Catering Menues Available Upon Request

Total Page:16

File Type:pdf, Size:1020Kb

Catering Menues Available Upon Request 2018 Catering & Special Events For several decades, the Catering & Special Events Division of Sylvia’s Restaurant has been at the forefront of the catering industry. Whether you’re planning an intimate affair, family dinner, wedding, cocktail reception, brunch, or a corporate gala event; the Catering & Special Events Division will ensure all needs are met. We assist with the overall planning and execution to include floral arrangements, entertainment, Audio Visual, and most importantly the true Southern cuisine and hospitality we have prided ourselves in serving for over fifty years. We go the extra mile to customize each event to your satisfaction. Our professionalism of service allows you time to relax and enjoy your guests. Not to mention, the confidence knowing that our staff is giving special attention to every detail, and ensuring that all of our clients’ expectations and needs are met and fulfilled. CUSTOMIZED CATERING MENUES AVAILABLE UPON REQUEST A few of our most notable clients include: The Grammy Awards, Rock n Roll Hall of Fame, Bloomberg Family & Friends Day, HBO, Aloft Harlem a Starwood Hotel, City Meals On Wheels, H&M, Columbia University, Apollo Theater, American Heart Association, Jackie Robinson Foundation, NYPD, Carnegie Hall, JC Penney’s, Mississippi Freedom Riders, CBS News, Dwyer Cultural Center, Chamber of Commerce, Darryl Hall [Hall & Oats], Nelson Mandela, Tony Bennett, Aretha Franklin, Chris Rock, George Faison, Hundreds of Churches, Celebrities, Reality Shows, Financial Institutions, Politicians, Hospitals, Schools, Greek Organizations, Non-Profits, Tour Companies, and President Barak Obama. For further information or to make an appointment, please contact Catering & Special Events Division at (212) 996-0660 Ext. 302 or via Email ~ [email protected] We look forward to adding you to our list of Family & Friends in 2018! 328 LENOX AVENUE • NEW YORK, NY 10027 • Tel (212) 996.0660 WWW.SYLVIASRESTAURANT.COM HORS D’OEUVRES MENU Displayed Hors d ‘Oeuvres or Passed Hors d ‘Oeuvres 40 person minimum COLD POULTRY Vegetable Crudités Chicken Sate Seasonal Fruit Platter Sassy Wings Domestic & Imported Cheese Platter Sesame Honey BBQ Wings Curry Chicken Salad Tart Southern Fried Chicken Bites Jerk Chicken Wings HOT Black Eyed Pea Fritters PORK Cornbread Tartlet with Black Eyed Pea Pate BBQ Rib Bites Three Cheese Baked Macaroni Mini Bites Pork Skewers with Pineapple Vegetable Spring Rolls Reuben Pigs in Blanket Pulled Pork Sliders with Collard Green Slaw SEAFOOD BBQ Shredded Short Rib Canopy *Buffalo Shrimp with Blue Cheese Dipping Sauce LAMB Catfish Fingers Petite Marinated Grilled Lamb Chops *Coconut Shrimp Skewers with Mango Dipping Sauce BEEF BBQ Meatballs Southern Style Corn Crab Cakes with Spicy Remoulade Dipping Sauce Beef Sliders Sylvia’s Signature Sassy Beef in Wonton Cup *Shrimp & Grits Shot Salmon Bites Spicy Fish Fritters with Spicy Remoulade Dipping Sauce * In house only CUSTOMIZED CATERING MENUES AVAILABLE UPON REQUEST 328 LENOX AVENUE • NEW YORK, NY 10027 • Tel (212) 996.0660 WWW.SYLVIASRESTAURANT.COM A LA CARTE MENU 15 serving minimum ENTREES SIDE DISHES POULTRY Garlic Mashed Potatoes Down Home Southern Fried Chicken Roasted Potatoes with Yams Herb Baked Chicken