DOCSLIB.ORG

Tsukuba Innovation Plaza Tsukuba Center Bld. Square

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Tsukuba Innovation Plaza Tsukuba Center Bld. Square May 12th (Sat) 12:00pm - 6:00pm, 13th (Sun) 10:00am - 5:00pm Tsukuba Center Bld. Square Tsukuba City Society of Commerce and Industry International Exchange Fair No. Shop Contents No. Shop Contents No. Group/Country Contents No. Group/Country Contents Meat (pork or beef) on Introduction of French Fried chicken, yakitori, ESPACE・TSUKUBA- 1 Ichinoya 20 Yoshimura Meat skewers grilled over 26 culture with books & 44 Papa chef 【Turkey】 Kebabs, long potato FRANCE 【France】 fried noodles, mixed rice charcoal posters Sanzokuyaki Mongolian cuisine（dishes with Inamura Cold Sweets Group Jamm SENEGAL Senegalese cuisine (mafe, Mongolian traditional 2 Shaved ice, dish ice 21 Tsukuba Ham (Grilled food) 27 45 meat, wheat flour, onion, garlic, and 【Senegal】 Senegalese chicken, fataia) food 【Mongolia】 Shop yogurt drink oil） African Home Cuisine Hyakkotei , Tsukuba Fried rice, fried noodles, spring Take-out Shop, Kenya cuisine Champs de ble French local specialties (galette, cr rolls, dandan noodles, fried SHIDAMO 3 22 Fried Tsukuba chicken 28 46 êpe, cidre, wine, soft drink） University chicken, shrimp with mayonnaise Rakuen 【Kenya】 (pilaf, samosa,mandazi） 【France】 Indian curry, tandoori Asian Kitchen Sri Lanka cuisine Fried-soup-dumplings, Taiwan B-grade gourmet Indian Curry Japan-China friendship shou zhua bing (chinese pancakes), fried stick 4 chicken, samosa, draft Shouette Garlic sauteed pork bowl 29 AMMA CURRY (cotton candy, choco 47 GUNS organizations 【China】 gyoza (dumpling), sesami balls, Taiwan lu rou fan beer, lassi 【Sri Lanka】 banana) (braised pork rice) etc. 23 Grilled bacon & sausage Brasseria & Bar Domestic craft beer, Shaved ice, Gakuen Homemade Nile Egyptian cuisine Egyptian cuisine（Kofta sandwiches, chiken Kebab 5 Aoi on skewers, Tsuku 30 Finlaggan barreled Guinness, natural 48 sandwiches, beef sandwiches, shish kebab, mini castella cakes Ham 【Egypt】 couscous, chicken kebab rice, beef kebab rice） burger 【United Kingdom】 wine Mexican cuisine（tacos） Indonesian Thai cuisine Thai food （Thai curry, gaprao rice, Indian Restaurant Indian curry, tandoori MOSH & TACOS 6 24 Inaba Shuzou Sake, liqueur 31 cuisine（chai, coffee), household goods 49 MEA MALI Thai stir fried noodles, Thai MIRA chicken, lassi 【Mexico /Indonesia】 from Bali （wood carving, necklace, key chain） 【Thailand】 ramen） Fried noodles, fried chicken, fried SILK ROAD FOOD Kebabs, lavash（thin bread） 7 Takajin octopus, choco banana, shaved Mendokoro Beyan Hukure mazesoba 32 50 AFRICAN FOOD Kebabs, long potato ice, kushiyaki (grilled meat on 【Central Asia】 fried potato, chicken nan skewers) 25 Fried noodles, ramen, Tsukuba gyouza English conversation, Photos in foreign students national costumes, mini Iron Pan Gyouza, Helena English Tsukuba Gakuinn University recommendation & sale of picture lecture for Sinhalese・Nepali・Vietnamese・Chinese, 8 Tsukuba Eisho gyusuji (beef tendon), fried (dumpling), gyouza