CATERING MENU L&L’S One-Of-A-Kind Menu Is A

Total Page:16

File Type:pdf, Size:1020Kb

CATERING MENU L&L’S One-Of-A-Kind Menu Is A CATERING MENU L&L’s one-of-a-kind menu is a PARTY TRAY HALF PAN FULL PAN Fusion of Asian, Pacific and (Serves 10-15) (Serves 25-35) American cuisine, served with the Grilled Chicken 45.99 89.99 warm spirit of Aloha! We invite you Chicken “Katsu” 47.99 92.99 to savor L&L’s authentic offering of sweet Kalua Pork w/cabbage 43.99 83.99 soy marinated meats, grilled to Grilled Beef 61.99 115.99 perfection and cooked-to-order. Complete your L&L Hawaiian Grill Grilled Short Ribs 68.99 128.99 THE ORIGINAL L&L FROM HAWAII experience with other Macaroni Salad 29.99 57.99 mouth watering island classics that White Rice 15.99 29.99 1302-1 Austin Highway have fans around the world coming San Antonio, TX 78209 back for more! Tel# (210) 474-6699 PUPU PLATTER 55.99 www.llhawaiiangrill.com (includes Grilled Chicken 5ps, Chicken “Katsu” 5pcs, Mini Spam Musubi 10pcs, Fried Shrimp 10pcs and Fried Fish 5pcs) SHRIMP PLATTER (33 PCS) 57.99 CHICKEN PLATTER (1/2 grilled and 1/2 fried “katsu”) 50.99 Open Daily 11am – 9pm For TaKe Out, please call in your A MINIMUM OF 48 HOURS ADVANCE order ahead of time and we will NOTICE IS REQUIRED have it ready for you when you arrive. Mahalo! 1302-1 Austin Highway San Antonio TX 78209 ALL “PLATES”, except for Loco Moco, SALADS Served with Brown Rice DAILY BREAKFAST MENU served all day come with your choice of two sides from the following options: White Rice, Brown Grilled Chicken 7.29 PLATES served with eggs, rice & your choice Rice, Macaroni Salad, French Fries, Fried “Katsu” Chicken 7.39 of meat Garden Salad or Steamed Vegetables. Fish (Breaded or Grilled) 7.69 Portuguese Sausage 4.99 Shrimp (Garlic or Breaded) 7.99 Spam 3.99 HAWAII’S FAVORITE PLATES RAMEN (SAIMIN) Fresh Noodles served in Special hot broth and topped with choice of meat SANDWHICHES on Kings Hawaiian bread GRILL MIX 11.89 Spam 4.19 Portuguese Sausage and Egg 4.59 Grill Chicken, Grilled Beef and Grilled Short Ribs Grilled Chicken 4.49 Spam and Egg 3.59 SEAFOOD & GRILL COMBO 10.89 Fried “Katsu” Chicken 4.49 Spam and Egg Saimin 4.49 Breaded Fried Fish and Breaded Fried Shrimp with Grilled Beef 4.89 choice of Grilled Chicken, Grilled Beef or Grilled Breaded Fried Shrimp 4.99 Kona Coffee 1.49 Short Ribs SEAFOOD MIX 9.89 MUSUBI Hawaiian-Style Sushi w/ your choice of meat SPECIAL WEEKEND LUAU Breaded Fried Fish and Breaded Fried Shrimp Spam 2.19 (Served all day Fri, Sat & Sun) LOCO MOCO 8.89 Grilled Chicken 2.29 Lau Lau and Kalua Pork 12.89 Hamburger Patties over White Rice, topped Fried “Katsu” Chicken 2.39 With 2 eggs and covered w/Brown Gravy Grilled Beef 2.49 A LA CARTE Manapua 2.89 White Rice .99 CHICKEN PLATES Brown Rice .99 Grilled Chicken 7.69 BURGERS Includes Lettuce, Tomato, and Onion Macaroni Salad 1.49 Fried “Katsu” Chicken 7.89 Hamburger 3.49 French Fries 1.89 (Gravy is Optional) Cheeseburger 3.59 Garden Salad 1.89 Grilled Chicken 3.59 Steamed Vegetables 2.19 BEEF PLATES Fried “Katsu” Chicken 3.59 Grilled Beef 8.79 Grilled Beef 4.29 DESSERTS Hamburger Steak w/gravy 8.49 Breaded Fried Fish 3.79 Mochi Cake 2.19 “Hawaiian” Chicken Fried Steak 8.89 Ramen Burger 5.79 Haupia 2.19 Grilled Short Ribs 12.89 (Noodle Bun w/Beef Patty, Lettuce and Green Onion) Chocolate Haupia 2.29 Tropical Slushie 2.59 SEAFOOD PLATES KIDS “KEIKI” MENU W/ Rice or French Fries Malasadas 2.29 Breaded Fried Fish 8.59 Grilled Chicken 4.49 Breaded Fried Shrimp 9.79 Fried “Katsu” Chicken 4.59 Garlic Shrimp 9.99 Grilled Beef 4.69 DRINKS RICE BOWLS Small 16oz 1.39 Grilled Chicken 6.49 Large 32oz 1.79 Fried “Katsu” Chicken 6.79 *Prices subject to change without notice Bottled Water 1.59 Grilled Beef 7.29 Hawaiian Sun 2.19 Pulled “Kalua” Pork 7.49 .
