTABLISH PERMITTING AND REGULATIONS FOR MOBILE FOOD SERVICE UNITS IN THE CITY OF DUBLIN; TO ESTABLISH AN EFFECTIVE DATE; AND FOR OTHER LAWFUL PURPOSES WHEREAS, the Mayor and Council are vested with the authority to require licensing for individuals and corporations who transact business within the corporate limits of the city to promote the public health, safety, and welfare pursuant to Paragraph II of Section II, of Article IX of the Constitution of Georgia and O.C.G.A. 936-35-3; WHEREAS, the Mayor and Council find it in the best interest of the health, safety, and welfare of its citizens to require licensing for vendors of food who are mobile within the city; WHEREAS, the Mayor and Council desire to set rules and regulations for mobile food vendors, or food trucks. NOW, THEREFORE, THE MAYOR AND COUNCIL OF THE CITY OF DUBLIN HEREBY ORDAIN AS FOLLOWS: SECTION ONE: There is hereby added a new Article V to Chapter 12 of the code of ordinances of the City of Dublin to provide as follows: Article V - Mobile Food Service Section 12-120 - Purpose and intent. It is the purpose of this Article to protect the public health, safety, and general welfare of individuals and the community at large; to establish uniform regulations for the operation of mobile food service units; and to enhance street-level economic opportunities within the City. Section l2-l2l - Scope. This Article shall apply to the operation of all mobile food service units within the corporate limits of the City.
    [Show full text]
  • Download the Report
    CONTENTS 05. INTRODUCTION 15. THE INDEX 29. THE SURVEY 33. CITY-BY-CITY ANALYSIS 55. APPENDIX 3 INTRODUCTIONAmerica’s modern founding as a food truck nation began with the late-night cravings of a couple of Los Angeles-based entrepreneurs for Korean-style meat in Mexican tacos. Mark Manguera and Caroline Shin took their hunger to chef Roy Choi, and together they started Kogi Korean BBQ in 2008. Parked outside of a nightclub in the late hours, it soon began its tour of daylight streets with a tweet at every stop and a growing crowd in chase. By the end of Kogi’s first year of operation, its sole truck was clearing $2 million in sales, a then unheard-of figure. Trucks like Kogis are not new. As “lunch wagons,” “taco trucks,” or just “street food,” mobile vending has been a part of the American culinary landscape for well over a century. From their birth in a covered wagon selling lunch food to journalists in 19th Century Providence, Rhode Island, these mobile mini-kitchens took off after World War II as they followed the growth of suburbs to places where restaurants were rare. 5 5 But Kogi’s early successes spawned gourmet imitators that are an altogether different breed from the latter-day “roach coaches.” Appealing to younger, cosmopolitan urbanites with novel takes on casual cuisine, today’s food trucks operate in Kogi’s innovative spirit. Their clever dishes and savvy social media have jump-started a $2 billion-plus industry in cities across America. Food trucks are rapidly becoming fixtures of our communities.
    [Show full text]
  • Food Truck,Trailer, Or Food Booth/Stand Guide
    “Food Truck 101” Notable Terms Food Truck includes a readily movable food truck and/or food trailer. Special Event is a temporary event, gathering, or organized activity including but are not limited to, parades, bike races, marathons, walk-a-thons, firework displays, concerts, carnivals, other types of races/festivals and First Amendment Events. Special Event permit required. Authorized Agency includes any agency in the State Contact Information of Texas authorized to issue food establishment (health) permits. This includes the State of Texas. Questions or application submission 817-598-4284 Ext 4 Food Booth/Stand is a stand where prepared and [email protected] packaged food is sold. Catering is the distribution of food at an event where the food is paid by the owner/organizer of the event Questions about special events (i.e. no food is sold at event). Catering is regulated 817-598-4124 separately under food establishment permit regulations Regulations Reference: -Title 8 Chaper 4 “Food Establishment Rules” -Title 12 Section 12-5-101 “Food Trucks” Food Truck,Trailer, The regulations can be found at or Food www.weatherfordtx.gov Booth/Stand www.texasfoodcottagelaw.com Guide Operating a Food Truck at a: “Food trucks give creative entrepreneurs the • Special Event ability to cook with freedom and • Commercial/Industrial Zoned Lot make what they love.” Development & Neighborhood Services • Established Food Truck Court 119 Palo Pinto Street Operating a Food Truck/Booth as a Non-Profit Weatherford, Texas 76086 Homaro Cantu Operating a Shaved Ice Stand Operating under Food Cottage Laws Food Truck/Booth at Special Events Food Truck in a Commercial/Industrial Food Truck in an Established Food Court District Process: Process: 1.
