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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Let There Be Fry Sa~Ce Which Opened in 1950
{ FOOD & DRINK } 'NEW FLAVOR' OUR FOOT: FRY SAUCE, A REGIONAL CULINARY DELIGHT, IS IN THE NATIONAL SPOTLIGHT By JENNIFER K. BAUER • [email protected] he ketchup company Heinz sparked an international internee temper tantrum lase month when it announced the potential launch of a new product: Mayochup. Heinz plugged ir as a new thing, a pre-made combo of ketchup and mayonnaise. Those of us in the western United Scares know it's norT a new thing. Ir's our beloved fry sauce. Internee outrage poured our. There were those appalled at the idea of mixing ketchup and mayo. Others cried cultural appropriation. A Washington Pose srory listed multiple Latin American countries laying claim to the invention of fry sauce, &om Argentina where its legend begins in the 1920s as "salsa golf," to Puerto Rico, whose residents call it "my-oh-ketchup." In Costa Rica, Colombia, and Venezuela it's called "salsa rosada" or "pink sauce." Germany has a version called rott weiss, which translates to "red-white." But probably those who cried fouJ loudest were members of the Church of Jesus Christ of Latter-day Saines, who widely uphold &y sauce as a Mormon invention. According to this version of the origin story, the condiment was PUBLIC DOMAIN invented by a Salt Lake City chef and Mormon named Don Carlos Joseph Smith receiving the golden plates. Edwards. Edwards got his start selling burgers at a stand at a Pioneer Day celebrarion in 1924 (Pioneer Day being the official Utah holiday commemorating the arrival of Brigham Young and the first Mormon pioneers to the Salt Lake Valley). -
MÉTODOS PARA MEDIR LA ACEPTABILIDAD DEL CONSUMIDOR: Ultimos Avances 29 Septiembre 2009
MÉTODOS PARA MEDIR LA ACEPTABILIDAD DEL CONSUMIDOR: Ultimos Avances 29 septiembre 2009 DESA-ISETA (6500) Nueve de Julio Buenos Aires- ARGENTINA Tel/Fax: (02317) 431309 Email: [email protected] WWW.DESA.EDU.AR Nueve de Julio ISETA AFundado en 1978 ADepende de: V Dirección General de Educación de PBA V Comisión Investigaciones Científicas PBA V Municipalidad de Nueve de Julio ADocencia: Técnico Superior en Industria Alimentaria. AInvestigación: sensorial AServicios: frutas/vegetales, cereales (pastas), miel, agrícolas, microbiología, y análisis sensorial AProfesionales tiempo completo: 30 1 DESA AEmpezamos a trabajar en 1986 APrimera publicación internacional: 1990 ANúmero de publicaciones a la fecha: 58 A¿Quién trabaja en el DESA? V Un Jefe de Departamento V Dos investigadores V Cuatro profesionales- líderes de panel V Tres becarios de doctorado V Un becario de grado V Total: 11 Programa AAceptabilidad global y aceptabilidad sensorial AInvestigación cualitativa a través de grupos de discusión enfocada (Focus Group) V Ejemplo: hábitos de consumo de milanesas AListado libre V Listado de frutas por adolescentes de nivel de ingresos medio y bajo Programa (cont.) A Método de la grilla (Repertory Grid Method) V Ejemplo: conceptos, usos y propiedades sensoriales de bebidas sin alcohol. A Cuán Apropiado V Ejemplo: cuán apropiado y frecuencia de consumo de adherezos A Método de conjuntos para investigar combinaciones de promesas al consumidor V Ejemplo: Promesas sensoriales, nutricionales y ambientales de un jugo de naranja. 2 Clasificación de los métodos utilizados en análisis sensorial Ensayo Pregunta a Tipo de prueba Características de responder los evaluadores Discriminación ¿Existe diferencia Analítica Seleccionados por entre los habilidad sensorial productos? y entrenados. -
Thank You for Selecting Trump International Beach Resort… Where ‘Creating a World of Difference’ Is Not Only a Credo, but Our Promise to You
