DOCSLIB.ORG

Monumental Foods Catering Menu 2020

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Monumental Foods Catering Menu 2020 Delivering DeliciousCATERING MENU Contents 3 BREAKFAST 3 BREAKFAST A LA CARTE 5 COLD LUNCHEON BUFFETS 6 A LA CARTE SANDWICHES & WRAPS 7 SIGNATURE SIDE SALADS 8 COMPOSED BOWLS 9 ROOM TEMPERATURE ENTRÉES 10 BUILD YOUR OWN HOT BUFFET 13 COMPOSED BUFFETS 14 BREAKS & SNACKS 15 DISPLAY PLATTERS 16 SAMPLE HORS D’OEUVRES 19 DESSERTS 20 BEVERAGES MONUMENTAL FOOD | 1 Order Placement Orders must be placed 24 hours in advance between 9:00am and 5:00pm Monday-Friday. Please contact us by email or phone: [email protected] or 703-812-7878. With less than 48 hours notice, menu options are subject to availability, please call or email us to inquire. Delivery Standard daily delivery for corporate drop-offs is available 7:00am – 6:00pm Monday – Friday, 8:00am – 4:00pm Saturday & Sunday. Please inquire about deliveries outside these times. Delivery fee is based on your location and starts at $25. Please be aware that there will be a delivery “window” of half an hour, 15 minutes on each side of your target delivery time. PRESENTATION SERVICES SPECIAL EVENTS Attractive presentation on disposable trays and In addition to fulfilling all of your daily catering needs, bowls with disposable serving pieces included is our team of professionals specializes in creating standard. Eco-Tableware (9” plate, fork, knife and customized menus for your business and personal full size napkin) is available, for $2.00 per person. events – from a casual retirement party or happy hour, Upgraded clear heavy duty plastic ware (9” plate, to an upscale reception, to casual or luxury wedding fork, knife and full size napkin) is available for receptions. We are happy to attend to all special $2.50 per person. Disposable chafing racks, with event details including venue selection, culinary water pan and two sternos are available for $9.50 staff, servers, linen, china and floral to assure your per set up. Presentation on china/glass/chrome complete satisfaction. Please call to request a with stainless steel chafers is optional. Please call customized event menu and proposal and get the to inquire. party planning started today. PRICING AND PAYMENT CANCELLATION POLICY Menu prices are subject to state sales tax on food If you need to cancel an order, please call us and beverage and do not include delivery, set immediately. Cancelled orders are subject to up, staff, equipment, disposables, service or any a cancellation charge depending on length of additional fees mentioned above. Gratuities are notice, and product already ordered/prepared. not included and may be added at your discretion. Clients are welcome to pay by credit card, company check or cash, but must be initially secured with a credit card. Full payment must be received prior to delivery unless house terms are established. 2 | CATERING MENU Breakfast Minimum of 10 guests per menu item Good Morning V VEGETARIAN VGN VEGAN GF GLUTEN-FREE MONUMENTAL FOOD | 3 Breakfast a la Carte Minimum of 10 guests per menu item Breakfast RISE AND SHINE V Miniature muffins, filled & plain Minimum of 10 guests per menu item croissants, bagels, danishes, butter, cream cheese, fruit preserves $5.95 per person | two pieces per person CONTINENTAL BREAKFAST BREAKFAST BEET CURED SMOKED SALMON • Miniature danishes, croissants, SANDWICHES, WRAPS Miniature bagels, cream cheese, sweet muffins & bagels • Croissant, egg whites, garden red onions, capers, vine ripened tomatoes • Fruit marmalade, cream cheese vegetables, cheddar cheese $13.50 per person and butter • Parker house roll, egg whites, • Fresh seasonal carved fruits garden vegetables, turkey sausage, GOURMET BAGEL PLATTER V and berries swiss cheese Artisan bagel selection, cream cheese $10.95 per person • Everything bagel, egg whites, and organic fruit preserves garden vegetables, applewood bacon, $3.95 