DOCSLIB.ORG

Washington County Fair Premium Book 2021

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Washington County Fair Premium Book 2021 Washington County Fair Premium Book 2021 PREMIUM BOOK VALID FOR: July 20-25, 2021 Washington County Fair Park 3000 Hwy PV, West Bend, WI 53095 pg. 1 2021 Premium Book Index Department Page # Department Page # Fair Park Information 3 133 Jr. Youth Leadership / Self Determined 123-124 Admission Prices 4 134 Jr. Social / Political Science 125 Judging 5 1 Open Dairy Cattle 126-127 Staff & Committees 6 2 Open Beef/Dual Purpose Livestock 127-128 Exhibitor Instructions 7-9 4 Open Sheep 129 Regulations for State Aid 10-13 6 Open Draft Horses 130-132 Animal Health Regulations 14-18 7 Open Poultry 133-139 Jr. Department General Rules 18-20 8 Open Rabbits 140-142 Veterinarian Responsibilities 20 11 Open Llamas/Alpacas 143-144 Overnight Passes 21-22 14 Open Plant & Soil Science 145-150 15 Open Flowers & House Plants 151-154 16 Open Natural Science 155 101 Jr. Dairy Cattle 23-25 18 Open Cultural Arts 156-157 102 Jr. Beef/Dual Purpose Livestock 26-29 20 Open Photography 158-159 103 Jr. Swine 30-34 22 Open Woodworking 160 104 Jr. Sheep 35-38 24 Open Mechanical Projects 161 105 Jr. Goats 39-41 25 Open Foods & Nutrition 162-167 106 Jr. Horses/Ponies 42-51 26 Open Clothing 168-169 107 Jr. Poultry 52-59 27 Open Knitting Crocheting & Wool 170-171 Spinning 108 Jr. Rabbits 60-65 28 Open Home Furnishings 172-175 109 Jr. Dogs 66-67 32 Open Educational Exhibits 176 110 Jr. Animal Vet Science 68-71 40 Open Senior Citizens 177-180 111 Jr. Llamas/Alpacas 72-73 41 Open Project by Exhibitors 181 With Special Needs 113 Jr. Cats 74 114 Jr. Plant & Soil Science 75-78 115 Jr. Flowers & House Plants 79-80 Those participating in the WC Fair may request reasonable 116 Jr. Natural Science/Wildlife 81-87 accommodations for disabilities by contacting Kellie Boone 117 Jr. Exploring/Cloverbuds 88-89 AIS Executive Director and Fair Manager at 262-677-5060 or [email protected]/fair. At least on month in advance is 118 Jr. Cultural Arts 90-92 suggested. Staff will follow up with participant as soon possible 120 Jr. Photography 93-94 to discuss the requests for accommodation and will notify the 121 Jr. Computers 95 appropriate County Fair Officials of accommodations that have 122 Jr. Woodworking 96-97 been approved. 123 Jr. Electricity 98-99 124 Jr. Mechanical Projects 100-102 Fair Premium Book and Online Entering 125 Jr. Foods 103-108 available at www.wcfairpark.com 126 Jr. Clothing/Clothes Horse 109-112 127 Jr. Knitting/Crocheting/Wool Spinning 113-115 128 Jr. Home Environment/Quilting 116-117 Washington County Fair Park is not responsible 129 Jr. Child Development & Health 118 for any changes made to this book after 131 Jr. Communications/Demonstrations 119-120 Publication. 132 Jr. Club Booths 121-122 pg. 2 Washington County Fair Dates July 20 – 25, 2021 ALL ENTRY FORMS MUST BE RECEIVED AT THE FAIR PARK OFFICE OR ONLINE BY 4:30 PM ON JUNE 30th, 2021. NO EXCEPTIONS! **Draft Horse Deadline is 6/30/21 (Just like all other entries) ** NO EXCEPTIONS! Address: 3000 Hwy PV West Bend WI 53095 Phone: 262-677-5060 - Office Email: [email protected] Office Hours: Mon – Fri 8:00am - 4:30pm pg. 3 Admission Fees JUNIOR DEPARTMENT EXHIBITORS $8.00 Season Pass OPEN DEPARTMENT EXHIBITORS $20.00 Season Pass GENERAL ADMISSION Tuesday FREE (all ages no discounts) Wednesday $7 adults (13 and over) $5 seniors (60 and over) $4 youth (7-12 yrs.) Free Military + 1 guest Thursday - Saturday $10 adults (13 and over) $5 seniors (60 and over) $7 adults advance (prior to 7/10/21) $4 youth (7-12 yrs.) Sunday $7 adults (13 and over) $5 seniors (60 and over) $4 youth (7-12 yrs.) SEASON PASSES Adult $30 $25 (prior to 