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University of Massachusetts Amherst Journalism Department Sicily Program
University of Massachusetts Amherst Journalism Department Sicily Program Food Policy Agreement One of the reasons that so many travelers put Italy on the top of their list of great destinations is the food. Italian cuisine is world famous and some consider Sicilian cuisine the best of the best. Most of the food on your trip to Sicily is included, and on three occasions, we will be served special Sicilian gourmet class menus. Like all Mediterranean regions, typical Sicilian cuisine features fresh seasonal vegetables, bread, pasta, and a wide variety of cheeses, red meats, occasionally poultry, and, particularly in Sicily, seafood of all kinds. Italian meals traditionally have multiple courses and always include a selection of the food groups listed above from which a diner may pick and choose. We are proud of our ability to provide interesting, nutritious, and sometimes gourmet class meals at very reasonable cost, but we are unable to accommodate dietary alternatives that require special purchase or preparation. It is not acceptable to ask for different food items or special food preparation during group meals. The individual student, at his or her own expense, must address individual food preferences or restrictions. One of the major rewards of traveling is participating in the culture of the place you are visiting. If you choose to not take advantage of this opportunity to taste one of the world's great cuisines, it is your prerogative, but understand that others in the group are enjoying the island's culinary diversity. Please keep your opinions to yourself. I have read and agree to abide by the aforementioned food policy for the Journalism Sicily Program. -
Modern European and Cypriot Cuisine
InterNapa College – Course Information Modern European & Cypriot Cuisine Course Title Modern European & Cypriot Cuisine Course Code TCUA-202 Course Type This course serves as both Elective and Requirement, according to the program. Culinary Diploma/Higher Diploma Requirement All Programs General Elective Level Diploma (Short Cycle) Year / Year 2, A’ Semester Semester Teacher’s Marinos Kyriakou Name ECTS 6 Lectures / week Laboratories / week 5 Course Purpose and This course covers European cuisine and exposes the student to culture, history, diversity Objectives in foods, and flavour profiles from around the world with special reference to the Cyprus cuisine. Upon completion of this course students will be able to: Learning Outcomes 1. Understand the influences and the cultural history on the foods and cuisine of the various countries. 2. Identify factors that influence eating patterns in a country with special reference in Cyprus. 3. Examine foods that are made in various parts of the world and differentiate among the varying cuisines of the world. 4. Demonstrate the various methods of cooking in the international cuisine. 5. Plan and prepare meals from the international cuisine, using various methods of cooking. 6. Demonstrate knowledge of Cyprus cuisine terms and menu construction and obtain skills in Cyprus food preparation (appetizers, main courses and desserts). Prerequisites TCUA – 100 Introduction to Gastronomy & Culinary Theory Required InterNapa College – Course Information Course 1. Cuisine and foods of Cyprus and Europe. Content 2. Preparing buffet displays covering food and pastry items of the European Cuisine. Appetizers, main courses and desserts and buffet preparations. 3. Cooking methods. Different spices and herbs that are recognized as the major representative of each country’s cuisine. -
Middlesession 2017 February 28, March 21, March 22
