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Greens, Beans & Groundnuts African American Foodways
Greens, Beans & Groundnuts African American Foodways City of Bowie Museums Belair Mansion 12207 Tulip Grove Drive Bowie MD 20715 301-809-3089Email: [email protected]/museum Greens, Beans & Groundnuts -African American Foodways Belair Mansion City of Bowie Museums Background: From 1619 until 1807 (when the U.S. Constitution banned the further IMPORTATION of slaves), many Africans arrived on the shores of a new and strange country – the American colonies. They did not come to the colonies by their own choice. They were slaves, captured in their native land (Africa) and brought across the ocean to a very different place than what they knew at home. Often, slaves worked as cooks in the homes of their owners. The food they had prepared and eaten in Africa was different from food eaten by most colonists. But, many of the things that Africans were used to eating at home quickly became a part of what American colonists ate in their homes. Many of those foods are what we call “soul food,” and foods are still part of our diverse American culture today. Food From Africa: Most of the slaves who came to Maryland and Virginia came from the West Coast of Africa. Ghana, Gambia, Nigeria, Togo, Mali, Sierra Leone, Benin, Senegal, Guinea, the Ivory Coast are the countries of West Africa. Foods consumed in the Western part of Africa were (and still are) very starchy, like rice and yams. Rice grew well on the western coast of Africa because of frequent rain. Rice actually grows in water. Other important foods were cassava (a root vegetable similar to a potato), plantains (which look like bananas but are not as sweet) and a wide assortment of beans. -
H:\ISPJO052\Public\Arpeggio Reports\Syscoproductcatalog
Sysco Portland BEV/DISPENSER Explore Local Flavor Item Description Pack/Size Brand Item Description Pack/Size Brand QOH Case Split CAPP&OTHER MIX DISP DRNK MX FF 9021411 DRINK MIX HORCHATA 1/25 LB LYON M 4138608 DRINK MIX ORANGE 12/24 OZ SAHAR B 4894259 DRINK MIX PEACH 12/24 OZ SAHAR B CARBONATED BEVR 6102800 DRINK MIX STRAWBERRY KI 12/2 GAL CRYS LT 4090379 SYRUP CHERRY COKE BIB 1/5 GAL COCACOL 9366709 DRINK STRAWBERRY CONC 12/32 OZ BACARDI 4090593 SYRUP COKE CLASSIC 5X1 1/5 GAL COCACOL 7135312 MIX COCKTAIL MRGRTA 4/1 GAL LA PAZ 4213377 SYRUP COKE DIET CAF-FRE 1/5 GAL COCACOL 9305772 MIXER DRINK MRGRTA PREM 12/32OZ BACARDI 4273546 SYRUP COKE DIET 5.5X1 B 1/5 GAL COCACOL 4273553 SYRUP DR PEPPER BIB 1/5 GAL DR PEPR DISP JCE BSE FF 5198395 SYRUP FRUIT PUNCH BIB F 1/5GAL HI C 3163284 CIDER MIX SPICED ALPINE 6/48 CT ALPINE 8856122 SYRUP LEMONADE BIB 1/5GAL MINMAID 8893802 DRINK BASE CAFFIOCO CRE 2/64 OZ TORANI 9683509 SYRUP LEMONADE LIGHT BI 1/2.5GAL MINMAID 8941254 DRINK BASE CAFFIOCO CRE 2/64 OZ TORANI 5022850 SYRUP LEMONADE PINK POP 1/5GAL HI C 5656624 JUICE APPLE 4+1 1/2.5GAL ORCHBST 4320214 SYRUP MELLO YELLOW 5X1 1/5 GAL COCACOL 7911308 JUICE BASE APPLE BIB 10 1/3 GAL SAHAR B 6884464 SYRUP ORANGE 5X1 BIB 1/5 GAL FANTA 7911324 JUICE BASE CRNBRY CKTL 1/3 GAL SAHAR B 9090739 SYRUP PIBB XTRA BIB 1/5 GAL COCACOL 5451901 JUICE BASE GRAPE 12/33.8OZ SAHAR B 5409115 SYRUP ROOT BEER BIB 1/5 GAL BARQS 5451893 JUICE BASE ORANGE 12/33.8OZ SAHAR B 5654652 SYRUP SOUR MIX BIB CONC 1/2.5GAL STH SUN 5656657 JUICE CRNBRY CKTAIL 4+1 1/2.5GAL ORCHBST 7459035 -