7/10/21) Youth $14 $12 (prior to 7/10/21) OC Exhibitors $20 JR Exhibitors $8 4-H/FFA Adult Vol. $15 6 yrs. and under -- FREE *These prices may change after publication* GATES OPEN & ADMISSION IS CHARGED FROM: 3:00 p.m. to 11:00 p.m. – Tuesday (FREE admission) 8:00 a.m. to 11:00 p.m. Wednesday - Saturday 8:00 a.m. to 6:00 p.m. - Sunday Exhibitors being judged after gates open must have a wristband or admission ticket. The Washington County Agricultural & Industrial Society would like to take this opportunity to welcome you to the annual Washington County Fair. The Fair is held to encourage young people of the county to learn new skills in the process of becoming adults. We extend a sincere invitation to all to attend! pg. 4 TYPES OF JUDGING Danish Judging: This is the traditional system, in which all exhibits of the same division are presented simultaneously to the judge. The judge evaluates each exhibit but is permitted to give a maximum of 25% ribbons within each color in each division. This style is used primarily on the animal departments and open division entries. Face-to-Face Judging: This form of judging allows more flexibility for judge and exhibitor. Youth bring their projects to the judge within the allotted time and talk to the judge about their exhibit. Based on the variables from the “face-to-face” discussion, the judge awards the ribbon and premium which he/she believes is appropriate. This style is used in junior division departments exhibited in the Ziegler Family Exposition Center. Premium Listings: 1st Blue = Excellent 2nd Red = Very Good 3rd White = Good 4th Pink = Needs Improvement JUDGING 1. Exhibits in any department must be worthy, in the estimations of the judge, to qualify for a prize. 2. Not more than one premium will be awarded any exhibitor upon any one prize number. 3. Any person residing in Washington County is eligible to enter Open Departments. Junior Department exhibitors must be a member of a recognized youth group. 4. Any exhibitor who shall attempt to interfere with deliberations or decisions of the judges will be excluded from competition in that division. 5. Any person making a false entry will forfeit premium. 6. All judging will be done by qualified judges registered with the Wisconsin Department of Agriculture, Trade and Consumer Protection. 7. The report of the judges must be made out and returned to the Manager’s Office at the completion of the Department Judging. 8. No person Except the Manager and Assistants will be allowed to examine the entry books until after the awards have been made. 9. All premiums, both regular and special, are the absolute property of the Washington County Ag & Industrial Society and will be paid as such. 10. All articles competing for premiums will be under the control of the Superintendent and must not be removed from the grounds until after the last say except by written permission of the Fair Manager. Failure to abide by this rule, exhibitor forfeits all premiums. 11. No articles shall compete for more than one premium unless as part of a collection, nor will premiums be awarded when articles are not worthy in the estimation of the judges, even though there will be no competition. pg. 5 WASHINGTON COUNTY AGRICULTURAL & INDUSTRIAL SOCIETY BOARD OF DIRECTORS Adam Barr Aaron Jambura Robbie Robrahn Kris Deiss Carrie Kasubaski Jim Schwalen Phil Dahlberg Chris Miller Buck Robertson Rick Gundrum Marilyn Merten Colette Troeller Kara Guse Tracy Oestreich Anthony Warren Pete Rettler WASHINGTON COUNTY FAIR PARK STAFF Executive Director/Fair Manager Kellie Boone Accounting Manager Melissa McAughey Buildings & Grounds Manager Ray Schowalter Event Coordinator Suzanne Fischer UNIVERISTY OF WISCONSIN-MADISON DIVISION OF EXTENSION