A Food Guide for Uptown, Chicago
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BEGINNINGS FINALE SANDWICHES Breakfast SOUPS & GREENS
BEGINNINGS Kettle Chips 9 Flatbread 15 Spinach & Cheese Dip 12 Homemade thin sliced potato Roasted garlic oil, apple, Danish bleu cheese, Baby spinach, cream cheese, mozzarella, chips served w/spicy mayo. pancetta, arugula & sprinkled with parmesan. parmesan, artichoke served w/crisp tortilla chips. Salt & Pepper Ribs 12 Served with teriyaki sauce, carrots & celery. Nachos 14 (sml) 17 (Lrg) Calamari 12 Bruschetta 9 Cheddar, Jack cheese, banana peppers, scallions, Salt & pepper, flour dusted & served w/tzatziki. Fresh tomatoes, basil, garlic, olive oil, Pickle Spears 9 tomato, black olives & jalapeno peppers. parmesan, served w/grilled baguette. Beer battered dill pickles & buttermilk ranch. Add Guacamole 3 ~ Beef 3 ~ Chicken 4 ~ Extra Cheese 3 Stuffed Yorkies 14 Chicken Fingers 12 Quesadillas 13 Mini Yorkshire puddings, roast beef, Wings 14 Crispy chicken strips with choice of cheddar, beef gravy w/horse radish mayo. Grilled chicken breast scallions, tomato bell BBQ or sweet Thai chili sauce. Hot~Mild~Honey Garlic~Salt & Pepper Teriyaki~Roasted Garlic Parmesan~Suicide peppers, marble cheddar, sour cream & salsa Poutine 10 Three’s Company Thai chili~Lemon Pepper~BBQ~Piri Piri Lime Pierogi 9 Honey Hot~Teri-Hot~Greek Spice Canadian served w/rich red wine gravy Choose any 3 starters & get $3 off (SOME SAUCES MAY CONTAIN GLUTEN, SEE SERVER) Smoked bacon, onion, served w/sour cream or English served w/mild butter curry sauce. (DINE IN ONLY) Cobb 15 Soup & Salad 8 Daily Soup 7 SOUPS & GREENS Leafy greens, egg, avocado, tomato, bacon, Our daily soup with choice of Caesar Served w/garlic bread. scallions, feta, grilled chicken, red wine vinaigrette. -
Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -1
UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD CARRERA DE GASTRONOMÍA Proyecto de Intervención previo a la obtención del título de “Licenciado en Gastronomía y Servicio de Alimentos y Bebidas” “ELABORACIÓN DE MASA DE PIZZA, CALZONE Y FOCCACIA CON BASE EN TRES VERDURAS: ZANAHORIA, REMOLACHA Y CALABAZA” Directora: Mgst. Marlene del Cisne Jaramillo Granda C.I. 0101304129 Autores: Ana Cristina Zúñiga Arévalo C.I. 0105745921 Renato Alonso Córdova Guevara C.I. 0104556378 Cuenca, Enero de 2017 Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -1- UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD RESUMEN La pizza, calzone y foccacia son especialidades expeditas de la Cocina Italiana, que internacionalmente han sido introducidas en las cocinas del mundo a lo largo de la historia han tenido buena acogida, esto debido a que su elaboración es rápida, simple y económica, convirtiéndose en un alimento para todas las personas. El presente proyecto de intervención nos permitirá conocer de una manera distinta la elaboración de la masa de pizza, calzone y la foccacia, alimentos italianos, dándoles un toque tradicional, con productos que podemos encontrar dentro de los cultivos Azuayos que han sido desarrollados por muchos años, entre las cuales vamos a destacar la calabaza, zanahoria y remolacha, estos serán los productos en los que nos enfocaremos para la elaboración de este proyecto, brindando un sabor distinto y aplicando para este proyecto como principal técnica la del horneado. Palabras claves: pizza, focaccia, calzone, tradicional, cultivados, calabaza, zanahoria, remolacha. Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -2- UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD ABSTRACT The pizza, calzone and focaccia are all specialties of Italian Cuisine which have been introduced internationally to kitchens around the world. -
Starters Mains
STARTERS SHARING GO SOLO HOUSE PLATE FOR TWO £14.95 CHEF’S SEASONAL SOUP OF THE DAY £4.95 CRISPY TEMPURA Haggis pakora, chicken tempura, chicken liver pâté, black Warm crusty bread Chilli & coriander batter, sweet chilli pudding bon bons, sweet chilli and coriander king prawns dipping sauce, Asian salad STARTER / MAIN FINE CHICKEN LIVER PÂTÉ £6.25 Vegetable £5.95/ £10.55 SEAFOOD PLATE FOR TWO £14.95 Pumpkin & walnut bread, spiced fruit chutney Chicken £6.55 / £12.45 King prawn tempura, haddock goujons, prawn cocktail, Mixed £6.75 / £12.45 smoked salmon, garlic and cream mussels LONG HOUSE PRAWN COCKTAIL £7.55 King prawn £7.25 / £13.55 Marie rose sauce, baby gem & apple purée, THE VEGGIE BOARD £13.95 crisp tempura king prawn skewer SEARED KING SCALLOPS £9.95 Mac & cheese lollipop, tomato & basil bruschetta, Stornoway black pudding bon bon, seared halloumi cheese, chargrilled vegetables, HOUSE STACK £6.45 cauliflower purée, bacon crumble vegetable tempura Stornoway black pudding, poached Corrie Mains egg, potato scone, Parma ham crisp, hollandaise GRILLED HALOUMI CHEESE £5.95 BAKED HOUSE NACHOS £9.95 Roast pepper, cherry tomato & basil salad Jalapeños, cheese glaze, sour cream, salsa, guacamole SIZZLING KING PRAWNS £7.95 Add haggis or bacon £1.50 Vietnamese sticky chilli, lime & coriander sauce HAGGIS PAKORA £6.45 Add chicken £2.25 Spiced onions, minted yoghurt sauce STEAMED SCOTTISH MUSSELS £7.65/ 12.95 Garlic & parsley cream or aromatic Asian ramen YAKITORI SIZZLING SKEWERS £6.45 Sweet soy & sesame, crisp stir fry MAINS HOUSE CLASSICS PRIME CUTS HOUSE BURGERS SOUTHERN FRIED BUTTER MILK CHICKEN £11.95 All our steaks are Scotch dry aged & perfectly matured by Our own Bakehouse milk bun, crunchy slaw, Crunchy slaw salad, louisiana chilli dressing, our trusted butcher, Campbell’s of Linlithgow. -
La Particolarità Della “Pizza Ad Hoc®”
