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Three Course Dinner Menu
THREE COURSE DINNER MENU FIRST COURSE Choose Two Wollensky Salad Caesar Salad Signature Crab Cake Steak Tartare Wollensky’s Famous Split Pea Soup ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 FOUR COURSE DINNER MENU FIRST COURSE Choose One Signature Crab Cake Steak Tartare Wollensky’s Split Pea Soup SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Tuna Au Poivre Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 S&W SIGNATURE DINNER MENU SHELLFISH BOUQUET Chilled Lobster, Colossal Lump Crab Meat, Jumbo Shrimp, Oysters and Littleneck Clams Classic Cocktail, Ginger and Mustard Sauces, Sherry Mignonette SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES -
CULTURE and CUISINE FAB 333 – Section 1003 Class Room: BEH 233 Monday 2:30 PM – 5:15 PM
1 WILLIAM F. HARRAH COLLEGE OF HOTEL ADMINISTRATION UNIVERSITY OF NEVADA, LAS VEGAS Fall 2016 CULTURE AND CUISINE FAB 333 – Section 1003 Class Room: BEH 233 Monday 2:30 PM – 5:15 PM Email via Blackboard WebCampus OFFICE HOURS: Monday (12:30pm ‐2:30 pm) & Wed (2:30 pm‐ 5:30 pm) COURSE DESCRIPTION: Food is a necessary commodity for all persons – both for sustenance necessary to maintain life and for the social facets of life associated with meals. The foods eaten and the eating (or meal or dining) practices of people are very much integrated into the overall heritage of the culture. The geographical and economic environment of a region or cultural area also has a significant impact on foods – their availability and usage. Different cultures and/or different ethnic groups have traditional foods and preparation and eating practices associated with them. The United States has been referred to as a "melting pot" of many different cultures that have been, and are being, fused to form the "American" culture. Not only is the United States a fusion of foods and cultures, but the increasing globalization of all aspects of life is consistently increasing the cross‐ cultural approach to foods and the need for an understanding of the many multi‐ethnic, socio‐cultural practices associated with foods, food preparation and dining, family structures and behaviors, cultural lifestyles, and the blending of foods and food practices throughout the cultures of the world. This course will focus on the exploration of the foods, eating practices, and customs – both today and historically – associated with foods of the different cultures and/or ethnic groups that have become, or are becoming, integral parts of the American culture and how today's foods are a reflection of these many sources. -
PERFECT RECIPES for HAVING PEOPLE OVER Sharing a Meal the Greater End of Table Fellowship Was Brought Home to Me Forcefully a Few Years Back
Perfect Recipes PERFECT RECIPES F 0 R HAVING PEOPLE OVER PAM ANDERSON PHOTOGRAPHS BY RITA MAAS HOUGHTON MIFFLIN COMPANY Boston New York CONTENTS Acknowledgments ix Introduction x T H E B I G STUFF A L L T H E Main Courses REST 2 Kitchen Gatherings Appetizers and 54 Outdoor Affairs First Courses 114 70 In the Dining Room First-Course Soups 154 95 Breakfasts for Company Salads 165 Side Dishes 194 Breads 223 Really Simple Desserts 233 Drinks 281 Index 294 INTRODUCTION hen I first started cooking, back in the late 1970s, entertaining was a production. I starched and ironed the tablecloth and napkins, polished each glass, and set the table at least a day before the big event. I slavishly followed menus, trekking from store to store to find the exact ingredients. No recipe was too long, no meal too elaborate. In fact, I thrived on multistep dishes that required days of attention and care: puff pastry, layered pates and vegetable terrines, miniature sweet and savory tarts. I still love to have friends over, but something happened along the way. First one daughter was born, then a second. Part-time work evolved into a full-time job. Casual hobbies became passionate avocations. With all these activities fighting for my time, I had to change the way I cooked. My menus are simple and flexible now, and my parties mostly spur-of-the- moment. I love potlucks and shared suppers, and kids are always welcome. The food's fun, the atmosphere's casual, and family and friends always gravitate to the kitchen. -