WASHINGTON COUNTY STAFF Area Extension Director Cindy Sarkady 4-H Program Educator Amy Mangan-Fischer Community Development Educator Paul Roback Agriculture Educator Steph Plaster Human Development & Relationships Educator Carol Bralich Nutrition Coordinator Kelly Hackett Positive Youth Development Educator Ron Jakubisin pg. 6 EXHIBITOR INSTRUCTIONS All entries and payments must be turned in to the Fair Park office by 4:30 pm on June 30th, 2021. No entries submitted after June 30th, 2021 will be accepted. NO EXCEPTIONS. IN ALL CASES OTHERWISE NOTED, ONLY ONE ENTRY MAY BE MADE UNDER ONE CLASS BY AN EXHIBITOR 1. All entry forms must be received no later 4:30pm on Wednesday, June 30th. Entry forms can be dropped off in the Fair Park Office or be submitted online at www.wcfairpark.com/fair. Entry forms will not be accepted after this date. 2. All entry forms must include exhibitor name, complete address, department entered, the division and class number, and fair premium book description. If not completed in full, the entry may be eliminated. Junior Class MUST enter Club Name or Organization Name, Grade, and age. 3. All entries must be made as indicated in the premium list. 4. An error on an entry form may result in a loss of premium. 5. Everyone, exhibitors included, will need a season wristband or admission ticket to enter the Fair after the gates open. RECYCLING FEE (per animal) A recycling fee will be charged for each animal exhibited in the Pleasure, Draft Horse, Dairy, Beef, Llama, Sheep, Swine, Goat, Rabbits and Poultry Departments. Absolutely no refunds on recycling fees. Dairy, Beef, Llamas $4.00 per animal Sheep, Swine, Goats $2.00 per animal Poultry and Rabbits $0.75 per animal Horse (Pleasure) $5.00 per horse Horse (Draft) $10.00 per slip stall $15.00 per box stall $20.00 per tack stall Exhibitor Code of Conduct Rules: 1. Adhere to rules and policies outlined in Washington County Fair Premium Book. 2. Conduct yourself in a courteous and respectful manner.
Load more

Recommended publications
  • 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
    [Show full text]
  • SEZIONE B - ELENCO in ORDINE ALFABETICO PER PRODOTTO Aggiornato Al 01/09/2021 B.2 ALIMENTI SENZA GLUTINE
    SEZIONE B - ELENCO IN ORDINE ALFABETICO PER PRODOTTO aggiornato al 01/09/2021 B.2 ALIMENTI SENZA GLUTINE PRODOTTO IMPRESA CODICE ABONETT GALLETTE DI SAPORI DELLE MARCHE 14407 PANE BIO MAIS ABONETT GALLETTE DI SAPORI DELLE MARCHE 14410 PANE CON FARINA DI MIGLIO ACCHIAPPI FARMO S.P.A. 7227 Adele - biscotti rotondi glassati MSG ITALIA S.R.L.S. 905 al cioccolato AFARABELLA GNOCCHI DI BIOALIMENTA - S.R.L. 3836 PATATE SG Agluten Baci di dama NOVE ALPI S.R.L. 457 Agluten Bacioni vari gusti NOVE ALPI S.R.L. 486 Agluten Bastoncini all'olio NOVE ALPI S.R.L. 466 extravergine di oliva Agluten Bianconeri frolla e NOVE ALPI S.R.L. 467 cioccolato AGLUTEN BISCOTTI AL NOVE ALPI 17044 CACAO AGLUTEN BISCOTTO DEL NOVE ALPI 17048 MATTINO AL BURRO AGLUTEN BRIOCHE NOVE ALPI 18268 Agluten Brioche con gocce di NOVE ALPI S.R.L. 312 cioccolato Agluten Brioche con uvetta NOVE ALPI S.R.L. 316 AGLUTEN BRIOCHE SENZA NOVE ALPI 18269 ZUCCHERO AGLUTEN CANESTRELLI AL NOVE ALPI 17873 CIOCCOLATO SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17871 ALLA MELA SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17872 ALL'ALBICOCCA SENZA ZUCCHERO SENZA GLUTINE Agluten Ciambelline allo yogurt NOVE ALPI S.R.L. 468 Agluten Cioccocake NOVE ALPI S.R.L. 494 Agluten Cioccocake plum cake NOVE ALPI S.R.L. 469 al cioccolato Agluten Coccosfizi con cocco NOVE ALPI S.R.L. 470 rapè AGLUTEN CROISSANT NOVE ALPI 18272 Agluten Croissant ai frutti di NOVE ALPI S.R.L. 596 bosco Pagina 1 PRODOTTO IMPRESA CODICE Agluten Croissant al Pistacchio NOVE ALPI S.R.L.
