Catering Menu
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Pintxos Paellas
PINTXOS Pintxos are tasty snacks, similar to tapas, popular in Donostia (San Sebastian) a coastal city located in the Basque region of Spain. Pintxo is a ‘Basque-ified’ take on the word ‘pincho’, meaning to pierce. Toothpicks are commonly used to hold ingredients on a piece of bread or they are served on small spoons. PAELLAS Paella is the typical flat pan from Mediterranean Spanish Coast where we cook the rice mixed with products from the orchard and the sea. At Donosti we cook it in the traditional way; for lunch & dinner, in a big paella pan, with Imported Bahia Rice grains from Spain and homemade broth. To get the authentic Spanish taste, at Donosti we only use Extra Virgin Olive Oil imported from Spain. Prices are subject to 10% Service Charge PINTXOS El Matrimonio 240 A marriage of Boquerones and Anchoa, with Sliced Egg on Bread Salpicon 170 Mixed Seafood Salad Atun Encebollado 215 Mixture of Tuna, Onion, Capers, Olive, Bell Peppers, Mayonnaise over bread Montadito de Jamon Serrano/Chorizo Iberico 220/205 Jamon Serrano or Chorizo Iberico slices over Bread Ventresca de Atun con Anchoa 290 Tuna belly, anchovy and sliced tomato over bread Montadito de Solomillo de Ternera 220 Thinly Sliced Beef Ternderloin on Bread Montadito de Sobrasada 245 Sobrasada with Brie Cheese and Honey Hojaldre de Chistorra 170 Baked Chistorra and Emmental Cheese wrapped in Puff Pastry (Please allow 15 minutes) Croissant con Jamon 220 /Chorizo 215 French Croissant with tomato and Jamon Serrano or Chorizo Iberico (Please allow 15 minutes) Montadito de Brandada -
Recipes to Inspire
RECIPES TO INSPIRE As a culinary conference for chefs, we know that one of everyone’s favorite parts of being together for Mise is the nonstop flow of food and drink ideas to see, sip and taste. This is one thing you just can’t do through a computer screen, at least not yet! The next best thing as we bring to life e-Mise 2020 is this “look book” of sexy pictures of F&B from our sponsors. Everyone brought their “A game” with these ideas, showing off some creative and gorgeously presented dishes that were designed with hotel F&B in mind. We think you’ll find lots of inspiration here and in the virtual kitchen at e-Mise…at the very least the inspiration to go grab a bite to eat! Please join us in thanking the amazing sponsors you see here; it’s thanks to them that we were able to make e-Mise happen this year. They are with you and here to help you whatever stage of rebuilding you are in. Here’s to another successful, fun and engaging Mise, bigger and better than ever! Cheers, @miseconference Facebook.com/miseconference #mise2020 1 TABLE OF CONTENTS BREAKFAST .................................................................. 3 APPETIZERS .................................................................. 7 SALADS ..................................................................... 15 SIDES ......................................................................... 19 SANDWICHES AND FLATBREADS ............................ 21 MAIN DISHES ............................................................ 27 DESSERTS ................................................................... 42 BEVERAGES .............................................................. 46 2 BREAKFAST 3 AVOCADO TOAST WITH BEET CURED ALASKA SALMON & KALE SALSA VERDE By Executive Chef Jeremy Bringardner, Mendocino Farms Sandwich Market alaskaseafood.org/foodservice/recipes/ Servings: 4 Ingredients: Directions: 2 tsp fennel seed Brine spice blend 2 tsp coriander, whole 1. -
Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut. -
Potato - Wikipedia, the Free Encyclopedia
Potato - Wikipedia, the free encyclopedia Log in / create account Article Talk Read View source View history Our updated Terms of Use will become effective on May 25, 2012. Find out more. Main page Potato Contents From Wikipedia, the free encyclopedia Featured content Current events "Irish potato" redirects here. For the confectionery, see Irish potato candy. Random article For other uses, see Potato (disambiguation). Donate to Wikipedia The potato is a starchy, tuberous crop from the perennial Solanum tuberosum Interaction of the Solanaceae family (also known as the nightshades). The word potato may Potato Help refer to the plant itself as well as the edible tuber. In the region of the Andes, About Wikipedia there are some other closely related cultivated potato species. Potatoes were Community portal first introduced outside the Andes region four centuries ago, and have become Recent changes an integral part of much of the world's cuisine. It is the world's fourth-largest Contact Wikipedia food crop, following rice, wheat and maize.[1] Long-term storage of potatoes Toolbox requires specialised care in cold warehouses.[2] Print/export Wild potato species occur throughout the Americas, from the United States to [3] Uruguay. The potato was originally believed to have been domesticated Potato cultivars appear in a huge variety of [4] Languages independently in multiple locations, but later genetic testing of the wide variety colors, shapes, and sizes Afrikaans of cultivars and wild species proved a single origin for potatoes in the area -