Candied Yams BBQ Chicken Three Cheese Baked Macaroni Cornish Hen with Soulful Stuffing White Rice or Champagne Rice Sassy Rice Traditional Caribbean Style Curry Chicken Peas & Rice Caribbean Style Jerk Chicken Black Eyed Peas Seasoned w/ Smoked Turkey Chicken w/ Portabella Mushroom Sauce Julienne Vegetables Stuffed Chicken Breast with Spinach, Traditional or Vegetarian Collard Greens Goat Cheese and Mushroom Sauce Shredded Southern Greens with Roasted Garlic Roast Turkey w/ Cornbread Stuffing (Collard Greens and Cabbage) String Beans PORK Glazed Carrots Pineapple Glazed Ham Cornbread Squares Sylvia’s World Famous BBQ Pork Ribs Pork Tenderloin with Apple Raisin Stuffing SALAD Black Eyed Pea Salad BEEF Broccoli & Corn Salad Short Ribs of Beef w/ Gravy, Mushrooms Green Garden Salad & Sautéed Onions Potato Salad Sassy Style Beef w/ Grilled Onions, Sylvia’s Signature Soul Food Salad Sweet Green Peppers & Carrots DESSERTS SEAFOOD Peach Cobbler Baked Catfish w/ Lemon Butter Sauce Banana Pudding Baked Catfish Strawberry Bread Pudding with Bourbon Sauce Fried Catfish Red Velvet Cake Baked Whiting w/ Onions & Peppers Chocolate Cake Fried Whiting Caribbean Style Whiting Escovitch Grilled Salmon w/ Mango Salsa Grilled Barbeque Salmon Fried Shrimp Fried Whiting 328 LENOX AVENUE • NEW YORK, NY 10027 • Tel (212) 996.0660 WWW.SYLVIASRESTAURANT.COM BREAKFAST MENU (Sylvia’s Onsite Event) 40 person minimum Available 9AM – 11AM Monday – Friday Choice Of (3) Meats Down Home Southern Fried Chicken Salmon Croquettes Country Fried Fish Breakfast Ham Regular or Slab Bacon Beef, Turkey or Pork Sausage Meal Includes Scrambled Eggs Home Fries w/Onions & Peppers Country Style Grits w/Butter Sweet Potato Muffins Choice of (1) Beverage Orange or Cranberry Juice (Coffee & Hot Tea included with your meal) $22.95 per Person (Plus Tax & Service) BRUNCH MENU (Sylvia’s Onsite Event) Available 11AM – 2PM Monday – Friday 40 person minimum Choice Of (3) Meats Down Home Southern Fried Chicken Salmon Croquettes Country Fried Catfish Sliced Breakfast Ham Regular or Slab Bacon Beef, Turkey or Pork Sausage Choice Of (3) Sides Country Style Grits Home Fried Potatoes w/Onions & Peppers Seasoned Rice Garden Mixed Green Salad Choose (1) French Toast Casserole Turkey Sausage with Apples Meal Includes Scrambled Eggs Sweet Potato Muffins Choice of (1) Beverage Sylvia’s Uptown Iced Tea, Orange or Cranberry Juice (Coffee & Hot Tea are included with your meal) Starting at $30.95 per Person (Plus Tax & Service) 328 LENOX AVENUE • NEW YORK, NY 10027 • Tel (212) 996.0660 WWW.SYLVIASRESTAURANT.COM LUNCH MENU (Sylvia’s Onsite Event) Available 12PM – 3PM Monday – Friday 40 person minimum Choice of (2) Entrées Sautéed Whiting w/ Onions & Peppers Fried Whiting Down Home Southern Fried Chicken Herbed Baked Chicken BBQ Chicken Sylvia’s World Famous BBQ Pork Ribs Choice of (3) Southern Sides Herb Roasted Potatoes ~ Garlic Mashed Potatoes Candied Yams ~Three Cheese Baked Macaroni White Rice ~ Sassy Rice ~ Peas & Rice Black Eyed Peas Seasoned w/ Smoked Turkey Julienne Vegetables ~ String Beans Traditional or Vegetarian Collard Greens Black Eye Pea Salad ~ Garden Salad ~ Potato Salad Choice of (1) Dessert Peach Cobbler ~ Banana Pudding Bourbon Street Delight Bread Pudding with Strawberry Glaze Beverage Sylvia’s Uptown Iced Tea (Coffee & Hot Tea are included with your