    [Show full text]
  • San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | P: 650.589.5784 | F: 650.589.5729 |
    Below is a list of all the educational videos you will have unlimited access with SFBI videos: To reach The Advance Bread and Pastry Companion Videos, visit www.sfbi.com. 1: Preferments 1.1 Comparison of Poolish 1.2 Comparison of Sponge 2: Dough Mixing 2.1 Short Mix 2.2 Improved Mix 2.3 Intensive Mix 2.4 Double Hydration 2.5 Basic Autolyse 2.6 Autolyse with Liquid Preferments 2.7 Autolyse with Stiff Preferments 2.8 Mixing Sourdough Rye 2.9 Mixing 100 Percent Rye 2.10 Mixing 100 Percent Whole Grain 2.11 Sprouted Wheat 2.12 Sprouted Wheat Mixing Dough 2.13 Comparison of Mixes 3: Dough Folding 3.1 Folding in Tub 3.2 Folding on Bench 4: Preshaping 4.1 Preshape Baguette 4.2 Preshape Boule 5: Shaping Basic Shapes 5.1 Shape Baguette 5.2 Shape Batard 5.3 Shape Boule 5.4 Seed Garnish San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | p: 650.589.5784 | f: 650.589.5729 | www.sfbi.com 6: Shaping Rolls 6.1 Shape Roll 6.2 Shape Kaiser Stamp 6.3 Shape Single Knot 6.4 Shape Double Knot 6.5 Shape Twist 7: Bagels 7.1 Shape Bagels 7.2 Boiling and Seeding Bagels 8: Pretzels 8.1 Shape Pretzels 8.2 Dipping and Panning Pretzels 9: Shaping Braided Breads 9.1 Shape 2 Braids 9.2 Shape 3 Braids 9.3 Shape 4 Braids 9.4 Shape 6 Braids 10: Shaping Pan Bread 10.1 Shape Pan Bread Batard 10.2 Shape Pan Bread 3 Boules 10.3 Shape Pan Bread Twist 11: Shaping Specialty Breads 11.1 Shape Rye and Score 11.2 Shape Corn Bread 11.3 Shape Crown 11.4 Shape Fougasse 11.5 Shape Pain de Beaucaire 11.6 Shape Roasted Potato Bread 11.7 Shape Pear Buckwheat
    [Show full text]
  • Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
    Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
    [Show full text]
  • Download The
    380, blvd René-Lévesque West, Montreal, QC, H2Z 0A6 T 514.398.9999 F 514.875.2147 Toll Free : 1.855.398.9998 Marriott.com/yuldt Image for illustration purposes only THE WARM UPS Buffet- Breakfast Minimum ten (10) persons CONTINENTAL - $15 per person Illy coffee, tea, fruit juice Basket of breakfast pastries: chocolatines, croissants and muffins (1.5 per person) Platter of sliced fresh fruit Selection of white and brown bread with butter and jam HEALTHY CHOICE - $19 per person Illy coffee, tea, fruit juice Basket of breakfast pastries: chocolatines, croissants and muffins (1.5 per person) Platter of sliced fresh fruit Selection of white and brown bread with butter and jam Cottage cheese with a side of nuts and honey Variety of cereal and milk AMERICAN - $25 per person Illy coffee, tea, fruit juice Basket of breakfast pastries: chocolatines, croissants and muffins (1.5 per person) Platter of sliced fresh fruit Selection of white and brown bread with butter and jam Assorted yogurts Homemade French toast Scrambled eggs Bacon, sausages, and maple ham Traditional beans Potatoes Creton V = Vegetarian option * Any specific dietary request can be accommodated with a two (2) week prior notice to event. Prices are subject to 15% service fees and all applicable taxes. Image for illustration purposes only THE TIME OUTS Coffee Breaks Minimum ten (10) persons LONDON - $10 per person Illy coffee, tea, fruit juice Chewy homemade cookies - three (3) per person PARIS - $12 per person Illy coffee, tea, fruit juice Basket of morning French Pastries (chocolatines,
