NEGOTIATIONS 25 ^ 1988 the URUGUAY ROUND Special Distribution

Total Page:16

File Type:pdf, Size:1020Kb

NEGOTIATIONS 25 ^ 1988 the URUGUAY ROUND Special Distribution RESTRICTED MULTILATERAL TRADE MTN.GNG/NG6/w/i9/Add.2 NEGOTIATIONS 25 ^ 1988 THE URUGUAY ROUND Special Distribution Group of Negotiations on Goods (GATT) Negotiating Group on Tropical Products TROPICAL PRODUCTS: GUIDE FOR MULTILATERAL CONSULTATIONS Tropical Fruits and Nuts Note by the Secretariat Table of contents Page 1. Tropical Nuts 3 A. An overview of the tariff situation 3 B. Major suppliers 3 C. Countries having submitted indicative lists and 4 countries to which indicative lists have been addressed, if specified Table 1: Tariffs (MFN and GSP) on tropical nuts 5 2. Bananas 6 A. An overview of the tariff situation 6 B. Non-tariff measures C. Major suppliers 6 D. Countries having submitted indicative lists and 7 countries to which indicative lists have been addressed, if specified Table 2: Tariffs (MFN and GSP) on bananas, dates 8 avocados, mangoes, etc. 3. Dates, avocados, guavas, mangoes, mangosteens and papaw 9 A. An overview of the tariff situation 9 B. major suppliers 9 C. Countries having submitted indicative lists and 10 countries to which indicative lists have been addressed, if specified 4. Pineapples 11 A. An overview of the tariff situation 11 B. Non-tariff measures 11 C. Major suppliers D. Countries having submitted indicative lists and 12 countries to which indicative lists have been addressed, if specified Table 3: Tariffs (MFN and GSP) on pineapples 13 GATT SECRETARIAT UR-88-0204 MTN.GNG/NG6/W/19/Add.2 Page 2 5. Miscellaneous tropical fruits and lightly processed fruits 14 A. An overview of the tariff situation 14 B. Non-tariff measures 14 C. Major suppliers 14 D. Countries having submitted indicative lists and 15 countries to which indicative lists have been addressed, if specified Table 4: Tariffs (MFN and GSP) on the above items 16 6. Fruit products 17 A. An overview of the tariff situation 17 B. Non-tariff measures 17 C. Major suppliers 18 D. Countries having submitted indicative lists and 19 countries to which indicative lists have been addressed, if specified Table 5: Tariffs (MFN and GSP) on fruit products 20 7. product-specific proposals and indicative offers 28 References: Background material for negotiations MTN.GNG/NG6/W/19/Rev.l Tariff and Trade flow data at the tariff line level MTN.GNG/NG6/W/19/Add.l This document may be used in conjunction with the above documents and general proposals made for negotiations on tropical products. See the above documents for the explanation of symbols used in this document. MTN.GNG/NG6/W/19/Add.2 Page 3 1. Tropical Nuts A. An overview of the tariff situation (see Table 1 for details) Coconuts, Brazil nuts and cashew nuts - MFN/GSP OZ in the 11 markets Other tropical nuts under HS 0802.90 MFN/GSP 0Z - USA (shelled pecans and other nuts not shelled, CAN.JPN (betel nuts), EEC,AUT,FIN,NOR,SWE;AUS,NZL MFN/GSP