Culinary Arts Required Uniforms, Tools and Text Books for CUN1100 and CULN1110
Culinary Arts Required Uniforms, Tools and Text Books for CUN1100 and CULN1110 Uniforms All students should be in full uniform on the first day of any lab class. For students in CULN1110 Culinary Skills, the instructor will allow you in class during the first week without a full uniform, but you must, at a minimum, wear head covering and non-slip shoes. You may not be permitted to participate in certain lab activities if you are not in full uniform. For all future lab classes, you will not be allowed to participate in class if you are not in full uniform on the first day. Please contact your lab instructor if you have any questions about the proper uniform. Our approved uniform consists of the following: • Double-breasted white Chef’s Coat (long-sleeves) – the Jacket may have a CNM culinary patch, an ACFEF patch on the sleeve, and/or your name, but no other markings are permitted (i.e. you cannot wear a Jacket from your workplace if it has a logo on it); • White t-shirt (long or short-sleeved)– no prints or logos; • BlaCk and white CheCkered (hound’s tooth design) kitChen pants; • White bib or bistro apron; • All blaCk slip-resistant shoes – no canvas or suede materials permitted, tennis shoes are not permitted, clogs must have a heel strap; • BlaCk soCks only; • White Cook’s hat – either floppy or skull cap permitted (all hair must be contained under the hat); • KitChen towels We recommend (at a minimum) that you purchase two full uniforms (Jacket, pants, aprons, hats) and have at least six kitchen towels. -
Cooking Course Syllabus Comparison
Cooking Course Syllabus Comparison THE THE Essentials Course Ultimate Course This 20-hour curriculum covers foundational This 55-hour curriculum covers not only plant-based cooking techniques. Learn how to foundational plant-based cooking techniques, prepare more than 25 whole-food, plant-based but also more than 100 whole-food, plant-based recipes over the course of 5 units and 20 recipes over the course of 9 units and 45 lessons. Go at your own pace, on your own time. lessons. Receive ongoing instructor support and grading, as well as earn a certificate and 30 credits from the American Culinary Federation. 1. Introduction, Getting Set Up 1. Introduction, Getting Set Up LESSON 1 Unit Orientation LESSON 1 Unit Orientation LESSON 2 The Forks Over Knives Lifestyle LESSON 2 The Forks Over Knives Lifestyle LESSON 3 Plant-Based Nutrition Overview LESSON 3 Plant-Based Nutrition Overview LESSON 4 Resetting Your Refrigerator & LESSON 4 Resetting Your Refrigerator & Pantry Pantry LESSON 5 Getting Started: Kitchen Tools & LESSON 5 Getting Started: Kitchen Tools & Equipment Equipment -- LESSON 6 Unit Review & Assessment 2. Knives & Knife Cuts 2. Knives & Knife Cuts LESSON 1 Unit Orientation LESSON 1 Unit Orientation LESSON 2 Selecting a Knife Set LESSON 2 Selecting a Knife Set LESSON 3 Proper Knife Handling LESSON 3 Proper Knife Handling LESSON 4 How to Cut with a Chef’s Knife LESSON 4 How to Cut with a Chef’s Knife -- LESSON 5 Unit Review & Assessment forksoverknives.com/cooking-course 1 OF 4 Cooking Course Syllabus Comparison THE THE Essentials Course Ultimate Course (Continued) (Continued) 3. Basic Cooking Methods, Part 1 3. -
COOKING COURSE Cooking for Your Healthiest Genes in Digestible Bites
