Brochure Daily Period Sunday - Thursday Friday - Saturday to Find out More About, for Example, the Capacity of the Various Rooms

Total Page:16

File Type:pdf, Size:1020Kb

Brochure Daily Period Sunday - Thursday Friday - Saturday to Find out More About, for Example, the Capacity of the Various Rooms PRICES ARE PER PERSON 1 AND EXCLUDING VAT BANQUETINGBOOK 2020 PRICES ARE PER PERSON 2 AND EXCLUDING VAT Location. Entertainment. Index. Location fee 3 Food concepts 18 The Mountain House 4 Staff 18 The Winter House 5 Light & Sound 19 The Ski Hut 6 Brand your event 20 Having drinks coronaproof 7 Style your event 21 Entertain your event 22 Deals. Après-ski deal 8 Winter chique deal 9 Food & drinks. Welcome at Drinks 10 Zuidpool in Breakfast 11 Lunch 11 Amsterdam. Fingerfood 12 Moodfood 12 Small bites 12 Plates 13 Sit-down dinner 14 Walking dinner 15 BBQ 16 Buffets 17 Koek & Zopie 17 PRICES ARE PER PERSON 3 AND EXCLUDING VAT 1 The Mountain House. 2 The Winter House. 3 3 The Ski Hut. 1 2 Browse or click further through our brochure Daily period Sunday - Thursday Friday - Saturday to find out more about, for example, the capacity of the various rooms. Period 1 9.00 AM - 4.00 PM 9.00 AM - 4.00 PM Period 2 5.00 PM - 1.00 AM 5.00 PM - 2.30 AM • It is possible to combine multiple locations to increase the capacity to a max of 1000. Please contact our sales department for the actual prices of the locations. • For a second consecutive daily periode 20% of the rent will be charged. PRICES ARE PER PERSON 4 AND EXCLUDING VAT The Mountain House. Our largest indoor venue for events is The Mountain House, located on the water next to the restaurant. The room has a warm atmosphere and makes use of the many door glass, a perfect link with the outside. CAPACITY PER LAYOUT The Mountain House has its own kitchen, a private bar and toilets. The capacity of The Mountain House is 450 people. Drink setup 250 If necessary, the space can be combined with The Winter Party setup 350 House, which doubles the capacity. Sitdown dinner 150 * Sitdown dinner 100 ** Theatre setup 180 Buffet/ BBQ 200 Walking Dinner 250 * Straight tables ** Round tables PRICES ARE PER PERSON 5 The AND EXCLUDING VAT Winter House. Located on the waterfront in the southern half of the pavilion, The Winter House consists of a modern spacious room with a large bar and modular design. The Winter House is suitable for larger indoor bookings up to 350 people (standing), benefitting from incredible CAPACITY PER LAYOUT views. Drink setup 200 The modular design allows for bespoke meetings and Party setup 300 parties and the high-quality menu is infinitely flexible, Sitdown dinner 140 * catering for all requirements. If necessary, the space can Sitdown dinner 80 ** be combined with The Winter House, which doubles the Theatre setup 150 capacity. We're happy to help you with the best setup for Buffet/ BBQ 180 your wishes. Walking Dinner 200 * Straight tables ** Round tables PRICES ARE PER PERSON 6 AND EXCLUDING VAT The Ski Hut. The third location for events is The Ski Hut, located at the entrance of Zuidpool. It is an intimate space for groups up to 150 people, (standing) with its own bar and winter terrace. Inside you'll experience a typical winter atmosphere, with playful elements and a warm CAPACITY PER LAYOUT interior. The furniture has a standard layout with several sitting areas, but can be adjusted as Drink setup 120 desired. This space can be combined with other Party setup 150 Zuidpool spaces to expand the capacity. Sitdown dinner 60 * Sitdown dinner 50 ** Theatre setup 80 Buffet/ BBQ 100 Walking Dinner 100 * Straight tables ** Round tables All prices are exclusive VAT 7 Having drinks coronaproof During this period we have additional proceedings that we can offer at Zuidpool to make your event as corona proof as possible. We would like to state that this is different