Gardens of Stonebridge Combined Brochure
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Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Quick Reference Allergy List
Food Item None Gluten Dairy Soy Eggs Corn Peanut Fish Tomato Other Apple Crisps X Applesauce X Bacon - 1/4" Diced Y Bacon - 1/2" Diced Y Bacon - 3/4" Diced Y Bacon Sliced Y Bacon - Turkey X Bagel - Whole Wheat Y Y Y Base - Beef Y Y MSG Base - Chicken Y MSG Base - Vegetable Y Beans - Black X Beans - Chick Peas X Beans - Great Northern X Beans - Kidney X Beans - Refried X Beans - Vegetarian Y Y Beef - Corned Beef Y Beef - Diced X Beef - Ground X Beef - Hot Dog Y Beef - Patty Burger Y Beef - Roast Y Beef - Steak Fingers Y Y Y Y Beef - Steak Tips X BIC - Animal Crackers Y Y BIC - Bagel Cinnamon Y Y Y BIC - Bagel Slider Y Y Y Y Y BIC - Bagel Strawberry Y Y Y BIC - Blueberry Muffins Y Y Y Y BIC - Breakfast Burrito Y Y Y Y Y BIC - Breakfast Stick Y Y Y Y BIC - Cereal Crunch Bar Cinn Toast Y Y Y BIC - Cereal Crunch Bar Cocoa Puffs Y Y Y BIC - Chocolate Muffin Y Y Y Y Y BIC - Cinnamon Mini Donut Y Y Y Y Y BIC - Early Risers Y Y Y Y BIC - French Toast Sticks Y Y Y Y Y BIC - Pancake in a Bag Y Y Y Y BIC - Pancake on a Stick Y Y Y Y Y BIC - Sausage Bites in a Bag Y Y Y Y BIC - Scooby Snacks Y Y Y BIC - Waffle Bites in a Bag Y Y Y Y Y Bread - Biscuit Y Y Y Bread - Dinner Roll Y Y Bread - English Muffin Y Y MC Y Bread - French Loaf Y Y Y Y Bread - Garlic Toast Y Y Y Y Y Bread - Gluten Free Dinner Roll Y Y Bread - Gluten Free Hamburger Bun Y Y Bread - Gluten Free Hot Dog Bun Y Y Bread - Gluten Free Sandwich Loaf Y Y Bread - Hamburger Bun Y Y Bread - Hoagie Large Y Y Bread - Hoagie Slider Y Y Bread - Hot Dog Bun Y Y Bread - Pita Round Y Y Y Bread - Sandwich/Loaf -
Rustic Acres Farm SERVICE & PRICING GUIDE CONTENTS
Rustic Acres Farm SERVICE & PRICING GUIDE CONTENTS BE OUR GUEST /01 ABOUT JPC History & Philosophy /02 Amenities & Pricing /04 Ceremonies /05 Farm FAQs /06 CATERING So Much More Than Food /08 MENU Your Choice /11 Savory Family Style /13 Southern BBQ Family Style /17 Elegant Plated Sit Down /20 Chef Stations /25 Appetizer Enhancements /29 Sweet Endings /33 Bar Mixers & Beverage Services /38 CONNECT /40 / BE OUR GUEST BE OUR GUEST A rippling creek, rolling fields of pumpkins and sunflowers, grazing horses, expansive views and wind across the pond… This is Rustic Acres Farm. Founded in April 2011, Rustic Acres is located in the sprawling hills of rural Western Pennsylvania along Route 19 between the quaint village of Volant, and the bustling Grove City Outlet mall. From the majestic and iconic weeping willow, to sweeping pastoral views, a vast array of locations for a stunning wedding day ceremony and celebration exist within the acres of the farm. Managed by the award winning JPC EVENT GROUP, Rustic Acres Farm offers outdoor beauty, fine catering packages in a range of styles and tastes, inclusive equipment, and venue coordination that ensures a stress-free and memorable day for you and your guests. Come & experience life celebrated / 01 JPC HISTORY & PHILOSOPHY / ABOUT JPC HISTORY WE BRING YOUR VISION TO LIFE WITH EFFORTLESS ELEGANCE AND SEAMLESS PLANNING, IN SIGNATURE STYLE. Real people. real design. real food. / 02 ABOUT JPC Our history For over 23 years, we have followed our passion by creating memories for our clients that last a lifetime. We have always believed that quality is more impactful than quantity, and we strive to create events that engage all of your senses with a commitment to sustainability and quality local and seasonal ingredients often grown on our own JPC Willowbrook Farm. -
WARNING Operator's Manual