bowl, 33 51 Japanese Intensive Program Ryuujin Conversation School introduction of the school education chicken, beverages fried noodles books according to English ability Costco Wholesale Display of products Liberty international Introduction of the school, Japanese ｌanguage 10 Japan,Tsukuba (hearing aids etc), 35 handcraft, introduction of 52 Introduction of class activities Warehouse distribution of leaflets school different cultures class TIVONA Photo exhibition of the activities, WARUNG INDONESIA Indonesian fried rice (nasi goreng), Intenational Association 11 Nakane Garden Shop Flowers in pots 36 fried noodles (mee goreng), snack 53 Volunteer distribution of leaflets for global 【Indonesia】 (deep fried fish cake) NIJINOKAI languages and greetings Vietnam Fuumi Chicken Wing Fried chicken wings, fried Vietnamese cuisine Tsukuba University CEGLOC Introduction of e-learning for 12 chicken, snow ice, draft 37 (Flavor of Vietnam) 54 Japanese Language Education Japanese language eduction in Company (pho, spring rolls) beer A la carte 【Vietnam】 Division Tsukuba University Okonomiyaki（meat, seafood and Philippine cuisine(chicken・Adobo（stews） Introduction of Indian culture Okonomiyaki Okura Frontier Hotel Sari-Sari pork・barbecue, deep-fried egg（Tokneneng/ 13 vegetable pancake), fried noodles, 9 Food stalls 38 55 NAMASTE Tsukuba （game, henna tattoo Yorimichi Tsukuba 【Philippines】 Kwek Kwek), Leche Flan（pudding), banana kyu frankfurters, draft beer （snack), turon（banana spring roll) Hindi language, coloring） Curry and rice, Kottu European School Photo panel exhibition of theJICA 14 Heradiwa Curry 57 Kouwa Advice for feet & shoes 39 ART WORKSHOP 56 JICA Tsukuba volunteer program and distribution roti, Coconut roti Tsukuba of leaflets Fried noodles, fried chicken, Make a mini and scented Tsukuba Sale of used books, 15 Yoshiba kushiyaki (grilled meat on 58 Tsukuba Expo Center air cannon, and museum 40 skewers), ramen shop International School English karuta Brazilian cuisine （beef churrasco, yakitori, Fried noodles, fried chicken, Tsukuba Engineering Let’s enjoy ＢＢＱ Churrasco 17 Shop Suzuki corn dogs, sweet potato 59 41 sausage, burger, chicken, roast pork, hot dog, Tsukuba Innovation Plaza High School deep-fried food (pastel, Coxinha), feijoada sticks, draft beer manufacturing ! 【Brazil】 （stews）,beverages （Guaraná）) Take a walk in an ancient tomb Oriental kitchen Motsuni (stewed giblets), fried chicken, Junior Chamber WALK the WORLD Argentine Cuisine Empanada, churros, VR（virtual reality） 18 Vietnam pho, fried noodles, yakitori, 60 International Tsukuba Experience a different 42 using VR. Yu-Ki draft beer, liquor cocktails 【Argentina】 tarte, cheese pie Ancient tomb experience! 【13th only】 culuture Korea Cultural ※12 years of age or older Exchange Ibaraki CO-OP Tasting of CO-OP Radio Tsukuba Cotton candy, beverages Karikyurasukai Let's play and touch a screen 19 61 DJ experience ! 43 Association Tsukuba Center products, gift of balloons 【12th only】 （soda and syrup on ice） ～Fun with numbers～ image on the wall. 【Korea】.