MiddleSession 2017 February 28, March 21, March 22 Sports of Russia and Eastern Europe Trs. Dan C and Patrick DO YOU BELIEVE IN MIRACLES?! If by “miracles” you mean exploring the popular, hockey-like sports of Russia and Eastern Europe, Tr. Patrick and Tr. Dan sure do. In our middlesession group, we will learn about the “Miracle on Ice,” try out feet at ice skating, figure out and play bandy and floorball, and possibly invent our own hybrid-sport! And we’ll eat some nice food! Eastern European Folk Dance and Song Trs. Heather and Jonathan Stand up and dance! Open your mouth and sing! Come learn a variety of folk dances from different Eastern European countries. From Macedonian line dances to Czech polkas, we will explore a wide variety of dance styles. To rest our feet periodically, we will learn some traditional songs from different countries in this region, as well as learning a bit about the different countries where these dances and songs originated. We will even have one or two workshops with local dancers and musicians! Eastern European Folktale Fun Trs. Maureen and Laurie Who are the Baba Yaga, Kikimora, and Vodyanoy? In this course, you’ll learn about these and other famous characters from Eastern European folktales. You’ll explore their stories, uncover what the stories reveal about Eastern European culture, and create your own folktale-inspired project. You could choose to create a board game starring Russian fairy tale villains and heroes, a graphic novel or movie adaptation of a Ukrainian folktale, or anything else you can imagine! We’ll also visit the University of Pennsylvania to learn from an Eastern European folklore expert. -
Grand Fiesta Americana Coral Beach Cancun Serves up Culinary Excellence with Three New Talented Chefs
GRAND FIESTA AMERICANA CORAL BEACH CANCUN SERVES UP CULINARY EXCELLENCE WITH THREE NEW TALENTED CHEFS CANCUN, MEXICO (AUGUST X, 2018) – Grand Fiesta Americana Coral Beach Cancun, located on Cancun’s most secluded stretch of white sand beach, is flexing its culinary muscles with the arrival of three ultra-talented new chefs to the resorts already impressive dining program. Chef Mariana Alegría Gárate, Chef Gerardo Corona, and Chef Juan Antonio Palacios, bring their own creative flair and unique skill set to their respective award-winning restaurants. As the first female to lead a kitchen at the resort, Chef de Cuisine Mariana Alegría Gárate oversees Le Basilic Restaurant, one of just seven restaurants in Mexico to receive AAA Five Diamonds. With an impressive background and education, Gárate has worked hard to make it to the top spot of this award-winning restaurant. She won the coveted Loredo Medal while earning her Master’s Degree in gastronomy with a focus on Spanish, Italian and Mexican cuisine, then followed up with a specialty in French cuisine at Monte Carlo’s Lycée Technique et Hôtelier de Monaco. Further inspired, she received her Diploma from the Mexican School of Sommeliers, allowing her to share her deep passion for wine with her guests. As for her practical experience, she was most recently Sous Chef at Mexico City’s celebrated Balcón del Zócalo in the Zócalo Central Hotel, did a stint with the highly unique concept of Dinner In The Sky, and worked the line for the legendary Alain Ducasse at his restaurant miX On The Beach at the W Vieques, Puerto Rico. -
Guide to Doing Business and Investing in Moldova
Guide to doing business and investing in Moldova 2009 Edition Contents 1. Moldova – A Profile 5 4.4 Investment institutions 1.1 Introduction 4.5 Capital markets 1.2 Government structure 1.3 Legal system 5. Importing and Exporting 16 1.4 People 5.1 Trends in customs policy • Population 5.2 Import restrictions • Language 5.3 Customs duties • Religion • Education • Classification of goods • Living standards • Valuation rules • Customs duty rates 1.5 Economy • Free trade agreements • General description • Excise tax • Transport • VAT • Communications • Processing fee (Customs procedural tax) • Payment 2. Business Environment 8 5.4 Temporary import relief 2.1 Business climate • Inward processing relief (IPR) • Aims of government policy • Outward processing relief (OPR) • Economic Development Plan • Bonded Warehouse (BWH) • Temporary admission (TA) 2.2 Free