Operator's Manual By Barbeques Galore. R Liquid Propane Gas (LPG) Grill Models BTH2610ALP, BTH3210LLP Natural Gas (NG ) Grill Models BTH2610ANG, BTH3210LNG BTH2610ALP/NG BTH3210LLP/NG Grill In FfoRrEmEa tHionELP Center: FROM THE GRILL EXPERTS ! WARNING ! Ÿ Failure to comply with these instructions could Grand Hall is the expert on this product result in a fire or explosion that could cause and trained to help you with: serious bodily injury, death or property damage. Ÿ Assembly Questions Ÿ Whether this grill was assembled by you or Ÿ Grill Operation someone else, you must read this entire manual Ÿ Replacement of Damaged or Missing parts before using your grill to ensure the grill is properly assembled, installed and maintained. visit www.grandhall.com or call: Ÿ Use your grill at least 3 feet away from any wall or surface. Use your grill at least 3 feet 1-877-934-7455 away from combustible objects that can melt or Monday - Friday 8:00am-4:30pm CST catch fire such as vinyl or wood siding, fences and overhangs or sources of ignition including pilot lights on water heaters and live electrical appliances. THIS GAS APPLIANCE IS DESIGNED FOR OUT- IMPORTANT: Ÿ DOOR USE ONLY. Ÿ Never use your gas grill in a garage, porch, Ÿ NOTE TO ASSEMBLER / INSTALLER: shed, breezeway or any other enclosed area. Leave this manual with the consumer. Ÿ Never obstruct the flow of ventilation air around your gas grill housing. Ÿ NOTE TO CONSUMER: Ÿ Never disconnect the gas regulator or any gas Keep this manual for future reference. -
Istanbul ® Istanbul March 2014 the Guide
MARCH 2014 THE COMPLETE GUIDE TO GO® istanbul ® ISSN: 1309-3851 ISSN: MAGICAL NIGHTS AT HYPNOS GORGEOUS BOUTIQUES EXCITING ENTERTAINMENT FINE- DINING RESTAURANTS +... and mucH more Istanbul March 2014 the guide 10 SIGHTSEEING & MUSEUMS Major sightseeing attractions plus museums and events. 16 GALLERIES National and commercial art galleries. 20 ENTERTAINMENT & NIGHTLIFE The latest information on İstanbul’s concerts and clubs. 30 SHOPPING Major shopping areas and our choice of the best speciality stores 50 DINING Listings by neighbourhood and cuisine 60 ESSENTIALS Transport and useful information. Tips for getting around town. Contents 4 HOT DATES 16 HOMO EVOLUTION Sing along with the nostalgic songs of The Kerem Ağralı’s solo exhibition Homo Evolution ON THE COVER Blues Brothers, attend the Borusan İstanbul combines science fiction, animation, physics and Hypnos: Beyoğlu's colourful Philharmonic Orchestra's peformance of Puccini's philosophy in works. new night spot. Tosca, or enjoy a thrilling concert by four Italian STAY IN TOUCH sopranos Le DIV4s. 20 FOREVER TANGO Follow us on twitter Luis Bravo’s famous musical promises to enchant @where-istanbul 8 TURKISH AND MEDITERRANEAN anyone passionate about dance, at Zorlu Center PSM. Like us on facebook.com/ FLAVOURS whereistanbulmagazine Visit Daphne Restaurant at the Renaissance Polat 72 MY PERFECT DAY Where is the largest global İstanbul Hotel and savour delicious Mediterranean İlyada Babacan, owner of Gallery İlayda, shares her publisher of visitor magazines, available in the finest hotels and tastes created by chef Yücel Dereyayla. favourite spots in the city. operating in 76 cities worldwide. MARCH 2014 I WHERE İSTANBUL 1 Your traveling companion since 1936® ® WELCOME Editor's Letter wheremagazine WHERE MAGAZINE İSTANBUL EDITORIAL The Warm Days Continue EDITOR Dilek Koç As the unusually sunny days continue, İstanbul offers no end of things to do. -