Theatre set up: for each event. If you have any questions, call our event / sales department or mail The Boat House: 53 pax (without bar) to [email protected]. The Beach House: 15 pax Zuidpool follows and facilitates the conditions and restrictions that RIVM sets. Sit-down set up These can be adjusted at any time. The Boat House: 80 pax (without bar) The Beach House: 18 pax The Jetty Bar: 32 pax • Points to disinfect the hands; at the entrance, at the buffet, at the bar and toilet. • It is possible to have the chef serve all the food (buffet & BBQ). There are additional costs involved. • At a buffet or a BBQ, we will ask guests to walk past the buffet per table to prevent rowing. • Dishes are served per course (snacks, walking dinner, or a sit-down dinner). • We work with drinking buckets so that the guests can grab their own drinks. • We can offer various packed lunches per person. • It is possible to package the snacks (morning break, afternoon break and snack) separately. • Drinks can be offered on a buffet so that guests can pour their own drinks. • We have several walking routes within Zuidpool. • Control questions are asked at the entrance. • We must always have a guest list, of all guests present. • We ensure that all guests have the opportunity to dine, drink, etc. per 2 people at 1,5m. All prices are exclusive VAT 8 Après-ski deal Welcome Drinks Jäger tea, Glühwein of Chocolate-rum Table garnish Pretzels with mustard-honey dip and cream cheese dip Drinks Package National (6 hour) From 7 pm to 1 am. Incl. 1 white beer, 1 round shots of Jägermeister and 1 round of Flügel Walking dinner or Winter BBQ See explanation below. Location rental The Skihut €75,- p.p. excl. BTW Winter BBQ Walking dinner • Bratwurst beef • Mini curry sausage / bratwurst on a roll with sauerkraut • Burger with fried onion and crispy onions or vegan bratwurst* • Marinated chicken thigh • Mini hamburger with coleslaw and red onion compote This deal is €75,00 exclusive • Baked potato, curry crème fraîche or beet burger with pickled white cabbage* AV-package and valid from 25 • White bean salad, Brussels sprouts, red onion, red beet, • French fries with mayo people from October to April. bacon, musard vinaigrette • Roasted chicken wings with BBQ sauce • Roasted vegetable salad, bell pepper, zucchini, eggplant • Apple strudel with vanilla sauce or vegan apple pie This price does not include VAT. • Homemade Roseval potato salad with almonds* • Farmers bread • Herb butter • Aioli * This is a vegan dish • BBQ Sauce All prices are exclusive VAT 9 Winter chique deal Welcome drinks Wintry prosecco with cranberry and thyme Table garnish Vegetable garden, crispy corn pea grains, truffle chips and roasted paprika crackers Drinks Package National (6 hour) From 7 pm to 1 am Walking dinner* or Winter BBQ See explanation winter BBQ at page 18 Location rental The Mountain House and Winter House €85,- p.p. excl. BTW * Walking dinner • Duck rilette, shii take • Cauliflower truffle soup (bacon) • Fried bream, pumpkin risotto, tarragon poultry gravy This deal is €85,00 exclusive • Classic hash, stewed pear, red cabbage, mashed potatoes AV-package and valid from 25 • Bread and butter pudding, lemon curd people from October to April. This price does not include VAT. All prices are exclusive VAT 10 Drinks Welcome drinks Prosecco & Champagne Prosecco by the bottle € 36,00 Prosecco by the glass € 6,50 Champagne by the bottle € 75,00 Champagne by the glass € 10,25 Drinks Package National (unlimited) Heineken draft beer, soft drinks, white wine, red wine, rose wine, Dutch gin, vieux and Martini. 2 hours € 25,00 3 hours € 29,00 4 hours € 33,00 5 hours € 36,00 6 hours € 39,00 Drinks Package International (unlimited) Heineken draft beer, soft drinks, white wine, red wine, rose wine, Dutch gin, vieux, Martini, rum, vodka, gin and whisky. 