CATERING Customizable Menu for Any Event! LOCATIONS

Total Page:16

File Type:pdf, Size:1020Kb

CATERING Customizable Menu for Any Event! LOCATIONS CATERING Customizable Menu for any Event! LOCATIONS Wicker Park Oakbrook Center 1560 N Damen Avenue 529 Oak Brook Center Chicago, IL 60622 Oak Brook, IL 60523 773.360.7386 630.590.1060 Streeterville Oak Brook Terrace 259 E Erie St Suite 100 17W615 Butterfield Rd. Chicago, IL 60611 (Butterfield and Midwest Rd) 312.255.1130 Oakbrook Terrace, IL 60181 630.317.7044 Lakeview North 3300 N. Broadway Fulton Market AMini variety of mini Donut Cake and Old Tray Fashioned donuts. Chicago, IL 60657 1301 W Lake Street $59.99 (5 dozen) 773.883.4764 Chicago, IL 60607 312.285.2148 Lakeview South Bagel Platter 2800 N Clark Street Millennium Park $19.99 (12 assorted bagels) Chicago, IL 60657 181 N Michigan Ave Includes Strawberry, Chive, and Regular Cream Cheese 773.868.0173 Chicago, IL 60601 312.729.5480 Coffee South Loop Box of Coffee or Hot Chocolate $19.99 26 E. Roosevelt Road Woodfield Mall Serves 10, includes cups, sugars, stirrers, and creamers Chicago, IL 60605 5 Woodfield Mall 312.834.0700 Schaumburg, IL 60173 224.353.6092 Magnificent Mile 535 N. Michigan Gold Coast Contact (at Grand Ave. Overpass) 750 N. Rush [email protected] Chicago, IL 60611 (at Chicago Ave.) Orders must be placed before 3:00pm for next day delivery or pick up. 312.929.2651 Chicago, IL 60611 If you are looking to order just 4 dozen donuts or less, please call your 312.929.2829 local Stan’s store to place your order. FOLLOW OUR FOOD TRUCK ON TWITTER @StansDonutsCHI #StansVan StansDonuts.com StansDonuts.com All prices subject to change (9/2020) DONUTS SWEETS ASK ABOUT OUR S M L SEASONAL (12oz) (16oz) (20oz) The Standards DONUTS Specialties Coffee Bar Stan’s Cookies $1.99 ea. / $19.99 (12) / $10.99 (6) $2.99 ea. / $29.99 (12) / $16.99 (6) Most drinks may be served over ice $2.29 ea. / $19.99 (12) Glazed Powdered Sugar Cake Chocolate Glazed Salted Caramel House Blend 2.39 2.89 3.39 Chi-Town Chunk Chocolate chunk cookie Vanilla Sprinkled Glazed Vanilla Sprinkled Cake Pistachio Glazed Old Fashioned Double Espresso 2.59 Chocolate Buzz Chocolate espresso cookie Cappuccino 2.99 Plain Cake Plain Old Fashioned Strawberry Glazed Buttercream Bismark Raisin’ The Bar on Oatmeal Oatmeal raisin cookie Strawberry Bismark Café Au Lait 2.79 3.29 3.79 Toffee Talk Toffee pecan coconut cookie Cinnamon Sugar Cake Vanilla Glazed Cruller Chocolate Sprinkled Americano 2.59 2.99 3.29 Snickerdoodle Cinnamon Sugar cookie Glazed Boston Cream Latte 3.59 3.99 4.39 Birthday Cake Donut Buttermilk Bar Chai Latte 3.99 4.29 4.59 Dough Boy’s Best Chocolate Cake Apple Fritter Mocha 3.99 4.59 4.99 $3.99 ea. / $39.99 (12) / $21.99 (6) Chocolate Sprinkled Cake Blueberry Fritter Hot Chocolate 2.99 3.29 3.59 Ice Cream Cookie Coconut Cake Chocolate Long John Vanilla Latte 4.39 4.79 5.19 Caramel Latte 4.39 4.79 5.19 Available only at select stores Biscoff Pocket Caramel Marshmallow Toffee Cake Maple Long John Sandwiches Pocket Glazed Old Fashioned Beignet Pair On Tap Biscoff Banana Pocket Stan’s Cold Brew 3.19 3.79 4.29 Original $4.99 Chocolate Pocket with Glazed Pretzel Chocolate Red Velvet Chocolate Dipped Sprinkled $5.99 Old Fashioned Draft Latte 4.79 5.49 6.29 Nutella® Blueberry Cream Cheese Blueberry Glutenless Stan’s Nitro Cold Brew 3.49 3.99 4.49 Pocket Double Chocolate