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Product List Creating a Wow Express Yourself – Impress Another
PRODUCT LIST CREATING A WOW EXPRESS YOURSELF – IMPRESS ANOTHER WWW.PANESCO.COM MAXI CROISSANT W/ BUTTER CROISSANT W/ BUTTER 34116 | 5000654 27748 | 5000655 30’ 30’ 75g 65g 60 80 17-19’ 17-19’ 170°C 170°C Ready to Bake Ready to Bake Large, straight and rich butter Classic French croissant with croissant with open texture and butter, open layers of the rich flavor, pre-egg washed. laminated yeast dough for a nice volume, pre-egg washed. PAIN AU CHOCOLATE W/ BUTTER 27749 | 5000181 30’ 75g 80 17-19’ 170°C Ready to Bake Chocolate roll from laminated yeast dough made with butter and two bars of dark chocolate. WWW.PANESCO.COM MINI PAIN AU CHOCOLATE W/ BUTTER 27744 | 5000649 30’ 25g 160 13-15’ 170°C Ready to Bake Bite sized butter pastry with two bars of dark chocolate, pre egg- washed. Easy to bring a fresh and attractive assortment. MINI CROISSANT W/ BUTTER MINI PAIN AUX RAISINS W/ BUTTER 27746 | 5000648 27745 | 5000650 30’ 30’ 25g 30g 160 150 13-15’ 13-15’ 170°C 170°C Ready to Bake Ready to Bake A butter rich mini croissant, pre- Bite sized classic French swirl egg washed. Ideal breakfast with butter and creamy custard item for the buffet or for coffee and raisins, pre egg washed. break table in hotel and catering business. WWW.PANESCO.COM MINI TORSADE CHOCOLATE MINI DANISH MIX 30495 | 5001620 27761 | 5000929 30’ 30’ 28g 40g 100 110 13-15’ 13-15’ 170°C 180°C Ready to Bake Ready to Bake Assortment of 5 pre-proved mini Danish pastries: 20 maple pecan Twisted, laminated yeast dough with plaits, 20 bramley apple lattices, 30 custard and plenty of dark chocolate mini cinnamon swirls, 20 mini custard pearls. -
RH Event Menu 8.5X11 Template 2016
RENAISSANCE® NEW ORLEANS PERE MARQUETTE HOTEL BANQUET MENU RENAISSANCE NEW ORLEANS PERE MARQUETTE HOTEL 817 Common Street | New Orleans, LA 70112 504.525.1111 | www.renaissanceperemarquette.com BREAKFAST | BREAKFAST BUFFET All Breakfast Buffets served with Beverage Service of Assorted Juice, Royal Cup Regular Coffee with Tazo® Herbal Tea Service. CONTINENTAL BREAKFAST ALGIERS | $28 Seasonal Sliced Fruit Display Assorted Pastries such as: Cinnamon Rolls, Bear Claws, Muffins & Fruit Turn-Overs Bagels with Cream Cheese (House made flavors available) GENTILLY | $31 Seasonal Sliced Fruit Display Assorted Pastries such as: Cinnamon Rolls, Bear Claws, Muffins & Fruit Turn-Overs Assortment of Bagels with Cream Cheese House Made Granola & Greek Yogurt Parfaits, Individual Serving Steel Cut Oatmeal with Brown Sugar & Craisins A 25% taxable service charge and 10.25% sales tax will be charged on all food & beverage. Prices are subject to change. 2 RENAISSANCE PERE MARQUETTE 817 Common Street | New Orleans, LA 70112 | 504.525.1111 | www.renaissanceperemarquette.com BREAKFAST | BREAKFAST BUFFET All Breakfast Buffets served with Beverage Service of Assorted Juice, Royal Cup Regular Coffee with Tazo® Herbal Tea Service. BREAKFAST BUFFETS TREMÉ | $40 Seasonal Sliced Fruit Display Homemade Biscuits with Assorted Jams & Jellies Individual Oikos Plain & Fruit Yogurt Cage Free Scrambled Eggs CHOOSE ONE: Pork Sausage Links, Applewood Smoked Bacon, Turkey Bacon or Turkey Sausage CHOOSE ONE: Creamy Southern Grits or Steel Cut Oatmeal CHOOSE ONE: Homestyle Potatoes -
Frenchpod101.Com Learn French with FREE Podcasts