THE GENOMIC KITCHEN COOKING COURSE Cooking For Your Healthiest Genes In Digestible Bites Online. Forever Access. Learn At Your Own Pace. Amanda Archibald, RD with Executive Chef Jeremy Abbey GENOMIC KITCHEN COOKING COURSE The Genomic Kitchen Cooking Course teaches you how to choose and prepare simple, delicious food so that you and your genes stay on course to your best health. This is not just a “how to” cooking course. It’s the only cooking course in the world that teaches you how to prepare food in a way that “speaks the language” of your very own genes (Or DNA). In your own kitchen. Simple at-home cooking skills. Delicious. Fast. A self-paced forever access course presented by The Genomic Kitchen’s Founder – Amanda Archibald – and Executive Chef Jeremy Abbey. Together they teach you everything you need to know about cooking to get the best information (AKA nutrients) out of your food to support your genes. We call our teaching method “How to Get The Best Return On Ingestion (R.O.I). Just like getting the best value for the money you spend, we like to think about helping you get the best nutrient value out of the food you prepare and eat. Our course tells you how. Course Price: $167 Bundle with our Genomic Kitchen Express Course for $219 and learn everything from your genes through your kitchen to your best health Course Details: • 9 hours of self-paced instructional video organized into easy-to-digest short lessons • 4 additional bonus cooking lessons with even more cool culinary hacks • Watch and replay as often as you like • Taught -
Welcome to Restaurant Denc
Welcome to Restaurant DenC, Euro-Toques: DenC is a proud member of Euro-Toques Netherlands. Euro-Toques is founded in 1986 by the French 3* chef Paul Bocuse. Every member works according to “The Code of Honour”, this means striving for excellent culinary standards and always working with natural quality products from high standard without artificial addictive. Restaurant DenC is a partner from “Fish and Season”, this foundation stimulates sustainable fish consumption and fishery in the right season. Or: consume fish decency, only in the right season! 3 course Theatre menu (including coffee) 36,50 For guests who are about to visit the theatre, we have the possibility to serve a 3 course surprise menu, we serve this menu between 17:00 and 18:30. Our dishes could contain allergens, would you please be so kind to let us know if you have any allergies? Please let us know if you are short in time before you order? we are pleased to help you with your choice! Choice menu’s 3 course menu starter-main course and dessert 37,50 3 course menu starter- entremets- main course 40,50 4 course menu starter- entremets- main course and dessert 45,50 5 course menu 2 starters- entremets, main course and dessert 54,50 Starters Tuna / radise / Taggiasca olive Summer beetroot / horseradish / goat cheese Wild rabbit / smoked eel / string bean / goats yogurt Entremets Monkfish / clams / fennel Pumpkin / jasmine rice / shitake Wild Boar / fennel / black garlic Main Courses Skate wing / roasted leek / salted lemon Porcini / omelette -
Plated Dinners — Appetizers
Plated Dinners — Appetizers Plated dinners include a three course menu consisting of an appetizer, an entrée with two accoutrements (side dishes) and dessert. You may offer your guests a choice of three entrées. Prices are $28.00 per person. A children’s meal is available at $8.00 per person. (Please add 7% sales tax and 19% gratuity to plated dinners.) Please select an appetizer to begin composing your plated meal. First Course: Appetizers – Select One Asparagus Soup with Goat Cheese Crouton Roasted Corn Chowder with Lobster Meat Fresh Cut Fruit in Parfait Glass with Mint Garnish Acorn Squash Bisque Fresh Cut Fruit with Sorbet Scoop Home Style Minestrone Soup Garden Salad Pacific Northwest Salmon Chowder Classic Caesar Salad Gazpacho Maryland Crab Cake on Bed of Greens with Lemon Mayonnaise Chilled Strawberry Soup Served with Sugar Wafer Pear Walnut Gorgonzola Salad Chilled Mixed Berry Soup Served with Sugar Wafer Roasted Pear “Craisin” and Stilton Salad Strawberry and Goat Cheese Salad with Candied Pecans on Greens Caprese Salad with Layered Tomatoes Mozzarella and Basil Three Cheese Ravioli with Kalamata and Grape Tomato Marinara Mesclun Salad with Dijon Mustard Vinaigrette Sauce topped with Basil Pesto Drizzle Chilled Asparagus with Roasted Peppers and Walnut