meal) Starting at $34.95 per Person (Plus Tax & Service) 328 LENOX AVENUE • NEW YORK, NY 10027 • Tel (212) 996.0660 WWW.SYLVIASRESTAURANT.COM DINNER BUFFET MENU (Sylvia’s Onsite Event) Available 4PM – 9PM Monday – Sunday 40 guest minimum Choice Of (3) Entrees Sylvia’s World Famous BBQ Pork Ribs Pork Tenderloin w/ Apple Raisin Stuffing ~ Pineapple Glazed Ham Down Home Southern Fried Chicken ~ Baked~ Smothered ~ BBQ Chicken Traditional Caribbean Style Curry Chicken ~ Caribbean Style Jerk Chicken Chicken w/ Portabella Mushroom Sauce ~ Roast Turkey w/ Cornbread Stuffing Baked Catfish w/ Lemon Butter Sauce Fried or Grilled Catfish ~ Caribbean Style Whiting Escovitch Grilled Salmon w/ Mango Salsa ~ Grilled Barbeque Salmon Grilled BBQ Short Ribs ~ Sassy Beef w/ Sylvia’s Special Sauce, Carrots, Onions & Peppers Choice Of (3) Side Dishes/Salads Herb Roasted Potatoes ~ Garlic Mashed Potatoes ~ Candied Yams Three Cheese Baked Macaroni White Rice ~ Sassy Rice ~ Peas & Rice Black Eyed Peas Seasoned w/ Smoked Turkey Julienne Vegetables ~ String Beans~ Glazed Carrots Traditional or Vegetarian Collard Greens Black Eyed Pea Salad ~ Garden Salad Broccoli & Corn Salad ~ Potato Salad (Cornbread comes with meal) Choice Of (1) Dessert Peach Cobbler ~ Banana Pudding Bourbon Street Delight Bread Pudding with Strawberry Glaze Red Velvet Cake ~ Chocolate Cake (Coffee & Hot Tea are included with your meal) Beverage Sylvia’s Uptown Iced Tea Starting at $41.95 per person (Plus Tax & Service) 328 LENOX AVENUE • NEW YORK, NY 10027 • Tel (212) 996.0660 WWW.SYLVIASRESTAURANT.COM .
Recommended publications
  • Bayou Boogaloo Authentic Cajun & Creole Cuisine
    120 West Main Street, Norfolk, Virginia 23510 P: 757.441.2345 • W: festevents.org • E: [email protected] Media Release Media Contact: Erin Barclay For Immediate Release [email protected] P: 757.441.2345 x4478 Nationally Known New Orleans Chefs Serve Up Authentic Cajun & Creole Cuisine at 25th Annual Bayou Boogaloo and Cajun Food Festival presented by AT&T Friday, June 20 – Sunday, June 22, 2014 Town Point Park, Downtown Norfolk Waterfront, VA • • • NORFOLK, VA – (May 27, 2014) – Nothing says New Orleans like the uniquely delicious delicacies and distinctive flavor of Cajun & Creole cuisine! Norfolk Festevents is bringing nationally known chefs straight from New Orleans to Norfolk to serve up the heart and soul of Louisiana food dish by dish at the 25th Annual AT&T Bayou Boogaloo & Cajun Food Festival starting Friday, June 20- Sunday, June 22, 2014 in Town Point Park in Downtown Norfolk, VA. Norfolk’s annual “second line” with New Orleans’ unique culture spices it up this year with the addition of multiple New Orleans chefs that are sure to bring that special spirit to life in Town Point Park. Cooking up their famous cajun & creole cuisines are Ms. Linda The Ya-ka-Mein Lady, Chef Curtis Moore from the Praline Connection, Chef Woody Ruiz, New Orleans Crawfish King Chris “Shaggy” Davis, Jacques-Imo’s Restaurant, Edmond Nichols of Direct Select Seafood, Chef Troy Brucato, Cook Me Somethin’ Mister Jambalaya and more! They have been featured on such television shows as Anthony Bourdain’s “No Reservations”, Food Networks highly competitive cooking competition “Chopped”, “Food Paradise” and “The Best Thing I Ever Ate”.
    [Show full text]
  • 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.
