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CANAPES MEAT Ardennes Pâté with Garlic Chutney on Granary Toasts
CANAPES MEAT Ardennes pâté with garlic chutney on granary toasts with cornichons and sweet and sour red onion Creamy olive tapenade with prosciutto on sea salt crostini Sausages with honey and mustard or sweet chilli sauce Shredded duck lettuce cups with hoisin sauce and spring onions Chicken with wasabi and lime mayonnaise and mint on cucumber rounds FISH Ceviche with lime, blackened corn, peppers and tomatoes Smoked salmon blinis with horseradish cream and micro herbs Smoked mackerel pâté on beetroot crackers with candied lemon and dill Cajun prawn topped guacamole on tortilla corn chips VEGETARIAN Cream cheese filo parcels with pomegranate molasses Whipped truffled goat curd w/ honey, thyme and strawberry Blue cheese and mushroom pastries Beetroot hummus with crudités Mint, pea and parmesan crostini Dates stuffed with orange scented baba ganoush and walnuts Dates stuffed with blue cheese and walnuts STARTERS Organic Chicken Liver Parfait with melba toast ~ Chargrilled Mackerel with chives on toasts ~ Smoked Salmon pâté with oat cakes ~ Pear and stilton tartlet ~ Rare roast beef salad with sriracha mayonnaise, radish and watercress ~ Tuna with ponzu dressing, pineapple and chilli ~ Pea risotto with parmesan, white wine and pea shoots ~ Summer tomatoes soup ~ Chicken salad with wasabi and lime mayo on baby leaves, mint and cucumber MAINS Free Range slow roasted pork belly with spicy plum chutney ~ Whole baked salmon with wild garlic pesto ~ Slow cooked lamb with pomegranate reduction ~ Chicken with saffron, honey and hazelnuts ~ Smoked -
2020 World Championship Cheese Contest
2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states. -
Baricelli Cheese Co
BARICELLI CHEESE CO. Cheese: Appalachian Country: USA Milk: Cow A semi-soft cheese, developed from the Monterey Jack style but made with raw milk and aged a minimum of sixty days. Wheels are three inches thick with a thin, grayish brown natural rind. The cheese has a creamy texture with tiny eyes, mild with just a hint of sharpness and the flavor of fresh milk. 1oz. $2.25 1/2 piece $8.50 whole piece $16.00 Cheese: Cocoa Cardona Country: USA-Wisconsin Milk: Goat Made from 100% goats milk, this soft cheese is aged and rubbed with cocoa. Winner of Best of Class in the US cheese contest 2003. 1oz. $2.50 1/2 wedge $9.50 wedge $18.00 Cheese: Surchoix Gruyere Grand Cru Country: USA Milk: Cow This is a robust full-bodied cheese for the connoisseur. The producer Roth Kase, located in Wisconsin, has maintained the essential details of this classic Swiss original, including Swiss trained cheesemakers. The result is a nine month aged, firm bodied cheese that has earthy flavors with a hint of nuts. 1oz. $2.50 1/2 wedge $9.50 wedge $18.00 Cheese: Camembert Le Chatelain Country: France Milk: Cow From Normandy, France, this absolutely delicious cows milk cheese is smooth and creamy with a soft white edible rind. This recipe was given to a farmer named Marie Harel by a priest in 1791 while he was in hiding during the French Revolution. Marie and her children made and sold this cheese until it became world famous. A little more potent flavor than typical Camembert. -
Cheese Cart at Restaurant Gary Danko Offer Fifteen to Twenty Cheeses Nightly
The cheese cart at Restaurant Gary Danko offer fifteen to twenty cheeses nightly. We feature cheeses from many corners of the world rotating through hundreds of selections in a year. We balance our cart choices with our local favorites, worldly classics, adventurous flavor combinations and traditional crowd pleasers. A nightly selection might include: Goat's Milk Cheeses Humboldt Fog: Arguably the most well known goat cheese produced in California. This young, snow white cheese has a distinctive layer of ash running through the middle of its form. From Arcata, California in Humboldt County this award winning cheese inspires even non-goat cheese lovers to taste and enjoy! Alternatives may