Heavenly Delights
C641.5 W514H THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA PRESENTED BY Theodore C. and Betty Lou Kerner Fund C641.5 W514h PRINTED BY HALL PRINTING COMPANY HIGH POINT, NORTH CAROLINA United Methodist Women Wesley Memorial United Methodist Church High Point, North Carolina 1982 CHAIRMEN Melanie Godwin Vicki Reddick ARTWORK AND CALLIGRAPHY Melanie Godwin HISTORIAN Eleanor Latimer COMMITTEE Laura Amos Margot Pritchett Ginger Edwards Tammy Rhodenhiser Linda Etheridge Linda Saunders Dianne Hackney Vicki Shipman Dorsay Howard Joyce Stephens Vicki Kendall Alice Walden Beverly Koontz Proceeds from the sale of HEAVENLY DELIGHTS will be used to support various missions of the church. Additional copies may be obtained by contacting: Wesley Memorial United Methodist Church Post Office Box 5289 1225 Chestnut Street High Point, North Carolina 27262 RECIPE AND IDEA CONTRIBUTORS We are most grateful to all the members of Wesley Memorial who so generously shared their recipes and ideas with us. Without their many contributions, HEAVENLY DELIGHTS would never have become a reality. Gloria Adams Annie Coles Mary Adams Margaret Coltrane Gladys Albertson Elizabeth Conner Mary Alexander Carolyn Cook Charlotte McMichael Amos Margaret Cox Ellen Amos Ruth Craven Iris Amos Louise Cribbs Laura Amos Shirley Cromwell Martha Amos Doris Cross Peggy Amos Emily Crowe Marjorie Anderson Jeanette Davenport Nancy Anderson Dorothy Davis Sue Anderson Ruth Davis Anne Andrews Doris Denning Mary Ashcraft Jean Dula Frances Austin -
Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E
5/16/2018 “All Are Not The Same” Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E. ©Nilda Benmaor, RDN,CDE ‐2017 Learning Objectives After completing this course, nutrition professionals should be able to: . Select culturally appropriate foods for Hispanics and Latinos with diabetes. Identify the nutrient composition of traditional foods and the impact on post prandial blood sugar levels. Learn how to individualize a diabetic meal plan that includes patient’s preferred foods from country of origin. Apply diabetic dietary guidelines and carbohydrate counting to meal planning. Assess individual patient’s needs and beliefs in order to improve adherence to dietary recommendations and to achieve optimal glycemic control. CDR Learning Codes: 3000 Nutrition Assessment; 5000 Medical Nutrition Therapy; 5190 Diabetes Mellitus; 2020 Composition of Foods Nutrient Analysis ©Nilda Benmaor, RDN,CDE ‐2017 “It is easier to change a man’s religion than to change his diet.” Margaret Mead, Cultural Anthropologist ©Nilda Benmaor, RDN,CDE ‐2017 1 5/16/2018 Latin American Culture Place of Birth : The name of the province, territory or country in which the person was born. Ethnicity Mixed race ancestry: Colonization by Spain, Portugal and France. Immigration from Italy , Germany and Eastern Europe, Africa, China and Korea. Language Spanish, Portuguese ( Brazil), French ( Caribbean and French Guiana). Religion Primary is Roman Catholic. Also Protestant, Jewish, Evangelical, Buddhist, .Hindu ©Nilda Benmaor, RDN,CDE ‐2017 Definitions Hispanic* Refers to persons of Spanish–Speaking origin or ancestry from Latin Americans, but excludes Brazilians. Latino* Refers to persons of Latin American origin or ancestry ,including Brazilians, but excludes persons from Spain. -