    [Show full text]
  • Culinary Trails Brochure
    DIG in to the many flavors of LOUISIANA LouisianaTravel.com/Culinary L O U IS IA N A O U T D O O R G U ID E / T IP # 7 8 : ---------------------------------- OUR BAYOUS ARE FULL OF W ILDLIFE. YOU CAN SEE M OST OF IT ON OUR M ENUS, TOO. L o u is ia n a is c a llin g . A n d s h e ’s u s in g h e r o u ts id e v o ic e . C o m e d is c o v e r e x tra o rd in a ry o u td o o r e x p e rie n c e s ju s t a s h o rt rid e a w a y fro m th e o n e -o f-a -k in d g o o d tim e s y o u ’ll fi n d o n ly in L o u is ia n a . © 2 0 1 8 L o u is ia n a D e p a r tm e n t o f C u ltu r e , R e c r e a tio n & T o u r is m photo courtesy of LouisianaNorthshore.com APPETIZING Adventures Savor the treasures on Louisiana’s culinary trails Whether in the heart of the Crescent City, down on the bayou or deep in Sportsman’s Paradise, every trip to Louisiana brings adventure, sights and a culinary expedition you’ll experience nowhere else.
    [Show full text]
  • (PASS): Examining How Owners of Local Vegan Soul Food Restaurants Promote the Consumption of Vegan Foods in the African American Community
    University of South Carolina Scholar Commons Theses and Dissertations Summer 2019 The Plant-Based and Soul-Full Study (PASS): Examining How Owners of Local Vegan Soul Food Restaurants Promote the Consumption of Vegan Foods in the African American Community Anthony Crimarco Follow this and additional works at: https://scholarcommons.sc.edu/etd Part of the Public Health Education and Promotion Commons THE PLANT-BASED AND SOUL-FULL STUDY (PASS): EXAMINING HOW OWNERS OF LOCAL VEGAN SOUL FOOD RESTAURANTS PROMOTE THE CONSUMPTION OF VEGAN FOODS IN THE AFRICAN AMERICAN COMMUNITY by Anthony Crimarco Bachelor of Science Stetson University, 2009 Master of Science Ball State University, 2012 Master of Science University of Florida, 2013 Submitted in Partial Fulfillment of the Requirements For the Degree of Doctor of Philosophy in Health Promotion, Education, and Behavior The Norman J. Arnold School of Public Health University of South Carolina 2019 Accepted by: Brie Turner-McGrievy, Major Professor Mark Macauda, Committee Member Christine Blake, Committee Member Swann Adams, Committee Member Cheryl L. Addy, Vice Provost and Dean of the Graduate School © Copyright by Anthony Crimarco, 2019 All Rights Reserved. ii DEDICATION I dedicate this work to my family and loved ones. To my father and step mother for believing in me and encouraging me to pursue my goals. To my brother, Stephen, for always being available for late night talks and text messages to support me during my doctoral studies. To my younger brother, Matteo, for your sense of humor and reminding me that playing games as an adult is still fun! To Lynette for your unconditional love and unwavering support.
    [Show full text]
  • The Queen and King of Soul Food
    Harr_0471374725_c01.qxd 10/3/00 9:03 AM Page 1 1 SYLVIA AND HERBERT WOODS SYLVIA’S RESTAURANT The Queen and King of Soul Food I don’t stay still long enough to relax. Even when I’m in bed, I’m thinking. It had only been 30 minutes since the doors to the world-famous Sylvia’s Restaurant opened, but, as usual, the place was already packed. Scores of family, friends, fans, and some of the biggest names in Harlem had come to help Sylvia Woods celebrate the release of her second cookbook, Sylvia’s Family Soul Food Cook- book. Under slightly dimmed lights, flashbulbs flickered, cam- corders rolled, and nearly 400 guests shared “Remember when . .” stories. The bluesy sounds of a live jazz band filtered through the quaint and cozy quarters of this Harlem-based restaurant that has become a historic landmark and a revered tourist attraction. Not one person was without a plate. Some diners had piled- high portions of smothered pork chops, fried catfish, crisp col- lard greens, golden-brown macaroni and cheese, and sugary candied yams. Others were working their way through barbe- cued ribs, southern fried chicken, potato salad, black-eyed peas, and fluffy squares of cornbread. These are just a few of the soul food favorites for which the down-home restaurant has be- come known over the past three decades. (The recipes are in the cookbooks.) Then there is the “Queen of Soul Food” herself: Sylvia. She is just as popular as the home-style Southern cui- sine she serves. 1 Harr_0471374725_c01.qxd 10/3/00 9:03 AM Page 2 2 Against All Odds Dressed in an understated yet classic black dress, and greet- ing her diners with a motherly smile, Sylvia effortlessly made her way from table to table, exchanging hugs and kisses, posing for pictures, signing autographs, and chatting with guests.