Recommended publications
  • Connecting Food and Stories Parent Guide, Page 1 of 2
    OurStory: Life in a WWII Japanese American Internment Camp Connecting Food and Stories Parent Guide, page 1 of 2 Read the “Directions” sheets for step-by-step instructions. SUMMARY In this activity, children and adults will read or listen to a short news story about the food in a Japanese American internment camp, then create their own meals using some of the same ingredients. WHY Connecting a familiar food to a historical event will help bring to life one part of the day- to-day experience in the internment camps. The experience of eating food prepared from a camp recipe helps children think about how food traditions are connected to stories. TIME n 40-90 minutes, depending on recipe and discussion RECOMMENDED AGE GROUP This activity will work best for children in kindergarten through fourth grade. CHALLENGE WORDS n Assembly center: fairgrounds, racetracks, and other public places where Japanese Americans were held after being removed from their own homes n Barracks: a large, poorly built structure in which many families in the camps lived n Caramelized onions: onions cooked slowly until they are richly browned and slightly sweet n Internment camps: a barbed wire fenced-in area built by the U.S. government to imprison the Japanese Americans n Julienne: vegetables or fruit cut into short, thin strips, also called “matchsticks” n Sauté: fry quickly in oil or fat OurStory: Life in a WWII Japanese American Internment Camp Connecting Food and Stories Parent Guide, page 2 of 2 GET READY n Read Baseball Saved Us together. This book tells the story of a Japanese American community coming together to build a baseball field in an internment camp during World War II.
    [Show full text]
  • Championship Spareribs with Sweet Apple Barbecue Sauce
    CHAMPIONSHIP SPARERIBS WITH SWEET APPLE BARBECUE SAUCE IDEAL GRILL: SMOKE INTENSITY: strong PREP TIME: 45 minutes COOKING TIME: 4¾ to 6 hours SPECIAL EQUIPMENT: small spray bottle SERVES: 8 A great rack of ribs should have a layer of bark, that is, a dark brown and well-seasoned crust. Before you wrap the ribs in foil, make sure the bark is dark. RUB 3 tablespoons kosher salt 1 Prepare the smoker for indirect cooking with very low heat (225° to 250°F). 2 tablespoons pure ancho chile powder 2 tablespoons packed light brown sugar 2 In a medium bowl mix the rub ingredients. Put the spareribs, meaty side up, on a cutting 2 tablespoons granulated garlic board. Follow the line of fat that separates the meaty ribs from the much tougher tips at the 1 tablespoon ground cumin base of each rack, and cut off the tips. Turn each rack over. Cut off the flap of meat attached 2 teaspoons ground black pepper in the center of each rack. Also cut off the flap of meat that hangs below the shorter end of the ribs. Using a dull dinner knife, slide the tip under the membrane covering the back of 4 racks St. Louis-style spareribs, each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with each 2½ to 3½ pounds a paper towel and pull it off. Season the spareribs all over with the rub, putting more of the rub on the meaty sides than on the bone sides. ¾ cup apple juice ¼ cup cider vinegar 3 In a small spray bottle combine ¾ cup apple juice and ¼ cup cider vinegar.