2 hours € 31,00 3 hours € 36,00 4 hours € 41,00 5 hours € 45,00 6 hours € 49,00 Gin and tonic with cranberry and rosemary € 9,50 Prosecco with cranberry and thyme € 7,00 Gluhweizen of Gebrouwen door Vrouwen € 5,50 * Are you looking for a customized cocktail? Ask your sales manager about the options. Glühwein € 3,75 Hot chocolate with whipped cream € 3,50 Coffee and Tea Buffet per person € 5,50 Coffee, tea and assorted cookies If you choose to pay for drinks based on consumption, we are compelled to charge personnel costs. Please contact us for more information. All prices are exclusive VAT 11 Breakfast Lunch Our breakfast arrangements can be upgraded with e.g. smoothies, prosecco, chocolate rolls or scrambled eggs. From 25 people available. Farmer’s Lunch Buffet € 24,50 Available for groups with a minimum of 50 people. We count 2.5 sandwich per person. Breakfast € 21,50 Fresh baked luxury mini rolls Dark and white sandwiches with: Croissants • Mature cheese, egg, tomato and cucumber Brie de Meaux and Beemster cheese • Serrano ham, olive tapenade, spinach and tomato Smoked beef and roast beef • Roast beef, basil mayonnaise and parmesan Marmalade and chocolate sprinkles • Grilled chicken, avocado cream and spring onion Boiled eggs • Old Amsterdam cheese, sundried tomato cream, arugula Fresh fruit salad • Beef croquette Orange juice • Zucchini soup with curry cream Coffee and tea € Breakfast de luxe € 24,50 Mediterranean Lunch Buffet 26,50 Fresh baked luxury mini rolls Available for groups with a minimum of 50 people. We count 2.5 sandwich per person. Croissants Coffee rolls Dark and white sandwiches with: Brie de Meaux and Beemster cheese • Brie de Meaux, arugula and apricot butter Roast beef, smoked beef and ham • Carpaccio of range beef, basil oil, corn salad and Reypenaer cheese Marmalade and chocolate sprinkles • Classic vitello tonnato: veal, tuna palisade with olives Smoked Scottish salmon • Caprese with pomodori and mozzarella on brown sourdough Scrambled eggs • Smoked salmon mustard mayo, sauerkraut salad Fresh fruit salad • Grilled ham with honey-mustard Glass of prosecco • Forest mushroom quiche Orange juice • Pumpkin soup Coffee and tea Midday snack € 4,50 Please choose 1 item below.
Recommended publications
  • Cuisine of Maryland Cuisine of Maryland
    CUISINE OF MARYLAND CUISINE OF MARYLAND Oliver Wendell Holmes in nThe Professor at the Breakfast Table" called Baltimore "the gastronomic metropolis of the Union." While it is un­ doubtedly true that there is no disputing about tastes, it is equally true that menu cards have borne the names of Maryland and of Baltimore more often than those of any other section of the country. Maryland's cooking is as diversified as her topography. Her lower counties specialize in what the rest of the nation regards as typically southern cooking, fried chicken, planked shad, soft crabs, hominy, grits, spoon- bread, corn pone, Sally Lunn, beaten biscuit ("knead for five minutes and beat hard with a hatchet for thirty minutes"). The counties of both "Shores" bordering on the Bay with their wealth of sea food and migratory water-fowl, cherish recipes handed down from one generation to another, while in those counties lying just across the border from rural Pennsylvania, German and Pennsylvania Dutch influence is noticed. In the mountain sections of Western Maryland the cooking of big game and gamey fish is specialized in. Chesapeake Bay produces in teeming abundance much of the East's supply of oysters, crabs and fish. Cambridge in Dorchester county is one of the largest shipping points in the country for all kinds of sea food, as is also Crisfield on the lower Eastern Shore, where are located nurseries for the diamond- back terrapin. Deal Island in Tangier Sound is one of the finest hunting grounds for wild fowl in the United States and is a crabbing and fishing center of importance.