Mae's Southern Cafe
TUESDAY 3pc Pan Trout Combo $8.99 Smothered Pork Cops $8.99 Neck Bones $7.99 2pc Whole Catfish Combo $9.99 Cajun Cabbage $1.89 8pc Wings $7.99 WEDNESDAY Meatloaf $7.99 4pc Chicken Tenders $7.99 Beef Tips $8.69 Boiled Okra $1.89 THURSDAY Wing Plates Baked Chicken(Leg Quarter) $7.99 Chicken n Dressing $8.99 HOT MILD BBQ LEMON PEPPER RANCH BBQ JALAPENO Mae's Southern Cafe Pot Roast n Potatoes $9.99 RANCH HONEY MUSTARD EXTRA RANCH $0.25 FRIDAY Chicken N dumplings $7.99 10pc $6.00 Rib Plate (3 Bones) $8.99 15pc $9.00 20pc $12 25pc $15 SUNDAY 50pc $30 Smothered Oxtails over rice $16.99 75pc $45 Chicken n dressing $8.99 100pc $60 Chitterlings $12.99 Baked Chicken (Leg Quarter) $7.99 Off The Grill Soul Food and BBQ Menu Southern Fried Chicken $8.69 Slab of BBQ Ribs $21.99 Side of Chitterlings $8.99 Side of Oxtails $9.99 Half Slab of BBQ Ribs $11.99 BBQ Chicken $6.99 Monday-Friday 10:30 am-7:00 pm 1/2Lb Pork $5.99 Saturday Closed Cakes $3.00 1LB Pork $11.99 Sunday 10:30 am-6:00 pm Red Velvet Cake BBQ Ribs w/2 sides $10.99 Call-in (205)710-5488 Lemon Pound Cake BBQ Half Chicken w/2 sides $9.99 Sweet Potato Pie $1.89 www.maessoutherncafe.com Banana Pudding Beverages $2.00 Small 1.89 Large $3.00 We offer Takeout, Catering, and Dine- Oven Bake Banana Pudding (Sunday) in... -
Conference & Banqueting by Hilton Prague
CONFERENCE & BANQUETING BY HILTON PRAGUE Breakfast Menus Coffee Breaks Quick Lunch Receptions Buffet Menus Lunch & Dinner Menus Beverages Home Dear Valued Guest, We are proud to announce that over the years, our team has been awarded with multiple international awards in culinary arts, pastry and mixology. In total, our Kitchen team has over a 1,000 years of combined experience and we have had the honor to prepare meals for Presidents, dignitaries and celebrities alike. It is our goal to exceed all our guests’ expectations and to make every occasion a unique occasion. In this menu you will find a variety of choices for each meal period to match that of your needs. We follow a firm policy to use only fair priced, sustainable and the freshest ingredients combined with modern technology and cooking methods to provide you with an unforgettable dining experience. We look forward to hosting your event in the near future and to personally take care of you and your guests in our hotel. Executive Chef & The Hilton Prague Culinary Team Franco Luise Quick Lunch Home CONTENTS BREAKFAST MENUS COFFEE BREAKS QUICK LUNCH RECEPTIONS Continental Breakfast Welcome Coffee Breaks Sandwiches Buffets and Snack Fingerfood Receptions Hilton Breakfast Morning Coffee Breaks Roll-In Working Buffet Cocktail Receptions Chinese Breakfast Afternoon Coffee Breaks Cloud 9 Receptions Healthy Breakfast Healthy Coffee Breaks Enhancements Special Themed Coffee Breaks BUFFET MENUS LUNCH & DINNER MENUS BEVERAGES Daily Atrium Buffets Chefs Menus Open Bar Themed Buffets Lunch and Dinner Boxes Wine List Vegetarian Buffet Executive Chef´s Signature Menus Cloud 9 Enhancements Enhancement/Live Cooking Stations Traditional Czech Menus Beverage list Exclusive Gala Menus Create Your Own Menu Breakfast Menus Coffee Breaks Quick Lunch Receptions Buffet Menus Lunch & Dinner Menus Beverages BREAKFAST MENUS Home CONTINENTAL HILTON BREAKFAST BREAKFAST CHINESE HEALTHY BREAKFAST BREAKFAST For Groups of less than 30 people there will be an additional charge of 110 CZK per person. -