La particolarità della “PIZZA AD HOC®”è data da due fattori: • Il primo è l’utilizzo di tre farine differenti, una classica “00”, una a base di soia, che contribuisce a rendere l’impasto più fragrante e gustoso, e l’altra? “È il nostro segreto che gelosamente custodiamo”. • Il secondo è una lunga maturazione (che va dalle 48 alle 72 ore) con un bassissimo uso di lievito: ciò garantisce al nostro impasto leggerezza ed alta digeribilità. A noi piace affermare che “lievita naturalmente e non in pancia”. La nostra pizza, non è più o meno buona delle altre, è semplicemente diversa. GIROPIZZA 13.00 € MINIMO 4 PERSONE, PER TUTTI I COMPONENTI DEL TAVOLO NOVITÀ PIZZA AL Padellino - 0.50 € IMPasto ai 7 cereali + 0.50 € (avena, frumento, lino, miglio, quinoa, sorgo, sesamo) MOZZARELLA SENZA LAttosio + 1.00€ RINFORZI (NORMALE/MAXI) Passata di pomodoro + 0.50/1.00 € Ogni ingrediente + 1.50/3.00 € Crema di verdure - bufala - porcini - salmone - tonno + 2.00/4.00 € Burrata 125 gr + 3.00 € Fior di latte + 1.50 € • LO STAFF INFORMA: “il coperTO È OFFERto”! c nata ad Ho La fari NUOVI EQUILIBRI DEL GUSTO farinate classiche oppure gourmet CLASSICA 4.00 € RINFORZO + 1 € ad ingrediente GOURMET 6.00 € BAGNA CAÜDA E CAPPERI CREMA DI PEPERONI E FONDUTA DI GORGONZOLA GORGO E CIPOLLA ROSSA LARDO, MIELE, NOCI MELANZANE E MENTUCCIA OLIVE RIVIERA, POMODORI SECCHI, ORIGANO PESTO E PATATE PROFUMO DI ROSMARINO PROSCIUTTO COTTO E FONTINA SALVIA E LIMONE (SPREMUTO DOPO COTTURA) SCAROLA E PECORINO Dorata® è la nuova linea gourmet delle farinate Ad Hoc create e selezionate accuratamente dal nostro Staff. -
MEET the 2012 PHILLY VENDY AWARDS EMCEE, JUDGES and FINALISTS Vendy Cup, Best Dessert to Be Determined by Philly Food Impresarios
Contacts: Lorraine Gimblett Joanne Jordan Jennifer Lea Cohan (917) 523-2327 (917) 673-9305 (917) 549-7574 [email protected] [email protected] [email protected] MEET THE 2012 PHILLY VENDY AWARDS EMCEE, JUDGES AND FINALISTS Vendy Cup, Best Dessert To Be Determined by Philly Food Impresarios Philadelphia, PA – July 23, 2012 – Nominees have been chosen and the emcee is on board. The battle will take place Saturday, July 28, 2012, 3:00-7:00 p.m. at The Lot @ 39th and Market. “The People” will designate a “People’s Choice’’, but winners of the coveted Vendy Cup and Best Dessert? That power is in the hands of five local food stars. In alphabetical order: Collin Flatt - editor of Eater Philly, and the first and only editor of NBC’s now-defunct The Feast, and before that, Phoodie.info. He teaches classes at The Wine School of Philadelphia, is a beer consultant for bars, and an educator at The Beer School of Philadelphia. Anna Goldfarb (Emcee) – A local author, humorist, and screenwriter, her first book, “Clearly, I Didn’t Think This Through” is a humor memoir about how terrible she is at being an adult. She writes the popular blog, Shmitten Kitten, and is a contributing writer to The Frisky and Hello Giggles. Tony Luke Jr. - Twice hailed by Gourmet Magazine for quality and innovation, and covered by GQ, The New York Times and scores of other media, Tony Luke’s redefined the Philly Sandwich experience with specialty favorites. Under his helm, the business has expanded into eight premier locations, making it one of the biggest success stories of the Philadelphia dining renaissance of the last two decades. -
We Hope You Enjoy Our Restaurant Guide of the Places You Visited During the Nom Voyage Challenge!