    [Show full text]
  • Grab a Taste of Old Carolina. Sauces Inspired by the Regional Barbecue Backyard Ribs Variations of the Carolinas
    Grab a taste of Old Carolina. Sauces inspired by the regional barbecue Backyard Ribs variations of the Carolinas. Original Classic Original Gold Piedmont No. 5 Inspired by the tomato- Inspired by the mustard- Inspired by the famous based sauces of western based sauces of South Lexington-style barbecue QTips North Carolina. Th is Carolina. Th is style of sauces in the central part traditional sweet sauce sauce is not often served of North Carolina. Th is Pro Barbecue Secrets is familiar to northern north of the Mason- tangy barbecue sauce tastes. It’s a very smooth Dixon line. Fans of this has a slightly thinner From the Pitmasters at Old Carolina and mild blend of sauce appreciate its sweet consistency with its complex fl avors. Great yet peppery fl avor. Great tomato, vinegar and served on pork, chicken, served on pork, chicken, pepper blend. Great or ribs. brisket or ribs. served on pork, chicken, brisket or ribs. To order or for more information, visit www.oldcarolina.com. Place your ribs on top of each other bone side to bone 5 side on the grill side opposite of the heat source. Be sure the ends of the ribs do not overlap the heat source or they will dry and burn out. Cook for 5 to 6 hours with the Real Smoked Pork Ribs Using the lid closed, turning and rotating every hour until done. Indirect Grilling Method Th ree tests for doneness Th e ribs are fi nished cooking when the temperature of the • meat reaches 170° - 175°. For an accurate measurement, Ingredients insert the meat thermometer vertically between the bones.
    [Show full text]
  • Melissa Cookston Grill, Light the Coals, Then Bank to One Side; Put a with More of the Rub, 1 Tablespoon at a Time, If Memphis Barbecue Co
    fun cooking MEMPHIS-STYLE BABY BACK RIBS ACTIVE: 1 hr l TOTAL: 6 hr l SERVES: 4 to 6 FOR THE RUB 1 cup turbinado sugar ½ cup packed light brown sugar Pro pitmasters often use large wood chunks instead of chips—the flavor ½ cup kosher salt is stronger. If you’re using chunks, ⅓ cup Hungarian paprika keep in mind that you don’t need to ¼ cup ancho chile powder soak them, and you should only use 2 tablespoons granulated garlic them on charcoal grills, not gas. On 1 tablespoon onion powder 2 teaspoons mustard powder 1½ teaspoons cayenne pepper 4. When the grill registers 250˚, add the wood 1 teaspoon ground cumin chips: On a gas grill, fill a smoker box with the Freshly ground black pepper chips and use according to the manufacturer’s instructions; on a charcoal grill, sprinkle the FOR THE RIBS chips over the coals. Place the ribs bone-side 2 racks baby back ribs down on the cooler side of the grill. Cover the (2 to 2½ pounds each) grill and smoke the ribs for 2 hours (if using FIRE! 2 tablespoons packed light brown sugar charcoal, adjust the air vents and add more The barbecue world isn’t just a boys’ club, 2 tablespoons pure maple syrup coals as needed so the temperature stays thanks to these top pitmasters. Try these ¼ cup apple juice around 250˚). 5. While the ribs are smoking, lay out 2 long recipes in your own backyard! FOR THE BARBECUE SAUCE AND GLAZE sheets of heavy-duty aluminum foil (or double 2 tablespoons canola oil pieces of regular foil).