Chocolate Pocket with Chocolate Glutenless Black & Tan 4.59 5.29 5.99 Cherry Old Fashioned Old Fashioned Nutella® & Banana Pistachio Glutenless Pure Black + Draft Latte Cinnamon Roll Lemon Pistachio Chocolate Lightning 3.19 3.79 4.29 Peanut Butter Pocket Old Fashioned Sugar Vegan Recipe Lemon Espresso Bismark Pure Black + Chocolate Milk Danish Donut with Blueberry Cinnamon Sugar Almond Cream Stan’s Pretzel Donut Old Fashioned Vegan Recipe Stan’s Howler (32oz) $19.99 (9.99 refill) Milk Shakes $5.99 each LeStan Croissant Donut $4.99 Tea & More Hot Tea 2.49 Vanilla • Chocolate • Donut • Strawberry • English Breakfast • Earl Gray • Black Limón • Cold Brew Coffee • Lavender Coconut • PB&J • Jasmine Green • Matcha Green • Chamomile • Butterfinger • Nutella • Biscoff • Oreo • Caramel Turmeric Ginger • Guayusa Cacao Assorted Donuts GET YOUR Add an extra Flavor +79¢ • Make it a Malt +79¢ • Super Stack It! +99¢ $29.99 (12) $16.99 (6) Iced Tea 1.99 2.59 2.99 Black • Peach Black • Green Tea • Citrus SWAG ON Smoothies 3.99 4.79 5.29 CHOOSE FROM: Baseball Caps Strawberry • Mango • Frozen Lemonade - 4 Standards, 4 Specialties & 4 Dough Boys for a dozen Knit Hats Stan’s Frappés 3.99 4.79 5.29 - 2 Standards, 2 Specialties & 2 Dough Boys for a half dozen Vanilla • Mocha Coffee • Caramel T-Shirts Coffee Mugs Frozen Hot Chocolate 3.99 4.79 5.29 Bumper Stickers Gift Cards Classics Old-Fashioned Sodas 2.79 shop all merchandise online Cola • Cherry • Chocolate shop.stansdonuts.com Stan’s Chocolate Milk 2.99 Donut variety subject to change Lemonade 2.49.
Recommended publications
  • Cooking School
    stonewall kitchen COOKING SCHOOL um2016 demonstration classes 2 Stonewall Lane | York, ME 03909 | 877.899.8363 | stonewallkitchen.com/cookingschool SWK_CSBrochure_May-Aug2016.indd 1 3/10/16 3:24 PM armer weather means fresh garden produce, may •What Generous portions Expect? of each course picnics, cookouts and fun outdoor get-togethers and a complete recipe packet to recreate cookbook signing with family and friends! In keeping with the the meal at home! season we have lots of great summer classes • Complimentary water, coffee and tea Sunday | May 1 | 11:30am-1:00pm like “Hot Summer Night,” “Grillin’ and Chillin’” during class. Wine and beer may also Wand “Summer Temptations,” as well as many holiday-themed classes or be purchased. Guests 21 years and older. Brunch amazing international cuisine. In addition to our very talented staff chefs, No alcohol may be brought in from outside the school. danaat the moos & some very special guest chefs will be joining us including cookbook • Classroom seating is on a fi rst-come, $55 author Edward Lee who is a three-time James Beard Foundation Award fi rst-served basis, so please plan to arrive Former innkeeper, Dana Moos, shares her finalist for Best Chef and an Iron Chef America winner. Executive chef early in order to sit with companions. go-to brunch dishes. and owner of NYC-based restaurant, The Eddy, Brendan McHale Handicapped accessible seating is • Watermelon and Kiwi Salad with will be here as well as cookbook authors Dana Moos, Maureen Abood limited to four seats per class. The Coconut Lime Crème and Lime Zest and accomplished chef, cookbook author and James Beard Award classroom is air-conditioned and temperature may vary during the course • Poached Eggs over Crispy Potato Pancakes winner, Sanford D’Amato.