    [Show full text]
  • Food Trucks & Carts
    FOOD TRUCKS & CARTS A Guide Through the Permitting process STEP ONE Decide on Type of Food You Will be Offering ◆ Unpackaged, perishable foods (e.g., catering, soft-serve or scoop ice cream, cappuccino, cut melon). ◆ Packaged, perishable foods (e.g., grocery, whole fish and aquatic invertebrates, ice cream). ◆ Unpackaged, non-perishable food (e.g., pre-made churro and pretzel, coffee, shaved ice). ◆ Packaged, non-perishable foods (e.g., whole fruits, chips, bottled sodas, candies). STEP TWO Find the Right Food Truck or Cart Before purchasing: ◆ Check with Long Beach Business Licensing for requirements to operate a food truck or cart. ◆ Check with the Planning Bureau to make sure your proposed operation location(s) are allowed. ◆ Check with Environmental Health Bureau to become familiar with plan check and inspection process. STEP THREE Building, Purchasing or Leasing a Food Truck or Cart ◆ Check with reputable food truck/trailer or cart manufacturers for construction. ◆ Make sure the truck/cart meets mobile food facility requirement per the California Retail Food Code. Refer to Mobile Food Facility guidelines on longbeach.gov/eh. ◆ Submit plans for new or used carts and trucks that sell unpackaged food. Plans can be submitted to Development Services. longbeach.gov/lbds/building/project-submittal/ ◆ Carts and trucks with no electrical and plumbing that sell only prepackaged and non-perishable foods are not required to submit plans. STEP FOUR Inspection and Permitting Make sure you obtain plan check approval prior to building, purchasing or leasing a truck or cart. ◆ Make an appointment for an inspection of the food cart/truck. ◆ Submit signed letter from a licensed commissary where truck or cart will be stored and serviced.
    [Show full text]
  • Food Trucks and Carts July 2020
    FACT SHEET: FOOD TRUCKS AND CARTS JULY 2020 In order to support local “foodpreneurs,” various options for food truck and food cart vending are available through the City of Orlando. There are even on-street parking spaces available downtown around-the-clock so you can feed hungry Orlandoans from morning until late night. This sheet is a summary only. Any conflict with City Code is unintentional, and code prevails in all instances. Read it at https://library.municode.com/fl/orlando WHAT IS YOUR CLASSIFICATION? • Food Truck A vehicle (including trailers) operated by a mobile food vendor to prepare and sell food at multiple locations, typically operating at one location for more than 30 minutes. • Lunch Truck A vehicle operated by a mobile food vendor to sell pre-packaged food, such as ice cream and sandwiches, at multiple locations, typically operating at one location for less than 30 minutes. • Food Cart A mobile food vendor that sells pre-packaged food, such as hot dogs or boiled peanuts, from a movable, non-motorized cart. CHECKLIST: To operate a food truck, food trailer, lunch cart or food cart in Orlando, Florida, all of the following credentials are required: STATE OF FLORIDA: CITY OF ORLANDO: ORANGE COUNTY: • State of Florida business license • City of Orlando Business Tax • Orange County Business Tax (sunbiz.org) Receipt (orlando.gov/permits) Receipt (octaxcol.com) • Food safety permits Make an appointment with Bring proof of City of Orlando Permitting Services and bring: Business Tax Receipt. Prepared foods: Florida Dept. Business and Professional • FL business license Regulation, 850.487.1395 or • Written permission from myfloridalicense.com (Hotels property owner(s) and Restaurants).
    [Show full text]
  • Mobile Food License Requirements
    Summit County Public Health 1867 West Market Street Akron, Ohio 44313-6901 Phone: (330) 926-5600 Toll-free: 1 (877) 687-0002 Fax: (330) 923-6436 www.scphoh.org MOBILE FOOD LICENSE REQUIREMENTS Ohio law requires that every person, which intends to prepare, serve or sell food from a movable vehicle, portable structure or watercraft that routinely changes location, obtain a mobile food license. Ohio law also requires that every mobile food operation comply with the applicable sections of the Ohio Administrative Code (O.A.C. 3717-1). LICENSING PROCESS The procedure for obtaining a mobile food operation license in Summit County requires that you: (1) Read this entire packet. (2) Complete the Mobile Food Operation Requirements checklist. (3) Submit a detailed drawing of your proposed mobile unit. An example of the drawing can be found on page 6. The drawing of the unit must detail the necessary requirements (i.e. hand washing sink, 3- compartment sink, mechanical refrigeration, etc.) and how other requirements will be met if not shown in the drawing. (4) Submit manufacturer specification sheets showing approved (NSF or equivalent) commercial grade equipment. (5) Submit a complete menu and/or list of all foods that are to be served from the mobile. (6) Submit the current fee for licensure (contact the Department for the current fee). Make checks payable to Summit County Public Health. (7) Contact the Summit County Public Health Food Safety Unit to schedule a pre-operational inspection with the inspector assigned to the physical address where the business headquarters are located. The license will not be issued until all mobile food license requirements are completed and a pre-operational inspection shows that you are in compliance with the Ohio Uniform Food Safety Code and the rules adopted there under.