    [Show full text]
  • ORIGINAL HAWAIIAN BARBECUE® White Rice 1 Scoop/4 Oz 150 15.99 24.50 41.50
    S M L Serving Cal/ (8-10 (15 serv.) (25 serv.) 2,000 calories a day is used for general nutritional advice, but CATERING Size Serving serv.) calorie needs vary. Additional nutritional information available upon request. Chicken Katsu 1 piece/4.5 oz 350 33.99 55.99 88.99 Specials change periodically. Please call us for availability. BBQ Chicken 1 piece/4.5 oz 180 33.99 55.99 88.99 *Consuming raw or undercooked meats, poultry, seafood, shellfish, BBQ Beef 1 piece/3.2 oz 110 35.99 57.99 96.99 or eggs may increase your risk of food borne illness. Food layout and garnishes may not be exactly as shown. BBQ Short Ribs 1 piece/4 oz 160 44.99 75.99 119.99 REVISED 07/25/2020 - PRICES ARE SUBJECT TO CHANGE Kalua Pork w/Cabbage 1 scoop/3 oz 180 42.99 72.99 119.99 WITHOUT NOTICE. Beef Curry 1 scoop/3 oz 80 35.99 59.99 95.99 Beef Stew 1 scoop/3 oz 80 35.99 59.99 95.99 Fried Shrimp 1 piece/1 oz 80 46.99 75.99 105.99 Fried Fish 1 piece/2.5 oz 250 36.99 74.99 105.99 THE ORIGINAL HAWAIIAN BARBECUE® White Rice 1 scoop/4 oz 150 15.99 24.50 41.50 Brown Rice 1 scoop/4 oz 130 16.99 25.50 42.50 L&L Hawaiian Barbecue® is the only Hawaiian-based company that has successfully expanded across the United States. Macaroni Salad 1 scoop/4 oz 350 17.99 27.50 46.50 L&L has over 200 locations in Hawai‘i, California, Washington, Toss Salad 1 scoop/15 oz 50 33.99 49.99 72.99 Nevada, Arizona, Alaska, Oregon, Texas, Colorado, Utah, New York, Tennessee, Florida, Guam, Japan, Indonesia, Malaysia, the Pupu Platter 1 piece/4.5 oz 350 35.99 45.99 59.99 Philippines and growing! *A minimum of 24 hours advance notice is required for catering orders Customize your own Pupu Platters.
    [Show full text]
  • St. Louis Spareribs Thanks to Crowd Cow for the Ribs That Inspired This Recipe
    St. Louis Spareribs Thanks to Crowd Cow for the ribs that inspired this recipe. Ingredients 2 racks of Heritage St. Louis Spareribs 2 tbsp yellow mustard Big Green Egg Sweet & Smoky Seasoning 1 cup apple cider vinegar 1 cup water Big Green Egg Sweet & Smoky Kansas City Style Barbecue Sauce Equipment Water bottle Big Green Egg Apple Chunks Cast Iron Sauce Pot with Basting Brush, optional Method Set the EGG for indirect cooking with a convEGGtor at 250°F/121°C with apple chunks. Remove the membrane from the bone side of the ribs and remove any excess fat. Lightly coat both sides of the ribs with the yellow mustard. Season liberally with the Big Green Egg Sweet & Smoky Seasoning. Let the ribs rest for 15 minutes before placing on the EGG. While the ribs are resting, mix the apple cider vinegar and the water in the water bottle and set aside. After resting, place the ribs on the grid and cook for 2 hours. Spritz the ribs with the apple cider vinegar and water mixture. Repeat this process every 30 to 45 minutes for 5-6 hours. Once the internal temperature of the ribs reaches 195-200°F/ 91-93°C, baste the ribs with the Sweet & Smoky Kansas City Style Barbecue Sauce. Cook for another 15 minutes or until the sauce has caramelized. Remove the ribs from the EGG once the meat is probe tender. Cut between the bones and serve with extra barbeque sauce. Enjoy! Tip: The bend test is another way to tell ribs are ready.