Thank you for selecting Trump International Beach Resort… where ‘Creating a World of Difference’ is not only a credo, but our promise to you. On behalf of our professional catering sales, award winning culinary and service teams, we look forward to assisting you with every aspect of your planning needs. We invite you to enter a world of spectacular, unique and inventive cuisine. Where creating memorable dining experiences is our passion… from superbly prepared dishes, to strikingly presented, and served by the best team in the area. Philosophy Our culinary approach places emphasis on Contemporary American Cuisine. It is a fusion of the flavors, people, languages and cultures that make up this great country, and more specifically, our home, South Florida. While we are quite proud of the broad and exceptional range of offerings found within these pages, we are equally adept at tailoring an experience that suits your personal taste, style and vision. Kurtis D. Jantz Executive Chef BREAKFAST CONTINENTAL BREAKFAST Breakfast menus include freshly brewed Regular and Decaffeinated Coffee, and a selection of Teas All food and beverage is subject to a taxable 22% service charge and 9% sales tax Any egg specialty can be prepared with egg whites or Egg Beaters® Deluxe Continental South Florida Continental Continental Freshly squeezed Orange Juice Freshly squeezed Orange Juice Grapefruit and Cranberry Juices Freshly squeezed Orange Juice Grapefruit and Cranberry Juices Guava and Pineapple Juices Seasonal sliced Fruit with Berries Seasonal sliced Fruit -
Serving Suggestions
SERVING SUGGESTIONS All serving suggestions must be chilled to 33° to 39°F before serving. If you are using cooked meat, it must be cooled to 33° to 39°F before mixing. HEATABLE SIDE DISHES GOURMET MACARONI & CHEESE • Create a pasta bar by heating 1 (5 lb.) bag of Gourmet Macaroni and Cheese according to package directions. Serve immediately or maintain temperature at 165° to 180°F. Gently stir in any of the following: roasted red pepper puree, hot, cooked asparagus florets, hot, cooked broccoli florets, diced tomatoes, cracked 5-peppercorn combination and/or top with toasted rosemary bread crumbs. • Buffalo Chicken Mac & Cheese: 1 (5 lb.) bag Mrs. Gerry’s Gourmet Macaroni & Cheese 2 (5 oz.) cans no salt Hormel chicken breast, drained* 1/3 cup medium taco sauce 1 1/2 tsp. (or to taste) Tabasco sauce, or other pepper sauce such as buffalo sauce or Frank’s hot sauce Heat Mrs. Gerry’s Gourmet Macaroni & Cheese according to package directions. Carefully pour into large mixing bowl. Gently stir in remaining ingredients. Serve immediately or maintain at 165° to 180°F. Makes 10 to 12 servings. *May substitue 2 cups of diced, cooked chicken that has been cooked without salt. • Fajita Chicken Mac & Cheese: 1 (5 lb.) bag Mrs. Gerry’s Gourmet Macaroni & Cheese 1 (15 oz.) can black beans (no salt added, if available), rinsed and drained 1 (10 oz.) can no salt added Original Rotel Tomatoes & Green Chilies 2 (5 oz.) cans no salt added Hormel chicken breast, drained* 1 tbsp. McCormick Fajita Seasoning Mix 2 cups (about 4 oz.) coarsely crushed yellow corn tortilla chips Preheat oven to 400°F. -
Cookbook Committee Special Thanks to Jenn Springer for the Wonderful Idea and Countless Hours Collecting and Typing Recipes ~ As Well As Her Committee