    [Show full text]
  • The Average Number of Ice Cream Sandwiches Eaten Per Second Is 48
    The Average Number Of Ice Cream Sandwiches Eaten Per Second Is 48 On August 2nd, National Ice Cream Sandwich Day encourages us to cool off with one of our favorite frozen treats. Whether it’s vanilla, strawberry or Neopolitan between two chocolate wafers, the dessert sure will hit the spot on a hot summer day. The original ice cream sandwich sold for a penny in 1900 from a pushcart in the Bowery neighborhood of New York. Pictures from the Jersey Shore circa 1905 “On the beach, Atlantic City”, show Ice Cream sandwiches were popular at 1c each. By 1940, grocers sold sandwiches made with crispy wafers. One account claims the modern ice cream sandwich with the chocolate wafer was invented in 1945 by Jerry Newberg. The ice cream maker sold his creation at Forbes Field in Pittsburgh, PA. At the time, the storied location was home to the Pittsburgh Pirates and Steelers. Although ice cream sandwiches were made by hand and distributed by New York street vendors in the early 1940s, it wasn’t until 1945 that the first ice cream sandwiches were mass produced. The Coolhaus food truck empire has taken ice cream sandwiches to a new level. You can buy one of their pre- packaged ice cream sandwiches, pints of ice cream, or hand-dipped ice cream bars at one of 4,000+ markets ranging from Whole Foods to Kroger and Safeway, in all 50 states The ice cream sandwich ranks as the second best-selling ice cream novelty in America. The average number of ice cream sandwiches eaten per second nationally is 48.
    [Show full text]
  • Food Truck Guide
    Mobile Retail Food Truck, Trailer and Cart Guide This guide is for mobile retail food establishment operators that plan to operate in the City and County of Denver. This guide will provide operators with basic definitions and requirements; however, because each establishment is unique, the operator is advised to contact each governing agency prior to operation to ensure that they are in compliance with all rules and regulations. Agency Contact Information Department of Public Health & Environment (DDPHE) Department of Excise & Licenses 101 W. Colfax Ave., Suite 800 201 W. Colfax Ave., #206 Ph: 303-913-1311 Ph: 720-865-2740 Email: [email protected] www.denvergov.org/businesslicensing www.denvergov.org/healthinspections Denver Public Works Denver Fire Department (DFD) 201 W. Colfax Ave., #507 745 W. Colfax Ave. Ph: 303-446-3759 Ph: 720-913-3474 www.denvergov.org/publicworks Email: [email protected] www.denvergov.org/fire Denver Parks & Recreation 201 W. Colfax Ave., Dept. 1.G.1 (1st Floor) Denver Community Planning & Development Ph: 720-913-0700 201 W. Colfax Ave., 2nd Floor www.denvergov.org/permits Ph: 720-865-3000 Email: [email protected] www.denvergov.org/DS Definitions Cart: A mobile retail food establishment that is a non-motorized unit designed so food is served from the exterior of the unit. A cart is intended to physically report to and operate from a commissary for servicing, restocking and maintenance each operating day. Commissary: A facility that is approved by the executive director of DDPHE as a base of operation for a temporary retail food establishment, cart, mobile food establishment, catering operation or other food operation where food, containers, or supplies are kept, handled, prepared, packaged, or stored and is constructed and operated in compliance with the rules and regulations.
    [Show full text]
  • Food Truck Frenzy: an Analysis of the Gourmet Food Truck in Philadelphia
    Food Truck Frenzy: An Analysis of the Gourmet Food Truck in Philadelphia Kevin Strand Sociology/Anthropology Department Swarthmore College May 11, 2015 Table of Contents I. Abstract.. .................................................................................................................. .3 II. Introduction ........................................................................................................... ..4 III. Literature Review .................................................................................................. 11 IV. Methodology .......................................................................................................... 2 2 V. Chapter 1-- Raising the Stakes with the New "Kids" on the Block ...................... 36 VI. Chapter 2-- From Food Trend to Valid Business Model.. .................................... 48 VII. Chapter 3-- Food Truck Fanatic? Or Food truck junkie? ........................................... 68 VIII. Conclusion: Looking Towards the Future .......................................................... 77 References ..................................................................................................................... 85 2 Abstract: For my senior thesis I am going to investigate the rampant rise in popularity of gourmet food trucks in the past six or seven years. When I first arrived at Swarthmore, our campus was visited by one upscale cupcake truck during the spring semester that had to endure a line of almost 150 people and ran out of ingredients within an
    [Show full text]
  • Say Cheese in Poland!