We hope you enjoy our restaurant guide of the places you visited during the Nom Voyage challenge! In categorizing restaurants, we deferred to the restaurant’s stated cuisine on their website or Yelp page. You will notice some places are categorized generally by a regional cuisine type like Pan Asian or Mediterranean, as opposed to a single country. ASIA PAN ASIAN CHINESE • East Asian Fusion ................................ Plainsboro • Kam-Men Food Court ................................ Edison • Moghul Express .......................................... Edison • Kulu Desserts ............................................... Edison • Penang Street .............................................. Edison • Lam’s Garden .......................................... Sayreville • Spice House ................................................. Edison • Ling’s Chinese Kitchen .................... Woodbridge • Lotus Garden ........................................ Plainsboro MIDDLE EASTERN • Lucky Star .................................................... Monroe • Mango Mango .............................................. Edison • Giddy’s ........................................... East Brunswick • Mee Mah ......................................................... Edison AFGHAN • Ming Feng .................................................... Edison • New Szechuan Kitchen .........................Middlesex • Afghan Kabob & Grill ............... North Brunswick • Nine City ............................................. Woodbridge • Kabab Paradise .........................New -
Hua Hin Beach
Cover_m14.indd 1 3/4/20 21:16 Hua Hin Beach 2-43_m14.indd 2 3/24/20 11:28 CONTENTS HUA HIN 8 City Attractions 9 Activities 15 How to Get There 16 Special Event 16 PRACHUAP KHIRI KHAN 18 City Attractions 19 Out-Of-City Attractions 19 Local Products 23 How to Get There 23 CHA-AM 24 Attractions 25 How to Get There 25 PHETCHABURI 28 City Attractions 29 Out-Of-City Attractions 32 Special Events 34 Local Products 35 How to Get There 35 RATCHABURI 36 City Attractions 37 Out-Of-City Attractions 37 Local Products 43 How to Get There 43 2-43_m14.indd 3 3/24/20 11:28 HUA HIN & CHA-AM HUA HIN & CHA-AM Prachuap Khiri Khan Phetchaburi Ratchaburi 2-43_m14.indd 4 3/24/20 11:28 2-43_m14.indd 5 3/24/20 11:28 The Republic of the Union of Myanmar The Kingdom of Cambodia 2-43_m14.indd 6 3/24/20 11:28 The Republic of the Union of Myanmar The Kingdom of Cambodia 2-43_m14.indd 7 3/24/20 11:28 Hat Hua Hin HUA HIN 2-43_m14.indd 8 3/24/20 11:28 Hua Hin is one of Thailand’s most popular sea- runs from a rocky headland which separates side resorts among overseas visitors as well as from a tiny shing pier, and gently curves for Thais. Hua Hin, is located 281 kiometres south some three kilometres to the south where the of Bangkok or around three-hour for driving a Giant Standing Buddha Sculpture is located at car to go there. -
International Symposium on Agricultural Product Processing And
CLr' p,g Pf- gg /" PROCEED GS OF THE NTERNA NAL SYMP CULTURAL PRODUCT PROCESS NG AND TECHNOLOGY JULY 31 -AUGUST 2, 1984 BOGOR, INDONESIA Edited by SRlKANDl FARDIAZ AKIRA MATSUVAMA KAMARUDDIN ABDULLAH and JAPAN INTERNATIONAL COOPERATION AGENCY FOREWORD The Agricultural Product Processing Pilot Plant (AP4) Project (Project code: JTA 9(a)8) was initiated in October 1977 as a technical assistance extended by the Government of Japan through the Japan lnternational Co- operation Agency [JICA) to the Faculty of Agricultural Engineering and Tech- nology (FATETA), lnstitut Pertanian Bogor (IPB), Upon completion in 1984, , the project has fulfilled its aims of upgrading FATETA-IPB staffs and staffs from other relevant institutions in Indonesia in the pilot plant as well as related training in Japan and provision of the pilot plant with adequate facilities for food quality control and processing lines. The International Symposium and Exposition on Agricultural Products Processing and Technology (ISEAPPT) was held to commemorate the success- ful