dutiable - USA (pecans not shelled, other nuts shelled), JPN (macadamia nuts, pecans and others), CHE Groundnuts, prepared MFN/GSP 02 - CAN,FIN,NOR,SWE,AUS,NZL MFN/GSP dutiable - USA,JPN,EEC,AUT,CHE Other nuts, prepared MFN/GSP 0Z USA (except mixtures), CAN,FIN (except certain mixtures), NOR.SWE.NZL MFN/GSP dutiable - USA (nut mixtures), JPN,EEC,AUT,FIN (certain mixtures), CHE.AUS B. Major suppliers (MFN/GSP dutiable items only) USA Pecans not shelled MEX Other nuts shelled ZAF.AUS.EEC Prepared ground nuts ARG,CHN Nut mixtures ISR JPN Macadamia nuts KEN Other nuts CHN,USA Roasted groundnuts CHN.USA.HKG.KOR Fried ground nuts CHN Other nuts prepared CHN,PHL,USA,EEC EEC Roasted groundnuts and other TUR.USA.CHN.PHL nuts AUT Prepared groundnuts and other EEC.CHE.TUR nuts CHE Other tropical nuts EEC.TUR.USA Prepared groundnuts and other EEC,USA nuts AUS Prepared other nuts USA,EEC MTN.GNG/NG6/W/19/Add.2 Page 4 C. Countries having submitted indicative lists (and countries to which indicative lists have been addressed, if specified) n.s. = not specified Tropical nuts: 0801.10 II Coconuts ASEAN(JPN,CHE,EEC) II 0801.20 || Brazil nuts ASEAN(CHE),PER(AUS,AUT.CAN,EEC, II JPN,CHE),BRA(n.s.) II 0801.30 || Cashew nuts ASEAN(CHE),BRA(n.s.) II 0802.90 || Other nuts AUS(n.s.) II 2008.11 || Groundnuts, prepared AUS(n.s.) II 2008.19 Other nuts, prepared AUS(n.s.),ASEAN(EEC),PER(JPN), BRA(n.s.) MTN,GNG/NG6/W/19/Add.2 Page 5 Table 1 Tropical Nuts Sweden OZB (all lteas) H.S. Harmonized Swlt- Au SC - New Code United Fln- Nor- cominod 11 y Canada Japan F.F.C tm- - No. tria Zes- (CCCN) ittHcr 1 pt Ion Innd ! la 0801.10 Coconuts, MFN OZB OZB 6ZB 2Zn 2ZB OZB OZB Sw F OZP* OZB (ex 0801) fresh or 0.075/ dried kg.B GSP OZ 0Z OZ OZ 0801.20 Brszll nuts, MFN OZB OZB 6ZB OZB OZB OZB OZB Sw F ozu* OZB (ex 0801) fresh or 0.075/ dried kg.B CSP 0Z OZ 0801.30 Caahew nuts, MFN OZB OZB OZB OZB OZB OZB OZB Sw F ozu* OZB (ex 0801) fresh or 0.075/ dried kg.B CSP OZ 3802.90 Other nuts, MFN y OZB */ y -ÏB 3ZB. NOK Sw F 2ZU* OZB (ex 0805) fresh or 6ZB 0.80/ O.U/ dried 5ZA kg.B. kg.B (ascadsais shelled NOK nuts, sreca/ 0.17/ betel nuts, kg.B cola, etc) pecan OZ 1 OZ OZ OZ CSP y y o: ! 1 2008.11 Croundnuts, MFN b.bil 10ZB y ÎOXB!' 32Z 6ZB. 30ZU.- Sw F 5ZU 10ZU (ex 2006) prepsred kg.U uz- OZB NOK 0.15/ (ex 2107) 3/ 16Z roasted 0.20/ kg.B, kg.l^'l k«.U Sw F 12Z* 0.44 S 4/ kg.* kg.U 1 able coapong, ents l£ / CSP OZ y 6zii 6Z* OZ OZ OZ OZ i 2008. 19 Other nuts, MFN V 10ZB t' uz- 81- ! 6ZB, NOK Sw F 10ZU 10ZU (ex 2006) prepared. 16ZB 9ZB 0.20/ 0.15/ Including W.tt> alxtures kg.U kg.B alxtures 12Z+ S 4/ kg.U 2/ •9/ CSP 0Z y 6Z - 12/ OZ ox - 5Z OZ exOZ - Pecans In shell llr/kg.U, no CSP, shelled 22c/kg.B, CSP OZ Other (not Including plgnollas) In shell 2.9é/kg.U, CSP OZ. (helled Ut/kg.U, no CSP. (14530 and 14558) 2/ - Brazil nuts and cashew nuts OZB, pecana 22rYkg.B, CSP OZ, coconuts *ZB, CSP OZ. Nuts, n.e.s., excluding mixture 28ZB, CSP OZ; Mixtures 28ZB, no CSP. -'peanut butter 4.41c7kg.B. CSP