WEHRLE at CAYUGA WEDNESDAY CORNED BEEF
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Butcher Job Description
Position: Head Butcher Updated: June 2021 Reports to: Executive Chef & Chef de Cuisine Job Type: Full-Time Work Location: One location (opening Spring 2022) Position Description: Southall is a premier destination bringing nature, produce and people together in a powerful and unique way. The head butcher will be responsible for managing all animal butchery for the property and its multiple venues. Working in concert with the Executive Chef and the Chef de Cuisine the head butcher will have the opportunity to work with the seasons of middle Tennessee in creating unique, product driven charcuterie and salumi that fully utilize the wealth of amazing product that we have here. Responsibilities • The Executive Sous Chef’s responsibilities will include oversight of the following areas: o The butcher shop, located inside of the commissary space on the ground floor of the inn. Complete, with grinder, buffalo chopper, mixer, sausage stuffer, vacuum packaging machine, all in a 55-degree refrigerated workspace. o Attached to the butcher shop are dedicated meat, fish, and salumi coolers, these will also fall under the Head Butchers purview. • During construction, responsibilities will include sourcing vendors, creating operating and team member manuals, creating spreadsheets for inventory, building relationships with strategic partners, developing HACCP protocols, and creating an opening larder of recipes. • Once Southall is open the Head Butchers responsibilities will include but not be limited to technique development, cost control, inventory, ordering, and maintaining the highest levels of quality and control possible. • Managing, overseeing, and executing the handling, deboning, trimming, tying, trussing, grinding, tenderizing, packaging, storing, weighing, and labeling of all protein-based activities. -
Stations Hors D'oeuvres Grill
Food and beverages made fresh by The Filling Station. Stations Caesar Salad Pasta Primavera Romaine, House-made Dressing Julienne Vegetables, Parmesan, Basil $3 per person $6 per person Simple Salad Pasta Bolognese Mixed Greens, Balsamic, Parmesan Cheese Pork, Beef and Veal Ragu, Fresh Parmesan $3 per person $8 per person Hors D’oeuvres Beef Tenderloin Mashed Potatoes Silver Dollar Rolls, Horseradish Aioli Served with Truffle Butter on the side $11 per person $3 per person Cheese Platter Chicken Satay Turkey Breast Stuffing Assorted Cheese, Olives, Nuts, Peanut Dipping Sauce Silver Dollar Rolls, Cranberry Mayo Traditional or Goat Cheese Craisin Grapes and Crackers $3 per person $9 per person $3 per person $7 per person Shrimp Cocktail Simple Crudité Platter House-made Cocktail Sauce, House-made Green Goddess Lemon Wedge Grill $2 per person $3 per person Buffalove Picnic in the Square Grilled Chicken Wings with Crudité, Flatbread Choice of Two Artisan Sandwiches, Breads & Spreads Beef Sliders Pizzas, Beef on Weck Bomber, Potato Salad, Macaroni Salad, Hummus, Sweet Pea Bruschetta, Pistachio Portobello & Smoked Gouda or Fingerling Potato Salad Mixed Green Salad, Fresh Cut Fruit Encrusted Cheese Ball Classic Lettuce, Tomato, Onion $28 per person $24 per person $4 per person $3 per person BBQ Southwest Fiesta Pork Pot Stickers Buffalo Chicken Sliders BBQ Chicken, Pulled Pork, Mac & Cheese Braised Pork Shoulder Carnitas, Pollo Rojo, Sweet Chili Glaze Blue Cheese Slaw Cole Slaw, Corn Bread Vegetarian Quesadillas, Chips & $3 per person $3 per -
Features Butcher Boards