Load more

Recommended publications
  • Asian Journal of Dietetics Vol.2 No.3, 2020
    ISSN2434-2688 Asian Journal of Dietetics Vol.2 No.3 2020 Contents Page Title and authors Special Topic 87 Professional Work and Rewards for Dietitians a History of Dietitians in Japan: No. 1 in a Series Teiji Nakamura Originals 89-96 School Lunch Program Could Control Snacking Habits and Decreased Energy and Lipid Intakes of 11-year-old Students in Jakarta Indri Kartiko Sari , Diah Mulyawati Utari, Sumiko Kamoshita, Shigeru Yamamoto 97-103 Vietnam’s New Food Culture with Textured Soybean Protein Can Save the Earth Ta Thi Ngoc, Ngo Thi Thu Hien, Nguyen Mai Phuong, Truong Thi Thu, Nguyen Huong Giang,Dinh Thi Dieu Hang, Nguyen Thuy Linh, Le Thi Huong, Nguyen Cong Khan, Shigeru Yamamoto 105-111 Factors in Low Prevalence of Child Obesity in Japan Sayako Aoki, Nobuko Sarukura,, Hitomi Takeichi,, Ayami Sano,, Noriko Horita, Yuko Hisatomi, Kenji Kugino, Saiko Shikanai 113-120 Nutritional Assessment Tools in Patients with Pulmonary Tuberculosis: A Cross- Sectional Study Badder Hina Afnan, Sahar Soomro, Saba Mughal, Syed Afnan Omer Ali, Madiha Patel, Nadeem Ahmed 121-127 Effects of Thinly Sliced Meat on Time, Number of Chews, and Food Intake in Elderly People with Tooth Loss Hien Ngo Thi Thu, Ngoc Ta Thi, Yen Ma Ngoc, Phuong Nguyen Mai, Thao Tran Phuong, Thu Truong Thi, Hang Dinh Thi Dieu, Linh Nguyen Thuy, Khan Nguyen Cong Yoshihiro Tanaka, Shigeru Yamamoto 129-134 Analysis of fiber intake and its sources in a year school lunches at a school in Japan Noriko Sumida, Saiko Shikanai, Nobuko Sarukura, Hitomi Takeich, Miho Nunokawa, Nguyen Mai Phuong,
    [Show full text]
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]
  • Trendscape Report, Highlighting What Campbell’S Global Team of Chefs and Bakers See As the Most Dynamic Food Trends to Watch
    Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Last year we published our first-ever Culinary TrendScape report, highlighting what Campbell’s global team of chefs and bakers see as the most dynamic food trends to watch. The response has been exceptional. The conversations that have taken place over the past year amongst our food industry friends and colleagues have been extremely rewarding. It has also been quite a thrill to see this trend-monitoring program take on a life of its own here at Campbell. Staying on the pulse of evolving tastes is inspiring our culinary team’s day-to- day work, driving us to lead innovation across company-wide business platforms. Most importantly, it is helping us translate trends into mealtime solutions that are meaningful for life’s real PICS moments. It’s livening up our lunch break conversations, too! TO OT H These themes are This 2015 Culinary TrendScape report offers a look at the year’s ten most exciting North 15 the driving force 0 American trends we’ve identified, from Filipino Flavors to Chile Peppers. Once again, 2 behind this year’s top trends we’ve developed a report that reflects our unique point of view, drawing on the expertise of our team, engaging culinary influencers and learning from trusted Authenticity industry partners. Changing Marketplace Just like last year, we took a look at overarching themes—hot topics—that are shaping Conscious Connections the ever-changing culinary landscape. The continued cultural transformation of retail Distinctive Flavors markets and restaurants catering to changing consumer tastes is clearly evident Elevated Simplicity throughout this year’s report.