    [Show full text]
  • IN CALVERT 2 the Calvert County Times Thursday, February 6, 2020 on the COVER LORI HONY IS HEAD of ECHO HOUSE, CALVERT CONTENTS COUNTY’S HOMELESS SHELTER
    FREE THURSDAY, FEBRUARY 6, 2020 ALSO INSIDESenior Living A Special WWW.COUNTYTIMES.NET FEBRUARY 2020 Pull-Out County TimesSection In Southern Maryland ● Calvert County County St.Times Mary’s County February 2020 INSIDE Prince Frederick in the Spotlight Curry Talks About Behavior County Eyes Property Tax Cut Homeless IN CALVERT 2 The Calvert County Times Thursday, February 6, 2020 ON THE COVER LORI HONY IS HEAD OF ECHO HOUSE, CALVERT CONTENTS COUNTY’S HOMELESS SHELTER. LOCAL NEWS 3 COMMUNITY 7 FEATURE 9 EDUCATION 10 COMMUNITY 8 History Day celebrated in Annapolis OVER 50 11-18 RESTAURANT DIR. 19 SPORTS 20 OBITUARIES 22 SPORTS 21 LOCAL 6 Seahawks fall to Salisbury. On Watch memorial bricks COMMUNITY CALENDAR 24 SENIOR CALENDAR 25 “PERCEPTION IS LIBRARY CALENDAR 25 REALITY.” COMMISSIONER BUDDY HANCE ON THE TRANSPORTATION PLAN. BUSINESS DIRECTORY 26 FUN & GAMES 26 WEEKLY FORECAST CLASSIFIEDS 27 DO YOU FEEL CRABBY WHEN YOU GET YOUR P.O. Box 250 • Hollywood, Maryland 20636 301-373-4125 www.countytimes.net CountySt. Times Mary’s County ● Calvert County INSURANCE BILL For staff listing and emails, see page 23 IN THE MAIL? FREE INITIAL CONSULTATION GIVE US A CALL.BRYANS ROAD The law offices of P.A. Hotchkiss & Associates YOU’LL BE GLAD YOU DID. Providing Excellent Service For Over 20 Years LEONARDTOWN AUTO ACCIDENTS Workers’ comp • Divorce/Separation Burris’ Olde Towne Insurance • Support/Custody • Domestic Violence Auto • Home • Business • LIFE • Criminal/Traffic LEONARDTOWN BRYANS ROAD • DWI/MVA Hearings 301-475-3151 301-743-9000 Scan this “Times Code” Power of Attorney with your smart phone • Name Change • Adoption WWW.DANBURRIS.COM • Wills • Guardianship Accepting: AN INDEPENDENT AGENT REPRESENTING ERIE INSURANCE GROUP 99 Smallwood Dr.
    [Show full text]
  • Cold AUSTRO Warm AUSTRO Cold Cuts Gastro Snacks Desserts
    cheese spaetzle pasta 15 Cold AUSTRO pan seared austrian pasta with assorted melted cheese, topped gastro snacks with roasted onions cajun shoestring fries 8 Tapas small sharing dishes austrian chicken stew (geschnetzeltes) 16 french fries with mixed spices thin sliced creamy austrian chicken stew served with rice on the house marinated olives 8 side truffle shoestring fries 8 french fries with truffle oil and herbs speckbread (speckbrot) 8 mini schnitzel (3pc) 18 austrian country bread topped with thin sliced cured traditional breaded austrian schnitzel from the pork tenderloin calamari rings 12 fried in butter, served with cranberry jam and a lemon wedge speck (bacon), onions and paprika powder deep fried breaded calamari rings potato spread 8 leopold chicken drumlets (7pc) 12 (kartoffelkas) deep fried chicken drumlets with chilli and spices Cold cuts a spized potato and sour cream spread served with austrian sourdough bread leopold cheese platter 22 meat loaf bread roll (leberkässemmel) 9 assortments of international cheese, grapes bread roll with warm meatloaf, mustard and gherkins mixed green salad 8 marinated with austrian pumkin seed oil leopold ham platter 24 assortments of ham, pickles desserts Warm AUSTRO leopold mixed platter for 1 28 austrian apple strudel 9 assortments of ham, cheese, grapes and pickles with vanilla ice cream Tapas small sharing dishes leopold mixed platter for 2 38 austrian apricot dumpling 9 assortments of ham, cheese, grapes and pickles sweet breaded dumpling stuffed with an apricot traditional beef goulash
    [Show full text]
  • Utilization of Phosphate Alternatives in Chunked and Formed Deli Ham and Marinated Chicken Breast