1 FrenchPod101.com Learn French with FREE Podcasts Ultimate Getting Started with French Box Set Lessons 1 to 55 1-55 21 FrenchPod101.com Learn French with FREE Podcasts Introduction to French Lessons 1 - 25 1-25 32 FrenchPod101.com Learn French with FREE Podcasts Introduction This is Innovative Language Learning. Go to InnovativeLanguage.com/audiobooks to get the lesson notes for this course, and sign up for your FREE lifetime account. This Audiobook will take you through the basics of French with Basic Bootcamp, All About, and Pronunciation lessons. The five Basic Bootcamp lessons each center on a practical, real-life conversation. At the beginning of the lesson, we'll introduce the background of the conversation. Then, you'll hear the conversation two times: one time at natural native speed, and one time with English translation. After the conversation, you'll learn carefully selected vocabulary and key grammar concepts. Next, you'll hear the conversation one time at natural native speed. Finally, practice what you have learned with the review track. In the review track, a native speaker will say a word or phrase from the dialogue, wait three seconds, and then give you the English translation. Say the word aloud during the pause. Halfway through the review track, the order will be reversed. The English translation will be provided first, followed by a three-second pause, and then the word or phrase from the dialogue. Repeat the words and phrases you hear in the review track aloud to practice pronunciation and reinforce what you have learned. In the fifteen All About lessons, you’ll learn all about French and France. -
Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
The Big Easy Sends a Love Letter to a Timeless Treat
NEW ORLEANS dear beignet Dear Beignet THE BIG EASY SENDS A L O V E LETTER TO A TIMELESS TREAT. BY MAGGIE HENNESSY 10 THE NATIONAL CULINARY REVIEW • JULY/AUGUST 2018 or many tourists, a trip to New Orleans isn’t complete without a F café au lait and a plate of beignets, the famous square doughnuts capped with a thick dusting of powdered sugar. Depending on how often you get to the Crescent City, wrapped up in this tradition are the novice rituals of burning your mouth on the volcanic pastry because you couldn’t wait for it to cool, and/or accidentally inhaling a cloud of confectioners’ sugar as you raised that golden pillow to your lips. It’s not just visitors who’ve long been captivated by this tradition. “Eating beignets to me means being in New Orleans on vacation—they’re synonymous with the French Quarter,” says New Orleans native Lolis Eric Elie, a journalist, story editor of the HBO series “Treme” and author of Treme: Stories and Recipes From the Heart of New Orleans (Chronicle Books, 2013). “We didn’t go there every day growing up, so there was a kind of specialness associated with it, and a childhood rite of passage of how much sugar do you put on and how long do you wait so it’s not too hot. Something about that ritual reminds me of my childhood, and reminds me why New Orleans is a special place.” THE ROVING PASTRY The word “beignet” comes from the early Celtic word bigne, meaning, “to raise.” It’s also French for “fritter.” How these golden-fried delicacies ended up in the Crescent City is a classic PHOTO CREDITS Opposite: SoBou; above, top to bottom: New Orleans City Park, courtesy of Cafe Beignet American migration story. -
Recipe Books in North America
Greetings How have Japanese foods changed between generations of Nikkei since they first arrived in their adopted countries from Japan? On behalf of the Kikkoman Institute for International Food Culture (KIIFC), Mr. Shigeru Kojima of the Advanced Research Center for Human Sciences, Waseda University, set out to answer this question. From 2015 to 2018, Mr. Kojima investigated recipe books and conducted interviews in areas populated by Japanese immigrants, particularly in Brazil and North American, including Hawaii. His research results on Brazil were published in 2017 in Food Culture No. 27. In this continuation of the series, he focuses on North America. With the long history of Japanese