    [Show full text]
  • Soul Food: an Interpretation of the History, Significance and Southern Roots of the American Cuisine
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by The University of Mississippi SOUL FOOD: AN INTERPRETATION OF THE HISTORY, SIGNIFICANCE AND SOUTHERN ROOTS OF THE AMERICAN CUISINE by Sarah Bracy Penn A thesis submitted to the faculty of The University of Mississippi in partial fulfillment of the requirements of the Sally McDonnell Barksdale Honors College. Oxford April 2015 Approved by __________________________________ Advisor: Professor Willard Rose __________________________________ Reader: Professor Curtis Wilkie __________________________________ Reader: Doctor Charles Mitchell © 2015 Sarah Bracy Penn ALL RIGHTS RESERVED ii For Cenell and Nadine, whose unwavering pride, unconditional love and collard greens showed me what “soul” really is. iii ACKNOWLEDGEMENTS I’d like to thank the many culinary historians, journalists and masterminds who answered each and every question I threw at them. Your voices provide the power of this project. Thank you, Susan Puckett, for showing me that food is much more than just something we eat. It is an incredible avenue to share intimate stories and personal histories. Without that realization, this thesis would not have come to fruition. To Curtis Wilkie, Kathleen Wickham and Ellen Meacham, thank you for being sticklers for perfection. Under your direction, I grew to become a better writer than I ever imagined I could be. To Will Norton and Charlie Mitchell, thank you for always giving the best advice. To my family, thank you for your constant support, even when you knew those all-nighters were a bad idea. Finally, I am eternally grateful to Bill Rose, whose guidance and supervision as an editor and mentor have shaped me into a true journalist.
    [Show full text]
  • Lctbrochure2016-Opt.Pdf
    1 Nobile’s Restaurant & Bar New Orleans Plan your history-making adventure GIVE YOUR DIET A today and have your own stories to tell. YOUR ind PLACE IN THREE DAY WEEKEND! TIME 866.204.7782 | VisitNOPC.com IN A CUP OR IN A BOWL, THERE’S NOTHING RICHER THAN NEW ORLEANS’ CULTURE. Enjoy authentic Creole and Cajun cuisine, exciting nightlife, music and architecture when you visit the Big Easy. Start planning your trip today. NewOrleansInfo.com | 800-748-8695 Ce Hngry... W’lIn St. Tammany eed Parish, Y great food W refl ects our rich culinary heritage so when you come, bring a healthy appetite. We’re only 45 minutes north of New Orleans. LOUISIANA’S NORTHSHORE 1-800-634-9443 www.LouisianaNorthshore.com/ct #MEETMOBY HOME TO THE: OLD FERRY LANDING; MISSISSIPPI RIVER OVERLOOK MOBY; 13’ 4”, 760 LB. ALLIGATOR WEST BATON ROUGE MUSEUM www.westbatonrouge.net 800-654-9701 YOU’LL GET THE PICTURE. #GoBR Welcome to the Crossroads of the South, where amazing local food isn’t just an occasional topic of conversation, it’s a daily obsession. From up-and- coming culinary innovators to hidden down-home gems, there’s plenty to savor, see and do, with an authenticity and culture that run as deep as the south. Start cooking up your experience today with a taste of what’s on the menu at visitbatonrouge.com. Knowing that tasTing is Believing #bayoulife Why is the food along the bayou so good? In Lafourche Parish you’ll enjoy our unique Cajun culinary experience, including étouffées, gumbos and fresh seafood that makes it easy to understand why tasting is believing.