OZ 4/ * • - Betel nuts OZB; aacadaala nuts 12ZB, 91 A, CSP 61 ; pecans 20ZU, 9ZA; other 20ZU. - Pesnut butter, sugared 27.5ZB, 12ZA, not sugared 22.5ZB, 10ZA; other, sugsrd 35ZU, 28ZA, not sugsred 25ZU. 6/ - Duties on csrtsln prepsred nuts, unsugsred, are as follows: # aacadaala nuts. In pulp fora 20ZB, CSP 10Z, In non-pulp fora 10ZB, BZA, CSP 6.4X,; csshew nuts. In pulp fora, roasted 20ZB, CSP 10Z, not roasted 20ZB, 16ZA, CSP BZ , In non-pulp fora 20ZB, 12.8ZA, CSP 6.0Z, coconuts ,abrszll nuts, psradlse nuts snd hazelnuts, in pulp fora 20ZB, CSP 10Z, In non-pulp fora 20ZB.12.8ZA, CSP 8Z (when sugsred, higher duties of nsxlaua 35ZU are applicable). - Pecans OZB; arses or betel and cola 1.5ZB, CSP OZ; other *ZU, CSP OZ •/. - Peanut butter. 9/ - Except alaonds, wslnuta snd hazelnuts. 10/,. .. - Coconuts, brazil nuts and cashew nuts. i:/Except pesnut butter 12/ - Chestnut cream in airtight containers GSP 6%; other GSP 6°« + S 1.5/kg. MTN.GNG/NG6/W/19/Add.2 Page 6 2. Bananas A. An overview of the tariff situation (see Table 2 for details) Fresh bananas MFN/GSP 02 - USA,CAN,AUT,FIN (Jan-May), NOR,SWE.AUS,NZL MFN/GSP dutiable - JPN.EEC (except F.R. Germany - duty-free quotas), FIN(June-Dec), CHE Dried Bananas MFN/GSP 0Z - 10 markets MFN/GSP dutiable - CHE Banana Flour MFN/GSP 0Z - USA,EEC,FIN,NOR,SWE,CHE,AUS,NZL MFN/GSP dutiable - CAN.JPN (not for feeding), AUT B. Non-tariff measures (a) Selective internal taxes Italy's consumption taxes Fresh bananas Lit 525/kg (average ad valorem incidence: 1982: 98Z ; 1986: 68Z) Dried bananas Lit 1500/kg (b) Quantitative restrictions Six members of the European Communities maintain quantitative restrictions on fresh and dried bananas. Greece currently bans imports of bananas to stimulate its own production. Spain and Portugal apply global quotas to banana imports. In the United Kingdom, quantitative restrictions apply to bananas from the "dollar area", a measure essentially designed to protect the position of traditional commonwealth Caribbean suppliers, in particular Jamaica and such island producers as Dominica, Grenada, St. Lucia and St. Vincent. Imports from the dollar area take place under the monthly quotas fixed by the Government in consultation with importers and ACP suppliers on the basis of the forecasts of supplies from the ACP countries and the demand for bananas in the United Kingdom. France operates a national organization of its market which reserves two-thirds of the market for the French overseas departments of Martinique and Guadeloupe and the remaining one-third for certain ACP countries, MTN.GNG/NG6/W/19/Add.2 Page 7 notably Cameroon, Côte d'Ivoire and Madagascar. In the event that sufficient supplies from these areas are not forthcoming, imports are made from other sources. The prices of bananas from the overseas departments and the ACP countries are fixed yearly according to grades. In Italy quotas apply to imports of bananas from sources other than the EEC and the ACP countries.