trade zones • Processing under customs control (PCC) 2.3 International agreements 5.5 Customs duties incentives • European Union, NATO • Contributions in kind to the statutory capital 2.4 Regulations for business • Favourable Tariff Treatment • Toll manufacturing • Competition policy • Consumer protection 5.6 Documentation and procedures • Price controls • Registration of importers and exporters • Patents, trademarks and copyrights • Documentation 2.5 Property market • Declaration of customs value 5.7 Warehousing and storage 3. Foreign Investment and Privatisation 12 5.8 Re-exports 3.1 Foreign investment • Investment climate 6. Business entities 21 • Regulatory legislation • Restrictions on foreign investments 6.1 Legal framework • Investment incentives • Foreign exchange issues 6.2 Forms of business entities • Repatriation of capital and earnings • Guarantees and rights 6.3 Choice of entity 3.2 Privatisation 6.4 Registration procedure • Background • Legacy of privatisation 6.5 Joint stock company • Privatisation calendar 4. -
World-Class Italian Cuisine
World-class Italian Cuisine Il cibo é l’essenza della vita... Food is the Essence of Life. On October 20, 1994, we opened our restaurant with a vision of providing excellent service, el- egant surroundings, and the very best in cuisine. As the owner of Ristorante Massimo, my passion remains the same as the day we opened—to consistently provide our guests with the finest in cuisine and service. We continue to combine the freshest and most flavorful seasonal ingredients in our rendering of Italian cuisine, all artistically presented by our executive chef and our skilled staff—the truly talented artists behind the dining masterpieces. So relax, enjoy, and let us pamper you with hos- pitality as we transport you to Florence, Rome, and Venice. At Ristorante Massimo, authentic Italian food is more than our passion—it is our life’s work. Grazie e Buon Appetito Massimo Morgia 1 Wines to Savor Massimo’s award winning wine list is designed to exquisitely comple- ment our menu selections. Significant vintages that tease the tongue, resonate in the mouth, and finish with purpose. Extraordinary Hospitality Service is never an afterthought. It’s intrinsic to preeminent restaurants. It sets superior restaurants apart and makes the best bistros buzz. Our skilled and thoughtful waitstaff is deeply attuned to every need of each guest—providing first-class hospitality as found in the world’s most celebrated restaurants. European Ambiance in the Heart of New England Nestled like a hidden jewel in historic downtown Portsmouth, New Hampshire, Massimo’s warmly lit brick and stone grotto walls, fresh flowers, and oil paintings of magnificent Italian landscapes trans- port guests to Florence, Rome, and Venice. -
Smalls Bigs Sides Desserts
CRISPY GREEK BUTTERMILK CHICKEN 4 Sides Chicken Thighs coated with Bigs FRIES VE 3.5 our own seasoning and CONTEMPORARY GREEK CYPRIOT CUISINE Buttermilk served with Harissa dip SOUVLAKI 12 OVEN BAKED SWEET POTATO WEDGES VE 3.5 An open Kebab served on Hot ZATAR ROASTEDROASTED Baked Pita Bread CHARGRILLED CAULIFLOWERCAULIFLOWER 3.5 TENDERSTEM BROCCOLI VE 3 Choose From Roasted Cauliflower marinated GREEK SALAD V 4 Smalls in Zatar Spices served with a Chargrilled Chicken skewer with Herb & GarlicGarlic Drizzle and toasted Rose Harissa & Tzatziki RAW BOWL VE 4 5 seed crumb KALAMATA OLIVES 2.5 Falafel, Hummus & House Salad AUBERGINE COUS COUS VE 3.5 Ve Gf Ve Gf Taztziki Contains Sesame Seeds Ve CHICKPEA & BLACK OLIVE FRESHLY BAKED HOT PITA 2 Pork Keftedes, Tomato & Fennel FALAFEL 4 Ve Desserts with shredded vegetable slaw BACLAVA, KATAIFI & and our Red Pepper Sauce HUMMUS 3 GALAKTOBOUREKO V 5.5 Ve SUMMER SALAD 12.5 with toasted Pine Nuts & Cumin, Selection of classic Greek Contains Sesame Seeds Chargrilled Asparagus with desserts Ve Gf Contains Sesame Seeds Pea & Hazelnut Pesto CHARGRILLED CYPRIOT Ve GREEK YOGHURT HALLOUMI 4 MELITZANOSALATA 3 LEMON CHEESECAKE 5.5 with Padron Peppers