    [Show full text]
  • Soul Food Cooking Class
    SOUL FOOD COOKING CLASS Fried Chicken (4 servings) 3 eggs 1/3 cup water About 1 cup hot red pepper sauce (recommended: Texas Pete) 2 cups flour 1 teaspoon pepper 1 tablespoon garlic powder 1 teaspoon salt 2 1/2-pound chicken, cut into pieces (or chicken wings equivalent to 2 lbs) Vegetable oil 1. In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. 2. In another bowl, combine the flour and pepper. Season the chicken with garlic powder, salt and pepper. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. 3. Fill a large sized pot with 1/3 full of oil. 4. Heat the oil to 350 degrees F (medium-high heat) in a deep pot. 5. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes to fry. 6. Take chicken out of oil and place in a strainer that has napkins. The oil has to drain out of the chicken. 7. Serve. Macaroni and Cheese (8 servings) 1 box elbow macaroni 2 large eggs 2 1/4 cups grated cheddar cheese 1 can evaporated milk (12 oz can) 1/2 medium onion diced very small. 1/4 teaspoon salt 2 tablespoon butter ½ cup grated/cubed Romano and parmesan cheese 1. In a medium-large sized pot, add 3 cups of water and put the heat on high.
    [Show full text]
  • The Cultural Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking
    Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2015 Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking Corey David Hotard Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Social and Behavioral Sciences Commons Recommended Citation Hotard, Corey David, "Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking" (2015). LSU Doctoral Dissertations. 1493. https://digitalcommons.lsu.edu/gradschool_dissertations/1493 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. JUST THROW IT IN THE POT! THE CULTURAL GEOGRAPHY OF HIDDEN LANDSCAPES AND MASKED PERFORMANCES IN SOUTH LOUISIANA GUMBO COOKING A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Geography and Anthropology by Corey David Hotard BA, Louisiana State University, 1999 MA, Louisiana State University, 2003 December 2015 Dedicated to those who left before me: Dr. Thomas Eubanks, Lester Landry, Dr. Miles Richardson, Augie Fragala and Jamie Lapeyrouse Cox ii ACKNOWLEDGEMENTS If it takes a village to raise a child, it takes a city to complete a dissertation! The first people that deserve acknowledgements are definitely my parents.
    [Show full text]
  • 10 Tasty Picks: Support Black-Owned Food Businesses in the Triangle from Tabletop Media Group
    10 Tasty Picks: Support Black-Owned Food Businesses in the Triangle From Tabletop Media Group Bestow Baked Goods (Holly Springs) Opening this summer, Bestow Baked Goods is a locally owned bakery featuring stunning cakes, the best oatmeal cream pies you’ve ever tasted, and brilliant breakfast options like chunky monkey muffins and sweet potato doughnuts. You can order from Bestow online, and check out their Instagram to ooh and ahh over the most beautifully designed cakes! Boricua Soul (Durham) After serving the Triangle for four years from the "Soul Patrol" food truck, Boricua Soul recently opened a brick and mortar restaurant in the American Tobacco Campus. The menu features Puerto Rican– inspired soul food like mojo chicken empanadas, tostones, pernil, and mac and cheese. Plus, you’ll find unique fusion foods like chopped barbecue-filled empanadas, and griddle-fried cornbread (hoecakes) filled with Puerto Rican and Caribbean-inspired meats and vegetables. Order online or enjoy a meal on their patio.. Chez Moi Bakery (Durham) Chez Moi Bakery offers made-from-scratch desserts mixed in small batches. Owner Rhonda Jones is known for her delicious rum cakes of many varieties like brown sugar vanilla, pineapple, black cherry, and chocolate raspberry. After one bite you’ll understand why her cakes have been shipped all over the world! Order from Chez Moi Bakery online or visit the cake truck calendar to find out where she’ll be rolling up next! Dame’s Chicken & Waffles (Cary) Dame’s pairings are world-class, comfort food combinations meant to fulfill your appetite’s and heart’s desires.