include, Valençay, Selles-sur-Cher, Sainte-Maure Belgique Cendrée, O'Banon, Siltcoos, and more. Roccaverano: Produced in the Langhe region of Italy this DOP cheese is aged by the legendary family of Guffanti to perfection, when the cheese takes on a soft moist cakey texture that sticks to your palate with a tangy creamy finish. Alternatives may include, Brunet, La Tur, Keene, Quatre-Feuille, Cameo, and more. Garrotxa: From Catalonia, Spain. This semi-hard cheese is full of herbaceous flavors resulting from the wild herbs the goats feed on. This complex herbaceous palate pairs with a delicate creaminess that delights the palate. Though usually not more than 6 months old at most, this drier style cheese has intense depth of character that offers layer upon layer of flavors on the palate. Let it linger to enjoy the after taste. Alternatives may include, Midnight Moon, Panteleo, Brabander, Chabrin and more. Sheep's Milk Cheeses Petit Agour: A classic from the Basque region. -
Chutney Recipes
Chutney Recipes Taaza™ - Tomato Garlic Chutney Tomato garlic chutney is an excellent base sauce for many Indian curries. It has all the wonderful flavors and taste that goes well with many lentils. You can use this chutney as dip, spread on breads and mix it with regular pasta sauce to add extra spice and flavor. Tomato Tortilla Wrap Ingredients: 1 tomato tortilla ¼ cup shredded cheddar cheese 2 tbsp. Taaza™ tomato garlic chutney ¼ cup chopped lettuce ¼ cup chopped tomatoes Jalapeno pickle to taste Salt to taste 1) On a hot griddle, warm tomato tortilla. 2) Spread cheddar cheese and tomato garlic chutney. 3) Top it with lettuce, tomatoes, jalapenos and salt and make a wrap. You can also add any cooked meat of your choice in this warp. Chickpea Curry Ingredients: 16 Oz. canned chickpeas 1 medium onion chopped ½ cup or 4 oz. Taaza™ tomato garlic chutney 2 oz. water or as desired 2 tbsp. Taaza™ ghee 1 tsp. garam masala (optional) 2 tbsp. chopped cilantro 1 tsp. lemon juice Salt to taste Makes: 2-4 servings 1) In a medium pan, heat ghee and sauté chopped onions. 2) Add Taaza ™tomato garlic chutney, water and garam masala and cook for 2 minutes. 3) Add canned (cooked) chickpeas and cook over medium heat for 2 minutes. Add salt if necessary (remember that canned chickpeas already has salt) and turn off the heat. Add lemon juice and chopped cilantro and mix well and serve it with rice or bread. Kidney Beans Curry - Rajma Ingredients: 16 Oz. canned kidney beans, drained 1 medium onion chopped ½ cup or 4 oz. -
We Use Sustainably Sourced Seafood and Naturally Raised Meats, Coupled with the Bountiful Harvest of the Surrounding Farming Communities Wherever Possible
We use sustainably sourced seafood and naturally raised meats, coupled with the bountiful harvest of the surrounding farming communities wherever possible. Small Plates Podi Idli | 9 GOL GUPPA | 11 steamed rice cakes, spiced lentil powder, tomato chutney mini puffed puri, chickpeas, grapefruit, cilantro orange water ASPARAGUS SOUP | 11 CHICKEN TIKKA | 15 oven roasted asparagus, cumin, ginger and coconut baby lettuce, chicken tandoori, mustard powder, yogurt BEET SALAD | 11 Bhoga Fish | 13 baked beets, water crush, lime sweet yogurt seasonal fish, chef's secret spices, indian coulis Medium Plates Bombay Sliders | 14 PORK RIBS | 19 vegetables, potato patties, toasted pav bread, sweet onions sweet sour pork glaze, brussels sprout, fennel TANDOORI PANEER | 17 Grilled Prawns | 19 cottage cheeese, cumin ginger, spinash, cilantro chutney roasted chili garlic chutney, shallots PEPPER DUCK | 19 LAMB CONE | 19 pulled duck, black pepper sauce, rice uthappam minced lamb with onion and garlic, crispy dosa Masala Dosa | 14 Vegetable Uthappam | 16 south indian crepe, flavored potato stuffing, thick rice pancake, seasonal vegetables mix, house chutneys, sambar house chutneys, sambar Large Plates Palak Paneer | 21 Fish Moilee | 27 cumin chilli spinach, farmers market cottage cheese catch of the day, lemon coconut sauce, beans poriyal, rice SUNCHOKE KOFTA | 21 Chicken 'Dum' Biryani | 23 fried sunchoke, onion chilli, cashew sauce, naan chicken flavour basmati rice, yogurt Lamb Chops | 29 Coconut Prawns | 23 baby potatoes, snap beans, mushroom garlic sauce curry leaves, cumin coconut sauce, naan Vegetable Pilaf | 21 DELHI BUTTER CHICKEN | 23 farmers market vegetables, flavor basmati rice, raita tandoori chicken, butter masala sauce, naan SIDES NAAN | 4 HOUSE DAL | 8 GARLIC NAAN | 5 CHUTNEY SAMPLER | 6 TANDOORI ROTI | 5 BASMATI RICE | 4 GARLIC CHEESE NAAN | 5 RAITHA | 4 18 percent gratuity added for five guests or more @bhogasf 6 percent San Francisco mandate added on every check Please inform the server about your dietary preferences @bhogasf. -
Bovine Benefactories: an Examination of the Role of Religion in Cow Sanctuaries Across the United States
BOVINE BENEFACTORIES: AN EXAMINATION OF THE ROLE OF RELIGION IN COW SANCTUARIES ACROSS THE UNITED STATES _______________________________________________________________ A Dissertation Submitted to the Temple University Graduate Board _______________________________________________________________ In Partial Fulfillment of the Requirements for the Degree DOCTOR OF PHILOSOPHY ________________________________________________________________ by Thomas Hellmuth Berendt August, 2018 Examing Committee Members: Sydney White, Advisory Chair, TU Department of Religion Terry Rey, TU Department of Religion Laura Levitt, TU Department of Religion Tom Waidzunas, External Member, TU Deparment of Sociology ABSTRACT This study examines the growing phenomenon to protect the bovine in the United States and will question to what extent religion plays a role in the formation of bovine sanctuaries. My research has unearthed that there are approximately 454 animal sanctuaries in the United States, of which 146 are dedicated to farm animals. However, of this 166 only 4 are dedicated to pigs, while 17 are specifically dedicated to the bovine. Furthermore, another 50, though not specifically dedicated to cows, do use the cow as the main symbol for their logo. Therefore the bovine is seemingly more represented and protected than any other farm animal in sanctuaries across the United States. The question is why the bovine, and how much has religion played a role in elevating this particular animal above all others. Furthermore, what constitutes a sanctuary? Does -
A Guide to Kowalski's Specialty Cheese Read
Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too. -
Did You Know
STARTERS TO SHARE Soup of the day Greek style octopus salad Arancini please ask your server (V) 6 feta, peppers, kalamata olives, shallots, truffle mayonnaise capers, coriander, mint, lemon & olive oil 11 & baby watercress (V) 8 Chargrilled squid sweet chilli sauce, balsamic vinegar Chef style quesadillas root vegetables, aged cheddar & mixed leaves 8 / 15 Seared scallops with salmon caviar & rocket (V) 12 Jerusalem artichokes, wild garlic purée & Goat’s cheese fritters aged balsamic vinegar 9 Fine selection of charcuterie smoked tomato & garlic chutney, chilli olives & pickles 12.5 baby leaf salad (V) 8 / 14 Saint-Marcellin on brioche Mezze platter soft cow's cheese, wild rocket, sun dried hummus, grilled halloumi, Moules frites tomato pesto & pine nuts (V) 10 bruschetta, tzatziki, red pepper feta, garlic, parsley, & Sauvignon Blanc 11 / 18 olives & grilled pitta (V) 12.5 / 18.5 Severn & Wye smoked salmon Atlantic prawns Terrine de campagne horseradish chantilly, caper berries pork & liver pâté, tomato chutney, aioli & watercress 7 / 14 & artisan bread 11.5 crispy leaves & sourdough bread 8 SALADS MAINS FROM THE GRILL Burratina & heritage tomato Quinoa, broccoli, orange & pomegranate Steaks asparagus, chives & vinaigrette (V) 15.5 fried shallots, pine nuts, cherry tomato served with French fries & salad & tahini lemon dressing (V) 15 Sirloin 220g 22 Caesar salad Rib eye 350g 29 lettuce, croutons, fresh anchovies Asparagus & ricotta ravioli creamy herb sauce (V) 14 & parmesan 9.5 English lamb steak with grilled chicken 15.5 Homemade BBQ -