per person | 2 dozen minimum ALL AMERICAN BREAKFAST cheddar cheese • Scrambled eggs garnished with chives • Flatbread burrito, scrambled eggs, FRESH SEASONAL • Applewood smoked bacon strips spicy avocado tomato salsa, FRUIT PLATTER V, GF or turkey breakfast sausage turkey sausage A selection of sliced seasonal fruit • Roasted breakfast potatoes $7.95 per person $4.50 per person • Miniature danishes, croissants, muffins, bagels SMOOTHIE BOWLS GRANOLA BERRY PARFAIT V, GF • Fruit marmalade, cream cheese • Green Goddess - Blended yogurt with Yogurt, granola, seasonal fruit and butter avocado, spinach, and banana. Topped $4.50 each • Fresh seasonal carved fruits with strawberries, coconut, agave and berries nectar, granola, chia seeds CHIVE STUDDED $15.50 per person • Berry Goodness- Blended yogurt SCRAMBLED EGGS V, GF with mixed berries, goji berries and $4.95 per person | two eggs per person HOMEMADE INDIVIDUAL banana. Topped with blueberries, FRITATTA GF strawberries, coconut, agave nectar, SWEET PORK SAUSAGE GF • Egg whites, garden vegetables, granola, chia seeds $2.75 per person | two per person cheddar cheese, turkey sausage $8.95 per person • Egg whites, garden vegetables, BACON STRIPS GF cheddar cheese RUSTIC ARTISAN BREAD $2.75 per person | two per person $6.95 per person TARTINES • Smoked salmon, avocado green TURKEY SAUSAGE GF HOMEMADE QUICHE TARTS goddess, cucumber ribbons, chives, $3.25 per person | two per person • Savory quiche with bacon, gruyère sliced radish cheese, caramelized onions • Smashed avocado, arugula, VEGAN BREAKFAST CHORIZO VGN • Roasted vegetable quiche with roasted pumpkin seeds $3.50 per person zucchini, tomatoes, bell peppers, baby • Prosciutto, whipped burrata, basil spinach, Parmigiano Reggiano pesto, apricot ginger jam HERBED BREAKFAST $6.95 per person $8.50 per person POTATOES GF, VGN With roasted peppers and WAFFLES caramelized onions • Belgian waffle with fresh berries, $2.75 per person honey butter, whipped cream • Jalapeño corn waffle with sweet tea HARD BOILED EGGS VGN brined fried chicken, maple syrup $2.75 per person | two per person $7.95 per person 4 | CATERING MENU Lunch Tꢀe MONUMENTAL FOOD | 5 Cold Luncheon Buffets Minimum of 10 guests per menu item SANDWICH BUFFET Assortment of signature sandwiches, choice of one side salad, homemade cookies and brownies* $16.00 per person THE BUTCHERS BLOCK Traditional deli-style platter of roast beef, roasted turkey breast, honey glazed ham, Swiss and yellow cheddar cheese served with pee wee potato salad, green salad, pickles, lettuce, sliced tomatoes, mayonnaise, mustard, assorted sliced breads and rolls, potato chips, homemade cookies and brownies $17.75 per person EXECUTIVE BOXED LUNCHES Individually wrapped signature sandwich, Route 11 bagged chips, choice of 1 side salad, homemade cookie $16.50 per person Lunch *Lobster rolls not included in this selection 6 | CATERING MENU V VEGETARIAN VGN VEGAN GF GLUTEN-FREE A la Carte Sandwiches Classic Signature Sandwiches Sandwiches B.L.T. HAM Candied thick cut bacon, olive oil CAPRESE V Havarti, whole grain mustard, braised tomatoes, lettuce, remoulade Fresh mozzarella, basil pesto spread, bibb lettuce, sour dill pickles, baguette spread, focaccia olive oil braised tomatoes, focaccia $10.50 per person $11.00 per person $11.00 per person TUNA STEAKHOUSE SMOKED SALMON Celery, lemon aioli, fresh herbs, Grilled onion rings, roasted mushrooms, Capers, cucumber, pickled red onions, lettuce, tomato, brioche roll gorgonzola cheese spread, ciabatta ricotta herb spread, everything bagel $10.00 per person $11.00 per person $13.00 per person CHICKEN SALAD MUFFULETTA FRIED CHICKEN PO’ BOY Tomatoes, grapes, raisins, walnuts, Salami, mortadella, capicola, mozzarella, Pickled red onion, aged provolone, herb aioli, parker house roll aged provolone, olive spread, focaccia lettuce, chow chow spread, brioche $10.50 per person $11.00 per person $13.00 per person