Recommended publications
  • Snacks @ 12:00
    SNACKS @ 12:00 - 18:00 Aperitif Suggestion Glass Testulat Carte D’Or, Brut Champagne (125ml) 34.50 Glass Luna Argenta Prosecco (125ml) 12.00 Martini Bianco, Dry or Rosso (40ml) 9.00 Pernod (40ml) 9.00 Campari (40ml) 9.00 Pimm’s No 1 (40ml) 10.00 Small Plates Prawn Tempura Tempura battered crispy fried prawn, sweet chili sauce, 25.00 and chili soya sauce Crispy Calamari Salad, lemon, garlic aioli 25.00 Middle Eastern Falafel Chick peas, coriander enriched fried falafel, pickle bean 22.00 Band garlic dip Shrimp Wonton Deep fried shrimp wonton, citrus green salad, 26.00 Sweet chilli sauce Tuna Tacos Sushi grade tuna, vegetable, cheese stuffed tacos shell, 25.00 Guacamole and tomato salsa Irufushi Fried Chicken Tenders Sweet chili sauce 15.00 Chicken Noodle Soup Rice noodles, mushrooms, chicken breast 12.00 Steak Fries Sweet chili sauce, sour cream, garlic aioli 10.00 Salads Chicken Caesar Bacon, cos lettuce, poached egg 15.00 Thai Green Mango Cashews, shrimp, chili, cherry tomatoes 18.00 Mediterranean Cucumber, red onion, feta cheese, tomatoes, olives 23.00 Vegetarian Dishes Spicy Dishes Containing Pork Prices are in USD includes service charge and applicable taxes. For those with special dietary requirements or allergies who wish to know more about food ingredients used, please ask the Manager. SNACKS @ 12:00 - 18:00 Wraps Smoked Salmon Avocado Iceberg, sundry tomato, horseradish crème fraise 30.00 Tandoori Chicken Baby spinach, red onion, cherry tomato, raita 25.00 Fresh Vegetable Wrap Cucumber, three colour peppers, carrot, lettuce, 22.00
    [Show full text]
  • Hwb Catering Menu 2017
    h o u s e . w i n e . b i s t r o. large party platters (serves 15-20 people for appetizers) cheese and charcuterie meatballs jamon serrano toast yahweh salad (10 salads) 2 cheeses, 2 meats, cannellini (25) brisket ricotta blend, (25) crostini, jamon field greens, strawberry bean puree, basil pesto, tomato jam, parmesan 50 serrano, brown butter, vinaigrette, walnuts, flatbread 80 golden raisins, pine dried cranberries, baked brie nuts 75 caprino cheese 100 flatbread puff pastry, caramel, chicken & spinach, four almonds, walnuts, berries, calamari caesar salad (10 salads) cheese, rustic, prosciutto golden raisins 56 fried calamari and romaine hearts, caesar and cannellini 70 shishito peppers 54 dressing, garlic croutons, ribeye parmesan, anchovy filet, smoked salmon bruschetta 5 lbs. all-natural texas mcallen sliders lemon wedge 100 (25) crostini, caprino cheese, republic reserve beef, (25) all-natural grass-fed smoked salmon, tomato bleu cheese cream 175 texas beef sliders, pepperjack house salad (10 salads) caper relish 65 cheese, sautéed mushrooms field greens, mushrooms, frenched lamb chops and onions 105 kalamata olives, red onion, sausage stuffed mushrooms (25) lamb chops, bleu grape tomatoes, garlic (25) button mushrooms, cheese cream, rustic pork slider croutons, sweet onion local fennel sausage, arugula salad 119 (25) compart duroc ground vinaigrette, almonds, fontina 42 pork, applewood bacon, bleu cheese 100 pommes dauphine brie, caramelized green porchetta tacos (25) pancetta, sun-dried apple & onions, arugula, (25) herb-encrusted
    [Show full text]
  • 02817 +25(% Area