June 2017 (PDF)
Medical Interpreting Services CulturalCultural NewsNews Volume 15, Issue 6 June 2017 June is Lesbian and Gay Pride Month Gay pride or LGBT pride refers to a world wide movement and philosophy asserting that lesbian, gay, bisexual, and transgender individuals should be proud of their sexual orientation and gender identity. Gay pride advocates work for equal “rights and benefits” for LGBT people. The movement has three main premises: that people should be proud of their sexual orientation and gender identity, that sexual diversity is a gift, and that sexual orientation and gender identity are inherent and cannot be intentionally altered. In June of 2000, Bill Clinton deemed the month of June, “Gay and Lesbian Pride Month.” The month was chosen to remember a riot in 1969 at the Stonewall Inn in Manhattan that is thought to be the beginning of the gay liberation movement in the United States. June is now the month of acceptance and the month to welcome diversity in communities regardless of sexual orientation. Gay and lesbian groups celebrate this special time with pride parades, picnics, parties, memorials for those lost from HIV and AIDS, and other JUNE 2017 CALENDAR group gathering events that attract thousands upon thousands of individuals. This month is meant to recognize the impact Gay, Lesbian and Transgender individuals have had on CARIBBEAN-AMERICAN HERITAGE MONTH the world. GAY & LESBIAN PRIDE MONTH NATIONAL SOUL FOOD MONTH http://www.nwhp.org/resources/commemorations/gay-lesbian-pride-month/ 4-10- Pet Appreciation Week (US) 5- Baby Boomers Recognition Day (US) Caribbean-American Heritage Month 6- Atheists Pride Day (International) 9- St. -
États-Unis America, Sont Une Républiqueconstitutionnelle
États-Unis Les États-Unis, en forme longue les États-Unis d'Amérique8, en anglais United States ou United States of America, sont une république constitutionnelle fédérale à régime présidentiel d'Amérique du Nord. Les États-Unis sont une union de cinquante États, dont quarante-huit sont adjacents et situés entre l'océan Atlantique et l'océan Pacifique, d'est en ouest, puis bordés au nord par le Canada et au sud par le Mexique. Les deux États non limitrophes sont l'Alaska, situé à l'ouest du Canada, etHawaï, un État insulaire situé au milieu de l'océan Pacifique. De plus, le pays inclut quatorze territoires insulaires disséminés dans la mer des Caraïbes et le Pacifique. La capitale fédérale, Washington, est située dans le District de Columbia, un district fédéral hors des cinquante États. Les États-Unis comptent en 2011 plus de trois cent onze millions d'habitants et constituent le troisième pays le plus peuplé du monde après la Chineet l' Inde 9 . La superficie des États-Unis est de 9 629 048 kilomètres carrés, ce qui en fait le quatrième pays le plus vaste du monde après la Russie, le Canada et la Chine10. L'immigration y est abondante et la population des plus diversifiées sur les plans ethnique et culturel. L'économie nationaleest la plus importante au monde avec un PIB, en 2011, le plus élevé. Les États-Unis sont membres de l'Organisation du traité de l'Atlantique Nord (OTAN), de la Coopération économique pour l'Asie-Pacifique (APEC), de l'Accord de libre-échange nord-américain (ALENA), de l'Organisation des États américains (OEA), de l'ANZUS, de l'Organisation de coopération et de développement économiques (OCDE), du G8, et membres permanents du Conseil de sécurité des Nations unies. -