    [Show full text]
  • Oceanbleu Menu
    COLD HORS D’OEUVRE please select a combination of eight hot and cold hors d’oeuvre Thai-style Yellowfin Tuna ‘Seviche’ Cones Marinated Ahi Tuna, Shallots, Water Chestnuts, Basil, Wasabi Caviar Tobika, Micro Basil, Savory Mini Cones Smoked Salmon “Reuben” Black Pepper Smoked Salmon, Cream Cheese, Marble Rye Toasted Coconut Shrimp Skewer Caribbean Marinade, Mango Chutney, Toasted Coconut Pan Seared Day Boat Sea Scallops on a Coconut Wonton Lime Aioli, Lemon Zest Miniature East End Lobster Roll Citrus Aioli Lime Rock Lobster Medallion Sweet Tender Lobster Tail, Crispy Wonton, Mango Salsa Peppercorn Mélange-crusted Beef Tenderloin Shallot Confit Roasted Duck Crostini Caramelized Pear, Herb Crostini, Sweet Potato Frizzles Mini ‘BLT’ Miniature Cherry Tomatoes, Stuffed with Micro Greens Bacon Crumbles Herb Mayonnaise Fresh Figs Wrapped in Prosciutto Di Parma Mascarpone Cheese, Fresh Mint Fresh Tomato and Mozzarella Bruschetta Tomato, Mozzarella, Petite Basil, Flavored Herb Croustade Southwestern Savory Cups Black Bean, Red Pepper, Avocado, Fresh Cilantro Crisp Shell 1 HOT HORS D’OEUVRE please select a combination of eight hot and cold hors d’oeuvre Maryland Crab Balls Sweet Jumbo Lump Crab Meat, Old Bay Seasoning, Pickled Ginger Tartar Dipping Sauce Grilled Cilantro-Lime Jumbo Shrimp Lime Juice, Cilantro, Sweet Chili Dip or Citrus-Herb Relish Beef Short Rib Slider Dijon Horseradish Cream Shredded Asian Beef & Bok Choy in Puffed Pastry Hoisin Dipping Sauce Franks in a Blanket Flaky Pastry, Spicy Brown Mustard Fried Beef Ravioli Topped with Onion
    [Show full text]
  • Car Te Du Jour
    Cyan Magenta Yellow Black Carte du Jour Carte The Restaurants of Royal Caribbean International Caribbean Royal of Restaurants The The Restaurants of Royal Caribbean International The Restaurants of Royal Caribbean International TJ14-10-2010 JY Royal Caribbean Carte du Jour Cookbook W:12.25’’x H:10’’ 175L 157g M/A Magenta(S) 157g M/A H:10’’ 175L Royal Caribbean Carte du Jour Cookbook W:12.25’’x TJ14-10-2010 JY Cyan Magenta Yellow Black Carte du Jour Carte The Restaurants of Royal Caribbean International Caribbean Royal of Restaurants The The Restaurants of Royal Caribbean International The Restaurants of Royal Caribbean International TJ14-10-2010 JY Royal Caribbean Carte du Jour Cookbook W:12.25’’x H:10’’ 175L 128g M/A Magenta(S) 128g M/A H:10’’ 175L Royal Caribbean Carte du Jour Cookbook W:12.25’’x TJ14-10-2010 JY Cov Cyan Magenta Yellow Black The Restaurants of Royal Caribbean International TJ14-10-2010 JY Royal Caribbean Carte du Jour Cookbook W:12’’x H:9.8’’ 175L 128g M/A Magenta(S) 128g M/A H:9.8’’ 175L Royal Caribbean Carte du Jour Cookbook W:12’’x TJ14-10-2010 JY 1 Cyan Magenta Yellow Black Cyan Magenta Yellow Black Welcome to Carte du Jour, our newest Royal Caribbean International cookbook creation. Welcome to Carte du Jour, the cookbook that introduces you to the signature dishes found in the specialty restaurants onboard Royal Caribbean International’s fleet of ships. The success of our SavorSM cookbook series along with the warm response from you, our valued guests, has inspired us to create a cookbook to accompany the launch of our newest ships; Oasis of the Seas & Allure of the Seas.