    SEPTEMBER 2019 EDITION SOUTHWEST DANE OUTREACH/ NUTRITION AREA SEPTEMBER 2021 EDITION SOUTHWEST DANE OUTREACH/NUTRITION SENIOR NEWS CONTACT US NQQ Mount Horeb Senior Center 107 North Grove Street N!" N# $%& " '( Mount Horeb, WI 53572 N & )' *%&#O,"-. " % /0#1/02 3#425# 3425/ 2 Telephone: .............. 608-437-6902 6 57 " 27 27*89 2 Hours: ... 8:30 am - 5:00 pm (M-F) /N' *: NN%$S,( ,"-. <1/#2 E-Mail: [email protected] 0N% 8%&" NN# S.& ' =%& > 7 $ *" Director: Lynn Forshaug ........... ? 7" 21 S " 6 @ Case Manager: Mary Kay Sutter #<N%!>:N#O $ 2$' $ Nutrition Manager: Alexis Cox . #4A :* *&8 : N INSIDE THIS ISSUE A* >% *BC.$ * * *$ * ** Events ....................................... Pg #1 ( 6 * * ( 29 6C& Menu ......................................... Pg #2 7" 2# * * Nutrition .................................. Pg #3 : 2#46<4A* 325 2> 7 Notes ........................................ Pg #4 * 7*C .* A* 2 Activities ................................... Pg #5 ,"-. <1/#$" 242 Wellness.................................... Pg #6 8% N*& N $." 77 6 Supportive Services ............... Pg #7 *2% 6( ' 8 Word Find ................................ Pg #8 "A,B""8 * 6 6 ( 2A* $6 & 7 A 7" 21 * *" 2#02 6N2,"-. <1/#$" 22 MISSION STATEMENT: P :( Q *% 7 *% &* This agency supports and assists ( * * & 6 *$ Seniors (60+) and their families by $ 2E 27" 2##7: 2/ #2A* providing programs and services 72 3#2 &$&5 that promote well being, independ- ,"-.$" 4 <1/# A* & >8 9F 6 66* ence, and involvement in their com- & 6 * 7 9 6 munity. 6 * * "& 66*2 SEPTEMBER 2021 MENU Monday Tuesday Wednesday Thursday Friday VO - Vegetarian Op- 1 2 3 tion Chicken Sandwich: Lemon Dill Baked Fish M Egg Salad #12 NCS - No Concentrat- Chicken breast M 1 ea.
    [Show full text]
  • Tot Lot Halloween Party
    Voted 2009 and 2004 OUTSTANDING COMMUNITY NEWSLETTER by the Washington Federation of Civic Associations 2010 Burleith Fall Cleanup October 2010 Saturday, October 23, 9:00 am - 12 noon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·VWLPHIRUWKHDQQXDO7RW/RWWRGR THE BURLEI EDITORIAL President’s Message This is an important and busy month in Burleith. University, is scheduled for October 23th. This year, the BCA begins Our annual community meeting commences at a new cleanup program where neighbors focus on their block and Duke Ellington High School on Thursday, Oct. 28th, coordinate with the BCA for pickup. Please get together with your at 7 pm. We have important information
    [Show full text]
  • How to Run a Regional Gathering
    Transition Scotland Support How to... organise a Regional Gathering How to... organise a Regional Gathering www.transitionscotland.org.uk 1 Transition Scotland Support How to... organise a Regional Gathering Contents Introduction 3 Food and refreshments 14 Meat or veggie Before you start Special diets Roles and tasks On the day 15 Money 5 Setting out the room Other spaces you’re likely to Planning 6 need in the room Setting the theme Contact list Who’s doing what? Stuff you may need on the day ‘Vibes’ (man) Roles you may need on the day Walking it through Keeping a record Mopping up Venue 7 Practicalities – a checklist of things to ask the venue Resources 18 Draft welcome letter Publicity 8 and programme Internet Draft booking form Posters Draft feedback questionnaire Using the media Group work resources Press releases (how to do Open Space, Car sharing World Cafe and 6 Hat Thinking) Programme 9 To Do list Speakers Recipes Time keeping How to write a press release Things to set up in advance (by George Monbiot) Participation Other resources Breaking the ice Mapping Setting up 1 to 1s Kids 13 Childcare options Checklist for childcare rooms Other things to take into account Contact us www.transitionscotland.org/tss [email protected] Photos used with kind permission of Andrew Jones, PEDAL, Transition Town Forres, Chris Booth, Urban Roots, Transition Black Isle (Andrew Dowsett), Sharon Pruitt (a Flickr user whose image we used under a Creative Commons Attribution License), Bespoke Organic Events 2 Transition Scotland Support How to... organise a Regional Gathering Introduction rganising a regional In my experience just thank your lucky stars gathering can feel like Transitioners are an amazing that you’re starting off from Oa big deal.