    [Show full text]
  • Kushiyaki Nobu Special Appetisers Anticucho
    KUSHIYAKI NOBU SPECIAL APPETISERS Beef 125.00 Shrimp 100.00 Hot Miso Chips – Tuna and Salmon 85.00 Chicken 90.00 Salmon 120.00 Nobu Tacos – Tuna and Salmon 105.00 Nobu Tacos – Lobster and Scallop 155.00 ANTICUCHO PERUVIAN STYLE SKEWERS Crispy Rice 95.00 Yellowtail Sashimi with Jalapeno 120.00 Chicken 95.00 Beef 125.00 Salmon Karashi Su Miso 120.00 Salmon 120.00 Tuna Tataki with Ponzu 115.00 White Fish Sashimi with Dried Red Miso 110.00 TEMPURA Tuna Tempura Roll 100.00 2 Pieces Per Order Beef Tataki with Onion Ponzu 130.00 Asparagus 50.00 Tofu 22.00 CEVICHE Avocado 22.00 Enoki Mushroom 40.00 Bell Pepper 18.00 Erynge Mushroom 40.00 Seafood 95.00 Broccoli 20.00 Shitake Mushroom 38.00 Rock Shrimp 100.00 Carrot 18.00 Shojin (Mixed Vegetables) 75.00 Lobster 135.00 Eggplant 18.00 Kakiage 120.00 Tomato 126kcal 70.00 Green Beans 20.00 White Fish 48.00 Onion 18.00 Shrimp 60.00 NEW STYLE SASHIMI Pumpkin 18.00 Scallop 80.00 Sugar Snap Peas 20.00 Squid 48.00 Salmon 125.00 Tuna 125.00 Sweet Potato 18.00 Beef 115.00 Tofu 80.00 Zucchini (Courgette) 18.00 Whitefish 125.00 Langoustine 280.00 Scallop 220.00 NOBU SET DINNERS Oysters 175.00 Served with Miso Soup and Rice TIRADITO Tempura Dinner 185.00 Sushi Dinner 235.00 Whitefish 71kcal 125.00 Octopus 120.00 Sashimi Dinner 315.00 Langoustine 280.00 Scallop 220.00 Salmon Teriyaki 225.00 Chicken Teriyaki 225.00 OYSTERS Chicken with Wasabi Pepper Sauce 225.00 6 Pieces Per Order Tenderloin of Beef Teriyaki 245.00 Tenderloin of Beef with Wasabi Pepper Sauce 245.00 Nobu Salsa 175.00 Tiradito 175.00 Shrimp Spicy Garlic 260.00 Maui Salsa 175.00 Mixed 175.00 SOUP & RICE TARTAR WITH CAVIAR Miso 45.00 Tuna 165.00 Clear 50.00 Salmon 165.00 Spicy Seafood 75.00 Yellowtail 165.00 Rice 45.00 Lobster 220.00 HEALTH OPTION SERVICE CHARGE IS NOT INCLUDED.
    [Show full text]
  • Catering Menu Options
    TASTE OF BRAZIL CATERING MENU OPTIONS TRADITIONAL RICE SPECIALTY SANDWICH & BEANS PACKAGE BRAZILIAN DISHES PLATTERS CHOICE OF MEAT: Strogonoff De Frango Alcatra Da Cleuza Frango Doido Moqueca De Peixe Carne Louca Da Odete Frango com Bacon Feijoada Frango Doido Carne Louca Porcao Brazilian Pork Sausage Nature Picanha Steak SPECIALTY SPECIALTY CHOICE OF BEANS: BRAZILIAN APPETIZERS Black or Pinto BRAZILIAN DESSERTS CHOICE OF SALAD: Pao De Queijo Brigadeiros Caesar or Spring Mix Coxinha Churros Risole Passion Fruit Mousse *Gluten-free & vegetarian options available 25 E 3rd Street, Kansas City P. 816-739-9175 [email protected] www.tasteofbrazilkc.com TASTE OF BRAZIL FOOD DESCRIPTIONS TRADITIONAL RICE SPECIALTY SANDWICH & BEANS PACKAGE BRAZILIAN DISHES PLATTERS FRANGO DOIDO: Shredded chicken STROGONOFF DE FRANGO: Marinated ALCATRA DA CLEUZA: Sliced Sirloin breast with orange citrus marinade diced chicken breast, tomato sauce, Steak mushrooms, onions, & heavy cream FRANGO COM BACON: Marinated grilled accompanied by rice and potato sticks CARNE LOUCA DA ODETE: Shredded chicken breast wrapped in bacon beef pot roast with garlic, bell MOQUECA DE PEIXE: Brazilian seafood peppers, onions, & green olives BRAZILIAN PORK SAUSAGE: Mild stew with garlic, bell peppers, tomato, flavored pork sausage onion, & coconut milk accompanied by FRANGO DOIDO: Shredded chicken rice breast with orange citrus marinade PICANHA: Grilled primed cut of the top of sirloin FEIJOADA: Pork meat stew with black PORCOA: Mild Brazilian pork sausage beans & accompanied