Vinaigrette Citrus Salad with Mandarin Oranges, Ruby Red Grape Fruit, Marinated Green Bean Salad with Red Wine Vinaigrette Red Onions, Almonds and Sesame Seeds on Greens Shrimp Cocktail with Horseradish Cream Sauce on Feta, Roasted Red Peppers, Artichoke Hearts and Greek Olives Marinated Shredded Cabbage on Chopped Romaine Seafood Newburg in Phyllo Cup Golden Beet Salad with Goat Cheese, Cashews, and Chopped Figs Grilled Portobella with Layered Thyme, Provolone, on Red Leaf Lettuce Sun Dried Tomatoes and Swiss Chard Sausage and Chicken Gumbo Heirloom Tomato and Roasted Pepper Bisque Creamy Potato Leek Stew Summer Watermelon Salad To add an additional course from this list, please add $5.00 per person. -
Cooking up a Course: Food Education at Pomona College Christina A
CORE Metadata, citation and similar papers at core.ac.uk Provided by Scholarship@Claremont Claremont Colleges Scholarship @ Claremont Pomona Senior Theses Pomona Student Scholarship 2013 Cooking up a Course: Food Education at Pomona College Christina A. Cyr Pomona College Recommended Citation Cyr, Christina A., "Cooking up a Course: Food Education at Pomona College" (2013). Pomona Senior Theses. Paper 86. http://scholarship.claremont.edu/pomona_theses/86 This Open Access Senior Thesis is brought to you for free and open access by the Pomona Student Scholarship at Scholarship @ Claremont. It has been accepted for inclusion in Pomona Senior Theses by an authorized administrator of Scholarship @ Claremont. For more information, please contact [email protected]. Cooking up a Course: Food Education at Pomona College Christina Alene Cyr In partial fulfillment of a Bachelor of Arts Degree in Environmental Analysis 2012-2013 academic year Pomona College, Claremont, California Readers: Professor Rick Hazlett Professor Hans Rindisbacher 2 Table of Contents ACKNOWLEGEMENTS ........................................................................................................................... 5 INTRODUCTION ...................................................................................................................................... 7 COURSE JUSTIFICATION ...................................................................................................................... 9 The Decline in Cooking Skills ....................................................................................................................... -
Elevenses Tea and Cake
THE BARRY ROOM Elevenses served from 10am ~ 12noon BRASSERIE SANDWICHES AND SALADS CHICKEN AND SWEETCORN SANDWICH PULLED PORK SANDWICH 5.00 4.50 Special served on granary bread with baby gem lettuce pulled pork and Gruyère cheese served with and mayonnaise barbeque sauce in a Kaiser bun Hot drink and a pastry (v) £ 2.50 BREAD PLATTER MEDITERRANEAN VEGETABLE WRAP 3.50 4.00 a selection of freshly-baked artisan breads roasted mixed peppers, aubergines, courgettes served with butter, olive oil and balsamic vinegar (v) and onions served in a tortilla wrap with pesto Continental and rocket (v) Bakery basket, choice of toast, butter, CURRIED CHICK PEA AND POTATO SALAD marmalade and preserves. 4.00 ( also available as a main course at 7.50 ) SMOKED SALMON AND CREAM CHEESE BAGEL served with paneer cheese, cucumber, mint raita 6.50 Tea, filter coffee or infusion and warm naan bread (v) CAESAR SALAD and a glass of fresh orange juice (v) CRAB SALAD 5.00 classic Caesar salad (v) £ 6.50 5.50 ( also available as a main course at 10.50 ) 9.00 served with king prawns served with seasonal mixed leaves 8.00 served with chargrilled strips of free-range chicken breast Pastries all sandwiches served with crisps ( add 2 rashers of crispy bacon for 1.75 ) Danish pastry, croissant, pain au raisin or pain au chocolat (v) STARTERS £ 1.50 FRESHLY MADE SOUP OF THE DAY 3.25 WARM SPINACH, PEPPER AND GARLIC PITHIVIER 4.50 SCOTTISH SMOKED SALMON served with salad garnish and red pepper coulis (v) Bowl of fresh fruit salad (v) 9.50 £ 3.50 served with fresh lemon, brown bread and butter MIXED CHARCUTERIE PLATTER 5.50 single | 9.00 to share HAM HOCK TERRINE parma ham, bresola and chorizo, served with 4.50 pickles and chutney Scrambled eggs served with a beetroot and shallot salsa and smoked salmon Served on toasted sourdough bread MAIN COURSES £ 6.75 OMELETTES LINGUINE 6.50 6.50 available with a choice of fillings: fresh linguine served with parmesan and a choice cheese, onion, mushroom, ham or peppers. -