Our seasonal deli meats and cheeses are inspired by the We proudly offer 100% grass fed beef, bison, and lamb that are farm raised as original butcher’s shop opened in this location in 1934. well as our free-range, antibiotic-free Amish chicken. BY NURTURING THE ENVIRONMENT AND PRESERVING THE CRAFT OF FOOD ARTISANS, WE SIGNATURES ARE SUPPORTING THE LOCAL AGRICULTURAL BURGERS & SUCH FROM THE HEN BUTCHER’S CLASSIC $13 MEATBALL $12 ECONOMY AND CONTRIBUTING TO CHANGE THAT THE DINER $13 BUTTERMILK MARINATED, SPICY CAPOCOLLO, SALAMI, HAM, HOOSIER GRASS FED MEATBALLS, CURED TWO PERFECT 1/4 LB PATTIES FLAT & CRISPY, SEASONED & GOLDEN FRIED SHARP CHEDDAR, BACON, GARLIC AIOLI, PICKLE WILL ONE DAY MAKE CLEANER, NUTRITIOUS, YOUR CHOICE OF CAJUN OR CLASSIC FRIED PROVOLONE, LTO, MAYO, DIJON, MEAT SAUCE, MOZZARELLA, ARUGULA, HOUSE ITALIAN GARLIC BREAD BETTER TASTING FOOD AVAILABLE TO EVERYONE. BIG AL $14 FRIED CHICKEN SANDWICH $12 SHREDDED BUFFALO $12 BACON, PULLED PORK BELLY, CARAMELIZED ITALIAN $13 Good karma never tasted so good! ONIONS, PICKLED RED ONIONS, JAMESON BBQ LETTUCE, TOMATO, SOPO SAUCE, SOPPRESSATA, SPICY CAPOCOLLO, GRILLED CHICKEN, HOUSE BUFFALO SAUCE, PICKLES, BRIOCHE BUN PEPPERONI, MOZZARELLA, HOUSE ITALIAN, BLUE CHEESE SLAW, SPINACH, TOMATO EL GUAPO $12 HOUSE GIARDINIERA, LTO, MAYO, DIJON TURKEY PESTO $13 PEPPERJACK, ROASTED PEPPERS, JALAPEÑOS, THE PICNIC MAPLE FARMS REFRIED BEANS, SOPO SAUCE LEMON CHICKEN CLUB $12 SMOKING GOOSE SMOKED TURKEY, BLACKENED 1-2 PEOPLE $17 2-3 PEOPLE $25 ARUGULA, POACHED TOMATOES, RED ON- DRUNKEN CHEESE CHICAGO CUT $13 SMOKED CHICKEN BREAST, BACON, LETTUCE, CHICKEN SHARE ‘BASKET’ OF OUR SIGNATURE BUTTER- IONS, PESTO, GREEN RANCH MOZZARELLA ON HAVARTI, ARUGULA, CARAMELIZED ONIONS, TOMATO MIXED WITH A LEMON TARRAGON QUESADILLAS $10 CURDS $9 MILK FRIED CHICKEN TENDERS. -
Lighter Lunch Entrees
Catering and More… We love to Laugh, Celebrate Life and Prepare Glorious Foods. Our philosophy is to create wonderful food while creating Merry moments and treasured memories Acqua, Events @ the Foundry, Marquis de Lafayette & Shea's Seneca Banquets & Events Acqua Banquets 716.874.5400 Events @ the Foundry 716.240.9693 Marquis de Lafayette 716.427.5540 Shea's Seneca Banquets & Events 716.427.5542 www.classicevents.buffalo.com RISE & SHINE “One should not attend even the end of the world without a good breakfast.” ― Robert A. Heinlein, Friday PLATTERS Fresh Fruit Platter $5.95 A selection of sliced cantaloupe, Honeydew melon, pineapple and assorted berries BUFFETS Smoked Salmon Platter $9.95 The Continental…..$11.95 Sliced, smoked Norwegian salmon served with assorted Assorted Juices coffee and tea service bagels and vegetable cream cheese, sweet Pastries, muffins, bagels, croissants & quick breads, Red onions, capers and vine ripened tomatoes accompanied with jams, jellies & creamery butter Yogurt Parfaits $3.95 Add Fresh Fruits $1.50 per person Creamy Yogurt with honey drizzle, crunchy granola, assorted fresh berries Good Morning Brunch Buffet….. $17.95 Assorted sweet rolls, quick breads, Coffee Cakes, BREAKFAST SANDWICHES Orange juice, coffee & tea service, Fresh Fruits, bacon, The Big Muffin $8.95 sausage or ham, home-fried potatoes, egg entrée, Smoked country bacon, egg, American cheese on English fluffy pancakes with warm syrup. muffin, fresh seasonal fruit Ham it-up $9.95 Gotta Love Brunch Buffet….. $23.95 Virginia ham, egg, cheddar cheese on English muffin Assorted juices, coffee & tea, pastries, muffins, bagels, Fresh season al fruit croissants, quick breads, accompanied with jams, Chorizo Potato Taquito $8.95 jellies & creamery butter, fresh fruits, home-fried Flour tortilla filled with scrambled egg, potato, chorizo potatoes, bacon, hand-carved ham, (roast beef or sausage, peppers and cheddar cheese. -
Raising Ducks Intended for Consumption
eXtension Raising Ducks Intended for Consumption articles.extension.org/pages/69518/raising-ducks-intended-for-consumption Written by: Dr. Jacquie Jacob, University of Kentucky There are two important questions you should ask yourself before starting a small flock of meat ducks: What do you want to accomplish with a home flock? It is unlikely that you will be able to produce duck products for less than you can purchase them at the grocery store. A home duck flock, however, is a good 4H/FFA or family project. Are you up to the challenge of taking care of a flock of ducks for several weeks? Ducks, like all poultry, require daily care every day, including weekends and holidays. Consider the time and effort required for the care of the flock before deciding to start a poultry flock of any kind. Some additional questions to consider: Do the local zoning regulations permit you to raise poultry? Laws and ordinances