    [Show full text]
  • Omslag Report V2
    The aflatoxin situation in Africa Systematic literature review RIKILT report 2018.010 The aflatoxin situation in Africa Systematic literature review Nathan Meijer 1, Gijs Kleter 1, Rosa Amalia Safitri 1, Monique de Nijs 1, Marie-Luise Rau 2, Ria Derkx 3, Joke Webbink 3, Marijn Post 3, Yuca Waarts 2, Ine van der Fels-Klerx 1 1 RIKILT Wageningen University & Research 2 Wageningen Economic Research 3 Wageningen University & Research - Library This research has been carried out by Wageningen University & Research and financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated (project number 1277360301). PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. Wageningen, December 2018 RIKILT report 2018.010 RIKILT report 2018.010 | 1 Project number: 1277360301 Project title: The aflatoxin situation in Africa Project leader: Nathan Meijer © 2018 African Union Commission / PACA. This study was financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated. PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. This report is published by RIKILT Wageningen University & Research, institute within the legal entity Wageningen Research Foundation with the copyright holder’s permission.
    [Show full text]
  • HORS D'oeuvres MENU When Ordering for Your Event, Please Keep in Mind the Following Guidelines°To Assist You in Selecting Your Menu.°
    HORS D'OEUVRES MENU When ordering for your event, please keep in mind the following guidelines°to assist you in selecting your menu.° Things to consider The event time of day Do you have a well-rounded menu with a beef° selection, Who are your guests that will attend? poultry, seafood, vegetarian, and° starch? Will you need special menu options for guests with dietary restrictions? We Suggest ➢ 2 or 3 pieces from each menu selection, with 5 ➢ For each additional hour, we advise an additional 1 to 8 selections. to 3 pieces. ➢ A satisfying number of pieces for each guest is ➢ Our sales staff will always review your order and between 5 and 10 pieces for a 2 hour event. give recommendations to make your event successful. Staffing your event Cocktail Parties All pricing listed is for delivery/ drop off service. An Our examples of Hors D’Oeuvres packages and buffet additional charge for delivery will be added based on your dinners will help you plan for your next event for home or location. If you choose to have your event staffed, pricing office. is based on a maximum 3-hour event time, 20% service charge plus a staffing charge. A minimum per piece order All orders are subject to 12.5% Meal Tax. for each guest is required. Inspiration Menu Light Hors D'oeuvres For 50 guests at 4:00 pm Heavy Hors d ‘Oeuvres For 50 guests at 7:00pm Mini Crab Cakes with Creole Remoulade.100 pieces ➢ Jumbo Shrimp Cocktail with our Zesty and Spicy ​ ​ Petite Curried Chicken Turnovers with a Mango Lassi Dipping Cocktail Sauce.
    [Show full text]
  • 234135833.Pdf
    Honestly Healthy for Life Eating the Alkaline Way Every Day by Natasha Corrett & Vicki Edgson ISBN 978-1-4549-1367-2 | $29.95 ($32.95 Canada) 1 4 Hardcover | 7 ⁄2 x 9 ⁄5 | 272 pages (all in color) Territory: US/Can/Philippines | Carton Qty: 8 August 5, 2014 | Sterling ot on the heels of the successful Eating the Alkaline Way, H Natasha Corrett and Vicki Edgson expand on the principles of alkaline eating. Their follow-up features at-a-glance charts with alkaline ratings for common foods; advice on creating an alkaline- based pantry; and information on equipment and cooking methods. More than 100 recipes are organized by occasion, from Eating Outdoors to Fixes and Boosters. Natasha Corrett is a vegetarian chef and entrepreneur, who trained in her father’s French restaurant, London’s prestigious Le Boudin Blanc. She gives demonstrations in alkaline cuisine amd runs well- being retreats around the world. In Mauritius, she has trained the chefs at LUX* Island Resorts to cook the Honestly Healthy way. Vicki Edgson is a nutritional therapist who works with medical doctors to create a bridge between allopathic medicine and complementary practices. The author of six books, Vicki also helped found The Food Doctor in the UK, runs award-winning retreats around the world, and is a columnist for Psychologies Magazine. KEY SELLING POINTS t Since the first book was published, eating alkaline GIRLS’ NIGHT IN 229 has gained momentum as an ideal way to eat GRANNY’S CHEESE SOUFFLÉS for energy, health, and well-being, and has been My wonderful grandmother Stephanie loves all Preheat the oven to 400°F, and set aside six soufflés.