    Mississippi State University Scholars Junction Theses and Dissertations Theses and Dissertations 1-1-2016 Utilization of Phosphate Alternatives in Chunked and Formed Deli Ham and Marinated Chicken Breast Carlos Seth Morris Follow this and additional works at: https://scholarsjunction.msstate.edu/td Recommended Citation Morris, Carlos Seth, "Utilization of Phosphate Alternatives in Chunked and Formed Deli Ham and Marinated Chicken Breast" (2016). Theses and Dissertations. 4926. https://scholarsjunction.msstate.edu/td/4926 This Graduate Thesis - Open Access is brought to you for free and open access by the Theses and Dissertations at Scholars Junction. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of Scholars Junction. For more information, please contact [email protected]. Template C v3.0 (beta): Created by J. Nail 06/2015 Utilization of phosphate alternatives in chunked and formed deli ham and marinated chicken breast By TITLE PAGE Carlos Seth Morris A Thesis Submitted to the Faculty of Mississippi State University in Partial Fulfillment of the Requirements for the Degree of Master of Science in Food Science, Nutrition, and Health Promotion in the Department of Food Science, Nutrition, and Health Promotion Mississippi State, Mississippi December 2016 Copyright by COPYRIGHT PAGE Carlos Seth Morris 2016 Utilization of phosphate alternatives in chunked and formed deli ham and marinated chicken breast By APPROVAL PAGE Carlos Seth Morris Approved: ____________________________________
    [Show full text]
  • Official Journal L274
    Official Journal L 274 of the European Union ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ Volume 60 English edition Legislation 24 October 2017 Contents II Non-legislative acts INTERNATIONAL AGREEMENTS ★ Council Decision (EU) 2017/1912 of 9 October 2017 on the conclusion of the Agreement between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs .................................................................................. 1 Agreement between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs ............................................................................................... 3 ★ Council Decision (EU) 2017/1913 of 9 October 2017 on the conclusion of the Agreement in the form of an Exchange of Letters between the European Union and Iceland concerning additional trade preferences in agricultural products ............................................................ 57 Agreement in the form of an Exchange of Letters between the European Union and Iceland concerning additional trade preferences in agricultural products ......................................................................... 58 Acts whose titles are printed in light type are those relating to day-to-day management of agricultural matters, and are generally valid for a limited period. EN The titles of all other acts are printed in bold type and preceded by an asterisk. EN 24.10.2017 EN Official Journal of the European Union L 274/1 II (Non-legislative
    [Show full text]
  • Reston-Social-Event-Guidebook.Pdf
    2 0 2 2 RESTON NATIONAL S O C I A L E V E N T G U I D E B O O K BRUNCH BUFFET P a s t r y & B a g e l s Selection of Bagels, Cream Cheese, Apple Fritters, Local Yogurt & Granola, Fresh Fruit V i r g i n i a B r u n c h Freshly Baked Biscuits & Jam, Scrambled Eggs, VA Country Ham, Maple Sausage, Hashbrowns, Fish Cakes, Chicken Salad Market Green Salad, Seasonal Grilled Vegetables Includes all non-alcoholic beverages $24 Per Person Plus VA Sales Tax & 23% Service Charge T h e B a r Unlimited Mimosas, Bloody Mary's, Domestic Beer & Wine $12 Per Person BRUNCH ENHANCEMENTS P a n c a k e S t a c k Buttermilk pancakes, farm butter, Vermont maple syrup, whipped cream, seasonal fruit compote $6 Per Person O m e l e t t e S t a t i o n Local cheeses, onion, peppers, mushrooms, VA country ham & bacon, tomatoes, and spinach $5 Per Person C a r v i n g S t a t i o n (Choose One) MD Pit Turkey Tri-tip Steak $6 Per Person $9 Per Person U p g r a d e d D e s s e r t s Assorted Cookies, Brownies, Red Velvet Cake $7 Per Person LUNCH BUFFET S a l a d s ( C h o o s e 2 ) Caesar Salad, Young Kale Salad, Classic Cobb Salad, Pasta Salad, Fruit Salad S i d e s ( C h o o s e 2 ) Seasonal Vegetables, Herb Roasted Potatoes, BBQ Baked Beans, Fried Rice M a i n s ( C h o o s e 2 ) Fish Cakes, BBQ Chicken Breast & Thighs, Pit Beef, Maple Glazed Pork Tenderloin D e s s e r t Chocolate Chip Cookies & Brownies Includes all non-alcoholic beverages $28 PER PERSON Plus VA Sales Tax & 23% Service Charge LUNCH COOKOUTS G r e e n s i d e C o o k o u t Hamburgers, Hotdogs &