in some communities may prohibit or restrict such activities in your neighborhood. Do you have the necessary equipment? Housing: Ducks need a clean, dry, draft-free shelter that provides at least 4 sq. ft. of space per duck. Ducks do not need water to swim in, but do require fresh water to consume. They drink a lot of water, resulting in very watery manure that must be cleaned on a daily basis. Ducks also like to splash in water, so it is important to have a waterer that limits spillage. Heat source: Ducks require a heat source, such as a heat lamp. Bedding material: Ducklings need some form of bedding or litter to help keep them warm and to absorb moisture. -
Natural Rendering: Composting Livestock Mortality and Butcher Waste
Cornell Waste Management Institute Department of Crop & Soil Sciences Rice Hall • Ithaca, NY 14853 (607)255-1187 http://cwmi.css.cornell.edu E-Mail: [email protected] Natural Rendering: Composting Livestock Mortality and Butcher Waste On-Farm Mortality - Current Situation In the year 2001, there were 670,000 milk cows and 80,000 beef cows in New York State (Source: NYS Until recently rendering plants have offered prompt, Agriculture Statistic Service, www.nass.usda.gov/ny). reasonably priced pickup of dead livestock at the farm. With a typical death loss in dairy herds of two percent However, recent declines in prices of hides, tallow, each year and beef herds of one-half percent per year, meat and bone meal and the other useful commodities and a disposal cost of $30-70 per head, the state’s produced from animal carcasses have curtailed many livestock producers could save over half a million rendering operations. In 2002, remaining plants are dollars with an easily managed, low cost mortality charging up to $70 for cows, $60 for pigs and $200 per disposal alternative. horse to pickup animal carcasses from farms in their area. As a result, many livestock farms no longer have Butcher Residuals - Current Situation affordable access to rendering service. In many rural communities, the custom butcher busi- Many livestock producers are unsure of what they ness is important to the survival of small farm opera- should or could be doing to properly dispose of the tions that raise livestock. These businesses provide a occasional animal carcass. Brief anonymous surveys critical service by processing farm-raised animals into a conducted in western New York and northern Pennsyl- salable retail product — table-ready meat. -
Meat Establishment Directory 2020-2021
Meat Establishment Directory 2020-2021 Wisconsin Department of Agriculture, Trade and Consumer Protection Division of Food and Recreational Safety Bureau of Meat and Poultry Businesses P-DFRS0168 (rev. 10/2020) Tables of Contents How to Use this Directory ................................................................................................................. 1 Section 1: Listed alphabetically by county name A: Custom meat establishments............................................................................................ 2 B: Official meat establishments............................................................................................ 4 Section 2: Listed numerically by establishment number A: Custom meat establishments............................................................................................ 11 B: Official meat establishments............................................................................................ 12 Section 3: Listed alphabetically by establishment name A: Custom meat establishments............................................................................................ 17 B: Official meat establishments............................................................................................ 18 Section 4: State meat inspectors......................................................................................................... 24 Section 5: Inspected and uninspected poultry slaughter plants.......................................................... 25 How to Use this -
HACCP Plan Revised March 2011