    [Show full text]
  • Appetizers Soups and Salads Donburi Bowls Fried Rice Noodle Or Rice Bowls
    appetizers donburi bowls Edamame 3.95 10.95 rice bowls (brown rice add $1.00) Vegetable Spring Roll (2) 3.95 Teriyaki Don Agedashi Tofu 3.95 Grilled chicken or salmon (add $1.00) drizzled with Teriyaki sauce and Crispy silken tofu, served with a savory dip. served over steamed rice. 4.95 Shrimp Shu Mai (6) Unagi Don Japanese shrimp dumplings, served Smoked eel over a bed of sushi rice, garnished w/ oshinko & cucumber. steamed or fried Tempura Don Gyoza (6) 5.25 Shrimp and/or vegetable tempura served over Japanese chicken dumplings, served fried steamed rice with a savory tempura sauce. Crispy Chicken Wings (6) 5.95 Katsu Don Fried chicken or pork cutlets with egg and Crispy Crab & Cheese Wontons (6) 5.95 special house sauce, served over steamed rice. 6.75 Chicken Karaage Chirashi Don Marinated chicken, deep-fried to a crisp perfection served w/ house Assorted sashimi with Japanese vegetables ponzu sauce & spicy aioli. served over sushi rice. Spicy sauce optional. Taiwanese Fried Chicken Nuggets 6.75 Tekka Don (台式盐酥鸡) Tuna sashimi served over sushi rice. Spicy sauce optional. Sprinkled with fresh basil & spiced pepper salt. Crispy and Delicious! Sake Don Meat Dumplings (6) 7.25 Salmon sashimi served over sushi rice. Spicy sauce optional. Served steamed or pan-fried. Lettuce Wraps 8.75 Stir-fried veggies and chicken. Served w/ fried rice lettuce cups. Tempura Appetizer 8.95 Small 8.95 Large 10.95 Choice of vegetable or shrimp, lightly battered and fried, served with crispy (brown rice add $1.00) vegetables. Your Choice of Any Style: 火 Salmon
    [Show full text]
  • Nhscookbook.Pdf
    OUR STORY CAISL is home to a diverse student body, composed of over 50 different nationalities. We here at the NHS wanted to celebrate this diversity together and appreciate this melting pot of cultures present at our school, and give you a taste of CAISL. So what is one of the things that brings people together as a community? Food, and our love and appreciation for food! Keeping that in mind, we have curated a book that includes dishes from a variety of cultures. It doesn’t just contain recipes though, as each dish has a personal connection to someone in the CAISL family. It includes personal favorites from our students, parents, and staff who want to share this memorable experience with you. We want to share with you THE CAISL FLAVOR! PREP TIME - 5 min COOK TIME - 35 min PORTIONS - 1 loaf Beer Bread USA Ingredients/Equipment: Recipe: - 1 cup whole wheat flour 1. Preheat the oven to 200C. Grease a 6 cup - 1 cup all-purpose flour loaf pan (8.5 x 4.5 inches). - ½ cup old-fashioned oats 2. Whisk flour, oats, sugar, baking powder, - 2 tbsp sugar baking soda, and salt in a large mixing - 2 tbsp baking powder bowl. - ½ tsp baking soda 3. Add beer and mix with a wooden spoon. - ½ tsp salt 4. Pour into the pan and bake for 35 min. - 1.5 cups light or dark beer 5. Let it cool on a rack for 10 min. - 6 cup loaf pan Cultural Significance/Personal Connection: It is a very healthy non-yeast and no-fuss quick bread that can be enjoyed with soup or eggs, or leftover for breakfast with butter and honey.