    [Show full text]
  • Product Catalog
    LOG UCT CATA 2021 PROD Favorite Foods, Inc | Somersworth, NH Your local & family owned Foodservice Distributor Table of Contents Appetizers............................................................. Page 3 Baked Goods........................................................ Page 4 Batters & Doughs.................................................. Page 9 Beans.................................................................... Page 11 Beverages............................................................. Page 12 Breader & Stuffing................................................. Page 17 Cereal & Waffles................................................... Page 18 Chemicals............................................................. Page 19 Condiments & Sauces........................................... Page 22 Crackers & Snacks................................................ Page 29 Dairy...................................................................... Page 30 Extracts & Syrups.................................................. Page 49 Frostings & Fillings.................................................Page 42 Fruit....................................................................... Page 44 Meat...................................................................... Page 45 Mixes & Flour........................................................ Page 60 Muffins & Pastries................................................. Page 64 Non Foods............................................................ Page 66 Oil & Shortening...................................................
    [Show full text]
  • Phone Follow-Up Dietary Interviewer Procedures Manual
    National Health and Nutrition Examination Survey PHONE FOLLOW-UP DIETARY INTERVIEWER PROCEDURES MANUAL January 2002 TABLE OF CONTENTS Chapter Page 1 OVERVIEW OF THE NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY ..................................................... 1-1 1.1 History of the National Health and Nutrition Examination Programs 1-1 1.2 Overview of the Current NHANES .................................................... 1-3 1.2.1 Data Collection.................................................................... 1-4 1.3 Sample Selection................................................................................. 1-6 1.4 Field Organization for NHANES ....................................................... 1-7 1.5 Exams and Interviews in the Mobile Examination Center (MEC) ..... 1-10 1.5.1 Exam Sessions..................................................................... 1-12 1.5.2 Exam Team Responsibilities............................................... 1-13 1.5.3 Examination Components. .................................................. 1-14 1.5.4 Second Exams ..................................................................... 1-18 1.5.5 Sample Person Remuneration. ............................................ 1-19 1.5.6 Report of Exam Findings. ................................................... 1-19 1.5.7 Dry Run Day. ...................................................................... 1-20 1.6 Integrated Survey Information System (ISIS) .................................... 1-21 1.7 Confidentiality and Professional Ethics.............................................
    [Show full text]
  • Bakery Wholesale Price List to Place an Order, Please Contact – Krista Cross Ph 614-873-3414 | Fax 614-873-3478 | [email protected]