NMPAN MSU HACCP plan revised March 2011 Mobile Slaughter Unit Name of the business/responsible entity USDA Facility Number: 00000 Model HACCP Plan Slaughter: beef, swine, goat, and lamb (list all species you intend to slaughter) Mailing Address of Organization Address City, State, Zip Mobile Unit is parked at: Location address City, State, Zip Phone number Name and title of MSU’s HACCP Coordinator Date HACCP trained in accordance with the requirements of Sec. 417.7. Available to name of business/responsible entity for reassessment 1 NMPAN MSU HACCP plan revised March 2011 Name of the business/responsible entity HACCP Plan for Mobile Harvest Unit Operations Revision Date Reason for Reassessment Signature of MSU’s HACCP Number Coordinator This Plan will be reassessed a minimum of once per calendar year or whenever changes occur that could affect the hazard analysis or alter the HACCP plan. 9 CFR 417.4 (a) (3) 2 NMPAN MSU HACCP plan revised March 2011 Process Category Description Slaughter: beef Product Name Beef Common Name Beef Beef Edible Offal (or “Variety Meats”) Intended Product Use Carcasses, Quarters Variety Meats: no further processing Packaging Carcasses, Quarters: None Variety Meats: butcher paper, freezer wrap, or plastic bags Storage of Beef and Temperature Regulation Stored in Mobile Processing Unit cooler maintained at 40 degrees or lower for transport to a USDA inspected processing facility for further processing Sales of Beef Beef will be further processed for sale at a USDA inspected processing plant (give plant name) or carcasses will be sold and delivered to retail-exempt operations. Labeling Instructions: Carcasses and edible offal (livers, hearts, and tongues) are labeled with the USDA inspection legend. -
Beef Breakdown.Indd
Your Beef Breakdown, Explained If you have ever purchased a quarter, a side or a whole 14- to 21-day period. During this aging process the meat Loin and Round, all possess di erent beef carcass, chances are you have wondered why you have develops avor, and most importantly, becomes more taste characteristics because they are received less meat than expected. e average weight of a tender. Unfortunately, a small amount of weight is lost made up of di erent muscles with live steer or heifer ready for harvest is 1,300 pounds! So during the aging process due to water evaporation. di erent tenderness levels, di erent how much of this product should you expect to receive in Carcass to Cuts fat contents and varying avor pro les. edible meat products? For instance, the Chuck and Round After the carcass is properly aged, it is ready to be are most commonly seen in roast Steer to Carcass broken down into retail cuts. On average, 21 percent of form, but Round Roasts are much In order to change a 1,300-pound beef animal into edible each carcass is inedible bone, fat and connective tissue. leaner (have less fat) than those from meat product, butchers rst have to convert it into a Once the carcass is fabricated and inedible objects are the Chuck and therefore will have a carcass by removing the hide, head and internal organs. removed, a whole carcass will yield about 639 pounds of less intense avor. e Rib and Loin On average, only 62 percent of the animal’s original edible beef product. -
Thank You for Considering the Mansion on Delaware Avenue for Your Upcoming Special Event
❖ Thank you for considering The Mansion on Delaware Avenue for your upcoming special event. We are certain our award-winning cuisine, outstanding service, and unique ambiance will bring all expectations for your special day to life. Our versatile event space exudes style, blending old world charm with contemporary elegance, and accommodates up to 150 comfortably for a sit- down event, and up to 200 guests for a stationed affair. ❖ Our exclusive on-site culinary team & event managers collaborate to plan and execute the menu of every event to create an extraordinary, individualized experience for your event. A preview of menu selections follows ~ chosen from previous menus to give you an example of our style. Most special events spend approximately $75-100 per person (prior to tax & administrative fee) based on their final menu