Banquet Menus
BANQUET MENUS Our team of culinary and service professionals look forward to creating a memorable experience for you and your guests. A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. TABLE OF CONTENTS MENU GUIDELINES ..................................................................3 MORNING · BREAKFAST .............................................................................5 THEMED BREAKS ............................................................................................16 AFTERNOON · LUNCH ................................................................................ 20 EVENING · DINNER ........................................................................................ 36 THE FARMHOUSE · MENUS ...................................................................73 THE FARMHOUSE · COOKING EXPERIENCES .......................92 BAR ............................................................................................................................... 98 WINE .......................................................................................................................... 102 2 MENU GUIDELINES Please be aware that fluctuations in food costs due to unforeseen market conditions occasionally prompt the resort to adjust menu pricing. The published menus with pricing are accurate at the time of printing, however pricing is only guaranteed 3 months prior to event dates. Pricing is per person unless otherwise indicated. -
Gluten Free PB&J Or PB & Ganache Cookiegf French Macaronsgf Mini Chocolate Cupsgf Coconut Macaroonsgf Cleveland Heights
mini pastry menu Fresh all natural food & scratch pastry Mini Cupcakes $18 per dozen (min. 1 dozen per avor) – vanilla, chocolate, lemon, carrot walnut, coconut, red velvet, cinnamon specialty avors (min. 2 dozen per avor): almond, ginger spice, banana, pumpkin - gluten free +$3 per dozen Cleveland Heights: Sugar Cookies $18-$36 per dozen (price based on size & design) – 2482 Fairmount Blvd hand decorated, variety of shapes - (min. 1 dozen) 216.231.8585 $7.50 per dozen - Dark Chocolate Brownies, Caramel Nut Bars, Bars Lemon Bars, Apple Oat Bars, Vegan Cherry Brownie Moreland Hills: Chunky Cookies $8 per dozen (min. 1 dozen per avor) - Chocolate Chip, Oatmeal Chocolate Chip, Ginger Spice, 34105 Chagrin Blvd Triple Chocolate Sea Salt, Granola, Vegan Cowboy 216.672.3600 Gluten Free PB&J or www.lunabakerycafe.com PB & Ganache CookieGF $12 per dozen French MacaronsGF $21 per dozen – Choose from our 4 monthly email: avors. For custom orders minimum 6 dozen per avor. Some of our favorite avors... [email protected] Salted Caramel, Chocolate, Pistachio, Lemon, Cinnamon, Honey Fig, Coconut, Hazelnut, Honey Lavender, Strawberry & Cream, Grapefruit, Raspberry, Deposit Required: 20% Raspberry Chocolate, Orange, Mexican Chocolate, Passion Fruit, S’Mores, Margarita, Blackberry Lemon, Mango, Pumpkin, Chocolate Mint, Apple, Peach All Orders: 12-48 Hours notice required Tartlets 1” $18 per dozen - (min. 1 dozen per avor) Dark Chocolate Ganache, Pickup or Delivery available (charge) S’mores, Berry Frangipane (Almond), Caramel Pecan, Vanilla Custard w. Berries, Lemon Meringue, Key Lime; 2” tartlets $24 per dozen Cash, Check, Charge accepted Plates, napkins, utensils 50¢ per person Cheesecake Bars $18 per dozen - Vanilla, Pumpkin or Chocolate (min. -
Fall and Winter Menu Offerings