    PROMENADE Say Cheese in Poland! A gourmand’s journey never ends. And, there is enough variety of food to be found, if you are looking for it. But, authenticity and indigeneity is of utmost importance unless convenience is your prerequisite. Cheese, of all things, is worth walking an extra mile for, and nothing beats that mile through postcard villages of Poland. Rathina Sankari ou should grill it and chef, Michal Piosik had also given his at its home and not be content with the have it with cranberry two pence on this delicacy. With much charades at its outposts. It was the sine preserve. It is stringy prominence given to this smoky cheese, qua non of the trip. and just awesome,” he I was keen to bite into the decadent.I exclaimed, while kissing walked into a medieval cellar restaurant A fairytale his fingertips and joyfully tossing them based in the subterranean kingdom of And, so I headed to Zakopane, a inY the air. Just the thought of oscypek Krakow and ordered a traditional grilled picturesque village nestled in the had brought a twinkle in our cab driver Polish ewe’s milk cheese, served on foothills of Tatra Mountains to the Thomas Fasola’s eyes. We called him Mr butter toast with cranberry comfiture southern end of Podhale, the Polish Bean impishly, the English versionof the and lettuce salad. Subsequently, the highlands. A hot destination for Polish Fasola. memories of the warm, tender, slightly ski lovers, it also provides ample I was in Poland and the oscypek salted cheese sandwiched between natural beauty - one being the primacy; a gustatory delight didn’t miss the toasts dunked in the puce jam got famed MorsieOko (eye of the ocean) my eye.
    [Show full text]
  • Food Truck Regulations City of Fredericksburg, Virginia Community Planning & Building - 540-372-1179 1
    Food Truck Regulations City of Fredericksburg, Virginia Community Planning & Building - 540-372-1179 1. Not to be Located within Public Right-of-Way (On the Street). a. Exception: Only permitted in conjunction with a Parks and Recreation Managed Special Event or Farmers Market. b. Contact Information for Parks and Recreation 408 Canal Street Fredericksburg, VA 22401 Phone: 540-372-1086 Farmers Market – Wendy Stone, Division Manager of Finance & Leisure Services, [email protected] Special Event – Kim Herbert, Supervisor of Special Events, [email protected] 1. Must be Located on Private Property. a. Only permitted in zoning districts which allow ‘fast-food’. Will need to obtain a Special Use Permit if ‘fast-food’ requires a Special Use Permit. b. Requires approval of a Site Plan application. Please contact the Planning Department to see if your site(s) have plans already approved. 2. Additional Permitting Required 1. Planning Department. A) A Certificate of Zoning Use is required. There is a $30 fee. See attached application. B) A Site Plans is required. They are either minor or major. Please contact the department to see which you may require. 540-372-1179. 2. Fire Department. Has cooking regulations and requires a Mobile Food Unit Inspection application. See attached application. 540-372-1059 3. The Commissioner of the Revenue. Requires that a business license be obtained and that the food truck be registered for meals tax payments. See attached applications. Also, please visit https://www.fredericksburgva.gov/305/New- Business-Checklist or call 540-372-1004. Community Planning and Development. Form updated September 30, 2019.
    [Show full text]
  • Reducing Speech-Related Variability for Facial Emotion Recognition
    Say Cheese vs. Smile: Reducing Speech-Related Variability for Facial Emotion Recognition Yelin Kim and Emily Mower Provost Electrical Engineering and Computer Science University of Michigan, Ann Arbor, Michigan, USA {yelinkim, emilykmp}@umich.edu ABSTRACT 1. INTRODUCTION Facial movement is modulated both by emotion and speech The expression of emotion is complex. It modulates fa- articulation. Facial emotion recognition systems aim to cial behavior, vocal behavior, and body gestures. Emotion discriminate between emotions, while reducing the speech- recognition systems must decode these modulations in or- related variability in facial cues. This aim is often achieved der to gain insight into the underlying emotional message. using two key features: (1) phoneme segmentation: facial However, this decoding process is challenging; behavior is cues are temporally divided into units with a single phoneme often modulated by more than just emotion. Facial ex- and (2) phoneme-specific classification: systems learn pat- pressions are strongly affected by the articulation associ- terns associated with groups of visually similar phonemes ated with speech production. Robust emotion recognition (visemes), e.g. /P/, /B/, and /M/. In this work, we empiri- systems must differentiate speech-related articulation from cally compare the effects of different temporal segmentation emotion variation (e.g., differentiate someone saying\cheese" and classification schemes for facial emotion recognition. We from smiling). In this paper we explore methods to model propose an unsupervised segmentation method that does not the temporal behavior of facial motion with the goal of miti- necessitate costly phonetic transcripts. We show that the gating speech variability, focusing on temporal segmentation proposed method bridges the accuracy gap between a tradi- and classification methods.
    [Show full text]