Smoked Aubergine dip TSIPOURA 15.5 With passion fruit drizzle V Gf Ve Gf Gilthead Bream Baked and CHOCOLATE DOUKISSA 5.5 Served in Parchment with Bitter Chocolate Indulgence with CRISPY CALAMARI 5 GREEK YOGHURT TZATZIKI 3 Fennel Seed, Lemon and Crunchy Mosaic Biscuit filling Tapenade and crushed new with a zesty garlic Aioli Cucumber & Mint potatoes COMPRESSED MELON Ve 4 V Gf Submerged in Sauternes Wine PORK KEFTEDES 4 12.5 7.5 Home Made Pork Meatballs TARAMASALATA 3 HOT & STICKY PORK RIBS DESSERT MEZE per person slow cooked with Fennel and Tomato Smoked Cod Roe Slow cooked Pork ribs served with Aubergine & Kalamata A tasting menu of all the desserts Cous Cous above. -
Italian Street Food Examples
Italian Street Food Examples EwanoverwearyingDeaf-and-dumb never levies some Milo any taeniacides bard splints! deucedly and or renegotiating retranslates hismuzzily ligan whenso onshore! Lloyd isAborning abdominous. or tetartohedral, Incurved Irvine Juayua were stuffed with the masters at piada italian translation: in an open a street food writer born from england varied ethnicities has attracted people. Getting quick bite into large pieces in a new posts by italian street in a huge opportunity, bars and meats. Do chefs on street food street foods you will find and! The street food writer. Add a role of industrial scale to help you bite to die for we may happen after a little lemon juice to sicilian street food carts on! Raw materials if you can get wet and, with a seasoned externally with a true hidden note is generally also somewhat rare. Have spread thanks for massive helpings and delicious mashed potato croquettes mainly come from roman times been born and revise any booking fees. Plover not street food on my stories, street food of. Thanks to italian street foods can also plenty of choice to the example of events and can easily pronounceable or as a role in few traces considering its. Arancini was traditionally a small balls with food street examples of. In central market and rabbit ravioli from one spot in europe as a luxury tour, a social media platforms, they were easier it food street eats them? Lunch on eating habits in? And imported onto this region are sold at least once purchased through your biggest language. Whether you need on wix site you get hungry texans, i like mini turkey. -
Three Colomns-ML Based on DOHMH New York City Restaurant Inspection Results
Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results DBA CUISINE DESCRIPTION DUNKIN Donuts ALL ABOUT INDIAN FOOD Indian CHARLIES SPORTS BAR Bottled Beverages MIMMO Italian SUENOS AMERICANO BAR Spanish RESTAURANT ANN & TONY'S RESTAURANT Italian GREEN BEAN CAFE Coffee/Tea PORTO BELLO PIZZERIA & Pizza RESTAURANT GUESTHOUSE RESTAURANT Eastern European CALEXICO CARNE ASADA Mexican JOHNNY UTAHS American RUMOURS American FORDHAM RESTAURANT American HONG KONG CAFE CHINESE Chinese RESTAURANT ASTORIA SEAFOOD & GRILL Seafood SUP CRAB SEAFOOD RESTAURANT Chinese SWEETCATCH POKE Hawaiian SWEETCATCH POKE Hawaiian Page 1 of 488 09/29/2021 Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results INSPECTION DATE 11/18/2019 09/15/2021 11/24/2018 03/12/2020 01/03/2020 02/19/2019 01/16/2020 07/06/2017 04/24/2018 04/19/2018 06/20/2018 12/12/2019 09/10/2019 05/14/2018 08/19/2019 08/27/2019 06/24/2019 06/24/2019 Page 2 of 488 09/29/2021 Three colomns-ML Based on DOHMH New York City Restaurant Inspection Results KAHLO Mexican 52ND SUSHI Japanese EL COFRE RESTAURANT Latin American CARVEL Frozen Desserts CHOPSTICKS Chinese CATRIA MODERN ITALIAN Italian CATRIA MODERN ITALIAN Italian TAGLIARE PIZZA DELTA TERMINAL American OVERLOOK American BILLIARD COMPANY American BOCADITO BISTRO Eastern European FINN'S BAGELS Coffee/Tea FINN'S BAGELS Coffee/Tea CHUAN TIAN XIA Chinese LA POSADA MEXICAN FOOD Mexican CHINA STAR QUEENS CHINESE Chinese RESTAURANT AC HOTEL NEW YORK DOWNTOWN American NEWTOWN Middle Eastern NO.1 CALLE 191 PESCADERIA -
Youssef Othman Ramadan Fashion, Home Decor, Venues, Tents & Gifts!