immigration to North America, as well as Nikkei internments during WWII, the researcher had some concerns as to how many recipe books could be collected. Thanks to Mr. Kojima’s two intensive research trips, the results were better than expected. At a time of increasing digitization in publishing, we believe this research is both timely and a great aid in preserving historical materials. We expect these accumulated historical materials will be utilized for other research in the future. The KIIFC will continue to promote activities that help the public gain a deeper understanding of diverse cultures through the exploration of food culture. CONTENTS Feature Recipe Books in North America 3 Introduction Recipe Books Published by Buddhist Associations and Other Religious Groups 10 Recipe Books Published by Nikkei Associations (Excluding Religious Associations) 13 Mobile Kitchen Recipe Books 15 Recipe Books Published by Public Markets and Others 17 Books of Japanese Recipes as Ethnic Cuisine 20 Recipe Books as Handbooks for Living in Different Cultures 21 Hand-written Recipe Books 22 Summary Shigeru Kojima A research fellow at the Advanced Research Center for Human Sciences, Waseda University, Shigeru Kojima was born in Sanjo City, Niigata Prefecture. -
SUMMARY We Use Only the Highest Quality Pressed Extra Virgin Olive Oil and Canola Oils— No Hydrogenated Oils
Pitchoun! makes you a promess: be your premium ally for a succesful event with amazing food sprinkled by stylish presentation! From baby showers to business meetings, weddings to casual work lunches, Pitchoun! has everything you need to help make your next event a tasty hit! We use our french ‘savoir-faire’ to bake your catering! Everything is hand-made daily on site by our baking and pastry team using only fresh produce from local farms, sustainable & organic ingredients and with no GMOs neither preservatives. Our meat and poultry are antibiotic, hormone and nitrate-free. Our eggs are free-range and pasture raised. SUMMARY We use only the highest quality pressed extra virgin olive oil and canola oils— no hydrogenated oils. We offer organic beverages, coffees and teas. Bread p3 Breakfast - sweets p5 Bon Appétit ! Breakfast - savory p7 Sweet Bites p9 Cakes & Tarts p11 Savory Bites p17 • 24 to 48 hour notice minimum Sandwiches p21 • Pick-up ($50 minimum) or delivery ($100 minimum + delivery fee) Salads p23 • Time of pick-up/delivery must be specified at the order; everything is fresh and Lunch Boxes p24 made to order Drinks p25 • You may mix with our retail menu • Finger bites are served on fancy disposable black trays, ready to be served to Gifts p26 your guests, or in catering boxes for the rest • Payment is required at the order, except for events & large cakes planned in advance with 50% at order + 50% paid 2 weeks before pick-up or delivery • Orders, changes and cancellations must be made at least 48 hours in advance (except for events -
Sushi Den Selected As Denver "WW Favorites" for “Oprah's 2020: Your Life in Focus Tour”
Sushi Den Selected as Denver "WW Favorites" for “Oprah’s 2020: Your Life in Focus Tour” In celebration of “Oprah’s 2020 Vision: Your Life In Focus Tour”, WW (Weight Watchers: Reimagined) Sushi Den is one of Denver’s select restaurants to showcase two “WW Favorites” menu items. The tour arrives to the Mile High March 7, 2020. Sushi Den’s chef / owners Toshi and Yasu Kizaki have served as Denver’s ambassadors to Japanese cuisine for 35 years. Personally creating a seafood distribution channel directly from Japan, the brother’s encourage guests to explore the diverse selection of extraordinary sushi rarely found in the United States. “Our journey was not always easy,” says Toshi. “But, we always strived to raise the bar on excellence. We are