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 32 THE FARMHOUSE · MENUS 62 THE FARMHOUSE · COOKING EXPERIENCES 82 BAR 88 WINE 92 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. Due to state and local ordinances, all food and beverage must be purchased solely through Ojai Valley Inn. Ojai Valley Inn is the only licensed authority to serve and sell food on the premises; therefore, outside food and beverages are not allowed on the hotel property. A taxable 24% service charge is added to all food and beverage (subject to change). California State Tax is calculated on the total of all charges. MINIMUM GUEST COUNT A minimum of 30 guests is required for all menus within the Banquet Menus unless noted otherwise. For groups fewer than 30 guests, please refer to our Executive Meeting Menus. BAR SERVICE Should you request a bar set-up, a bartender fee of $200 per bartender per five hour event is applicable if sales do not exceed $500 per bar (exclusive of tableside wine service). -
In Pursuit of Garlic
“Of all the authors of articles and books liz primeau liz written over the years about garlic, Liz Primeau’s In Pursuit of Garlic is supreme.” chester aaron, author of The Great Garlic Book su “Finally we get another fine piece of written work from pur it o n f Liz Primeau! The power of garlic takes on new meaning with this i book. You will not look at a clove of garlic the same ever again.” Mark cullen, gardening expert and writer-broadcaster www.markcullen.com “Incredibly well researched, with a wealth of information ALIC on this magical plant and great recipes too, this book will certainly find a valued place in my culinary library.” ALIC inpursuit of John Bishop, chef-restaurateur and author of AN INTIMATE LOOK AT THE Simply Bishop’s: Easy Seasonal Recipes DIVINELY ODOROUS BULB liz priMeau is the author of My Natural History and the bestselling Front Yard Gardens. She is also the founding editor of Canadian Gar- Liz Primeau dening magazine and gives talks about gardening across North America. She lives in Mississauga, Ontario. $19.95 www.greystonebooks.com Cover design by Heather Pringle Cover photograph by Julie Mcinnes/Getty Images Printed in Canada on fsc-certified paper Distributed in the U.S. by Publishers Group West Ebook also available Garlic.Cvr.Final.indd 1 12-01-11 3:42 PM In Pursuit of Garlic Garlic.Int.05.indd 1 12-01-11 3:43 PM Garlic.Int.05.indd 2 12-01-11 3:43 PM rsuit pu o in f ALIC AN INTIMATE LOOK AT THE DIVINELY ODOROUS BULB Liz Primeau d&m publishers inc. -
Takeaway & Delivery Menu
TAKEAWAY & DELIVERY MENU Please note menu and pricing is subject to change. For any direct delivery requests please contact on [email protected] STARTERS PUNJABI SAMOSA CHAT [potato filled deep fried pastry topped with tamarind & sweet yogurt] 8.00 COCONUT & CORN TIKKI [sweetcorn, curry leaves, mint & mango murabba, baby corn bhajji] 10.00 NANDU VARUVAL [soft shell crab, green chilli, white crab, tomato chutney] 14.50 CHICKEN PEPPER FRY [boneless chicken stir fried with Indian onion, curry leaves, pepper, served with parotta] 12.50 TANDOOR PANEER TIKKA ANARDANA [Indian cottage cheese marinated with pomegranate, raw mango, served with corn chat] 11.00 BADAMI BROCOLLI [cardamom, mace, almond, gajar murabba, broccoli & garlic chutney] 10.00 TANDOORI MUSTARD PRAWNS [Dijon & whole grain mustard, shrimp chutney, idiyappam] 24.00 SHAHI SALMON TIKKA [royal cumin, dill leaves, smoked raw papaya & samphire chat] 17.00 HARIYALI BREAM [tandoor cooked seabream fillets marinated with coriander and chilli served with tomato kachumber] 16.00 NARIYAL SCALLOPS [coconut chips, vermicelli upma, chilli & coconut chutney] 16.00 DUCK CHUTNEY SEEKH [tomato tokku, Kashmiri chilli, shallots, pineapple chutney] 20.00 LEMON CHICKEN TIKKA [kaffir lime, lemongrass, lime zest, fried lentil chat] 16.00 TANDOORI MASALA LAMB CHOPS [tandoor roasted lamb chop marinated with kashmiri chilli, ginger & yoghurt, mint chutney] 24.00 CURRY KERELA PRAWN CURRY [prawn curry cooked with tamarind & coconut] 22.00 DORSET BROWN CRAB [coconut oil, pepper, garlic, curry leaf]