    Bakery Wholesale Price List To place an order, please contact – Krista Cross Ph 614-873-3414 | Fax 614-873-3478 | [email protected] Regular Cookies Doz 1/2 doz Each Mini - 2 doz Fruit Pies 9 in 5in Chocolate Chip 5.19 3.19 .65 5.99 Dutch Apple 8.99 5.29 Snickerdoodle 5.09 3.09 .65 5.79 Apple 8.99 5.29 Peanut Butter 5.09 3.09 .65 5.79 Peach 8.99 5.29 Oatmeal 5.09 3.09 .65 5.79 Cherry 8.99 5.29 Chocolate Crinkle 5.09 3.09 .65 5.79 Blueberry 8.99 5.29 Chocolate Peanut Butter 5.09 3.09 .65 -- Black Raspberry 11.19 6.69 Oatmeal Raisin 5.09 3.09 .65 5.79 Blackberry 8.99 5.29 Lemon Crinkle 5.09 3.09 .65 5.79 Custard 8.99 5.29 Sugar 5.09 3.09 .65 5.79 Pecan 11.19 6.69 Coconut 5.09 3.09 .65 5.79 Lemon Meringue 8.99 5.29 No Sugar Added Peanut Butter 5.19 3.19 .65 5.79 Sugar Cream 8.99 5.29 No-bake Cookies 5.19 3.19 .65 5.79 German Chocolate 8.99 5.29 Monster 5.09 3.09 .65 5.79 Raisin 8.99 5.29 White Chocolate Maple Nut 5.09 3.09 .65 5.79 No Sugar Added Pies 9 in 5in Russian Shortbread 5.09 3.09 .65 -- Apple 9.59 5.49 Assorted 5.19 3.19 -- 5.79 Cherry 9.59 5.49 Seasonal Cut-out Sugar Cookies 6.29 3.69 .69 -- Coconut Cream 9.59 5.49 Banana Cream 9.59 5.49 Bar Cookies Each 2-pack Cookie Dough 3 lb tub Cream Pies 9 in 5in Brownies 1.69 2.59 Chocolate Chip 8.19 Banana 8.99 5.29 Brownies/nuts 1.79 2.69 Snickerdoodle 8.19 Black Raspberry 10.49 5.99 Mint Brownies 1.99 3.19 Peanut Butter 8.19 Red Raspberry 10.49 5.99 Double Decker Brownie 2.99 4.39 Oatmeal 8.19 Butterscotch 8.99 5.29 Lemon Bars 1.69 2.59 Chocolate Crinkle 8.19 Chocolate 8.99 5.29
    [Show full text]
  • Order Online
    Order Online http://order.sendiks.com Create the perfect Spring Cheese Board! Spring & New Spring Recipe! Summer 2020 Catering Menu Meet Chef Jason! This is one of his favorite recipes to make for his family. Sendik’s From our kitchen to your table! Asparagus Pro Tip! Perfect accompaniment for a picnic or with burgers hot Sunflower Salad off the grill. Ingredients 1 lb Sendik’s Fusillini Pasta 1/2 Cup Craisins 1/2 Cup Roasted Salted Sunflower Seeds 3/4 Cup Sendik’s Shredded Parmesan Cheese 1 Bunch of Asparagus 1/2 Cup Vegetable Oil 3 Tablespoons Red Wine Vinegar 1 Tablespoon Granulated Garlic 1 Tablespoon Salt 1 Tablespoon Ground Black Pepper Makes 4 to 6 servings Directions Bring a pot of water to a boil. Add pasta and cook for approximately 6 minutes until noodles are al dente (firm but no longer crunchy). Cool noodles with cold running water, drain and set aside. Rinse asparagus with cold water and trim stems. Cut the asparagus into 2-inch long pieces. In a large bowl add craisins, sunflower seeds, parmesan cheese and asparagus. Mix together and add in drained pasta. In a separate bowl mix together vegetable oil, red wine vinegar, granulated garlic, salt and pepper. Pour over pasta, mix thoroughly and enjoy! Appetizers Artichoke Parmesan Tarts $16 per dozen, Asparagus and Asiago Phyllo Wraps $18 per dozen, Bourbon Meatballs $8.99 lb, Caprese Kabobs $17 per dozen, Crab Cakes $18 per dozen, Fruit Kabobs $22 per dozen, with pineapple centerpiece $32 per dozen, Rumaki $16 per dozen, Italian Sausage & Asiago Stuffed Mushrooms $16 per dozen, Spanakopita $16 per dozen, Thai Peanut Chicken Satay $22 per dozen Pre-meal appetizers serve 4 - 6 per person, cocktail party appetizers serve 10 - 12 per person.
    [Show full text]
  • Food for Thought – Food “Aah! Think of Playing 7-Letter Bingos About FOOD, Yum!”– See Also Food for Thought – Drink Compiled by Jacob Cohen, Asheville Scrabble Club
    Food for Thought – Food “Aah! Think of playing 7-letter bingos about FOOD, Yum!”– See also Food for Thought – Drink compiled by Jacob Cohen, Asheville Scrabble Club A 7s ABALONE AABELNO edible shellfish [n -S] ABROSIA AABIORS fasting from food [n -S] ACERBER ABCEERR ACERB, sour (sharp or biting to taste) [adj] ACERBIC ABCCEIR acerb (sour (sharp or biting to taste)) [adj] ACETIFY ACEFITY to convert into vinegar [v -FIED, -ING, -FIES] ACETOSE ACEEOST acetous (tasting like vinegar) [adj] ACETOUS ACEOSTU tasting like vinegar [adj] ACHENES ACEEHNS ACHENE, type of fruit [n] ACRIDER ACDEIRR ACRID, sharp and harsh to taste or smell [adj] ACRIDLY ACDILRY in acrid (sharp and harsh to taste or smell) manner [adv] ADSUKIS ADIKSSU ADSUKI, adzuki (edible seed of Asian plant) [n] ADZUKIS ADIKSUZ ADZUKI, edible seed