completion of the AP4 Project in which scientists from ASEAN, Japan and the United States were gathered in Bogor from July 31 through August 2, 1984 to exchange views and share updated information in the field of agricul- tural products processing and technology. Major items discussed in the meeting as can be seen in this proceeding included research achievements and experiences from the respective participating countries, the state of the arts of traditional foods and its future improvements and the possibility to develop other food resources available in ASEAN countries. It is our sincere hopes that this proceeding could be utilized effectively as a source of information not only for references in future research programs but also for the practitioners and field engineers as well as for curriculum development in the field of agricultural products processing and technology. -
765-0367, [email protected] Deirdre Childress Hopkins (215) 599-2291, [email protected] Tweet Us: @Visitphillypr
CONTACTS: Arturo Varela (267) 765-0367, [email protected] Deirdre Childress Hopkins (215) 599-2291, [email protected] Tweet Us: @visitphillyPR Tweet It: Cuban, Puerto Rican, Pan-Latin, Mexican and more Latin American dining in @visitphilly: https://vstphl.ly/304sUma CENTRAL & SOUTH AMERICAN, CUBAN, PUERTO RICAN & MEXICAN DINING IN PHILADELPHIA Latin Restaurants Have Prominence From The Great Northeast To Deep South Philly PHILADELPHIA, July 1, 2019 – Philadelphia’s diverse Latin dining scene reflects the city and region’s residents. The 2010 U.S. Census reported 187,611 Philadelphians—or 12.3% of the population—are Latinx. In July 2018, that census estimate grew to 14.1%. With this strong population of Latinx residents comes a variety of amazing dining spots—Mexican destination restaurants, date-night Cuban bistros, family-owned Puerto Rican establishments and Pan-Latin culinary innovators—located in all corners of the city. Here are some of Philadelphia’s top Latin restaurants: Argentine Cuisine: • Jezabel’s Argentine Café & Bakery – Jezabel Careaga is known for her Argentine empanadas, but she also has a way with tortilla de patatas (potato quiches), ham-and-cheese croissants and desserts such as torta de ricotta and pastafrola de membrillo (quince jam pie). She also hosts monthly chef dinners called If My Grandma Were To Cook For You and designs and sells home furnishings in her next-door studio. 206 S. 45th Street, (267) 519-2494, jezabelscafe.com Brazilian Cuisine: • Broncos Brazilian Steakhouse – Sleek, rustic and reasonably priced, this bring-your-own-bottle (BYOB) rodizio ups the stakes with its all-you-can-eat meat (and buffet) concept. -
Cheese Quesadilla Chicken Patty Sandwich with Fries Sal's Cheese
Guilford Public Schools A.W. Cox, Melissa Jones, Guilford Lakes, Calvin Leete, Baldwin, Adams and GHS FREE MEALS Mon Tue Wed Thu Fri Breakfast and Lunch are free to all children under 18 years of age. 1 2 3 4 Any second meals for breakfast Cheese Distance Learning Chicken Patty Sal’s Cheese and/or lunch will be charged to the Quesadilla Heat At Home Sandwich Pizza Slice students account. Egg Battered Maple with Fries French Toast Sticks In Cafeteria Breakfast Meals Available Daily Cereal, Fruit & Milk Or Bakery Item, Fruit & Milk 7 8 9 10 11 Distance Learning Cold Lunch Meals Available Daily Pizza Calzone Chicken Tenders Cheeseburger Cheese Bites Heat At Home Turkey Sandwich Meal & Tots with Fries with Marinara Maple Chip Waffles Salad Meal Sauce with Chicken Hummus Meal Sausage Bagel Blast Meal (K-7 Only) Sunbutter & Jelly Meal (K-7 Only) 14 15 16 17 18 Distance Learning K-8 Lunch Meals pre-ordered in Sal’s Cheese Chicken Patty Cheese Mozzarella Heat At Home homeroom or first period then Pizza Slice Sandwich with Quesadilla Sticks & Raviolis Egg Battered Maple delivered to classroom. GHS Lunch Fries with Marinara French Toast Sticks service in Cafeteria Sauce Distance Learning Meals, Dietary Restriced Meals & GCC BASC Delivery Meals 21 22 23 24 NO SCHOOL 25 NO SCHOOL All above meals can be Order Online Cheese Bites Cheeseburger Distance Learning on guilfordps.org, Dining Services. with Marinara with Fries Heat At Home Distance Learning Meal Kit Pick Up is Maple Chip Waffles Sauce at Any School from 10—10:30am with Chicken Sausage . -