honored to be chosen as one of ‘WW Favorites’ in Denver”. Sushi Den’s traditional seafood and authentic preparation are also healthy and flavorful, aligning with WW’s balanced 2020 action plan. Look for the “WW Favorites” logo next to these menu items: Sashimi Lunch: 2 pieces of fresh caught Maguro (tuna), Hamachi (yellowtail), Shake (salmon), Kanpachi (amberjack) and Take (octopus), served with shredded daikon radish and shiso mint, and a side of wasabi, pickled ginger and soy sauce. Gluten-free Miso Black Cod: 5-ounce sake and miso marinated Alaskan black cod broiled to perfection, served with Namasu (in-house pickled julienned daikon and carrot). Gluten- free Over $1 million from tour proceeds will benefit WW Good, the philanthropic arm of WW that helps bring fresh, healthy food to underserved communities nationwide. -
Lunch Menu (Pdf)
RREESSTTAAUURRAANNTT KKUUNNII 94 -210 Leokane St. Waipahu, HI 96797 (808) 671-1100 www.restaurantkuni.com LUNCH JUNE 2020 TEISHOKU: One Dish $12.1 5MENU (Regular) $8 .50 (Mini) UPDATE ON * Mahi OUR Mahi.........add extra $1.75 Two Dishes $19.50(Regular) $14.25 (Mini) *Butter Fish........add extra $2.75 Three Dishes $24.75(Regular)DELIVERY SERVICES: $18.75(Mini) We provide limited delivery services, however, we are no longer able to provide same day delivery service at this time. Please contact us 24 hours in advance for all delivery orders. Ask us if your order is eligible for free delivery. We apologize for any inconvenience. Mahi Tempura* Butter Fish Teri* Shoyu Pork Beef Teri FEBRUARY 2017 Sashimi Tonkatsu Butter Fish Miso* Yakitori Chicken Katsu Tofu Steak Shrimp Tempura Salmon Teri Pork Teri Chicken Teri Fried Akule Vegetable Tempura All TEISHOKU meals include side dishes of miso soup, moyashi, tsukemono, tossed salad, and rice. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. **Prices are subject to change without notice** TEISHOKU (Includes Side Dishes of Tsukemono, Moyashi, Miso Soup, Tossed Green Salad, and Rice) REGULAR MINI Choice of any: One Dish ……………………………. $12.15 $8.50 Two Dishes………………………… $19.50 $14.25 Three Dishes………………………. $24.75 $18.75 Beef Teri Yakitori (Chicken sticks) Fried Akule Pork Teri Chicken Teri Salmon (fried, grilled, miso, or teri) Shoyu Pork Chicken Katsu Sashimi Tonkatsu Tofu Steak Shrimp Tempura Vegetable Tempura (onion, carrot, eggplant, parsley, green bean, sweet potato) Mahi Mahi (add extra $1.75): Fried, Miso, Teri, or Tempura Butter Fish (add extra $2.75): Fried, Miso, or Teri Miso Pork Tofu Sukiyaki KEIKI PLATE (For children 12 and under)…………………………..$9.75 Choose any ONE dish from above. -
Catering Menus, Please Contact Our Catering Department at Wucatering@Cafebonappetit
FROM OUR BAKERY EARLY RISERS one dozen minimum per variety Fresh baked muffins 15.00 dozen Chocolate chip, blueberry crumble, cranberry orange, lemon poppy seed, apple streusel or savory corn and pepper Assorted bagels with cream cheese 21.00 dozen Choice of two cream cheese flavors: garlic chive, berry, caramelized onion, sun dried tomato, basil pesto, honey walnut, herb, garden vegetable, cinnamon maple, plain and low fat House baked sweet rolls 18.00 dozen Frosted almond buns,CATERING monkey bread, pecan sticky MENU buns Scones with preserves andBON whipped APPÉTIT butter CATERING 18.00 dozen Blueberry lemon, cherry almond, cranberry orange, banana raisin, chocolate cream cheese, coconutAT butterscotch WASHINGTON or cheddar UNIVERSITY bacon Danish & pastries 16.00 dozen Bear claws, powder sugar beignets, diplomat, glazed turnovers, large croissants or fruit danish – choice of filling: cream cheese, berries, peaches, lemon curd or apple Doughnuts 18.00 dozen House made glazed doughnut Filled croissants 18.00 dozen Classic, chocolate, almond, apricot, pesto