SEPTEMBER/OCTOBER 2020 If You Like to Play with Fire, You Belong with Us
SOUTH AMERICAN CUISINE SEPTEMBER/OCTOBER 2020 If you like to PLAY WITH FIRE, you belong WITH US Membership. Certification. Online Learning Center. Apprenticeship. Events. WeAreChefs.com. ACFchefs.org. FEATURE STORIES 26 The Cuisine of South America A sensory exploration and brief historical journey of the cuisines of Brazil, Venezuela, Chile and beyond. DEPARTMENTS 12 Management Culinary education today looks a lot different than last year, or even last semester. Here’s how some chef-instructors are approaching virtual and remote learning. If you like to 16 Main Course Even in an era of plant-based eating, whole-animal butchery hasn’t gone away and presents a more PLAY WITH FIRE, environmentally friendly — and cost effective — approach to meat prep. you belong 19 On the Side In-house butchery requires special consideration when it comes to knife selection and maintenance. WITH US Plus, a fresh look at rabbit. 22 Pastry Crème anglaise, the simple dairy-and-egg-yolk combo and workhorse of every pastry kitchen, makes a comeback as consumers trace comforting classics. 24 Classical vs. Modern A study of the classic French dish, poulet sauté a la Bourguignonne, from Chef August Escoffier’s book, along with a modern pavé version by Chef J. Kevin Walker, CMC. 36 Health The wide breadth of seafood from Mississippi and the Gulf of Mexico offers chefs opportunities to introduce dishes that are both flavorful and good-for-you. 40 At the Bar Many bars may be closed at the moment due to COVID-19, but we can still learn how to make a trendy tea-based cocktail, or ones with decorative garnishes. -
Atendido Por La Familia Madera
2640 W MAIN PORT LAVACA TX 77979 (361) 552-6515 Atendido por la Familia Madera www.TaqueriaLaFinca.com * Consuming raw or undercooked meat, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness. PARTIES OF 8 OR MORE 15% GRATUITY WILL BE INCLUDED IN THE TICKET CAUTION! Chicken may contain small bones • Please No Substitutions. Substitutions are 75¢ extra • Tortilla chips BEFORE 11:00 am are $1.75 © 07-21-18 MOLECULARPRINT (361) 232-2286 Antojitos Mexicanos LA FINCA SALAD FIESTA SALAD APPETIZERS Guacamole ...................................................... $3.99 $4.50 $7.25 Chile con Queso ............................................... $3.99 Super Chile con Queso w/Ground Beef ................. $5.25 Nachos with Beans & Cheese ............................ $4.99 Nachos with Groundbeef ............................... $5.50 Nachos with Groundbeef and Guacamole ........ $6.25 Lettuce, tomatoes Lettuce, tomatoes and NACHOS SUPREME $8.99 and avocado chicken fajita with white cheese With lettuce, tomatoes, avocado & beef fajita SIDE ORDERS CHARRO BEANS ......................................................... $1.99 AVOCADO ..................................................................... $1.99 SPANISH RICE ............................................................. $1.75 REFRIED BEANS ......................................................... $1.75 SALAD (Lettuce and tomato) ....................................... $1.99 CREMA (Sour cream) ...................................................... 99¢ PICO DE GALLO -