    [Show full text]
  • Flavours Around the World Christmas Dinner at Iru Restaurant
    FLAVOURS AROUND THE WORLD CHRISTMAS DINNER AT IRU RESTAURANT Shooters Cheese Corner Roman gazpacho, white wine, vodka, roma tomato Assorted cheese with dry fruits and mini vegetable crudités Shooter with oyster, sweet melon, shooter with mint liqueur Young coconut flesh and celery stick Seafood on Ice Fresh oysters, white wine, tabasco, lime wedges, poached scallops Appertizer Shallot, capers, sherry vinegar, green mussels, tomato, Pickled radish, tuna tataki, teriyaki sauce, Anchovy’s salsa, silver herring, tamarind gherkin sauce, basil, polenta wedges, bocconcini Marinated poached crabs, citrus salsa, dill & vodka Slow roast tomatoes, nuts, liver stuffed, baby chicken galantine Marinated seer, pink pomelo sauce, steamed prawn, Port wine, berry compote, seafood terrine, orange salsa lemon grass, chili Chives enriched salmon gravlax Lime froth, butter, poached baby octopus, Smoked duck, grilled peppers and balsamic reduction Spring onion, apple, cider vinegar Tapas Nigiri Sushi Crispy squid, sambal oelek & dried lemon Selection of maki Parma ham on croutons, pineapple & ginger chutney Char grilled Thai beef salad with chili & coriander Dim Sum & Dumpling Corner – Live Cooking Grilled islander vegetable salad Seafood and vegetable with sweet chili sauce Foie gras and truffle mousse on brown Melba toast Balsamic caramelized baby lobster, topped asparagus, Soup Kettle froth & black caviar Double boiled duck, beetroot consommé, Julienne of vegetable Honey glazed, roast pork, sugar cayenne Basil enhanced season squash soup, barley, cinnamon
    [Show full text]
  • Country Fair Booklet
    Entry Guide For The 35th ANNUAL RIVERHEAD COUNTRY FAIR T SUNDAY, OCT. 10th, 2010 t 10:10 a.m. to 5 p.m. Vendor Spaces, Competitions, and Public Service Rules www.riverheadcountryfair.com RIVERHEAD, N.Y. 11901 N.Y. RIVERHEAD, Riverhead, NY Riverhead, Permit No. 30 No. Permit TOWN HALL, 200 HOWELL AVE. HOWELL 200 HALL, TOWN PAID U.S. POSTAGE U.S. RIVERHEAD TOWNSCAPE, INC. TOWNSCAPE, RIVERHEAD NON-PROFIT ORG. NON-PROFIT COUNTRY FAIR COUNTRY FAIR Everybody Loves . The Riverhead COUNTRY FAIR Sunday, October 10th, 2010 10:10 a.m. to 5 p.m. Peconic River Parking Field Rain Date: October 11, 2010 Featuring: Live Entertainment All Day • Farm Animals & • Manufactured goods will be limited, Pony Rides NO FLEA MARKET ITEMS Agriculture, Homemaking and Needlecraft • Read the existing rules and Exhibits and Competitions regulations carefully on page 4. • Applications will be reviewed by a Over 450 Vendors • Public Service Area panel of judges, whose decisions Vegetable Decorating Contest • EXPO 2010 are final. Carnival Rides & Midway • Great Food Detailed information is available at Folk Music & Arts • Garden Tractor Pulls riverheadcountryfair.com Pedal Tractor Pulls for Spectators Table of Contents 2010 Riverhead Country Fair Sponsors Applications: Directions to Fair . .15 Townscape Inc. Competition Entry Form . .13 EXPO 2010 . .6 EXPO 2010 Information . .6 Riverhead Town Board Vendor Application . .5 Fair Coordinators’ Riverhead Recreation, Highway, Sanitation, Buildings & Grounds, Competition Information: Message . .18 Street Lighting Departments Basket Weaving . .24 Fairgrounds Map . .14-15 Riverhead Police Department Cake Decorating . .22 Farm and Garden Sales & Exhibition Riverhead Fire Department Products . .17 Space . .4 Loyal Order of Moose Farm Wagon/Truck Display .