    [Show full text]
  • Culatello Di Zibello PDO 4 Prosciutto Toscano PDO 8 Salame Brianza PDO 12 Prosciutto Di Carpegna PDO 16
    SALUMI ITALIANI ' DOP IGP Tradizione e creativita in cucina Original recipes with PDO and PGI deli meats by Ministero delle politiche agricole the “Cooking School Sale&Pepe” alimentari e forestali Funded by Mipaaf contribution DM82337 of 22.11.2018 SALUMI ITALIANI ' DOP IGP 16 recipes with PDO and PGI cured meats by the “Cooking School Sale&Pepe”. Tradizione e creativita in cucina page page page page Speck Alto Adige PGI 2 Bresaola della Valtellina PGI 6 Capocollo di Calabria PDO 10 Salame Felino PGI 14 Salamini Italiani Mortadella Bologna PGI 3 alla Cacciatora PDO 7 Prosciutto di San Daniele PDO 11 Cotechino Modena PGI 15 Culatello di Zibello PDO 4 Prosciutto Toscano PDO 8 Salame Brianza PDO 12 Prosciutto di Carpegna PDO 16 Prosciutto di Modena PDO 5 Salame di Varzi PDO 9 Coppa di Parma PGI 13 Pancetta Piacentina PDO 17 Risotto with SPECK ALTO ADIGE PGI and South-Tyrolean Apples Speck Alto Adige PGI Speck is an important element of South Tyrol tradition, as much as its mountains, apples and wine. Speck Alto Adige PGI is unique and it is produced according to traditional methods which follow an ancient rule: “a little salt, a little smoke and a lot of fresh air”. It is the mix of these two techniques to give it its distinctive flavour: light smoking with slightly resinous wood and quite curing process. Its typical flavour is due to the perfect quantities of salt, pepper and a mixture of spices which may vary for each producer (garlic, bay leaf, juniper, rosemary) adding a very personal touch to the speck.
    [Show full text]
  • R-61Fbst / R-62Fbst Built-In Microwave Oven with Grill Operation Manual
    R-61+62FBST English 17/10/2003 09:13 Page A Important R-61FBST / R-62FBST BUILT-IN MICROWAVE OVEN WITH GRILL OPERATION MANUAL WITH COOKBOOK OPERATION MANUAL This operation manual contains important information which you should read carefully before using your microwave oven. IMPORTANT: There may be a serious risk to health if this operation manual is not followed or if the oven is modified so that it operates with the door open. ENGLISH 800 W (IEC 60705) R-61+62FBST English 22/07/2003 12:48 Page B Dear Customer, Congratulations on acquiring your new microwave oven with grill, which from now on will make your kitchen chores considerably easier. You will be pleasantly surprised by the kinds of things you can do with a microwave. Not only can you use it for rapid defrosting or heating up of food, you can also prepare whole meals. In our test kitchen our microwave team has gathered together a selection of the most delicious international recipes which are quick and simple to prepare. Be inspired by the recipes we have included and prepare your own favourite dishes in your microwave oven. There are so many advantages to having a microwave oven which we are sure you will find exciting: ● Food can be prepared directly in the serving dishes, leaving less to wash up. ● Shorter cooking times and the use of little water and fat ensure that many vitamins, minerals and characteristic flavours are preserved. We advise you to read the cookery book guide and operating instructions carefully. You will then easily understand how to use your oven.