    [Show full text]
  • Adiposity and Binge Eating Are Related to Liking and Wanting for Food in Brazil: a Cultural Adaptation of the Leeds Food Preference Questionnaire
    This is a repository copy of Adiposity and binge eating are related to liking and wanting for food in Brazil: A cultural adaptation of the Leeds Food Preference Questionnaire. White Rose Research Online URL for this paper: http://eprints.whiterose.ac.uk/147174/ Version: Accepted Version Article: de Carvalho-Ferreira, JP, Finlayson, G orcid.org/0000-0002-5620-2256, da Cunha, DT et al. (3 more authors) (2019) Adiposity and binge eating are related to liking and wanting for food in Brazil: A cultural adaptation of the Leeds Food Preference Questionnaire. Appetite, 133. pp. 174-183. ISSN 0195-6663 https://doi.org/10.1016/j.appet.2018.10.034 © 2018 Elsevier Ltd. All rights reserved. Licensed under the Creative Commons Attribution-Non Commercial No Derivatives 4.0 International License (https://creativecommons.org/licenses/by-nc-nd/4.0/). Reuse This article is distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs (CC BY-NC-ND) licence. This licence only allows you to download this work and share it with others as long as you credit the authors, but you can’t change the article in any way or use it commercially. More information and the full terms of the licence here: https://creativecommons.org/licenses/ Takedown If you consider content in White Rose Research Online to be in breach of UK law, please notify us by emailing [email protected] including the URL of the record and the reason for the withdrawal request. [email protected] https://eprints.whiterose.ac.uk/ 1 ADIPOSITY AND BINGE EATING ARE RELATED
    [Show full text]
  • 糖朝 糖朝 Maxine’S Maxine’S
    糖朝 糖朝 MAXINE’S MAXINE’S 套餐 SET MENUS 套餐 SET MENUS 2 SET A SET B SET C SET D 2 PERSONS MINIMUM 4 PERSONS MINIMUM 6 PERSONS MINIMUM 8 PERSONS MINIMUM $28 PER PERSON $28 PER PERSON $30 PER PERSON $30 PER PERSON STARTER STARTER STARTERS STARTERS Deep Fried Snacks Deep Fried Snacks Deep Fried Snacks Deep Fried Snacks (Wontons, Vege Spring Rolls & Prawn Chips) (Wontons, Vege Spring Rolls & Prawn Chips) (Wontons, Vege Spring Rolls & Prawn Chips) (Wontons, Vege Spring Rolls & Prawn Chips) OR OR Chicken Cream Corn Soup Chicken Cream Corn Soup Chicken Cream Corn Soup Chicken Cream Corn Soup MAINS MAINS MAINS MAINS Chicken & Cashews Chicken & Cashews Chicken & Cashews Chicken & Cashews Sweet & Sour Pork Sweet & Sour Pork Sweet & Sour Pork Sweet & Sour Pork Crispy Chicken Crispy Chicken White Rice or Egg Fried Rice Beef in Black Bean Sauce Beef in Black Bean Beef in Black Bean Lemon Chicken Lemon Chicken Lemon Chicken White Rice or Egg Fried Rice White Rice or Egg Fried Rice Salt & Pepper Fish Beef with Ginger & Pineapple White Rice or Egg Fried Rice 2 3 糖朝 MAXINE’S 头盘 SNACKS A3 A16 A1 煎饺子 Pan Fried Dumplings ( 6pcs ) $8 4 A2 香酥鸡翅 Deep Fried Chicken Wings ( 4pcs ) [ GF ] $8 A2 A3 酥炸云吞 Deep Fried Wontons ( 5pcs ) $8 A4 炸春卷 Deep Fried Spring Rolls ( 4pcs ) $8 A5 素春卷 Deep Fried Vege Spring Rolls ( 10pcs ) [ V ] $8 A6 酥炸四季豆 Deep Fried Green Beans [ V ] $8 A7 炸鱿鱼 Deep Fried Squid $8 A1 A8 炸虾卷 Deep Fried Prawn Twisters ( 5pcs ) $8 A9 炸带子 Deep Fried Scallops ( 5pcs ) $12 A10 炸蘑菇 Deep Fried Mushroom Balls ( 5pcs ) [ V ] $6 A11 香酥鸡块 Crispy Chicken Bites $8
    [Show full text]
  • Canape Banquet Grazing Stations Set Menu Canapes
    MENU CANAPE BANQUET GRAZING STATIONS SET MENU CANAPES CANAPES Two hour event 8 pieces $29 pp Three hour event 10 pieces $34 pp Four hour event 12 pieces $42 pp LARGE CANAPES $7 per item DESSERT CANAPES Set up as a station with a selection $10.5 pp Served in circulation three for $7 pp STAFFING We can arrange professional event staff bartenders, waitstaff etc. Staff are 45$ p/h with a minimum of 3 hours. A fully qualified chef is always at the venue at no cost. DIETARY REQUIREMENTS We are always happy to customise a menu for whatever needs you have. If you have something else in mind other than what’s on our menu we would love to work together to get what you want. Prices are GST exclusive. Minimum 15 guests CANAPES WARM CANAPES Imperial peking duck spring rolls with hoisin. Macadamia satay chicken tenderloin on a lemon grass skewer. Dukkah crusted lamb tenderloin rosemary skewer with smoked yogurt. Buttermilk Taiwanese fried chicken wings with spicy ranch dipping sauce. Salt and alpine pepper/ five spice squid with squid ink aioli. Mini wagyu beef wellingtons of pine mushrooms and pâté encased in flaky puff pastry. Supressa salami and bocconcini skewers with salsa verde. Jasmine tempura jalapeño poppers with adobo sauce. Goats cheese mini cheese cakes with country onion marmalade. Mini scotch quail egg, soft boiled quail egg rolled in sausage meat, crumbed and fried. Caramelised onion tartlet with double Brie brûlée and micro herbs. Master-stock glazed pork belly with shiitake ketchup and an apple cherry slaw.