PASTRAMI ROAST CHICKEN GRILLED VEGETABLE V Swiss, slaw, mustard, marble rye Avocado, aged provolone, lettuce, Goat cheese, fresh herb salad, $10.50 per person romesco spread, parker house roll avocado spread, onion ciabatta $10.50 per person $11.00 per person TURKEY Applewood bacon, lettuce, tomatoes, PORTOBELLO VGN COCONUT RAJ CHICKEN mayonnaise, pullman loaf Arugula, cashew “cheese”, roma tomato, Frisee, lime pickled cucumbers, $10.00 per person grilled onion rings, parker house roll caramelized onions, green goddess $11.00 per person yogurt spread, naan EGG SALAD V $13.00 per person Lemon aioli, bibb lettuce, tomato, CUBAN parker house roll Seasoned pork loin, swiss cheese, CLASSIC LOBSTER ROLL $9.50 per person lime pickled cucumbers, mustard, Tarragon, bibb lettuce, lemon aioli, French bread brioche $11.00 per person $15.00 per person MONUMENTAL FOOD | 7 Signature Side Salads Minimum of 10 guests per menu item SEASONAL PANZANELLA FULL SPECTRUM SALAD GF, VGN SUMMER IN TUSCANY SALAD V Brown rice, corn, bell peppers, red onion, PASTA SALAD Farm fresh vegetables, rustic croutons, green beans, toasted pine nuts, black Penne, kale, red peppers, sundried tomatoes, seasonal fruit, herb vinaigrette pepper vinaigrette tomatoes, pine nuts, basil, mozzarella $4.50 per person $4.50 per person $4.75 per person ARTISAN GREEN SALAD GF, VGN LEMON ORZO SALAD V ENSALADAS LAS MESAS GF, V Cherry tomato, cucumber, carrot, Orzo, asparagus, feta, spinach, Frisee & baby arugula, baby radish, red onion, radishes, green goddess vinaigrette lemon garlic olive oil paprika candied pepitas, cotija cheese, grape $4.50 per person $4.50 per person tomatoes, blue agave lime dressing $4.95 per person MINI WEDGE SALAD GF RED QUINOA SALAD GF, VGN Bacon, crumbled blue cheese, seasonal Corn, pickled red onion, jalapeño, sweet SUMMER SPINACH & local tomatoes,
Load more

Recommended publications
  • The Dinner Club By
    TABLE OF CONTENTS Page TheAim.................................. 3 Goals........................................ 3 Requirements ......................... 3 Records.................................... 3 Exhibit.................................... 4 Suggestions 4 Demonstrations ---------------------- 5 Judging.................................... 6 The Dollar Dinner ................ 7 Planning the Menu ...... 7 Time Schedule ................ 8 Color Schemes ................ 9 Figuring the Cost ........ 9 Setting the Table .......... 9 Serving............................ 11 State Bread-Baking Contest 13 Meal Planning ........................ 14 Outline for a Dinner .......... 15 A Company Dinner .............. 17 Table Etiquette ...................... 17 Vegetables ................................ 19 Salads...................................... 21 Meat.......................................... 23 Desserts.................................. 27 Bread Baking ........................ 30 Amount of Work To Do 35 Cooperative Extension Work in Agriculture and Home Economics Wm. A. Schoenfeld, Director Oregon State College, United States Department of Agriculture, and State Department of Education, Cooperating Printed and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914 The Dinner Club By HELEN COWGILL Your enrollment for Division III of the Home Cookery Club Project has been received. Enclosed you will find all of the instruc- tions for completing the project, your record book, and six report cards. THE AIM This will be your third year of Cookery Club work. In the first year you learned how to prepare breakfast; in the second year you learned how to prepare luncheon or supper,and in this, the third, year you will learn how to prepare dinner. We hope that you will keep in mind that the aim throughout the three years of the Cookery project is that you may learn how to prepare three meals a day for your family of father, mother, brothers,and sisters, for what the family can afford to spend for food.