2009 | www.frogtummy.com . Cookbook Committee Special thanks to Jenn Springer for the wonderful idea and countless hours collecting and typing recipes ~ as well as her committee. Jenn Springer Gennessa Robbins Relief Society Presidency 2009- PRESENT Robin Rudd Melanie Butler Kathy Robbins Staci Potter Relief Society Presidency 2006- 2009 Vicki Christensen Helen Schenck DeAnn Hoggan Krista Hansen Appetizers ..................................................... 16 Texas Caviar ................................................................................................... 17 Sun-dried Tomatoes (well, sort of) ............................................................... 17 Open-Face Crab Ciabatta .......................................................................... 18 Cheese Spread .............................................................................................. 18 Cheese Fondue ............................................................................................. 18 Stuffed Mushrooms ........................................................................................ 19 Stuffed Mushrooms ........................................................................................ 19 Fantastic Ranch Cheese Balls ..................................................................... 20 Tomato & Cream Cheese Appetizer .......................................................... 20 Ham Cheese Ball ........................................................................................... 20 Lettuce Wraps ............................................................................................... -
Lunch Box Orders Please Contact Amber Joffee at (626) 340-9188 Or [email protected]
sm POPs 2015 Summer Series Box Lunch Menu Mains (All orders come with side salad of mixed greens, garlic vinaigrette, ciabatta bread, olive oil and utensils) Five poached white shrimp with cilantro scented basmati rice, grilled Mexican squash and Pico de Gallo sauce 27 Nicoise chicken salad of sliced marinated chicken breast with Haricot Vert beans, chopped Nicoise olives, poached potatoes and herb Dijon sauce 25 Grilled marinated skirt steak stuffed with pesto, polenta and parmesan cheese cake, caponata relish 27 Four rosemary and balsamic marinated New Zealand lamb chops with tahini sauce, tabbouleh salad marinated Persian cucumbers 28 Roasted vine ripe tomato stuffed with curry cous cous, tomato vinaigrette and shaved fennel salad with lemon juice and olive oil. (Vegetarian) 24 Desserts Assorted cookies and straw berries 9 Almond financier cakes with fresh peach and raspberry compote 9 Additions to share Summer cheese plate with four cheeses from the world, crostini’s and grapes 19 Seasonal fruit salad ala “bionico” with melons, tropical fruit and stone fruit topped with shredded coconut and condensed milk 12 Crostini’s with olive tapenade, herbed goat cheese, red pepper romesco, and pickles 15 Haricot Vert beans salad with roasted red onion and balsamic dressing 8 Lunch Box orders please contact Amber Joffee at (626) 340-9188 or [email protected] Chef Claud Beltran Co-owner and chef of the Claud Beltran & Company Catering/ Eatery/ Bacchus Kitchen Come Experience Chef Beltran’s exquisite cuisine at: eateryonallen.com claudandco.com bacchuskitchen.com . -
2018 Menu Dates
Sunday Monday Tuesday Wednesday Thursday Friday Saturday 5/20/2018 5/21/2018 5/22/2018 5/23/2018 5/24/2018 5/25/2018 5/26/2018 BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST Hot/Cold Cereal Hot/Cold Cereal Hot/Cold Cereal Hot/Cold Cereal Hot/Cold Cereal Hot/Cold Cereal Hot/Cold Cereal Pancake or Toast Danish or Toast English Muffin or Toast French Toast Sticks or Toast Caramel Rollor Toast Toast Sweet Bread or Toast Bacon Sausage Patty Sausage Link Bacon Ham Patty Sausage Patty Fried/scrambled Egg Hard Boiled Egg Egg Bake Fried/scrambled Egg Baked Eggs Fried/scrambled Egg Hard Boiled Egg Fruit/juice Fruit/juice Fruit/juice Fruit/juice Fruit/juice Fruit/juice Fruit/juice Milk Milk Milk Milk Milk Milk