    [Show full text]
  • Asado Focuses on the Simplicity of Argentine Cooking. We Pay Homage
    Asado focuses on the simplicity of Argentine cooking. We pay homage to Argentina’s Spanish roots in our smaller plates while the larger meats are cooked over our traditional charcoal-fired parrilla and open fire pit. We look forward to sharing our food, wine and memories of Spain and Argentina with you. Menú: Aliméntame Feed Me Menu Available for two or more guests 5 courses chosen by the chef ~ $70 p/p Not suitable for dietary requirements We are open from 12 till late 7 days a week On Public holidays there will be 10% surcharge on all food and beverage. Amex will attract a charge of 1.9% in addition to the final bill. TAPAS ~ PINTXOS Ostra: Oyster, guindilla pepper dressing, lemon 4.5 Lengua: Grilled beef tongue skewer, chimichurri 5 Pincho Moruno: Andalusian marinated chicken thigh skewer, mojo picon 5 Vieira: Hervey Bay half shell scallop, Galician butter 8 Croqueta: Salt cod croquette, sour cream, pickled fennel 5 Sardina: Sardine on toast, goats cheese, piquillo pepper, fried capers 6 Empanadas: ~ Beef, caramelised onion & smoked almond 6 ~ Sweetcorn, Manchego, Spanish peppers 6 RACIONES Pan con tomate: Toasted bread, tomato, garlic, olive oil, sea salt 5 Alcachofa: Artichoke hearts, grape tomatoes, garlic, chilli 15 Garbanzos Fritos: Chickpea & Manchego chips, smoked paprika aioli 14 Provoleta: Provolone cheese, dried oregano, sherry raisins 16 Costillas de cordero: Slow cooked lamb ribs, charred herb dressing 18 Ensalada de Tomate: Heirloom tomato salad, pickled onion, goat’s cheese, 16 croutons, tomato dressing Tartar: Beef tartare,
    [Show full text]
  • Unlimited Korean
    UNLIMITED KOREAN BBQ Everyone at the table must participate and order the same option Must be 2 Adults+ (No singles for Unlimited BBQ) 1 Hour 30 min Maximum Grill Time Last Call is 20 minutes before time limit Served with Rice, Side Dishes, Lettuce & Dipping Sauces Must order four different types of meats on the first round Option A Adults $23.99 Ages 4-8 $11.99 Kids 3 & Under FREE 1. Samgyupsal 삼겹살 Pork belly 2.Chadolbaegi 차돌배기 Beef brisket 3. Beef Bulgogi 불고기 Beef marinated in sweet soy sauce 4. Chicken Bulgogi 닭불고기 Chicken marinated in sweet soy sauce 5. Spicy Chicken (spicy) 매운 닭불고기 Spicy chicken thigh 6. Dwaeji Bulgogi (spicy) 돼지 불고기 Thinly sliced pork w/spicy sauce Option B Adults $28.99 Ages 4-8 $14.49 Kids 3 & Under FREE 1. Samgyupsal 삼겹살 Pork belly 2.Chadolbaegi 차돌배기 Beef brisket 3. Beef Bulgogi 불고기 Beef marinated in sweet soy sauce Extras 4. Chicken Bulgogi 닭불고기 Coke, Diet Coke, Sprite, Mr. Pibb $2.99 Chicken marinated in sweet soy sauce Extra Rice bowl $1.99 5. Spicy Chicken (spicy) 매운 닭불고기 Rice Cake Sliced $1.99 Spicy chicken thigh Rice Cake Wraps $1.99 6. Dwaeji Bulgogi (spicy) 돼지 불고기 Spicy Pork Sliced Potato FREE 치마살 7. Skirt Steak Kabocha (sweet squash) FREE Fresh cut skirt steak Mushroom FREE 8. Galbi 갈비 Sweet Potato FREE Our famous Sweet soy marinated Short Ribs Steamed Egg or Doenjang Jjigae FREE/per table 9. Galbi Jumulluck 갈비 주물럭 Beef short ribs seasoned with salt, pepper & sesame oil Leftover Charge $10 per person No togo boxes for leftovers given Consuming raw or undercooked meats, poultry, 18% Gratuity for Parties of 6+ seafood, shellfish, or eggs may increase your risk of foodborne illness Max check split limited to 4 cards Option C Adults $31.88 Ages 4-8 $15.99 Kids 3 & Under FREE 1.