of Asian plant [n] AGAPEIC AACEGIP AGAPE, communal meal of fellowship [adj] AGOROTH AGHOORT AGORA, marketplace in ancient Greece [n] AJOWANS AAJNOSW AJOWAN, fruit of Egyptian plant [n] ALBUMEN ABELMNU white of egg [n -S] ALFREDO ADEFLOR served with white cheese sauce [adj] ALIMENT AEILMNT to nourish (to sustain with food) [v -ED, -ING, -S] ALLIUMS AILLMSU ALLIUM, bulbous herb [n] ALMONDS ADLMNOS ALMOND, edible nut of small tree [n] ALMONDY ADLMNOY ALMOND, edible nut of small tree [adj] ANCHOVY ACHNOVY small food fish [n -VIES] ANISEED ADEEINS seed of anise used as flavoring [n -S] ANOREXY AENORXY anorexia (loss of appetite) [n -XIES] APRICOT ACIOPRT edible fruit [n -S] ARROCES ACEORRS ARROZ, rice [n] ARROZES AEORRSZ ARROZ, rice [n] ARUGOLA
    [Show full text]
  • Wedding Cakes: a Slice of Life
    Wedding cakes: A slice of life Cultures around the world prepare special delicacies for the special day By Liza Zimmerman Wedding cakes can be as innocuous as a sliver of dried out yellow stuff topped by a toothache-inducing icing or as sumptuous as a Martha Stewart creation, complete with real flowers. They're a matter of personal taste and cultural traditions, a fitting piece de resistance on the wedding day that should be as pretty as the bride and taste as good as it looks. Since melting pot is the Garden State's middle name, New Jersey, with its numerous and vibrant ethnic communities, has many distinctive ways to celebrate with cake. The fruits of these culinary legacies can be seen in some of the nuptial traditions of five New Jersey ethnic communities. Wedding sweets and rituals - in Newark's Portuguese community, Hoboken's Italian neighborhood, Jersey City's Philippine enclave, Kearny's Scottish highlands and Edison's Indian area - offer a sociological and archaeological glimpse into the gastronomic life and traditions of these communities. Many a culture also prefers to celebrate its festive moments with sweets, those sometimes delectable - sometimes unctuous - goodies such as marzipan, rice cakes or teeny-tiny pastries. Portuguese wedding cakes, for example, tend to be fairly simple. "Pao de lo, a sponge cake, is the base of most Portuguese wedding cakes," explained Joaquin Santos Jr., a Portuguese-American owner of Newark's Portuguese Pavilion restaurant. "It's like an angel food cake, but a lot more yellow and it has got a spongy texture.
    [Show full text]
  • 4.98 1 7 1.99 5 5 1.69 99¢ 4 6.99 10 4.98
    USDA CHOICE BONELESS PER RUMP ROAST Angus Beef. 3.99LB PER LB PER 3.99 3.49LB PER FRESHLY GROUND 85% PORK BABY BACK RIBS LB PER LEAN GROUND CHUCK USDA Inspected. 3.99 USDA Inspected. 3lb. or more pkg. METCALFE'S CHICKEN 7.99LB FAJITA MIX USDA CHOICE BONELESS USDA Inspected. BEEF NY STRIP STEAK OR ROAST FAJITA MIX Angus Beef. PER 5.99LB PER PER 2 99¢ 1.99LB 1.69LB FOR 1 AVOCADOS ASPARAGUS RED SEEDLESS GRAPES LARGE KIWI Fresh. Fresh. Fresh. Fresh. 2 2 FOR 7 3 4 FOR 5 SIMPLY SMOOTHIE, ORANGE JUICE FOR 4.98 FOR 5 CRYSTAL FARMS CHUNK OR OR LEMONADE 1ST NATIONAL BAGELS CHOBANI FLIP OR LESS SUGAR YOGURT SHREDDED CHEESE 32-89oz. Select varieties. 14.25oz. Select varieties. From Madison. 4.5-5.3oz. Select varieties. 6-8oz. Select varieties. From Lake Mills. 4 3 2 6.99 FOR 10 FOR 4.98 FOR BOUNTY PAPER TOWELS GENERAL MILLS CEREAL HUNT'S TOMATOES OR SAUCE CHEETOS,4 FRITOS OR FRITOS DIP OR CHARMIN BATH TISSUE 8.9-12oz. Select varieties. 28-29oz. Select varieties. 2.63-9.25oz. Select varieties. 4-6ct. Bounty. 4-12ct. Charmin. Select varieties. YOU CHOOSE WE SHOP • Visit shopmetcalfes.com Your groceries are carefully WE DELIVER • 1-hr delivery from Instacart selected in-store. Groceries arrive at your door! Sale prices valid February 20 - 26, 2020. 1200_01C_METCALFES_0220 802,600,860-0220 Meat Produce PER PER 2 2 1.99LB 2.29LB FOR 5 FOR 4 BONELESS SOUTHERN STYLE RIBS BONELESS PORK SIRLOIN ROAST FLORIDA STRAWBERRIES FRESH BLACKBERRIES USDA Inspected.