    [Show full text]
  • Lunch Soul Food Week
    Soul Food Week A Special “pop-up” January 11-18, 2015 Lunch Menu 11 a.m. –5 p.m. Monday –Friday Appetizers & Snacks Brunches Black Eye Pea Fritters 8 Fried Corn Pone 11 Crispy heritage pea falafel with pea shoots, homemade green Crispy hot water corn cakes served with sorghum molasses, two goddess, and piccalilli eggs cooked your way, and a side of candied yams A Plate of Pickles for the Table 9 A Simple Soul Food Breakfast 11 A sampling of home made pickles including the Delta’s own Kool-Aid Two eggs cooked your way, served with creamy cheese grits, pan- pickle, with sweet cream butter and home baked white bread fried ham or green tomatoes, and a cornbread muffin Memphis-Style Ribs 9 Chicken & Waffle 14 Slow-smoked over hickory wood, dressed with your choice of sweet or Crispy fried chicken tenders served on a crispy rice waffle with hot sauce, with creamy slaw honey butter and Burton’s maple syrup Head Cheese 6 Hot Sausage & Cheese Omelet 12 Hog’s head pâté made with brandy and peppercorns, with bourbon- New Orleans-style hot sausage and Hook’s Cheddar cheese cooked brown sugar mustard and home baked rye bread with three eggs, served with creamy cheese grits Jamaica Jerked Hot Wings 7 Buckwheat & Banana Griddle Cakes 11 Crispy fried chicken wings tossed in a fiery hot jerk sauce, served Antique rustic aromatic buckwheat flour pancakes blanketed with with homestyle bread and a cooling mango-yogurt dip Three Sisters Garden pecans, salted caramel, and banana pudding Soups Fresh Baked Breads Gumbo a la Treme 8 Homestyle White Bread 5 Smoked
    [Show full text]
  • St. Louis Diverse Restaurant Guide
    ST. LOUIS DIVERSE RESTAURANT GUIDE The restaurants listed in this guide are minority or people of color owned and help cultivate a diverse community through unique cultural dining experiences. YOUR NEEDS + OUR FOCUS + PROVEN RESULTS WOMAN OWNED BLACK OWNED LBGTQIAP+ OWNED TRAINS WORKERS WITH DEVELOPMENTAL DISABILITIES RESTAURANT CUISINE TYPE ADDRESS PHONE WEBSITE Indicates Delivery Services 3-S’s Soups, Salads & Sandwiches Bistro Deli, Family Style 8573 Airport Rd.Berkeley, MO 63134 314.524.9202 www.facebook.com/pg/3sbistro/ menu/?ref=page_internal Adriana’s on the Hill Italian, Sicilian 5101 Shaw Ave.St. Louis, MO 63110 314.773.3833 adrianasonthehill.com/ Al-Tarboush Deli Lebanese, Arabic 602 Westgate Ave.University City, MO 63130 314.725.1944 www.facebook.com/AlTarboushDeli/ Aromas Restaurant American Fusion, Soul 2617 Washington Ave. St. Louis, MO 63103 314.833.5022 places.singleplatform.com/aromas-restaurant sports-bar-and-grill/menu?ref=google Aya Sofia Turkish, Mediterranean, Lebanese 6671 Chippewa St.St. Louis, MO 63109 214.645.9919 www.ayasofiacuisine.com/ Baby Kakez Desserts, Cakes, BBQ 3305 Olive St.St. Louis, MO 63103 314.358.5880 babykakez.net/ Balkan Treat Box Bosnian 8103 Big Bend Blvd.Webster Groves, MO 63119 314.733.5700 www.balkantreatbox.com/ Banh Mi So 1 Vietnamese 4071 S. Grand Blvd.St. Louis, MO 63118 314.353.0545 www.banhmiso1.com/ Bar Italia Ristorante Italian Fine Dining 13 Maryland PlazaSt. Louis, MO 63108 314.361.7010 baritaliastl.com/ Bella’s Frozen Yogurt Frozen Yogurt 1021 Washington Ave.St. Louis, MO 63101 314.553.9261 www.bellasfroyo.com/ Big Baby Q BBQ Smokehouse 11658 Dorsett Rd.Maryland Heights, MO 63043 314.801.8888 bigbabyq.com/ Big Boyz Burgers and More Burgers, American 6130 Madison Ave.Berkeley, MO 63134 314.528.6111 www.bigboyzstl.com/our-menu Big Heart Tea Co Tea 2615 Winnebago St.St.
    [Show full text]