IN HONOR of There Will Be an Ice Cream Social Before the July 9Th
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Iced Coffee New in 2010 the Local Economy
2010 Fall Newsletter *Relax and Enjoy the beauty of the subtle changes during this Fall Season! I hope this newsletter finds you in good In addition, our new product focus will con- health and spirit. It seems like yesterday that we tinue along the line of the successful Good- November 2, 2009 were getting ready for the start of our 38th season west Iced Coffee system. serving the Jersey Shore. With a record number of This year, our commitment to Volume 5, Issue 1 heat waves and a dry weather pattern dominating the summer, the stage was set for a successful sea- unique and high quality products has been son. Ice Cream sales throughout the region hit an all recognized at the Worlds Dairy Expo, honor- time high. Tourists and locales went to the beaches ing Gifford’s Dairy, as the Grand Champion, Inside this Edition in droves and demand for Ice Cream treats never the maker of Island Ice Cream’s own brand. waned. In closing, as the holiday season Tony’s Message 1 approaches, I want to thank you for giving us With fall upon us, Island Ice Cream is the opportunity to serve you and extend best Local Business 1 working on next season’s hot new trends. As stated in Dairy Fields magazine, consumers find comfort wishes to you and your family for a peaceful Fun Facts 1 and restful winter. Remember, Island Ice in eating frozen treats as much as entrepreneurs Iced Coffee 1 enjoy creating boutique flavors. Innovations in Cream will continue to drive miles to bring ingredient and nutritional profiles will play a ma- your customer smiles. -
Making the Most of Your Waffle Cone Dip
May 2020 T H E B U L L E T I N T H E O F F I C I A L P U B L I C A T I O N O F T H E N A T I O N A L I C E C R E A M R E T A I L E R S A S S O C I A T I O N CO-BRANDING Using local partnerships MAKING THE MOST OF YOUR WAFFLE CONE DIP Podcast Reopening Webinar Replay Tips of the Opening and Operating your Ice Cream Business Post COVID-19. 5 W A Y S T O M A K E T H E M O S T O U T O F Y O U R V I D E O C O N T E N T PRESIDENTS MESSAGE First of all, I hope your and your family members are well and doing the best under these difficult circumstances. As passionate as we all are about our businesses, family will always come first, and from my family to yours, we wish you the best through this pandemic. The challenge that we have as an industry right now is to balance this beautiful spring sunshine and George Xouris enthusiasm for the start of the season, with the Andia's Homemade restraints that are placed upon food service Ice Cream providers by the state, county, city or even popular opinion and perception. Social media is flooded with posts, stories and opinion about food providers not wearing masks, or other infractions of socially accepted restrictions. -
Cuneo"Gatti's Variétés"
Gatti, in its way, is not so much of London but of England, and of all the world. G EORGE R OBERT S IMS, Living London, 1900 À sa manière, Gatti n’appartient pas tant à Londres qu’à l’Angleterre, et au monde entier. Carlo Gatti (vers 1870) 1 NICOLAS Carlo Gatti converted his premises into confectioners’ shops and cafés. {…} Carlo’s establishments were an immediate hit. {…} Ices had previously been a luxury for the idle rich, and this was the first time in England that they became available to the poor. Again he enjoyed spectacular success. On a sunny Summer day, he insisted to a parliamentary board of enquiry a few years later, he sold thousands of ices to people who strolled across Hungerford Bridge. P ETER B ARBER A Curious Colony , Leicester Square and the Swiss Carlo Gatti avait transformé ses locaux en confiseries et en cafés. {…} Ces établissements ont eu un succès retentissant. {…} Jusque-là, les glaces avaient été un luxe réservé aux riches oisifs, c’était la première fois en Angleterre qu’elles étaient à la portée des pauvres. Ici aussi, le succès a été spectaculaire. Par un dimanche ensoleillé, racontait-il à une commission d’enquête parlementaire quelques années plus tard, il vendait des milliers de glaces aux passants qui traversaient le pont de Hungerford. — 3— I « O S IGNUR ! Ma à l’è un bagaï! » Il ne parle pas comme nous. C’était il y a près de cinquante ans, mais je revois cet instant comme si c’était hier. Je revois cette main, qui me semble énorme, s’avancer dans mon trou. -
Ice Cream Stories Summer Learning Challenge Week 5: Ice Cream Let's Think About Ice Cream! Imagine What Might Happen Next in This Story
ice cream Stories Summer Learning Challenge Week 5: Ice Cream Let's think about ice cream! Imagine what might happen next in this story: Sam and Olive went to the beach on a hot summer day. They spent the whole morning building a very large sand castle along the shore. When they were finished, they realized that they were very tired and hungry. "Look!" said Olive. There is a man with an ice cream cart over there! "Ice cream would be perfect right now!" said Sam. They ran over to the little ice cream cart, where Sam bought a scoop of mint chocolate chip and Olive bought a scoop of Rocky Road. They took their ice cream back to their beach blanket and sat down to enjoy it before going back to play. Just then, a little dog ran over and began to beg for their ice cream. "You are a very cute little dog, but you cannot have ice cream," Olive said nicely. The little dog just looked at her and wagged his tail to show that he would not give up. What happens next? ice cream Stories Summer Learning Challenge Week 5: Ice Cream Let's have fun with ice cream! Imagine what might happen next in this story: The Ice Cream Shop Challenge We love That's ice cream! This Free ice cream for so easy! will be FUN! life if you can eat Let's do it! our Monster Sundae! Inside the shop... NO Two kids WAY!! just ordered Monster Sundaes! What happens next? ice cream Creatures The author Arnold Lobel once drew an imaginary creature that is part bird, part ice cream cone. -