    [Show full text]
  • 2016 Steven Raichlen Best of Barbecue
    Best of Barbecue™ tools and accessories from the multi James Beard Award-winner, Barbecue Hall of Famer, and host of Project Smoke and Primal Grill on PBS. Steven Raichlen has been called the “Shakespeare of barbecue”, but the ultimate goal of his long career has been to bring the joy of live fire cooking to people across all demographics and skill levels. After all, live fire is the world’s oldest and most universal cooking method. It’s easy to see why Raichlen would dedicate his life to exploring the world of smoke and fire in more than 50 countries on 6 continents. His decades of expe - rience have resulted in 30 books, 14 TV shows, 5 James Beard Awards, and, as of this year, entry into the Barbecue Hall of Fame. This year also brings the second season of his popular PBS TV show, Steven Raichlen’s Project Smoke, and the gorgeous full-color Project Smoke companion book. Raichlen’s new direction reflects the explod - ing interest in smoking from the barbecuing and grilling public. More and more of us want to introduce soulful smoke flavors into our food, whether we grill over a hot fire or smoke the traditional way — low and slow. To meet smoke’s growing popularity, Raichlen has introduced new smoking products in his Best of Barbecue ™ product line, including his Stainless Steel Smoke Pucks, Cast Iron Smoking Grate / Plancha, and Smoked Food Log Book. But Raichlen hasn’t neglected the grilling classics. Everything you need for a cookout is here in this catalog. Grill baskets make cooking even the most difficult and delicate foods easy; racks for ribs, seafood, and even potatoes save space on your grill; oversize grill brushes and other ingenious tools make grill maintenance a snap.
    [Show full text]
  • Appetizers Ensaladas / Salads De La Parrilla / from the Grill Sandwiches
    Our Menu Appetizers Ensaladas / Salads Orden de Chorizos | $ 6.90 Mixta (Lettuce, Tomato, & Onion) | $ 4.50 (2 Sausages) Completa (Lettuce, Tomato, Onion, Egg, & Carrot) | $ 6.50 Orden de Morcillas | $ 6.90 Amicci (Egg, Carrot, & Beet) | $ 6.90 (2 Blood Sausages) Ceasar (Lettuce, Parmesan Cheese, & Croutons) | $ 5.50 Mollejas (Sweetbreads) | $ 6.90 Pampa | $ 7.95 Empanada de Carne (Meat empanada) | $ 2.25 (Prosciuto, Cheese, Tomatoes, Lettuce & Black Olives) Empanada de Pollo (Chicken Empanada) | $ 2.25 Chicken Caesar | $ 8.90 Empanada de Espinaca (Spinach empanada) | $ 2.25 (Chicken Breast, Lettuce, Parmesan Cheese & Croutons) Empanada de Queso y Cebolla (Cheese & Onions ) | $ 2.25 Tuna Salad | $ 7.90 Empanada de Jamon y Queso (Ham & Cheese) | $ 2.25 (Tuna, Lettuce, Tomato, Onions, & Black Olives) Empanada de Queso y Membrillo (Cheese & Quince) | $ 2.90 Skirt Salad | $ 13.99 (Skirt Steak, Lettuce, Tomato, Onions & Blue Cheese) Provoleta (Provolone Cheese) | $ 6.50 Rusa (Potatoes, Carrots, Sweet Peas, Egg, & Mayo) | $ 6.90 Matambre with Salad | $ 9.90 Caprinni | $ 7.95 Capresse Empanada (Cheese, Tomato & Basil) | $ 2.25 (Tomatoes, Lettuce, Goat Cheese, Walnut, Caramelized Apple, Chinchulines | $ 6.90 Black Olives, & House Dressing) | $ 7.90 Salchicha Parrillera Capresse | $ 6.50 (Tomatoes, Mozarella, & Pesto) Riñones (Kidneys) | $ 6.90 Chinchulines (Small Intestine) | $ 6.90 De la Parrilla / From the Grill Entraña (Skirt Steak) | $ 13.99 Sandwiches Asado de Tira (Short Ribs) | $ 17.99 Lomo (Tenderloin) | $ 19.99 Vacío (Flank Steak) | $ 13.99 Bife de Chorizo (NY Steak 12 oz.) | $ 21.90 Entraña (Skirt Steak Sandwich) | $ 13.99 Ribeye (Ribeye 12 oz.) | $ 19.90 Lomo (Tenderloin) | $ 19.90 Pechuga de Pollo (Grilled Chicken Breast) | $ 8.90 Milanesa (Breaded Steak) | $ 10.50 Pork Chops (Two 8 oz.