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY NOON: Macaroni & Cheese, Seasoned NOON: Fisherman’s Platter served with NOON: Swiss Steak with Tomatoes, Peppers Greens, Stewed Tomatoes, Jalapeno 1 Golden Fries, Cocktail Sauce & Tartar Sauce,2 & Onions, served over Rice, Baby Butterbeans, 3 Cornbread, Blackberry Cobbler Slaw, Hushpuppy, Lemon Cre’me Crepe Spoon Roll, Chocolate Glazed-Peanut Butter Additional Selections: Brats Medallions Additional Selections: Kentucky Hot Brown Cookie with Sauerkraut, Macaroni & Cheese, Roll topped with Creamy Mornay Sauce, Spicy Slaw Additional Selections: Toasted Ravoli with EVENING: Sliced Honey Ham, Lettuce & Marinara Dipping Sauce, Three Bean Salad, EVENING: Hearty Pioneer Beef Stew, Crunchy Tomato on Potato Bun, Pickle Spear, Broccoli Grilled Texas Toast H EALTHC ARE Fried Okra, Biscuit, Frosted Cupcake Cheddar Soup served with Crackers, Sweet EVENING: Personal Pan Pizza, Pickled Pepperoncini, Tossed Salad, served with Choice Additional Selections: Stuffed Baked Potato Stuffed Pears of Dressings, Malibu Fruit Salad MAULDIN served with All the Trimmings, Parmesan Bread Additional Selections: Smothered Liver & Additional Selections: Beef Pot Pie, with Stick Onions, Whipped Potatoes w/Gravy, Mixed Golden Crust, Tossed Salad served with Choice Vegetables, Roll of Dressings, Wheat Roll NOON: Roasted Turkey served with Gravy NOON: Spaghetti with Italian Meat Sauce, NOON: Alice Springs Chicken served over NOON: Baked Ham, Pineapple Bake, NOON: Vegetable Plate: Macaroni & NOON: Golden Fried Fish -
TSP Forum Cookbook 1
TSP Forum Cookbook 1 TSP Forum Cookbook TSP Forum Cookbook 2 TSP Forum Cookbook © 2011 by The Survival Podcast Forum and published under the Creative Commons Attribution License 3.0. http://creativecommons.org/licenses/by/3.0/ The Survival Podcast Forum http://thesurvivalpodcast.com/forum 3 TSP Forum Cookbook Contents Preface …..................................................................................................................................... 5 Appetizers ….............................................................................................................................. 6 Beverages …................................................................................................................................ 9 Breads …..................................................................................................................................... 13 Breakfast Foods ….................................................................................................................... 41 Brewing Wines, Beer, Sodas and Cyder …............................................................................ 53 Casseroles ….............................................................................................................................. 63 Cast Iron and Campout Cooking …...................................................................................... 76 Condiments, Sauces, Dips and Flavorings …....................................................................... 81 Crockpot Recipes …................................................................................................................ -
Meetings and Banquets
2019 meetings and banquets Dining Services | Menu Selections ALWAYS IN YOUR ELEMENT™ ALWAYS IN YOUR ELEMENT™ FOOD AND BEVERAGE MINIMUMS One Ocean Event Policies The minimums do not include a 26% service charge and 7% sales tax. Food and Beverage minimums are a guideline of the least amount you will need to spend for your event and are not package-based on any particular menu. FOOD AND BEVERAGE All Food and Beverage is to be purchased solely through One Ocean.