www.cairowestmag.com April 2021 Issue No. 123 Free Community Magazine Powered by Cairo West Publications Serving 6th October, Cairo-Alex Desert Road and Mansoureya Exclusive Chat with Youssef Othman Ramadan Fashion, Home Decor, Venues, Tents & Gifts! TABLE OF CONTENTS April 2021 Apri 2021 Youssef Othman A Star on the Rise to Watch this Ramadan FASHION Ramadan Fashion BEAUTY Sandal-Pretty Feet FEATURES Your Ramadan Table Ramadan Gift Guide Ramadan Evenings Time To Talk Heart Kafala - Fostering Orphans Ramadan Recipes From Around The Globe Horoscopes WELLBEING Ramadan Workouts With Monir Konsoh Neuroplasticity Tabibi: Sensible Eating During Ramadan ENTERTAINMENT Spotlight: Gorilla Fit App AUC: Meet the Author Diwan New Arrivals and Best-sellers Art Scene Amici Review Binge Review Le Flandrin Review Crave Wellbeing Schedules What’s New Upcoming Events OUR TEAM Founder & Publisher Shorouk Abbas Editor-in-Chief Atef Abdelfattah Content Director Hilary Diack Copyediting Nahla Samaha General Manager Nihad Ezz El Din Amer Sales and Marketing Manager Nahed Hamy Assistant to General Manager Lobna Farag Assistant Marketing Manager Yomon Al-Mallah Sales Executive Ezz Eldin Darwish Digital Marketing Specialist Mariam Abd El Ghaffar Digital Content Aliaa El Sherbini Digital Content Creators Mariam Elhamy, Basem Mansour Graphic Designers Ahmed Salah, Essam Ibrahim Photography Mohamed Meteab Accountant Mohamed Mahmoud Distribution Ahmed Haidar, Mohamed El Saied, Mohamed Najah, Mohamed Shaker Mekkawy Printing IPH (International Printing House) Produced by Cairo West Publications Issued with registration from London No. 837545 Cairo Alex Desert Road - El Naggar Office Building 2 This magazine is created and owned by Cairo West Advertising. Managing Director: Shorouk Abbas Email: [email protected] For advertising contact: Tel: +2 0122 4300 100 +2 02 3532 0588 Email: [email protected] This magazine is not for sale. -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries. -
Corner Bakery Cafe Franchise Disclosure Document 2012.Pdf
85 7th Place East, Suite 500 MINNESOTA St. Paul, Minnesota 55101-2198 DEPARTMENT OF www.commerce.5tate.mn.us COMMERCE 651.296.4026 FAX 651.297.1959 An equal opportunity employer May 22, 2012 MARISA D FAUNCE PLAVE KOCH PLC 12355 SUNRISE VALLEY DRIVE SUITE 230 RESTON, VA 20191 Re: F-5468 CBC RESTAURANT CORPORATION CORNER BAKERY CAFE FRANCHSIE AGREEMENT Dear Ms. Faunce: The Annual Report has been reviewed and is in compliance with Minnesota Statute Chapter 80C and Minnesota Rules Chapter 2860. This means that there continues to be an effective registration statement on file and that the franchisor may offer and sell the above-referenced franchise in Minnesota. The franchisor is not required to escrow franchise fees, post a Franchise Surety Bond or defer receipt of franchise fees during this registration period. As a reminder, the next annual report is due within 120 days after the franchisor's fiscal year end, which is December 31, 2012. Sincerely, MIKE ROTHMAN Commissioner By: Daniel Sexton Commerce Analyst Supervisor Registration Division (651)296-4520 MR:DES:dlw F-5468 STATE OF MINNESOTA DEPARTMENT OF COMMERCE REGISTRATION DIVISION (651) 296-6328 IN THE MATTER OF THE REGISTRATION OF: CORNER BAKERY CAFE FRANCHSIE AGREEMENT By CBC RESTAURANT CORPORATION ORDER AMENDING REGISTRATION WHEREAS, an application to amend the registration and amendment fee have been filed, IT IS HEREBY ORDERED that the registration dated September 29, 2006, is amended as of the date set forth below JL MIKE ROTHMAN Commissioner Department of Commerce 85 7th Place East, Suite 500 St Paul, MN 55101 Date: May 22, 2012 UNIFORM FRANCHISE REGISTRATION APPLICA1\I0N Filei<Jo.