    [Show full text]
  • Texas Co-Op Power • May 2015
    may 15 local covers custom 4/14/15 3:26 PM Page 4 BLUEBONNET ELECTRIC COOPERATIVE EDITION MAY 2015 Breakfast Landmarks Pizza Your Way McAllen’s Quinta Mazatlan JUMPINTO SUMMER Cool Ways To Travel Through Texas SEE PAGE 18 BLUEBONNET NEWS RNMENT OVE GO G LD L O IA F C F E E P R S ONLY: S R P E E F C F I A O L D 00 $ G L O O V G 130 EACH E T R N N E M M E N N R T E G V O O L G D L O A I F C F E E R P S <:.V]LYUTLU[.VSK*VPU9LSLHZL Americans Own Gold For Only $130! TODAY - U.S. Money Reserve has scheduled +\L[VZ[YPJ[SPTP[LKH]HPSHIPSP[`[LSLWOVULVYKLYZ ^OH[ JV\SK IL V\Y ÄUHS YLSLHZL VM <: .V]»[ ^PSSILHJJLW[LKVUHÄYZ[JVTLÄYZ[ZLY]LK Issued $5 gold coins previously held at the U.S. IHZPZHJJVYKPUN[V[OL[PTLHUKKH[LVM[OLVYKLY Mint at West Point at this special price. These :7,*0(3(99(5.,4,5;:*(5), Gov’t-Issued Gold Coins are being released 4(+,-697<9*/(:,:6=,9 VU H ÄYZ[JVTL ÄYZ[ZLY]LK IHZPZ MVY [OL PUJYLKPISLWYPJLVMVUS` WLYJVPU 1 – Gov’t-Issued Gold American Eagle........$130.00 7SLHZLILHK]PZLK!6\Y<:.V]»[.VSKPU]LU[VY` 5 – Gov’t-Issued Gold American Eagles......$650.00 will be available at this special price while Z\WWSPLZSHZ[VYMVY\W[VKH`Z+VUV[KLSH` 10 – Gov’t-Issued Gold American Eagles...$1,300.00 *HSS[VKH` Prices may be more or less based on current market conditions.
    [Show full text]
  • The Best Little Pub in Town 507.474.2930
    The Best Little Pub In Town Ask about Riverport Catering and Room Rental! Receptions Banquets Business Meetings & more! 507.474.2930 Pickle Fries Dill pickle fries with a hint of spice, battered and deep fried. Served with ranch. 6.99 New Homestyle Breaded Shrimp 8 piece basket of large and crispy, golden brown, juicy shrimp. Served with your choice of dipping sauce: Cocktail, Sweet Chili, or Bang Bang Sauces. 10.99 Cheese Curds A tweak on an old Midwest favorite, our cheese curds feature white cheddar, a liky batter, and Leinenkugel’s Original beer mixed together and cut into cubes. The result is a gooey and savory morsel that you won’t be able to resist! 8.99 Cream Cheese Duck Bacon Wontons 5 deli led with duck bacon, cream cheese, roasted sweet corn, peppers, and green onions. A unique combination that is sure to please! Served with sweet chili dipping sauce. 10.99 Duck Wings Battered duck wings, fried to golden brown perfection. Choose from one of our famous sauces. Sauce served on the side. 10.99 Quesadilla Two 12” Flour tortillas loaded with cheddar jack cheese and toasted to a crisp. Served with salsa and sour cream. 9.99 : Choice of 3 vegetables: onions, green peppers, red peppers, mushrooms, green olives, black olives, or jalapenos. 1.50 : Chicken or shredded pork 2.50 Steak 3.00 Chicken Wings Jumbo chicken wings hand breaded in house with our secret recipe, fried to a crispy perfection and tossed in your choice of our famous sauces 12.99 Boneless Chicken Wings 10 country style breaded boneless chicken wings, deep fried to golden brown deliciousness and tossed in your choice of our famous sauces.
    [Show full text]