    [Show full text]
  • Please Select a Combination of Eight Hot and Cold Hors D'oeuvre
    COLD HORS D’OEUVRE please select a combination of eight hot and cold hors d’oeuvre Thai-style Yellowfin Tuna ‘Seviche’ Cones Marinated Ahi Tuna, Shallots, Water Chestnuts, Basil, Wasabi Caviar Tobika, Micro Basil, Savory Mini Cones Smoked Salmon “Reuben” Black Pepper Smoked Salmon, Cream Cheese, Marble Rye Toasted Coconut Shrimp Skewer Caribbean Marinade, Mango Chutney, Toasted Coconut Pan Seared Day Boat Sea Scallops on a Coconut Wonton Lime Aioli, Lemon Zest Miniature East End Lobster Roll Citrus Aioli Lime Rock Lobster Medallion Sweet Tender Lobster Tail, Crispy Wonton, Mango Salsa Peppercorn Mélange-crusted Beef Tenderloin Shallot Confit Roasted Duck Crostini Caramelized Pear, Herb Crostini, Sweet Potato Frizzles Mini ‘BLT’ Miniature Cherry Tomatoes, Stuffed with Micro Greens Bacon Crumbles Herb Mayonnaise Fresh Figs Wrapped in Prosciutto Di Parma Mascarpone Cheese, Fresh Mint Fresh Tomato and Mozzarella Bruschetta Tomato, Mozzarella, Petite Basil, Flavored Herb Croustade Southwestern Savory Cups Black Bean, Red Pepper, Avocado, Fresh Cilantro Crisp Shell 1 HOT HORS D’OEUVRE please select a combination of eight hot and cold hors d’oeuvre Maryland Crab Balls Sweet Jumbo Lump Crab Meat, Old Bay Seasoning, Pickled Ginger Tartar Dipping Sauce Grilled Cilantro-Lime Jumbo Shrimp Lime Juice, Cilantro, Sweet Chili Dip or Citrus-Herb Relish Grilled Korean BBQ Beef Skewers Tenderloin of Beef, Korean Spices, Ground Peanuts Beef Short Rib Slider Dijon Horseradish Cream Chimichurri Beef on Plantain Chip Basil and Parsley Marinade, Crisp Plantain
    [Show full text]
  • DESSERT DAILY SPECIALS Entreé APPETIZER Soup & SALAD
    APPETIZER RIVIERA MONTH #, YEAR tiger shrimp avocado, grapefruit, marie-louise sauce *salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPETIZER *seared swordfish escabeche warm duck-chicken liver patty olives, peppers, onions, garlic, parsley, olive oil, vinegar frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes cuban chicken potato salad green peas, apples, red peppers, mayonnaise SOUP & SALAD SOUP & SALAD clam chowder velouté de champignons vegetables, potatoes creamy mushroom soup red beet, green bean salad boston lettuce heart mustard-mayonnaise, onions, cilantro shallot vinaigrette, roquefort blue cheese ENTR É ensalada cubana romaine lettuce, tomatoes, sweet onions, radishes, ENTREÉ lime-garlic vinaigrette * salade niçoise cuban sandwich green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette ham, roasted pork, cheese, mustard, pickles, choice of grilled tuna | halibut | salmon cuban bread, french fries, mariquitas traditional croque-monsieur *shellfish bisque baked triple decker sandwich, ham, cheese, mornay sauce, shrimp, scallops, monkfish, mussels, calamari, mixed greens, french fries puff pastry fleuron ocean perch fillet penne al pesto capers, butter, lemon, croutons, parsley potatoes green beans, potatoes free-range chicken fricassée *grilled beef paillard aged-champagne vinegar jus, pilaf rice, haricots verts maître d’hôtel, tomato provençal, french fries *grilled five-peppercorn beef hanger steak brandy demi-glace,
    [Show full text]
  • The Divine Difference
    The Divine Difference Divine Specialties is a world leading distributor, importer, and manufacture of superior, unique, and specialty food products from all around the world. We specialize in one-on-one customer service which gives our clients the product knowledge that they deserve with a fair market price, and a strong commitment to customer service and prompt delivery. We serve some of the finest chefs, hotels, casinos, country clubs, restaurants, manufactures, etc. in the United States. Corporate Office 501 Library Street San Fernando, Ca. 91340 Tel. (818)-887-1338 Fax.