Milk Coffee/Tea/HC Coffee/Tea/HC Coffee/Tea/HC Coffee/Tea/HC Coffee/Tea/HC Coffee/Tea/HC Coffee/Tea/HC DINNER DINNER DINNER DINNER DINNER DINNER DINNER Roasted Pork Grilled Chicken Salad Turkey and Dressing Hamburger Gravy Pork Noodle Hot dish Grilled Cheese Sandwich Braunschweiger on a Bun Hot Beef and Cheddar Corned Beef Sweet and Sour Meatballs BBQ Chicken Wings Beef Burgundy Cobb Salad Sandwich Pork Chop on Rice Squash Potato Chips Mashed Potatoes* Creamed Corn Cucumber Salad French Fries Green Beans Boiled Potatoes Borscht Asparagus Mashed Potatoes Steamed Brussel Sprouts Tomato Soup Side Salad Applesauce Mixed Fruit Ambrosia Bake Cinnamon Apple Slices Peaches and Cream Diced Pears Banana Corn Bread Breadstick Seasoned Rice Bread Buttered Noodles Garlic Toast Pie Ginger Bread Dessert Pretzel Dessert Dessert Crazy -
Starters Causas Anticuchos Ceviches Tiraditos Peruvian Classics Chicharrones from the Grill from the Sea Rices Signature Soups P
STARTERS CAUSA NIKKEI TIRADITOS CHICHARRONES FROM THE SEA SIGNATURE SOUPS Traditional peruvian appetizers to start Stuffed with avocado slice, chunks of fresh Sashimi style slices of fish perfectly Crispy chunks of seafood perfectly PESCADO A LA CHORRILLANA The best selection of traditional enjoying the best of Peruvian cuisine! tuna in oriental sauce and topped marinated and topped with our homemade marinated, served with our tartar sauce! Peruvian soups brought to your table sauces! Grilled fish fillet covered with flambé to enjoy! PAPA A LA HUANCAINA with nikkei ginger mayonnaise 13.95 CHICHARRON DE PESCADO onions, tomatoes, red peppers, peas and Slices of boiled potatoes topped with *TIRADITO AL AJI AMARILLO Crispy fish pieces perfectly marinated, carrots in chorillana sauce 17.95 AGUADITO DE POLLO creamy peruvian aji amarillo pepper and Corvina sashimis topped with aji amarillo served with fried yucas, salsa criolla and Soup with chicken breast chunks, peas, PESCADO A LO MACHO queso fresco sauce 7.95 ANTICUCHOS sauce and lime juice, served with sweet tartar sauce 16.95 carrots, corn, red peppers and rice in our Skewers perfectly marinated in our potatoes and corn 13.95 Grilled fish fillet covered with mussels, cilantro sauce 12.95 YUCAS A LA HUANCAINA delicious Peruvian anticuchera sauce! CHICHARRON DE CALAMAR calamari, shrimp and octopus in our creamy Crispy fried yuca sticks topped with creamy *TIRADITO DE TUNA GINGER Crispy calamari perfectly marinated, macho sauce 19.95 PARIHUELA DE MARISCOS ANTICUCHOS DE POLLO peruvian Aji Amarillo -
Raw Bar and Cocktails Starters Salads Entrées
RAW BAR AND COCKTAILS ENTRÉES Tuna Tartare* 25 Filet of Beef 55 Ahi Tuna Tartare, Chopped Egg, Red Onions Porcini Mushroom Crusted Filet of Beef with Sunchoke Purée Capers, Crème Fraiche, Grilled Sourdough Baguette White Balsamic Roasted Asparagus Cabernet Jus Oysters on the Half Shell* 24 Half Dozen, Red Wine Mignonette, Hot Sauce Mushroom Chicken Cutlets 37 Fresh Horseradish Braised Chicken Cutlets in a Creamy White Wine Marsala Mushroom Sauce Jumbo Shrimp Cocktail 23 Linguine Pasta Cocktail Sauce 22oz Bone-in Ribeye 79 Seafood Sampler Tower for Two* 89 Caramelized Pearl Onions, Garlic Herb Butter Half Dozen Oysters, Tuna Poke, Alaskan King Crab Leg Crispy Duck Fat Fries Poached Jumbo Shrimp, Red Wine Mignonette, Salsa Golf Hot Sauce, Lemon Wedges, Fresh Horseradish Lobster Thermidor 49 Gruyere Crusted Lobster in the Half Shell Garlic Chive Potato Purée STARTERS Fine Green Beans Baked French Onion Soup 15 Bold Beef Broth and Caramelized Sweet Onions Worman's Signature Seafood Pot Pie 59 Crusty Farmhouse Bread, Comte Cheese Brûlée Braised Lobster, Shrimp, Mussels, Clams and Sea Bass Lobster and Brandy Cream Sauce Fireweed Honey Roasted Quail 21 Flakey Puff Pastry Duck Liver and Wild Rice Stuffing, Black Truffle Jus Smoked Tomato Crusted Venison Loin 48 Seared Jumbo Sea Scallops 23 Roasted Yukon Gold Potatoes, Grilled Cauliflower Forest Mushroom Risotto, Raspberry Vinaigrette Dewberry Cabernet Jus Spinach Watercress Emulsion Pan Seared Chilean Sea Bass 52 Cocoa Seared Duck Liver 25 Roasted Red Pepper Risotto, Braised Asparagus, Sweet -