    [Show full text]
  • Banquet Selections
    BANQUET SELECTIONS 1 WE PRIDE OURSELVES ON EXCEPTIONAL CATERING SERVICES TAILORED TO YOUR INDIVIDUAL NEEDS AND TASTES. WE CAN CREATE A CUSTOM MENU TOGETHER, OR YOU CAN CHOOSE TO CUSTOMIZE OUR FARM-TO-FORK SEASONAL MENUS. CHEF PAUL HANCOCK CRAFTS DELECTABLE MENUS FOR YOUR GROUP USING ITEMS GROWN ON PROPERTY INCLUDING VEGETABLES, HERBS AND OUR EXTENSIVE CITRUS GROVES. YOU WILL ALWAYS GET FRESH INGREDIENTS PREPARED WITH TIME-HONORED TECHNIQUES SERVED IN OUR INTIMATE INDIAN WELLS RESORT. Breakfast 3 Lunch 8 Stations 14 Reception 16 Dinner 19 Beverage 23 Guidelines 26 2 BREAKFAST breakfast buffet plated breakfast breakfast stations anytime breaks 3 BREAKFAST BUFFET ESSENTIALS - 29 RISE & SHINE - 46 winter seasonal fruit winter seasonal fruit fresh baked assorted croissants | seasonal fruit preserve breakfast breads, seasonal muffins & scones | sweet butter breakfast breads & seasonal scones | lemon curd, sweet butter & local honey orange juice, coffee, decaf coffee, hot tea seasonal fruit yogurt parfait scrambled eggs THE MIRAMONTE CONTINENTAL - 34 applewood smoked bacon & sausage winter seasonal fruit breakfast potatoes fresh baked multi-grain croissants | seasonal fruit preserve mexican cinnamon scented french toast | wild berry compote breakfast breads & seasonal scones | lemon curd, sweet butter fresh juices | orange, grapefruit & carrot assorted chobani yogurt | house made granola coffee, decaf coffee, hot tea orange juice, coffee, decaf coffee, hot tea GOOD MORNING SANTA ROSA - 48 ENERGIZE - 38 ftw winter seasonal fruit winter seasonal
    [Show full text]
  • Granny White
    Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye
    [Show full text]
  • 2006 Annual Recipe Index
    1 Cooking Light 2006 Annual Recipe Index You’ll find all 2006 recipes listed by their complete titles and sorted by category. The issue and page number follows, as well the recipe’s convenience category: quick-and-easy, make-ahead, or freezable. To view the recipe online, go to CookingLight.com appetizers Avocado-Tomatillo Dip with Cumin Prosciutto-Wrapped Figs Stuffed with Pita Chips J/F 126 ▲ Blue Cheese June 115 ● Avocado-Yogurt Dip with Cumin Oct 160 ▲ Provençal Deviled Eggs Mar 194 ▲ Baked Eggplant Dip Nov 126 Roasted Garlic and Potato Spread Dec 116 ▲ Beef Tenderloin Bruschetta with Roasted Garlic, Poblano, and Red Brown Butter Mar 142 Pepper Guacamole May 172 Bigilla Apr 174 ● Roasted Garlic, Tomato, and Basil Cacik Aug 169 ● ▲ Squares May 146 Cheese Crostini with Prosciutto J/F 136 ● Roasted Oysters with Prosciutto and Spinach Nov 128 ● Chicken and Black Bean Taquitos with Adobo Sour Cream Nov 234 ▲ ■ Roasted Tomatillo–Mango Salsa with Spiced Tortilla Chips Mar 192 ● ▲ Chipotle-Lime Crab Crisps Mar 182 ● ▲ Seared Shrimp Cocktail with Tropical Cinnamon-Sugar Popcorn Oct 161 Chipotle-Avocado Salsa May 178 Crab Cakes Apr 190 Shiitake Mushroom Rice Cakes Mar 224 ▲ ■ Crab Cakes with Chive Sauce Nov 238 Shredded Carrot–Ginger Pancakes with Edamame Dip May 114 ● ▲ Asian Dipping Sauce Apr 160 Edamame Dumplings Apr 128 ▲ Smoked Salmon Buckwheat Pinwheels June 166 Eggplant and Fig Caponata Sept 136 ▲ Smoked Salmon–Cardamom Spread July 108 ● ▲ Endive with Caramelized Pears and Blue Smoked Salmon Puffs July 108 ● Cheese Dec 88 Smoked Trout
    [Show full text]
  • April 1981 to Celebrate Their 25Th Wedding Anniversary