    [Show full text]
  • The History of the Hawaiian Culture August 15, 2011
    Annex C – The History of the Hawaiian Culture August 15, 2011 Origins of the Ancient Hawaiians and Their Culture The first major Hawaiian island, Kauai emerged from the Pacific only six million years ago. This was millions of years before modern man walked out of Africa, but a blip in time compared to the 4.5 billion year history of our ancient planet. The Hawaiian Islands were formed above a 40 million year old volcano creating a hot spot under the Pacific Plate. As the pacific plate moves to the Northwest, the static hotspot continues to create islands. The effect of this is an island chain, one of which, the big Island, became the 5th highest island in the world. The next island in the chain, the seamount of Loihi is building and will surface in 10,000 years. The isolation of the Hawaiian Islands in the middle of the Pacific Ocean, and the wide range of environments to be found on high islands located in and near the tropics, has resulted in a vast array of endemic flora and fauna. Hawaii has more endangered species per square mile than anywhere else. Ancient tribal Polynesians arrived on this virgin scene after long, amazing sea voyages in their double-hulled canoes. The early Polynesians were an adventurous seafaring people with highly developed navigational skills. They used the sun, stars and wave patterns to find their directions. Ancient Polynesians even created incredible maps of wave patterns by binding sticks together. Bird flight paths and cloud patterns were used to discern where islands were located.
    [Show full text]
  • Farmland® Ribs
    FARMLAND® fa b R i cat e D p or k Better Process. Defining Delicious: BetterQualityP roduct. Consistency Variety ClassicClassic cutscuts andand freshfresh ideas.ideas. Farmland® delivers the cuts consumers crave. Just one mention of pork, and people’s thoughts start wandering to thick chops, succulent tenderloin and fall-off-the bone ribs. Farmland Fabricated Pork helps you satisfy their cravings with innovative products that bring flavor and variety to any menu. Serve Farmland products and your customers can taste just how good ribs, pork chops and other fabricated pork can be. ork that’s perfect for Tender lip-smackin’ ribs. Moist and™ tangy pulled p u can add authentic Smoke‘NFast from Farmland, yo sliders or pizza. With guest-pleasing BBQ favorites to your menu without any of the hassle. Genuine slow hickory-smoked and fully cooked, all our BBQ is ready to Smoke‘NFast, there’s never been a faster way to serve use in minutes. With the authentic taste of slow-smoked BBQ. Pulled Pork Serve up everyone’s favorite tangy BBQ sandwich with fully cooked and Smoke‘NFast, made from select cuts of up to 90% smoked pulled pork from blade meat for superior quality and taste. Farmland® Pulled Pork Facts/Features Consistent shred size Perfect for dinners and sandwiches Marinated with Farmland EXTRA TENDER® solution Meat is moist and juicy Boil in bag Ease in thawing and preparation Frozen for long shelf life 180 days to production date ® ® Ribbits Farmland Benefits Facts/Features Just heat and eat Smoked and ready to eat Faster, easier cleanup, less mess Microwave in package or Satisfy every customer’s taste boil-in-bag preparation preference Multiple flavor varieties Farmland® Ribbits® If you’re looking for something fun and unique to offer your guests, Smoke‘NFast™ RIBBITS will satisfy that craving.
    [Show full text]