or ham and cheddar 2 ABOUT BON APPÉTIT We are a culture driven to create food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients. We do this in a socially responsible manner for the well-being of our guests, communities and the environment. We blend a tradition of fine service with creative planning, a commitment to sustainability and consistent, memorable event execution. catering with bon appétit All of our menus are prepared with creativity and passion and presented with style and elegance. We strive to develop relationships with each client and to execute our commitments with integrity. -
Banquet Menus
DAYTONA BEACH BANQUET MENU DAYTONA BEACH All prices subject to 22% taxable service charge and 6.5% sales tax. BREAKFAST BUFFETS All breakfast buffets include assorted fruit juices, freshly brewed coffee, decaffeinated coffee and selection of artisan teas. Essential Continental $15.00 per person Freshly Baked Assorted Muffins, Danish and Croissants served with Butter, Honey and Fruit Preserves. Amplified Continental $20.00 per person Sliced Fresh Seasonal Fruit Display, Freshly Baked Assorted Muffins, Assorted Greek Fruit Yogurts, Freshly Baked Assorted Bagels with Cream Cheese, Choice of Oatmeal or Grits with Condiments. Off the Charts $28.00 per person Sliced Fresh Seasonal Fruit Display, Freshly Baked Assorted Toasts, Assorted Greek Fruit Yogurts, Farm Fresh Scrambled Eggs, Applewood Smoked Bacon and Country Sausage, Herbed Breakfast Potatoes. Breakfast Enhancements Buttermilk Pancakes served with Butter and Maple Syrup $5 per person Belgian Waffles with Seasonal Berry Compote, Whipped Cream $5 per person Oatmeal with Condiments $5 per person Grits with Condiments $5 per person Warm Apple Cobbler $5 per person Classic Egg Benedict $8 per person Biscuits and Gravy $6 per person Corned Beef Hash $6 per person Egg White and Vegetable Frittata $8 per person Omelet Action Station (minimum of 50 people, Chef Attendant required) $15 per person Belgian Waffle Action Station (minimum of 50 people, Chef Attendant required) $12 per person Sticky Buns or Cinnamon Roll or Assorted Danish $40 per dozen Baked Brie En Croute with Cranberries $10 per -
2022 Wedding Package
Welcome to Bear Creek Mountain Resort EXPERIENCE THE PEAK OF PERFECTION Nestled on over 330 acres in scenic Berks County with beautiful mountain views, our luxurious resort has unsurpassed personal service to create an atmostphere of warmth and elegance. Allow our experienced event coordinators and culinary team to turn your dreams into a reality with the highest level of service and personal attention to detail. Our resort combines comfort with casual elegance, making it the perfect place for any event. Our on-site amenities include beautifully appointed overnight accommodations, a full-service salon and spa, along with multiple restaurants to accommodate your guests tastes. THE LODGE, THE MOUNTAIN & THE WOODLAND BALLROOMS Able to host anywhere from 160 to 250 guests, these three unique ballrooms boast spectacular mountain views. All three ballrooms have stunning outdoor ceremony spaces with an indoor option available as back up in case of inclement weather. Whether you are dreaming of a winter wonderland, fresh spring blooms, or beautiful fall foliage, the views are sure to take your breath away. ALL WEDDING PACKAGES INCLUDE Five Hour Reception Four Hour Open Bar Cocktail Hour Champagne Toast White Floor Length Linens Variety of Napkin Colors Cake Cutting Service Private Space for Wedding Party During Cocktail Hour Dedicated Hospitality Staff for Couple & Wedding Party Complimentary Wedding Suite Special Rates for Out of Town Guests Complimentary Rehearsal Space for Wedding Ceremony Wedding Specialist Butler Passed Hors D'oeuvres SELECTION