    McCQNNAUGHEY SOCIETY OF AMERICA, INC. Annual Bulletin Indianapolis, Indiana U. S. A. (Privately Printed) Number 12 April 13, 1981 $ 7.50 a copy This issue is dedicated to Pres. RANDALL McCONAHAY FOR his outstanding contributions toward a successful 1981 Gathering. Deuteronomy 4:9: Only take heed to thyself, and keep thy soul diligently, lest thou forget the things which thine eyes have seen, and lest they depart from thy heart all the days of thy life: but teach them thy sons, and thy sons' sons; This is one of a limited edition, published by The McConnaughey Society of America, Inc., 1981. Completed 10/29/81. jghay Grj (Mrs. Warren R.) Editor/Sec1 P. 0. Box 27051 (5410 S. Meridian St.) Indpls., IN 46227-0051 Phone 317-786-4363 TABLE OF CONTENTS Alexander Maconochie 4 Arizona Chapter 12-13 Book Nook 39 By-Laws 14-17 CampbelIs 18-24 Collateral Surnames from the L. D. S. Computer File for Scotland 47-52 Financial Report, 1980 8-9 Fol1owing the McConougheys 60-63 Gathering, 1981 ' 5-7 Gathering, 1982 and Membership Information 43-44 George N. McConaha 56-57 Honors from Korea 10-11 Index to #11 80-86 Letters 72-79 Marjorie & Elizabeth (McConaughy) 25-27 *__McConochie Chart & Narrative 40-41 Officers 4 Ranson McConnaughhay, continued 45-46 Rev. Ernest MacConaughey 46 Some Scottish McConnochies 36-38 Thomson/Thompson Connection 28-35 Vital Statistics 63-69 We Point With Pride 55 We Were There 58-59 What* s Cookin' 70-71 What Tartan Should I Wear? 59 ♦McConoughey Views Past With Sharp Detail 53-54 3 OFFICERS, Aug.
    [Show full text]
  • Classic American Dinner Rolls Can Never Go out of Style
    Classic American Dinner Rolls A trio of traditional shapes from a light and buttery yeast dough Use a dough cutter to cut equal pieces. Here, the BY RANDALL PRICE author cuts portioned dough into 36 pieces. He’ll roll them into balls and then cluster these together to make cloverleaf rolls. Cloverleaf rolls keep their shape in a muffin tin. Form the rolls by putting three balls of dough into each cup, and then let the rolls rise in the pan. Photos except where noted: Martha Holmberg Copyright © 1994 - 2007 The Taunton Press readmaking is one of the kitchen’s miracles. BFew other activities bring such satisfaction to the cook, or such pleasure to the guests. While current baking trends favor hearty, rustic breads, classic American dinner rolls can never go out of style. The warmth of a piping-hot, homemade dinner roll, topped with a cool slice of sweet butter, is a very special treat. And while specialty bakeries can sometimes create very high-quality breads, the only way you can savor soft, fresh dinner rolls is by taking the time to make them yourself. Fortunately, melt-in-your-mouth dinner rolls are easy to make from scratch. The rich dough is a delight to knead, and the forming of the basic shapes requires no special skills other than a degree of accuracy in rolling, cutting, and portioning. ROLL DOUGH IS NOT BREAD DOUGH I think a slightly sweet, rich, white-flour dough gives the best results. In my recipe, butter and egg yolk give richness, while whole milk and oil provide tenderness.
    [Show full text]
  • Copyrighted Material
    17_682942_bindex.qxd 12/16/05 1:05 PM Page 557 Index A Spicy Pork Empanadas, Vinaigrette, 504–505 Fajitas, Tex-Mex, 325–326 Ahi Poke, 488–489 362–364 Baked Boston Scrod, 41 New England Boiled Dinner, Alabama, 91 Tomatillo Salsa, 350–351 Baked Cheese Grits, 209 15 Alaska, 434, 436–437 Tortilla Chips, 350, 351 Balsamic-Soy Glaze, 509 Potpie, 84 Alaskan King Crab Legs with Vidalia Onion Tart, 114–115 Balsamic Vinaigrette, 267 Soup, Beef Barley, 253 Champagne Sauce, 473 Apple: Banana Pudding, 123–124 Steak, Lone Star Chicken- American lobster, 4–5 Beet and Apple Salad with Barbecue, 96 Fried, with Cream Annatto Rice and Queso Horseradish Barbeque Sauce, 331 Gravy, 302–303 Fresco, 358 Vinaigrette, 246–247 Basic Boiled Rice, 202 Steak, Pan-Seared, with Appetizers: Compote, Warm Apple and Basil-Green Onion Oil, 116 Maytag Blue Cheese Ahi Poke, 488–489 Dried Cherry, Sautéed Beans, 340–341 Butter, 279 Buffalo Chicken Wings, Halibut with, 454 Baby Lima, Succotash of Teriyaki Meat Sticks, 496 59–60 Mesclun Salad with Corn, Hominy, and, Beets: Ceviche of Gulf Shrimp, 150 Cranberries and, 34–35 109 Salad, Apple and, with Chèvre (Goat Cheese) and Waldorf Salad, 76–77 Black Bean, Jícama, and Horseradish Pistachio Wrapped in Applesauce Cake with Caramel Corn Relish, 160 Vinaigrette, 246–247 Filo, 423 Glaze, 64–65 Black Bean Soup, 149 Salad, Belgian Endive, Feta Chiles Rellenos, 376–378 Arizona, 336 Boston Baked, 31–32 and, 66–67 Clams Casino, 18–19 Arkansas, 91 Cannellini, with Tomatoes Belgian Endive, Beets, and Feta Cod Cakes, 20–21 Arroz a la Mexicana,