    [Show full text]
  • Bakery Mix Portfolio Eastern Canada 2 016 – 2 017
    A rcher D aniels M i d l an d C o m p any Bakery Mix Portfolio Eastern Canada 2 016 – 2 017 ADM Milling Company ADM Milling is the Wheat processing Division of Archer Daniels Midland Agri Business, one of the largest Agricultural business companies in the world. About ADM For more than a century, the people of Archer Daniels Midland Company (NYSE: ADM) have transformed crops into products that serve the vital needs of a growing world. Today, we’re one of the world’s largest agricultural processors and food ingredient providers, with more than 32,300 employees serving customers in more than 160 countries. With a global value chain that includes 428 crop procurement locations, 280 ingredient manufacturing facilities, 39 innovation centers and the world’s premier crop transportation network, we connect the harvest to the home, making products for food, animal feed, industrial and energy uses. Learn more at www.adm.com Canadian Plants ADM Milling now operate 7 Plants in Canada, along with 2 vertically integrated Bakery Mix Plants. Montreal, PQ Two Flour Mills Port Colborne, ON One Flour Mill & Bakery Mix Plant Mississauga, ON One Flour Mill Midland, ON One Flour Mill Winnipeg, MAN One Flour Mill Calgary, AB One Flour Mill & Bakery Mix Plant The Head Office in Canada is located in Mississauga Ontario, along with our state of the science product development facility. We would be pleased to have you visit us for a tour and demonstration. Bakery Mix Plants In our Bakery Mix plants we manufacture a wide variety of Bakery Mixes and Bases for many products found in today’s Bakeries and Pastry Shops.
    [Show full text]
  • Rogue Hospitality Wedding Menu & Guide
    Weddings by Rogue hospitality Wedding guide 4 CUISINE STYLES DIETARY RESTRICTIONS STYLES OF SERVICE STAFFFING BAR & BEVERAGE PASSED HORS D’OEUVRES 8 BEEF SEAFOOD POULTRY PORK VEGETARIAN STATIONARY HORS D’OEUVRES 10 HARVEST STATION ANTIPASTO STATION DIPPING STATION RAW BAR STATION MAIN COURSE Entrées 11 SALADS FISH BEEF CHICKEN PORK VEGETARIAN BBQ PASTA Weddings by Rogue hospitality !2 SIDES MAIN COURSE STATIONS 15 GLOBAL STREET FOOD COMFORT FOOD PAELLA BBQ VIETNAMESE PHO TACO BAR MAC & CHEESE DESSERTS 17 MINI PIES ICE CREAM SANDWICHES CUPCAKES ICE CREAM SUNDAE BAR BELGIUM WAFFLE BAR DONUTS CLASSIC ITALIAN ALL AMERICAN MASON JAR TREATS LATE NIGHT FOOD TRUCK 19 CHICKEN WING BAR TACO BAR GRILLED CHEESE TATER TOTS MILKSHAKES SLIDERS SAMPLE WEDDING MENUS 21 FAMILY STYLE Weddings by Rogue hospitality !3 BUFFET STYLE PLATED STYLE STATION STYLE Weddings by Rogue hospitality !4 CUISINE STYLES If you want your wedding to incorporate a variety of flavors from around the world, we’ve got you covered! Our event-planning specialist will work with you to develop a custom menu that complements your cuisine preferences and event goals. When it comes time for your wedding, our cutting edge culinary team will provide your guests with a meal that fuses traditional cuisine and innovative techniques with stunningly creative presentations. Your cuisine preferences coupled with our culinary expertise will surely satisfy even the most well traveled palette. AMERICAN German Japanese Cuban Greek Mexican Cajun Indian Polish Chinese Irish Spanish French Italian ThAI DIETARY ALTERNATIVES We understand that your event may require menu alternatives for health, lifestyle, religious or medical reasons.