    [Show full text]
  • Chesapeake Wining & Dining Dave Mcintyre
    The wines of the region are a perfect match to the cuisine, which is a uniquely American blend of the down-home and the eleva t e d . B Y D A V E M C I N T Y R E When you envision Chesapeake Bay and food, what comes to mind? To d a y ’s Chesapeake flavors vary as you wander the bay and its Oysters, rockfish (striped bass) and crabs. It’s true: the quintessential tributaries. Baltimore’s sausage-heavy cooking is influenced by immi- Chesapeake meal is a bushel of steamed crabs, with diners seated at gration from Germany, Poland and Italy. In the northern parts of picnic tables covered with brown paper, their fingers stained with the the Eastern Shore, most of the original settlers hailed from Eng- pungent paprika-based spice mix called Old Bay, surrounded by piles land, “so there’s a background of English cooking—a little bland and of empty crab shells, pitchers of beer and rolls of paper towels. simple, without doing much to the seafood,” Shields notes. There But “Chesapeake cuisine” is much more varied, melding cultural was also some German influence from Amish Mennonite communi- influences from Europe and Africa, fertile farmland, and American ties on the Eastern Shore. Further south, on both sides of the bay, history into a rich and diverse menu. African and Caribbean influences came into play as slaves con- In the early days of the United States, Chesapeake cuisine was tributed their own accents to the cuisine. At the bay’s mouth, in the nearly synonymous with American cuisine.
    [Show full text]
  • Catálogo De Productos Product Catalogue Jamones González S.L
    Catálogo De Productos Product catalogue Jamones González S.L. Estación, 20 · Laxosa · Lugo T. (+34) 982 300 900 · F. (+34) 982 300 010 www.jamones-gonzalez.es Índice / contents 1. Jamones / HAMS 7. Salados / salted pork meat 1.1 Jamón curado / Cured Ham....................................................... p.6 7.1 Pies y manos / Front and rear Hooves.....................................p.32 - Gran reserva..................................................................................p.6 7.2 Orejas / Ears........................................................................p.32 - Reserva.........................................................................................p.6 7.3 Costilla tiras / Rack of ribs....................................................p.33 - Bodega.........................................................................................p.7 7.4 Rabos / Tails.......................................................................p.33 1.2 Jamón curado deshuesado / Boneless cured ham....................p.7 7.5 Espinazo / Spine..................................................................p.34 - Reserva con piel / Reserva with skin..........................................p.7 7.6 Dientes / Teeth....................................................................p.34 - Reserva sin piel / Skinned reserva.............................................p.8 7.7 Morro sin hueso / Boned snout............................................p.35 1.3 Jamón curado molde cuadrado sin piel / Skinned cured ham in a 7.8 Cabeza / Head......................................................................p.35
    [Show full text]
  • Hors D'oeuvres Selections