    [Show full text]
  • The Food Timeline
    Culinary History Timeline is a listing of the culinary history timeline with article and/or information resources. http://www.foodtimeline.org/food1.html http://food.oregonstate.edu/ref/culture/ CULTURAL AND HISTORICAL ASPECTS OF FOODS (zu jedem Stichwort- entweder link / oder – Text) http://www.foodtimeline.org/foodfaqa.html Ever wonder what the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline. Food history is full of fascinating lore and contradictory facts. Historians will tell you it is not possible to express this topic in exact timeline format. They are quite right. Everything we eat is the product of culinary evolution. On the other hand? It is possible to place both foods and recipes on a timeline based on print evidence and historic context. This is what we're all about. About culinary research. P:\Frei_OltersdorfU\eTexte\Ernährungsverhalten - Daten\Ernährungsgeschichte\The food time line.doc American culinary traditions & historic surveys ---Americans at the Table: Reflections on Food and Culture, U.S. Dept. Of State ---Eating in the 20th Century, U.S.Dept. of Agriculture ---Historic American Christmas Dinner Menus ---Historic American Thanksgiving Dinner Menus ---Key Ingredients: America By Food, Smithsonian Insitution ---Not by Bread Alone: America's Culinary Heritage, Cornell Universty ---America the Bountiful, University of California at Davis ---An American Feast: Food, Dining and Entertainment in the United States (1776-1931) ---Cultural Diversity: Eating in America, Ohio State University ---Picnics in America ---School lunches ---State foods, need to cook something up for a school report? Military rations ---U.S.
    [Show full text]
  • Unit: 01 Basic Ingredients
    Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part.
    [Show full text]
  • BREAKFAST- Serving 7Am-3Pm Mon-Sat
    Field to Fork -BREAKFAST- Serving 7am-3pm Mon-Sat Here at Field to Fork we cultivate relationships with local artisan producers while employing a “made from scratch cooking” technique to create the freshest, most flavorful meal possible. Our goal is shortening the distance from the field to fork. Savory Sweet LUMP CRAB OMELETTE $15 v PANCAKES $7 Three egg, lump crab meat, brie, avocado, micro greens, Two whole wheat buttermilk pancakes, maple syrup, butter herb crème fraîche, served with toast and jam Blueberries $1 Chocolate Chips $1 THE RANGER OMELETTE $13 v CRÈME BRÛLÉE FRENCH TOAST $10 Three egg, sausage, ham, bacon, cheddar, Brûléed Stefano’s Italian bread, maple syrup served with toast and jam v FULLY LOADED OATMEAL $10 PAIR O’ EGGS $10 Organic rolled oats, milk, brown sugar, granola, fruit Two eggs, choice of bacon or sausage, served with toast and jam v BISCUIT & JAM $6 Buttermilk biscuit, butter, seasonal jam v SUMMER FRITTATA $10 Local seasonal veggies, three egg, Egg alpine cheese, mixed greens $2 Bacon $4 EGGS BENEDICT $11 Breakfast Sausage $5 Two poached eggs, ham, English Muffin, Chicken Sausage $5 herb cheese sauce, mixed greens Chorizo Sausage $5 Vegan Chorizo $5 v AVOCADO TOAST AND POACHED EGGS $14 Toast: Rustic White, Whole Wheat $3 Dinkelbrot toast, Dijon mayo, avocado, Quiche Tart $6 radish, two poached eggs Seasonal Fresh Fruit $6 Sides Tico Rice and Beans $5 BISCUITS AND GRAVY $12 Potato Veggie Hash $6 Buttermilk biscuits, pork sausage gravy, one egg Guacamole $2 Croissant $5 LOX AND BAGEL $14 House-cured salmon