    [Show full text]
  • Volume 5: Number : 01, February 2021 Eissn 2580-7013 Published By
    eISSN 2580-7013 Published by Volume 5: Number : 01, February 2021 Editorial Seaweed as a novel food for prevention and therapy for life style related disease Clinical Nutrition • Medical nutrition therapy in enterocutaneous fistula: A step-by-step approach Clinical Nutrition : Critical Care Nutrition • The effect of thiamine supplementation for critically septic patient : An evidence-based case report • Resuscitation fluid requirements in burn injury patients using intravenous vitamin C: An evidence-based case report Clinical Nutrition : Nutrition and Metabolism • Low dietary omega-6 to omega-3 fatty acid intake ratio enhances adiponectin level in obesity • Dietary fiber’s effect on high sensitivity C-reactive protein serum in sedentary workers Food and Nutrition : Functional Food • The potential of seaweed salt as an alternative low natrium salt: Safety and sensory test • Partially hydrolyzed whey protein: A review of current evidence, implementation, and further directions Community Nutrition: Nutrition Through Life Cycle • The effect of vitamin D supplementation during pregnancy on the risk of having preterm birth: An evidence-based case report • Take-out food frequency was associated with energy intake among mothers of young children in urban slum area in North Jakarta • The role of nutrition in children with celiac disease • Fluid consumption, hydration status and its associated factors: A cross sectional study among medical students in Palembang, Indonesia • Nutrition status indicator and it’s correlation with mental health score
    [Show full text]
  • WINTER 2020 FOOD PEOPLE BELLYING up Cater to More Than the Bros at the Bar
    FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Peru Now Bellying Up Less is More Critic’s Choice Charting a global course, More than bros at the bar, A money-saving, food waste Words to heed, page 16 page 49 checklist, page 66 page 54 Sharing the Love of Food—Inspiring Business Success ROLL SOUTH WINTER 2020 ROLL SOUTH GLOBAL TAKES LEAD THE WAY FOOD PEOPLE BELLYING UP Cater to more than the bros at the bar. 49 SPEAK EASY Los Angeles Times restaurant critic Winter 2020 Bill Addison on the most exciting USFoods.com/foodfanatics dining city in America. 54 ROAD TRIP! Trek through the Bourbon Trail. 58 Small business is no small task. MONEY & SENSE So Progressive offers commercial auto and business NOW THAT’S EATERTAINMENT! insurance that makes protecting yours no big deal. When diners want more than each other’s company. Local Agent | ProgressiveCommercial.com ON THE COVER 61 Mexican influences reach the South LESS IS MORE when sweet potatoes When it comes to food waste, and masa come together for collard it pays to be scrappy. green wrapped 66 tamales. Get the recipe on page 38. IN EVERY ISSUE TREND TRACKER What’s on the radar, at high alert or fading out? 46 FEED THE STAFF Revised tipping and service fee models address wage disparities. FOOD 52 DROP MORE ACID IHELP Housemade vinegars cut waste Text services provide diners and control costs. another way to order delivery. 4 69 PERU NOW PR MACHINE Peruvian cuisine charts a How to tranquilize the online trolls. multicultural course.
    [Show full text]