(818)-347-7319 [email protected] Table of Contents Chocolates .....................................................Page 7 Decorations ................................................... Page 12 Frozen Breads & Pastries ................................. Page 17 Tart Shells ..................................................... Page 19 Flours & Mixes ............................................. Page 22 Nuts & Fruits ............................................... Page 24 Flavorings & Fillings ...................................... Page 27 Fondants & Buttercremes .................................. Page 34 Meats & Cheeses ............................................ Page 38 Oils & Vinegars ............................................. Page 42 Appetizers .................................................... Page 44 Grocery ........................................................ Page 47 Beverages ..................................................... Page 50 Boxes,
    [Show full text]
  • Foodservice Catalog
    Scrumptious! Decadent! Irresistible! With words like these, word of mouth has a whole new meaning. Croissants Pages 2–5 Danish & Puff Pastries Pages 6–7 Muffin Batters Pages 8–9 Breads Pages 10–15 Cookie Doughs Pages 16–17 Foodservice Desserts Catalog Pages 18–23 Perfect inside and out, the croissants of Vie de France are unforgettable and unequaled. We use only the highest-quality ingredients, including Grade AA butter and the finest milled flour. Our traditional fermentation process ensures the flakiest and best-tasting croissants available anywhere. The results of these efforts are authentic croissants that are truly legendary in the foodservice industry and beyond. With a full range of sweet and savory fillings available and a variety of forms to choose from, including frozen unbaked dough, pre-proofed and thaw-and-serve, Vie de France has whatever Spinach and Feta Croissant Croissantsyou need, regardless of your skill level or time pressures. Jumbo Cinnamon Swirl Croissant Croissants Almond Croissant Sweet Filled Demi Croissants Ham and Swiss Croissant Petit Curved Butter Croissant 2 3 Frozen Preshaped Unbaked Butter Croissants Thaw-and-Serve Butter Croissants Pack/Unit Gross Weight Case Pack/Unit Gross Weight Case Product Code Weight Per Case Code Product Code Weight Per Case Code Frozen Unbaked Croissant Omelette Croissants Butter Croissants Handling Instructions 79357 Cheddar 48/4.8 oz 15.40 lb R 7830 Petit Curved 120/1.0 oz 11.50 lb F Entrée Croissants 79358 Ham & Cheddar 48/5.3 oz 16.90 lb R 7831 Medium Curved 72/2.0 oz 13.00 lb F 1.
    [Show full text]
  • CULINARY Board Members in Charge Sharon Furches and Michael Poynter
    CULINARY Board Members in Charge Sharon Furches and Michael Poynter Stephen Lee, Louisville, KY - Superintendent Amount offered by Ky. State Fair.......................................$3,428.00 Entries close July 2; Location - East Hall Articles Accepted - See Rules 2 and 3 Articles Released - Monday, August 27 9:00 a.m. to 7:00 p.m. PLEASE NOTE: Entry requirements, rules and classes have changed. Please read the information in this section thoroughly and carefully. RULES 1. See General Rules on pages 189-191. Culinary 2. The Culinary Department will be open to receive entries Saturday, August 11, from 10:00 a.m. to 5:00 p.m. and Sunday, August 12, from Noon to 5:00 p.m. All canned goods and Special Display - Decorated Cakes or Molds in both Open & Junior Divisions must be received by 5:00 p.m. Sunday, August 12. 3. Baked goods, other food entries, and candy will also be accepted Monday, August 13, from 9:00 a.m. to 5:00 p.m. Sturdy, disposable containers must be used unless otherwise noted in class description. 4. Exhibitors will not be allowed to remove articles from this department until Monday, August 27 at 9:00 a.m. All items, including canned goods and containers, not called for by 7:00 p.m. Monday, August 27, will be given to a charitable organization. 5. No fresh or dried fruit may be used as a garnish in any class. If fresh flowers are used as a garnish they must be an edible variety. 6. All exhibitors wishing to have exhibits in regular and special classes must enter two such items to be eligible for both.
    [Show full text]