Ceviche TIRADITOS CAUSAS
Ceviche CEVICHE DEL DÍA Plato ícono de la cocina peruana, preparado a la limeña, con fresco pescado del día en su leche de tigre al ají limo. Iconic dish of peruvian cuisine, prepared like in Lima with fresh fish marinated in “leche de tigre”. - CEVICHE CARRETILLERO Ceviche que en las calles de Lima se vende en carretillas. Con leche de tigre, salsa huancaína y pescado del día. Montado con chicharrón de calamar. Served just like Lima streets. With “leche de tigre”, huancaína sauce and fish of the day. Mounted with squid “chicharrón”. - CEVICHE DE SALMÓN Salmón en su leche de tigre al ají limo. / Salmon ceviche with “ají limo” (hot pepper). - CEVICHE AFROdiSÍACO Poderosa mezcla de ostiones, erizo, pulpo, calamar y pescado del día en su leche de tigre al ají amarillo peruano. Powerfull mix of oysters, hedgehogs, octopus, squid and fish in “leche de tigre” and peruvian yellow chili pepper. (Disponibilidad de productos sujeto a la estación) - CEVICHE NIKKEI Ceviche de atún marinado en leche de tigre con maracuyá, palta, sésamo en grano y camote. Tuna ceviche marinated in “leche de tigre” with passion fruit, avocado, sesame and sweet potato. - CEVICHE FRUTOS DEL PACÍFICO Camarón, pulpo, calamar y pescado del día en su leche de tigre al ají limo. Shrimp, octopus, squid and fish of the day with “leche de tigre” and “ají limo” (hot pepper). - TRILOGÍA DE CEVICHES Pescado del día, salmón, camarones y pulpo en su leche de tigre y ajíes al cilantro. Fish of the day, salmon, shrimp and octopus with “leche de tigre” and coriander chili. -
Private Events Menus for Groups of 25
PRIVATE EVENTS GENERAL EVENT POLICY OVERVIEW OCCUPANCY + EVENT SPACE The 2nd floor at Vista Peru is available for private events on a contract basis and is available for brunch, lunch, dinner, cocktail parties or late night happy hours. Without adjustments, the 2nd floor accommodates 80 people for a cocktail party and 55 people for a seated dinner. Vista Peru is able to accommodate full venue buyouts for groups of up to 140. PRIVATE DINING MINIMUMS • All food and beverage shall be supplied and • Events are booked for a minimum of 2-hour prepared by Vista Peru. No client nor his/her windows. Additional fees may apply for events guests may bring or remove food or beverage that exceed 4 hours. from the event without prior approval Vista Peru. • Food and beverage minimums for a full venue • Cakes prepared by third-party vendors are permitted. buyout are assessed on a case-by-case basis. The cake-cutting fee is $1.25 per person for all pastries brought in from an outside, licensed, • Food and beverage minimums apply to all private commercial bakery. events and vary depending on the night of the week, time of the year and size of the party. BOOKING, DEPOSITS, GUARANTEES • Any group that does not reach the specified food + CANCELLATIONS and beverage minimums will have the difference added to the bill at the conclusion of the event. • Events are booked on a first come, first serve basis and are only considered reserved once a • Food and beverage minimums do not include fully executed contract has been received by applicable tax, service charges, AV rental fees, Vista Peru along with a credit card number/deposit valet (outside vendor), or other incidental charges.