A Main Event Caterers Fall + Winter Menu Offerings Blood Orange Sparkler Seasonal Specialty Cocktails blood orange juice + champagne Paper Plane Cocktail amaro, Aperol + bourbon Cranberry Spice Champagne fresh lemon juice muddled cranberries + agave nectar bubbly champagne + winter spices Moscow Mule ice cold vodka The French 75 fresh lime juice + spicy ginger beer champagne + smooth gin lime wheel garnish lemon juice + simple syrup offered in flutes with a lemon twist Cranberry Aperol Spritz tart cranberry juice + Aperol Apple Grove Champagne topped with prosecco apple liqueur + champagne apple slice for garnish Mezcal Old Fashioned smokey mezcal Classic Old Fashioned Angostura bitters muddled bitters, maraschino cherry + orange orange peel a generous helping of bourbon splash of club soda Autumn Delight bourbon + apple cider Good Tidings cinnamon scented syrup vodka + orange liqueur fresh apple slice garnish served over rocks lemon + cranberry juice allspice dram Ginger Pear Cocktail bourbon + lemon juice Lychee Martini pear nectar + honey-ginger simple syrup lychee juice + vodka sugar rimmed glass splash of ginger ale The Big Apple The Perfect Manhattan whiskey, sweet vermouth + dash of bitters a 'perfect' blend of bourbon, sweet + dry vermouth sparkling apple cider with a cherry on top! garnished with petite lady apple 2 Tray Passed Hors d’Oeuvres Lobster Roll butter poached lobster griddled bun fresh chives Beet Cured Salmon house made ‘everything’ cracker Wild Mushroom Mousse pickled cucumber polenta toast dill sour cream crispy -
Banquet Menus Legendary Cuisine with the Service to Match
2017 BANQUET MENUS LEGENDARY CUISINE WITH THE SERVICE TO MATCH. 2014/2015 (1) p. 1 apply for its removal. Should the Fire Life Safety System LOST AND FOUND POLICIES AND be activated, it will result in a $2,500 charge. Rosen Shingle Creek does not accept any responsibility for the damage or loss of any merchandise or article left PROCEDURES ELECTRICAL REQUIREMENTS in the Hotel prior to, during or following the function. ALL RESERVATIONS AND AGREEMENTS FOR Power requirements for Rosen Shingle Creek must be BANQUET EVENT ORDERS AS SCHEDULED/ handled by the Hotel’s in-house electrical provider, PACKAGE HANDLING CONTRACTED ARE MADE UPON, AND ARE Presentation Services Audio Visual. Additional costs will Charges for all incoming materials will be assessed SUBJECT TO, THE RULES AND REGULATIONS OF be charged to the group based on the necessary power and charged at a rate of $0.70 per pound. Pallets will ROSEN SHINGLE CREEK, AND THE FOLLOWING requirements needed. Arrangements can be made be charged at the same rate with a maximum charge CONDITIONS: through your Catering/Convention Services Manager. weight of 400 pounds for each pallet received. Storage for boxes received more than five (5) days prior to the BANQUET SERVICE CHARGE FOOD AND BEVERAGE group’s or recipient’s arrival, an additional charge of A taxable service charge of twenty-four (24%) Due to legal liability for all food and beverages served $5 per box per day, and $50 per pallet per day will be percent is to be added to the customer’s bill for food, on premises, as well as licensing restrictions, Rosen incurred. -
Potatoes - Storage and Processing
POTATOES - STORAGE AND PROCESSING Introduction The potato (Solanum tuberosum) is a starchy tuber of the Solanaceae family. It is thought to have originated in the Andes region, where there are other closely related cultivated potato species. Potatoes were introduced outside the Andes 400 years ago, and are now an integral part of the world's cuisine, being the fourth-largest food crop after rice, wheat, and maize. Following centuries of selective breeding, there are now over a thousand different types of potatoes and nearly 4000 different varieties (Figure. 1). Approximately 80 varieties are Figure 1: Potatoes on display at the festival of native commercially available in countries potatoes in Peru. There are 256 varieties of potato that outside Latin America, and these can survive the harsh conditions of the high Andes. are grouped either according to their Practical Action is helping families living at altitudes of colour (e.g. russets, reds, whites, 3800ft to maintain this crucial biodiversity by developing yellows and purples), or for culinary varieties of local potatoes, as well as improve technical and processing purposes, varieties aspects of production. Photo: Soluciones Prácticas. that are described in terms of their texture: floury potatoes that are baked or roasted have more starch (20–22%) compared to waxy boiling potatoes (16–18%). There are also differences in the type of starch present in each type: amylose, a long-chain molecule, diffuses out of the starch granule when floury types are cooked in water, whereas waxy varieties that contain a higher amount of highly-branched amylopectin molecules retain their shape when boiled. -
Neighbor Bakehouse Pre-Order Menu Summer 2019