    [Show full text]
  • Pillsbury® Biscuit Edition
    Pillsbury® biscuit edition 2.8 billion biscuits are served in restaurants each year – more than toast or English muffins combined!¹ Pillsbury® Biscuits deliver the homemade experience your patrons want. They are delicious all on their own or as a versatile ingredient! The recipes in this collection offer more than a dozen delicious ways to use Pillsbury Biscuits. You’ll find desserts, breakfast items, bakery treats, appetizers and more! All recipes have clear instructions, complete ingredient lists and comprehensive nutritional information. Best of all, Pillsbury® Biscuits make them easy to prepare. We are pleased to share these creative restaurant-inspired menu items with you, created by our General Mills Culinary team – inspired by you, our amazing Foodservice operators! You may be surprised at how versatile biscuits can be - Bon Appétit! 2 1. NPD CREST year ending March 2016 table of contents Breakfast . .. 4 Lunch . 11 Appetizers . 19 Dessert . 22 3 Breakfast 4 Breakfast Breakfast Biscuit Strata 32 SERVINGS INGREDIENTS WEIGHT MEASURE NUTRITION Pillsbury™ Southern Style Frozen Dough Nutrition values are calculated using the Biscuits, 2.2 oz (06252) 1 lb 1 1/2 oz 8 each weights of ingredients. Cornmeal, yellow 1 oz 1/4 cup 1 serving Calories: 170 Tomatoes, sundried, diced 2 oz 1/4 cup Calories from Fat: 100 Sausage, cooked, diced 10 oz 1 1/2 cups Total Fat: 12g Pimiento, diced 2 oz 1/4 cup Saturated Fat: 5g Spinach, fresh, roughly chopped 3 oz 4 1/2 cups Trans Fat: 1g Eggs, whole, large 2 lb 18 each Cholesterol: 125mg Sour cream 8 oz 1 cup Sodium: 320mg Milk 8 oz 1 cup Total Carbohydrate: 8g Dietary Fiber: 0g Old El Paso™ Taco Seasoning Mix 1 oz 2 tsp Sugars: 2g Cheese, Cheddar, shredded 12 oz 3 cups Protein: 8g % Daily Value*: Vitamin A 15%, Vitamin C DIRECTIONS 2%, Calcium 10%, Iron 6% Exchanges: 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1.
    [Show full text]
  • Children and Food
    VOLUMEVOLUME XVI, XXIII, NUMBER NUMBER 4 1 FALL WINTER 2000 2007 Quarterly Publication of the Culinary Historians of Ann Arbor Children and Food Cover of a 1945 promotional booklet from the Corn Products Company, makers of Karo corn syrup Longone Center for American Culinary Research (William L. Clements Library, University of Michigan) REPAST VOLUME XXIII, NUMBER 1 WINTER 2007 (www.newworldtea.com) in 2004. Tea proper is made FALL PROGRAMS EXPLORE from the leaves or buds of a plant indigenous to China and India. The speakers reviewed the global history of ICONS IN AMERICAN, ASIAN, tea, starting with its earliest use as a medicinal tonic made from wild tea leaves (tea was not cultivated until the 3rd AND RGENTINE OOD Century CE in China). They passed around an example of A F a finely crafted Asian baked brick of tea leaves, of the type used as currency in Silk Road trade with the Turks The first Culinary Historians meeting of the Fall was beginning before 476. The Tang Dynasty (618-906) was held on Sept. 17 at the University of Michigan’s Clements the golden age of tea, when it was subtly flavored with Library in conjunction with the exhibit “Patriotic Fare: flower blossoms and was associated with elaborate Bunker Hill Pickles, Abe Lincoln Tomatoes, Washington ceremonies. The baking of tea leaves to produce black Crisps and Uncle Sam Apples”. In an illustrated lecture, (oxidized) or Oolong (partly oxidized) tea was invented in curator Jan Longone noted that beginning about 1850, the Ming China (1368-1644). In the early 1600’s, tea became use of historical and patriotic imagery by the American food a major trade item by caravan and ship; powerful Dutch, business soared.
    [Show full text]