    [Show full text]
  • Catering Summer 2019 Menu
    CATERING SUMMER 2019 MENU To make menu selections please contact the Catering & Events Department: 970.925.2591 or [email protected] PASSED HORS D’OEUVRES Singapore Black Pepper Crab - tempura king crab, papaya glaze, black pepper, shiso SEAFOOD Cantaloupe Wrapped Crab - king crab leg, ripe cantaloupe, micro arugula, -TUNA- citrus salsa Spicy Tuna & Crispy Rice - sesame seasoned ahi tuna, crispy rice, toasted Creamy Crab & Crispy Phyllo - fresh blue crab, scallion cream cheese, sesame, lemongrass glaze, scallions cherry ponzu, crispy pastry Blackened Tuna Tacos - seared rare ahi tuna, Cajun spices, tropical salsa, Corn and Crab Beignet - lump blue crab, celery remoulade, black truffles wasabi tobiko, sunomono salad, crisp wonton -LOBSTER- Tuna Bomb - sliced tuna sashimi, crisp blue corn tortilla, avocado mayo, Lobster Taco - fresh Maine lobster, crisp wonton shell, kimchee, spicy pickled red onions mayo, pickled red onion Truffled Tuna Cracker - sliced tuna sashimi, avocado crema, sea salt Lobster Roll - mini classic, fresh Maine lobster, mayo, toasted brioche cracker, white truffle oil , crunchy miso Lobster & Red Curry Shooters – spicy lobster dumplings in Thai red Toro Tuna & Crispy Rice - sliced toro tuna sashimi, crispy seasoned rice, coconut curry sauce sunny up quail egg, ponzu Tempura Lobster Dog – crispy lobster, hot mustard, dashi shot Toro Sashimi Spoons - sliced toro tuna sashimi, honeydew melon, ponzu Lobster Corn Dog – homemade lobster dog, classic golden corn batter, mignonette, micro herbs, flowers whole grain mustard
    [Show full text]
  • And Others Design for Sequencing Spelling-To-Sound
    DOCUMENT RESUME ED 109 609 CS 002 008 AUTHOP Berdiansky, Betty; And Others TITLE Design for Sequencing Spelling-to-Sound Correspondences in Mod 2 Reading Program, Volume 1 and 11. INSTITUTION Southwest Regional Laboratory for Educational Research and Development, Los Alamitos, Calif. SPONS AGENCY Office of Education (DREW), Washington, D.C. REPORT NO SWPL-TM-2-71-03 PUB DATE Jun 71 NOTE 453p.; See CS002006 for related document EDRS PRICE MF-$0.76 HC-$23.48 PLUS POSTAGE DESCRIPTORS *Beginning Reading; *Phoneme Grapheme Correspondence; Primary Education; Program Descriptions; *Reading Instruction; *Reading Programs; Reading Skills; Research Criteria; *Pesearch Design IDENTIFIERS *Model 2 Reading Program ABSTPACT The purpose of the study contained in this repoirtis to provide research and design data for the SouthwestRegional) Laboratory (SWRL) Mod 2 Reading .Program, a four-year program (K-3) for teaching reading skills to primary-grade children. Thereport is divided into two volumes. Volume one describes sequencing and methodology, and the specific rule sequences developed for the Mod2' Reading Program; volume tvio lists all words (includingirregularly spelled words and proper names) sequenced by and within the rules. The design of the program is based on the premise thatpupil knowledge of the phoneme grapheme correspondences of English orthography and pupil ability to apply these correspondences are essential. A set of correspondence rules was developed from a 9000-word lexicon to systematically organize instruction for beginning reading. With the aid of computer sorting procedures,rules and rule exemplars were sequenced according to criteria of productivity, regularity, generalizability, and phonological equivalence. (Author/RB) ********************************************** ************************ * * Documents acquired by ERIC include many informalunpublished * materials not available from other sources.
    [Show full text]