Vietnamese Cultural Profile
Vietnamese Cultural Profile An Initiative of Qld Partners In Culturally Appropriate Care March 2009 Published 2009 by: Diversicare PO Box 5199 WEST END Q 4101 Ph 07 3846 1099 Vietnamese Cultural Profile Thanks are given to the following people: Margaret Hess, Director, Diversicare Elizabeth Zajac, Project Officer, PICAC Hedrika Johnson Huong Kim Chau Bai ... and to all those people who have provided comment about this cultural profile. Editor: Carly Goldman Disclaimer This cultural profile is a synthesis of information from a range of sources believed to be reliable. Diversicare gives no guarantee that the said base sources are correct, and accepts no responsibility for any resultant errors contained herein or for decision and actions taken as a result and any damage. Please note there may be costs associated with some of the resources and services listed in this directory. This cultural profile received funding assistance from the Australian Government Department of Health & Ageing under the Partners In Culturally Appropriate Care Initiative, and the Queensland Government and the Australian Government under the Home And Community Care Program. Vietnamese Cultural Profile Introduction 3 Background 4 Migration Experience 4 Australian Statistics 5 Customs in Everyday Life 6 Family 9 Family Structure 9 Attitudes to Residential Care 10 Personal Hygiene 11 Bathing 11 Grooming 11 Pensions 12 Leisure and Recreation 13 Daily Routine 13 Social Groups 13 Television 14 Movies 14 Radio 14 Newspapers and Books 15 Religion 16 Important Days 16 Food and Diet 18 Meals 18 Food Sources 21 Health 22 Trauma Situations 22 Attitudes to Illness and Pain 21 Perception of Health Professionals 23 Death and Dying 24 Palliative Care 24 Death 24 Language 25 Sample Communication Card 26 Language Additional Resources 27 Bibliography 28 Correction / Addition Form 29 Introduction This profile of the Vietnamese cultural community is one of the many projects undertaken by the Queensland Partners in Culturally Appropriate Care (PICAC). -
VIETNAMESE CUISINE (Appetizers) V1
MÓN KHAI VỊ VIETNAMESE CUISINE (Appetizers) V1. Chả Giò $6 CƠM TẤM Vietnamese pork egg roll (deep fried) (Broken Rice Dishes) V2. Gỏi Cuốn Tôm $7 V17. Cơm Gà Nướng $11 Shrimp and pork spring roll in rice paper Marinated grilled chicken over broken rice V3. Bánh Bột Lọc $5 V18. Cơm Sườn Heo Nướng $11 Shrimp & pork in steamed tapioca dumplings Grilled marinated pork chops (2) with broken rice V19. Cơm Thịt Bò Nướng $13 BÁNH MÌ Charbroiled beef short ribs with broken Rrice (Vietnamese Sandwich) V20. Cơm Cá Nướng $13 V4. Chicken Bánh Mì $5 Grilled catfish with broken rice French Baguette, grilled marinated chicken, jalapeños, basil, cucumber, daikon, carrots, sweet mayonnaise BÚN V5. Pork Bánh Mì $5 (Broken Rice Dishes) French baguette, marinated grilled pork, jalapeños, basil, cucumber, daikon, carrots, V21. Bún Tôm Nướng $11 sweet mayonnaise Grilled prawns in a vermicelli noodle salad V6. Giò lụa Bánh Mì $5 V22. Bún Thịt Gà Nướng $10 French baguette, cha gio, and cold cuts, Skewered grilled chicken in a vermicelli jalapeños, basil, cucumber, daikon, carrots, noodle salad sweet mayonnaise V23. Bún Thịt Nướng $10 V7. Gà Chà Bông Bánh Mì $5 Grilled marinated pork and fried spring roll French baguette, shredded chicken, over a vermicelli noodle salad jalapeños, basil, cucumber, daikon, carrots, sweet mayonnaise V8. Xíu Mại Bánh Mì $5 MÓN CHÍNH French baguette, Vietnamese style pork meatball, (Entrees and Special Soups) jalapeños, basil, cucumber, daikon, carrots, sweet mayonnaise V24. Mì Quảng $14 Vietnamese noodles with meat and herbs PHỞ V25. Bò Kho $10 (Beef Noodle Soup) Beef stew served with fresh baked French baguette V9.