neighbor bakehouse pre-order menu pre-order available for orders of 2 dozen or more *PLEASE NOTE: PICK UP AVAILABLE WEDNESDAY – SUNDAY, 8AM – 2PM - WITH MIN. 72 HOURS NOTICE. item PRICE :: croissant-based pastries :: traditional butter croissant 3.75 valrhona chocolate Claw 4.50 pistachio blackberry twice-baked croissant 4.95 Raspberry caramel hazelnut twice-baked croissant 4.95 CINAMON ALMOND BOSTOCK 4.85 GINGER PULL-APART 4.50 Mushroom green onion sesame tart 4.75 sauerkraut smoked cheddar peppadew tart 4.50 SMOKED HAM AND CHEESE MORNING BUN 5.00 everything croissant 4.00 :: puffed pastry-based pastries :: Seasonal fruit hand pie 4.50 guava - cream cheese pastelito 3.15 :: cookies :: Valrhona chocolate chunk cookie 3.50 PEANUT BUTTER COOKIE 3.00 OAT COCONUT PECAN CHOCOLATE CHIP COOKIE 3.50 JAMMY OAT BAR 3.75 passion fruit macaroon (no WHEAT, no dairy) 2.85 :: Other pastries :: Buckwheat financier (no WHEAT) 4.25 *PLEASE NOTE: PICK UP AVAILABLE WEDNESDAY – SUNDAY, 8AM – 2PM - WITH MIN. 72 HOURS NOTICE neighbor bakehouse policies: ● please allow at least 72 hours for orders and/or order changes. ● EMAIL ORDERS TO [email protected] ● Pre-orders are offered for orders of 2 dozen pastries or moRE. ● orders available for pick up only. ● pre-order pick-up hours are from 8am - 2:00pM, WED – SUN. ● all orders must be paid in full at time order is placed (an invoice will be sent with payment link). ● orders under $100.00 cancelled within 24 hours of order date are responsible for 75% of order price. ● orders over $100.00 cancelled within 24 hours of order date are responsible for full price of order. -
Brunch Pastry & Croissant
BRUNCH PASTRY & CROISSANT Served daily 7am - 2pm in German Village MUESLI & YOGURT $8 CLASSIC CROISSANT $3 [nut-free] [vegetarian] Fage non-fat greek yogurt, toasted almond oat muesli, berry cassis preserves, fresh RYE CROISSANT $3 [nut-free] berries, and honey PAIN AU CHOCOLAT $4 MUSHROOM QUICHE $11 [nut-free] croissant with semi-sweet chocolate batons [nut-free, vegetarian] pâte brisée, crimini & shitake HAM & CHEESE CROISSANT $4.50 mushrooms, shallots, aged emmentaler cheese, [nut-free] with prosciutto ham and gruyère cheese parmigiano-reggiano, and dressed greens ALMOND CROISSANT $4.50 BACON, SWISS CHARD & ONION QUICHE $11 butter croissant soaked in a light brandy syrup and filled with [nut-free] pâte brisée, double smoked bacon, onion almond frangipane confit, swiss chard, comté cheese, and dressed greens PAIN AUX CERISES $4.50 [nut-free] croissant dough with pastry cream, brandy soaked SMOKED SALMON “TARTARE” $14 cherries and a brandy glaze [nut-free] Kendall Brook premium smoked salmon, crème fraîche, cucumber, tarragon, lemon, lime, TOMATO GALETTE $5 shallot, cracked pepper, dressed greens, and [nut-free] puff pastry, Herbes de Provence chèvre, tomatoes, toasted rye croissant and Taggiasca olives EGG SALAD VERRINE $11 POTATO GALETTE $5 [nut-free] Classic chopped hardboiled egg with [nut-free] puff pastry with Pecorino truffle mornay and celery, scallions, Dijon mustard, mayonnaise, baked red potatoes lemon, fresh dill & parsley, dressed greens, and toasted classic croissant ORANGE BRIOCHE $3.50 [nut-free] brioche à tête with fresh -
Spices Or Herbs Or Seasoning Terms (Revised 3/14)
Spices or Herbs or Seasoning Terms (Revised 3/14) Spices in addition to combining with food were also presented as gifts of state and collected as precious objects and used as a method of payment and was responsible for the discovery of the New World Achiote seed (seed called annatto): A musky flavored seed used for flavoring of meat and fish and as a coloring agent for margarine and cheese. Adobo Seasoning spicy: Mexican blend Ajowan, Ajwain, Carom, Bishop’s Weed: Stronger than Thyme and less subtle. Used in chutneys, curry, breads, and legumes Ajwain: See ajowan Aleppo Pepper (Halaby Pepper): Hot, sun dried, seeded, crushed red chilies used in Mediterranean cooking Allspice (Pimenta dioica): Evergreen tree and in some areas called pimento, and the berries smells like a combination of cinnamon (2 parts), cloves (2parts), ginger, and nutmeg (1 part), with peppery overtones. The seeds are available whole or ground. Jamaican, used in pork, goat, game dishes, English spiced beef, jerked meat, chicken, pates, terrins, smoked and canned meat, barbecue sauce, pickled herring, pickling, sauerkraut, pickles, relishes, soups, marinades, fruit pies, sweets, cakes, puddings, ice cream, pumpkin pie, liquers, and is often used in European cooking. In India is used in curries and rice dishes Amchur (Mango Powder): Unripe mangoes, are sun dried and ground which is used in East Indian cooking to give a sour tang to meats, vegetables, and curry Anaheim Chile (if red chile called Colorado): Usually mild, sweet, long narrow, medium green and chile is available fresh or canned and it is often stuffed and used in salsas Ancho Chile: A broad, reddish brown, dried chile and is sweet and mild to pungent.