Afternoon Tea Menu Welcome to Afternoon Tea at Claridge’S
AFTERNOON TEA MENU WELCOME TO AFTERNOON TEA AT CLARIDGE’S IT IS WITH GREAT PLEASURE that we welcome you to Afternoon Tea at Claridge’s. The creation of this thoroughly English institution is credited to a lifelong friend of Queen Victoria, Anna Maria Russell, who was looking for a means of avoiding hunger pangs in the long gap between an early lunch and a late supper. At Claridge’s we’ve been observing this delightful aspect of our nation’s culinary heritage for the best part of 150 years. For a century or more, our Executive Chefs have remained faithful to the classic combination of finger sandwiches, scones served warm, and sweet pastries accompanied by a remarkable selection of wonderful loose leaf tea. Our ingredients are painstakingly sourced, skilfully prepared and served fresh each day. The centrepiece of afternoon tea is, of course, the drink itself. Our wonderful tea connoisseur, Henrietta Lovell, has scoured the world to bring us delicious tea from small, little known producers from the four corners of the world. Working hand in hand with our Executive Chef, Martyn Nail, they have carefully selected teas that will complement your food perfectly and all tea is prepared and poured at your table to your preferred strength. Your afternoon tea is served from a specially designed stand and on the very finest bone china and silverware, both made to a unique Claridge’s design. Around you is the splendour of Thierry Despont’s magnificent Foyer, inspired by the 1930s’ heyday of art deco. Over the next few pages you’ll discover the degree of care that goes into each cup of tea and morsel of food as well as some of the little secrets that make Afternoon Tea at Claridge’s such a magical experience. -
Advanced Culinary Arts
Advanced Culinary Arts COURSE OUTLINE 1. Course Title: Advanced Culinary Arts 2. CBEDS Title: Food and Hospitality Services 3. CBEDS Number: 4420 4. Job Titles: Food Service Worker Caterer Catering Assistant Baker Pastry Chef Assistant Pastry Chef Chef Assistant Chef Food Processing Worker Food Service Manager 5. Course Description: This one-year course is designed for second year Culinary Arts students who will be continuing their education in safety, sanitation, nutrition, professional grooming, and food preparation techniques and procedures. The course will also cover career opportunities, employability skills, customer service, food costs, and inventory controls. Students at this level will engage in a hands-on food service operation and will be rotated through all the jobs. Emphasis will be on quality food preparation, teamwork, developing a critical palate, and researching current culinary trends. Student Outcomes and Objectives: Students will: 1. Demonstrate professional knife skills as used in the professional kitchen. 2. Demonstrate professional understanding of the Serv Safe system of food safety and sanitation. 3. Demonstrate proficiency in “front of the house” and “back of the house” procedures relevant to current industry standards. 4. Prepare sauces, soups and stocks. 5. Demonstrate strong skills in baking and pastry making. 6. Demonstrate professional level proficiency in the planning and preparation of a meal and the creation of a menu. 7. Demonstrate refined skill in quantity food preparation through buffets for special occasions. 8. Demonstrate an understanding of professional event planning. 9. Study and prepare dishes from various ethnic cuisines of the world, such as France, Italy, China, Thailand, Mexico and various other cuisines as dictated by student interest.