™ Our talented team of chefs will assist you to create special menus that vary from items included on our printed suggestions. Menu selection should be completed at least three weeks prior to your event, with the exception of buffets. • For parties of 50 or more, plated dinners with one entrée selection are available. • For parties of 120 or more, buffet dinners are recommended. • For parties less than 50, a choice may be offered for the entrée selection. The menu will reflect the higher priced entrée. • A minimum of 20 people is required for all buffet menus with stations and hot food items. TAXABLE SERVICES AND SALES TAX A 26% taxable service charge and 7% sales tax will be applied to all Food and Beverage arrangements. OTHER CHARGES AND GENERAL FEES: BARTENDER per Bartender, per event 100 one Bartender required per every 75 guests CHEF ATTENDANT per Chef, per event 100 one Chef Attendant required per every 50 guests CAKE CUTTING per person 4 (outside vendor) CUSTOM MENU PRINTING per menu 1 A 26% taxable service charge and 7% sales tax applies to all Food & Beverage 2 [ Updated May 2019 ] ALWAYS IN YOUR ELEMENT™ Breakfast PLATED BREAKFAST EGGS SCRAMBLED | 30 per person Fluffy Scrambled Eggs with Chives All Plated Breakfasts Include: Freshly Squeezed Florida Applewood Smoked Bacon and Sausage Links Orange Juice, Freshly Cast Iron Seared Breakfast Potatoes Squeezed Florida Grapefruit Juice, Freshly Brewed Poached Jumbo Asparagus Gourmet Coffee, and a Selection of Herbal and VEGETABLE FRITTATA | 30 per person Black Tea Forté®. -
Canadian English: a Linguistic Reader
Occasional Papers Number 6 Strathy Language Unit Queen’s University Kingston, Ontario Canadian English: A Linguistic Reader Edited by Elaine Gold and Janice McAlpine Occasional Papers Number 6 Strathy Language Unit Queen’s University Kingston, Ontario Canadian English: A Linguistic Reader Edited by Elaine Gold and Janice McAlpine © 2010 Individual authors and artists retain copyright. Strathy Language Unit F406 Mackintosh-Corry Hall Queen’s University Kingston ON Canada K7L 3N6 Acknowledgments to Jack Chambers, who spearheaded the sociolinguistic study of Canadian English, and to Margery Fee, who ranges intrepidly across the literary/linguistic divide in Canadian Studies. This book had its beginnings in the course readers that Elaine Gold compiled while teaching Canadian English at the University of Toronto and Queen’s University from 1999 to 2006. Some texts gathered in this collection have been previously published. These are included here with the permission of the authors; original publication information appears in a footnote on the first page of each such article or excerpt. Credit for sketched illustrations: Connie Morris Photo credits: See details at each image Contents Foreword v A Note on Printing and Sharing This Book v Part One: Overview and General Characteristics of Canadian English English in Canada, J.K. Chambers 1 The Name Canada: An Etymological Enigma, 38 Mark M. Orkin Canadian English (1857), 44 Rev. A. Constable Geikie Canadian English: A Preface to the Dictionary 55 of Canadian English (1967), Walter S. Avis The -
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY NOON: Ranch Chicken, Potatos AuGratin, NOON: Golden Fish Fillet on Bun with Tartar NOON: Chopped Sirloin served with Steak Stewed Okra & Tomatoes, Cornbread Muffin, 1 Sauce and Pickles, Roasted Potato Wedges, 2 Sauce, Seasoned Heirloom Potatos, Steamed 3 Frosted Peanut Butter Sheet Cake Creamy Coleslaw, Toffeedoodle Cookie Broccoli, Sweet Yeast Roll, Strawberries ‘n Additional Selections: Pasta Primavera, Additional Selections: Battered Corndog Cream Parfait Additional Selections: Tempura Battered Tossed Salad served with Choice of Dressings, served with Mustard, Roasted Potato Wedges, Chicken Tenders w/ Dipping Sauce, Seasoned Herbed Bread Stick Three Bean Salad Heirloom Potatoes, Sliced Tomatoes, Garlic Toast EVENING: Sloppy Joe served on Bun, Potato EVENING: Western Omelet topped with EVENING: Fire Braised Pork Sliders w/ Gems served with Ketchup, Carrot & Raisin Sauteed Peppers & Onions, Cheesy Grits, Fried Creamy Honey Mustard, Breaded Onion Salad, Coconut Bar Apples, Bran Muffin, Creamy Pudding w/ RIngs, Farmhouse Chowder served w/Crackers, Additional Selections: Glazed Buffalo whipped Topping Buttercream Frosted Cupcake WIngs, Celery Sticks with Blue Cheese Dip, Additional Selections: Hearty Pioneer Beef Additional Selections: Turkey & Gravy Potato Gems with Ketchup, Roll Stew, Fried Apples, Cornbread served over Open-Faced Grilled Texas Toast, Whipped Potatoes, Buttered Green Peas NOON: Fried Chicken, Mashed Redskin Potatoes, NOON: Golden Salmon Croquette w/ Creamy NOON: -