    Hors D’Oeuvres Selections Minimum of 100 Guests - Group 1 - Fresh Seasonal Fruit Tray with Dips Assorted Imported and Domestic Cheese Tray with Crackers Fresh Vegetable Crudités with Dips Deviled Eggs Baked Brie with Apples & Crackers Spinach Artichoke Dip with Breads Taco Dip with Chips Asparagus and Fontina Cheese Wrapped in Phyllo Dough Chicken Cordon Bleu Bites - Group 2 - Chicken Tenders with Honey Mustard Sauce Spicy Chicken Wings with Dipping Sauces Raspberry Brie Wrapped in Phyllo Dough Miniature Country Sandwiches (Beef, Stuffed Ham On Rolls, Chicken Salad Puffs, Old Country Ham Biscuits) Tiny BBQ Meatballs Hot Italian Sausage with Peppers and Onions Spanakopita Egg Rolls Vegetable Quesadillas Spring Rolls with Sauce Bruschetta Summer Sausage Mini Desserts (Cheesecakes, Victorian Filled Shells, & Fruit Tarts) Assorted Petit Fours (Red Velvet, Double Chocolate & Truffles) Bruschetta ~Apple, Brie & Prosciutto - Group 3 - Crab Dip with Assorted Crackers Crab Stuffed Mushroom Caps Crab Puffs Peeled Spiced Shrimp with Cocktail Sauce Coconut Shrimp w/Pina Colada Dip Southern Maryland Crab Balls with Dipping Sauce Lobster or Crab Salad on Cucumber Slices Oyster Stew Bacon Wrapped Scallops - Additional Hors d’oeuvres Choices - Whole Smoked Salmon with Condiments And Dips Top Round of Beef with Carver, Au Jus & Horseradish and Assorted Rolls Beef Tenderloin with Carver, Assorted Rolls, Au Jus and Horseradish Oyster Shooters Oysters/Cocktail Sauce in 2 Oz. Cordial Glass Oysters (Fried, Casino, Rockefeller or Charbroiled) Ice Cream Bar with Toppings Chocolate Fountain w/Chocolate CONTACT US FOR PRICING Hors D’oeuvres Selections Designed for Stand Up Receptions Skirted Serving Stations Provided Price Includes Coffee and Iced Tea Disposable Cocktail Plates, Cocktail Napkins and Toothpicks Included Prices are Subject to a 6% Sales Tax Prices Based on a 3-Hour Event www.baileyscatering.com 301-475-2699 21890 Society Hill Rd.
    [Show full text]
  • Search Criteria
    InterMopro InterCool InterMeat – First Class Menu InterMopro InterCool InterMeat – First Class Menu www.intermopro.de www.intercool.de www.intermeat.de www.intermopro.de www.intercool.de www.intermeat.de Personal guide for: EMail: Product category: intermeat.02 - Sausage Search Criteria: Company Figures • Company Profile • Contact Persons • Exhibitors with address and hall location • Hall map for each exhibitor • News / Product News • Product groups with descriptions and illustrations • main_prod_no • Messe Düsseldorf GmbH Postfach 101006 40001 Düsseldorf Germany Tel. +49 (0)221 / 45 60-01 Fax +49 (0)221 / 45 60-668 www.messe-duesseldorf.de © 2010 Messe Düsseldorf GmbH 1 © 2010 Messe Düsseldorf GmbH 2 InterMopro InterCool InterMeat – First Class Menu InterMopro InterCool InterMeat – First Class Menu www.intermopro.de www.intercool.de www.intermeat.de www.intermopro.de www.intercool.de www.intermeat.de Contents 1.39 Mago Kohn & Kempkes GmbH & Co. KG ............ 68 1.40 Meica Ammerländische Fleischwarenfabrik Fritz Meinen GmbH & Co. KG ......................... 69 1 Exhibitors ................................. 4 1.41 Meininger Wurstspezialitäten aus Thüringen GmbH ...... 70 1.1 Abraham Schinken GmbH & Co.KG ............... 4 1.42 Mischau GmbH & Co. KG, Fleischwarenfabrik Berlin ..... 74 1.2 Adler OHG, Hans ......................... 4 1.43 MONTENAUER .......................... 76 1.3 Barth Feinkost GmbH ....................... 7 1.44 Müller Fleischwaren GmbH .................... 77 1.4 Bernardo Hernandez, S.L. .................... 8 1.45 Nauta BVBA ............................ 79 1.5 Berschneider GmbH, Fleischspezialitäten Produktion ..... 9 1.46 Niederreuther GmbH, Thomas .................. 80 1.6 Bille GmbH & Co. KG, Heinrich ................. 11 1.47 Nölke GmbH & Co. KG, Heinrich ................ 81 1.7 Biofino GmbH ........................... 11 1.48 PEDRO NIETO S.L. ........................ 86 1.8 Boesinger Fleischwaren GmbH ................
    [Show full text]