selections. Please consider these ideas as starting points, as we customize menus to make the most of local, seasonal ingredients, & cutting-edge trends. ❖ The Mansion sets food and beverage minimums, prior to tax and administrative fees, associated with each day of the week. All the food and beverage you choose for your unique menu will be applied towards this minimum, based on season and availability. Should the event not attain the food and beverage minimum, a room rental fee will be assessed based upon the difference between the total food and beverage spent and the minimum. ❖ Our 28 guestrooms & suites can accommodate overnight guests, providing a stylish milieu to their Buffalo experience. From complimentary European breakfast & whirlpool baths, to the incomparable level of service our Butler Staff provides, your guests will be pampered around the clock. -
STARTERS ECKL's CLASSIC DISHES Prime Rib-N-Weck Egg
ECKL’S CLASSIC DISHES Prime Rib-n-Weck Egg Rolls 14 Chicken Wings 13 Hot, Medium, Mild, BBQ, Garlic Parmesan Carved Roast Beef on Weck 15 Choice of classic or nouveau Beef Plate Small 14 Large 18 Special Roast Beef Plate 18 Choice of Yukon mashed or griddle bread, served with steamed veggies Prime Rib à la carte King 29 Queen 24 (Saturdays and Sundays dinner only) Relish Tray 5 Hot German Potato Salad 5 STARTERS Jumbo Shrimp Cocktail 17 Potato Pancakes 8 BBQ Wrapped Scallops 12 Soft Pretzels and Cheese 11 4 soft pretzel sticks with beer cheese and whole grain mustard Stuffed Banana Peppers 14 Five cheese blend stuffed peppers Poutine on Weck 12 Steak fries topped with pulled pot roast in gravy baked with cheese curd and sprinkled with weck and fresh horse radish root SALAD & SOUP Caesar 11 Romaine, Caesar dressing, heirloom tomato BLT Wedge 12 Baby wedges with blue cheese dressing, bacon, crumbled Soup du Jour cup 5 bowl 6 bleu, baby heirlooms French Onion Au Gratin 7 Eckl’s Cobb 14 Crumbled bleu cheese, romaine, tomato, avocado, Lobster Bisque cup 8 bowl 12 bacon, egg (Add side of Sherry 2) House 6 Mixed greens choice of dressing Dressing Zesty italian · California french · Ranch · Caesar · Bleu cheese Hot bacon · Balsamic vinaigrette · Raspberry vinaigrette Maple-wasabi vinaigrette · Aged balsamic Add On Top Grilled NY strip steak 12 · 3 Large seared scallops 12 8oz Grilled chicken 7 · 3 Grilled shrimp 9 ENTREES & LIGHTER FARE B .Y.O. B 18 Half pound burger served on a brioche roll. -
Catering Menu 626-9722
~ VALUE PARTY PACKS ~ CHARLIE’S BOXED BUFFET ........ 164.95 Serves up to 14 people. Choose either our Roast Beef or Combo Drop Off from our Catered Convenience section. Buffet includes two 446 Cayuga Road homemade salads, plain and Kummelweck rolls, Cheektowaga, NY 14225 condiments, pickles, plates, napkins and cutlery packaged for convenient pick up and set up. 626-9722 Call (716) 626-9722 to arrange for pick-up www.charliethebutcher.com CHARLIE’S WRAPS ........................ 99.95 10 assorted roast beef, smoked turkey or roast chicken wraps with choice of homemade salad. Includes plates, napkins and cutlery. Call (716) 626-9722 to arrange pick-up. Visit Our Unique Restaurants CHARLIE’S VALUE PLATTER .......... 57.95 Charlie the Butcher’s Kitchen Charlie the Butcher’s Express CATERING 10 assorted hand carved roast beef and turkey 1065 Wehrle Drive at Cayuga Ellicott Square Lobby • 295 Main St. sandwiches with condiments. 1 mile from the Buffalo Airport 1 Block from Coca Cola Field 633-8330 855-8646 Professional P Available for pick-up only at our Wehrle Drive, & set U MENU Charlie the Butcher’s Express Charlie the Butcher’s Express Delivery ! On Time Ellicott Square, Orchard Park & Inside NOCO • 4169 N. Buffalo Rd Inside NOCO • 495 Main St. AlwAys East Aurora Restaurants. Orchard Park, NY 14127 East Aurora, NY 14052 662-8011 652-4060 CATERING Charlie the Butcher’s Express Charlie the Butcher’s Express It all began on a Wednesday in June of 1988 Inside NOCO • 4590 Genesee St. Inside NOCO • 6125 Main St. CENTER when Tom Jolls and myself debuted the first of Cheektowaga, NY 14225 Williamsville, NY 14221 634-1335 633-6952 446 Cayuga Road many WKBW Backyard Barbeques.