Miton Catering Guide 2017-2018-2.Pptx
Catering Guide guidelines Flik Independent Schools Dining is pleased to present this Catering Menu developed for Milton Academy. The guide serves only as a sampling of our catering abilities and does not reflect the full range of selections and services we can provide. Our Director of Catering will gladly assist you in developing a customized menu for your next meeting or event. We look forward to serving your catering needs. All Catering requests must be submitted using the on-line Catering Order Form http://www.milton.edu/about/dining-at-milton/catering-form *Catering account # needed to place order *Once order is successfully submitted you will receive an email confirmation All catering orders require a minimum of five business days’ notice. Final guest count is due 3 business days prior to your event. This represents the number of guests you will be charged for. Conditions and Service Fees: Mornings before 9am and Evenings after 7pm along with Weekends may require an additional surcharge to defray the cost of overtime labor *Orders placed within 5 day of the event will incur a 5% surcharge *Orders placed within 48 hours of the event will incur 10% surcharge *Orders placed within 24 hours of the event will incur 25% surcharge All orders are charged a 10% service fee on food, linen, liquor and rental items (waived if picked up) as well as a 3% contractual fee Reserving a Location Prior to placing your catering order you must book the space on-line at http://milton.edu/news/calendar-event-request. Questions should be directed to the Calendar Manager at extension 2211. -
2008.10 P85-124 Dining.Indd
DINING DINING that’smags www.thebeijinger.com Octoberwww. 200 thatsbj.com8 / the Beijinger Sept. 200585 Cutesy decor at La Cascina. See What's New: Restaurants, p91; photo by Judy Zhou For venue details, see directories, p96 Send events to [email protected] by Oct 13 ining CULINARY SPECIALS Oct 22 Oct 4 Keikoku with Nagasaki Chefs Ikeda and Moriyama add Annual Caviar Supper a touch of Nagasaki. Indulge Grilled crayfish with pan-fried in a special robatayaki for RMB goose liver, fresh rainbow trout, 498+15% (includes soft drinks, pomelo and caviar, raspberry beer, and Japanese sake). 5.30- D chocolate ganache, walnut pie, 9.30pm. Keikoku, Kunlun Hotel and free-flow Champagne. RMB (6590 3388) 880. 6.30pm. The Schoolhouse (6162 6506, info@theschoolhousea Oct 26 tmutianyu.com) “Warming Children in Winter Time” Oct 6-18 Charity Dinner Support orphaned children in Royal Thai Cuisine northern China by raising money Enjoy a traditional meal prepared that will go to heating costs for by Chef Jamnong Nirungsan at Cafe orphanages during the winter Swiss. Lunch buffet: RMB 198+15%. months. Lucky draw, food, and Dinner buffet: RMB 228+15%. drinks for a good cause. Dress 11.30am-2.30pm, 6-10pm. Swissôtel code: business casual. RMB 600 (6553 2288 ext 2127) (includes one free drink). Kids Oct 6-25 dine for half-price. Tickets must The Best of Western Australia be booked in advance. 6-8pm A new menu debuting exquisite (presentation at 7pm). The Orchard veal from the legendary White (8403-4979) Rock Farms. Guest chef Tim Tay- All Month lor, head chef of the renowned Shang Palace Crabs Clairault Winery of Margaret River Executive Chef Chau Qi Fong will be will visit from Oct 26-31.