CALL AHEAD We’Ll Have Your Order Ready (361) 937-4606
10533 S. PADRE ISLAND DR. CORPUS CHRISTI, TX 78418 Don’t wait in-line CALL AHEAD We’ll have your Order Ready (361) 937-4606 View our menu online www.TaqueriaJalisco.net OPEN EVERY DAY MON, TUE, WED 5am-10pm • THU, FRI 5am-11pm SATURDAY 5am-10pm • SUNDAY 6am-10pm >> WE RESERVE THE RIGHT TO REFUSE SERVICE << Consuming raw or undercooked meat, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness. © 062019© 022117 Design Design and and Print Print by by molecularprint molecularprint • (361)(361) 232-2286 232-2286 • www.molecularprint.com • www.molecularprint.com ANTOJITOS MEXICANOS CHICKEN WINGS TORTAS 5.99 TACOS 2.39 (6) 6.99 • (12) 11.99 • (18) 16.99 French bread with your choice of meat, Flour or Corn Tortilla with your choice avocado, lettuce, tomatoe & sour cream. of meat. Lengua - Tongue 6.50 Chicken or Beef Fajita strips 2.99 Chicken or beef fajita strip 6.50 Tripas o Mollejas or Lengua 2.99 Avocado $2.49 Add Cheese or Avocado for 50¢ TOSTADAS 2.99 NACHOS WITH BEANS THREE SOFT TACOS 8.50 & CHEESE 5.49 With shredded chicken or Ground beef. Served with rice & beans NACHOS SUPREME 9.99 Crispy corn tortilla with your choice of With Groundbeef or Asada, guacamole, meat, lettuce, tomatoe, sour cream & YOUR CHOICE OF MEAT salad, pico de gallo & sour cream. beans. With fajita $1 extra Chicken or beef fajita strip 3.49 • Carne Asada - Chopped Beef Bean & Cheese 1.99 • Carne Guisada - Beef & Gravy Add Cheese or Avocado 50¢ • Pollo - Shredded Chicken Sour cream ADD 35¢ • Barbacoa - Shredded beef • Pastor - Spiced Pork meat GORDITAS 4.99 • Jamon - Ham THREE CRISPY TACOS 7.49 With lettuce, tomatoes & cheese. -
Taqueria Michocana M E X I C a N R E S T a U R a N T
TAQUERIA MICHOCANA M E X I C A N R E S T A U R A N T 7 7 0 - 7 4 8 - 5 8 5 8 C A T E R I N G F O R A L L O C C A S I O N S / C O M I D A P A R A T O D A O C A S I O N 5 1 1 W E S T A V E C E D A R T O W N , G E O R G I A , 3 0 1 2 5 T A Q U E R I A M I C H O A C A N A . C O M TAQUERIA MICHOCANA TORTAS TACOS 2.00 ASADA/GRILLED STEAK 7.50 ASADA/GRILLED STEAK 1.50 AL PASTOR/ SEASONED PORK 6.50 AL PASTOR/SEASONED PORK 2.00 CABEZA/BEEF 7.50 CABEZA/COW HEAD 1.50 CARNITAS/SHREDDED PORK 7.50 TRIPAS/BEEF INTESTINES 2.00 TRIPAS/ BEEF INTESTINES 6.50 CARNITAS/SHREDDED PORK 2.00 LENGUA/ BEEF TONGUE 7.50 LENGUA/BEEF TONGUE 2.00 CACHETE/ BEEF CHEEK 7.50 JAMON/HAM 2.00 POLLO/CHICKEN 6.50 POLLO/CHICKEN 1.50 CHORIZO/MEXICAN 7.50 CUBANA/CUBAN 7.50 MILANESA 6.50 CHORIZO/ MEXICAN SAUSAGE HANDMADE TORTILLAS + .50 *SUBCHARGES MAY APPLY TO ADDITIONAL ADD-ONS TOSTADAS APPETIZERS 3.00 CARNITAS/SHREDDED PORK 7.99 NACHO SUPREMO 3.00 POLLO/CHICKEN 8.99 NACHO FAJITAS 3.00 AL PASTOR/ SEASONED PORK 4.00 GUACAMOLE 3.00 ASADA/GRILLED STEAK 3.50 PICO DE GALLO 3.00 CHORIZO/MEXICAN SAUSAGE 4.00 CHEESE DIP 3.50 CEVICHE 3.50 CAMARON/SHRIMP TRADITIONAL FOODS 3.35 SOPES 3.35 GORDITAS 3.00 PUPASAS 6.50 HUARACHES TAQUERIA MICHOCANA BURRITOS QUESDILLAS 6.50 ASADA/GRILLED STEAK 7.50 ASADA/GRILLED STEAK 6.00 AL PASTOR/ SEASONED PORK 6.50 AL PASTOR/SEASONED PORK 6.50 CABEZA/BEEF 7.50 CABEZA/COW HEAD 6.00 CARNITAS/SHREDDED PORK 7.50 TRIPAS/BEEF INTESTINES 6.50 TRIPAS/ BEEF INTESTINES 6.50 CARNITAS/SHREDDED PORK 6.50 LENGUA/ BEEF TONGUE 7.50 LENGUA/BEEF TONGUE 6.50 CACHETE/ BEEF CHEEK