Beyond Muesli and Fondue -- the Swiss Contribution to Culinary History: a Summary of Ambassador Martin Dahinden’S Book
Swiss American Historical Society Review Volume 57 Number 2 Article 5 6-2021 Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History: A Summary of Ambassador Martin Dahinden’s Book C. Naseer Ahmad Follow this and additional works at: https://scholarsarchive.byu.edu/sahs_review Part of the European History Commons, and the European Languages and Societies Commons Recommended Citation Ahmad, C. Naseer (2021) "Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History: A Summary of Ambassador Martin Dahinden’s Book," Swiss American Historical Society Review: Vol. 57 : No. 2 , Article 5. Available at: https://scholarsarchive.byu.edu/sahs_review/vol57/iss2/5 This Article is brought to you for free and open access by the Journals at BYU ScholarsArchive. It has been accepted for inclusion in Swiss American Historical Society Review by an authorized editor of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. Ahmad: Beyond Muesli and Fondue -- The Swiss Contribution to Culinary History Beyond Muesli and Fondue The Swiss Contribution to Culinary History A Summary of Ambassador Martin Dahinden’s Book by C. Naseer Ahmad Introduction Breaking bread together has deep rooted spiritual foundations for strengthening fellowship and in easing tensions among people of different persuasions. So, it is propitious that former Swiss Ambas- sador to United States Dr. Martin Dahinden, who is a seasoned Swiss diplomat with exquisite tastes and a vast reservoir of knowledge and experience wrote a book Beyond Muesli and Fondue, which describes Swiss contributions to culinary history. This is a book to keep handy for all occasions because of the rich content that provides a historical perspective, and it provides splendid ideas to make any gathering memorable. -
Did You Know July Is National Ice Cream Month?
Did you know July is National Ice Cream Month? Here in California, the nation’s number one ice cream producer, we take this celebration very seriously. So seriously, in fact, that in 2013 alone, California produced 127 million gallons of this ice-cold creamy goodness. Did you know…? • President (and Californian) Ronald Reagan declared July “National Ice Cream Month” in 1984. In his proclamation, President Reagan called for all people of the United States to observe these events with “appropriate ceremonies and activities.” He also designated the third Sunday in July “National Ice Cream Day” – is there a better reason to throw an old fashioned ice cream social for your family and friends? • Approximately 12 pounds of Real California Milk are used to make just one gallon of California ice cream. Americans love ice cream… • The average U.S. ice cream lover enjoys around 48 pints of ice cream per year. That’s more per person than any other country! • About 90% of the American population regularly enjoys ice cream. • What’s the most popular topping for an ice cream sundae? Chocolate syrup, of course. • As a cherry on top, our nation’s ice cream industry does more than just provide a delicious summer treat – it also generates more than $21 billion in annual sales and provides jobs for thousands of citizens. And the best way to eat ice cream is… • Over two-thirds of consumers nationwide say they find themselves eating ice cream, frozen yogurt or gelato most frequently in front of the TV or on the couch. • According to a recent survey, women are more likely than men to eat ice cream or gelato in bed. -
Molino M Molino
E L•R ESTAURANTE M Molinodel Santo E L•R ESTAURANTE M del Santo POSTRESMolino / DESSERTS * Tarta de Cítricos, Fruta Cristalizada, Helado de Vainilla y Chupito de “Bornos Sauvignon Semi Dulce” - 7 * Citrus Tart, Crystalised Fruit, Vanilla Ice Cream and a Shot of “Bornos Sauvignon Semi Dulce” Dessert Wine El Restaurante * Nido de Suspiros y Fresas, Crema de Yogur a la Menta y Chupito de “Viña Axarquía”, Uva Moscatel - 7 * Strawberry and Meringue Nest,M Mint and Yogurt Cream and a Shot of “Viña Axarquía” Moscatel Dessertdel Sant Wineo * Brownie de Chocolate Caliente, Salsa de Chocolate Blanco, Helado de Turrón - 7 y Chupito de “Don PX” , Uva Pedro Ximénez * Warm Chocolate Brownie, White ElChocolate Restaurant Sauce, Almonde Ice Cream and a Shot of “Don PX” Pedro Ximénez Dessert Wine Tarta de Queso y Pistacho,M Helado de Yogur y Crujiente de Almendra -7 Pistachio Cheesecake, YogurtMolinodel Ice SantCreamo and Almond Crisp Flan de Naranja, Salsa de Brandy con Naranja y Galleta de Vainilla - 7 Orange Cream Caramel, Orange Brandy Sauce and Vanilla Snap Quesos Españoles Variados, AgridulceEL REST deAURANT Pasas alE Pedro Ximénez - 7 A Selection of SpanishM Cheeses with Raisin and Pedro Ximenez Chutney * Postres incluidos en el Menú Molino / * Dessertsdel Sant availableo on Monthly Menu HELADOS / ICE CREAMS Chocolate Fondant - Dulce de Arce - Fresa - Jengibre - Limón - Nata - Turrón - Vainilla Yogur con Frutas del Bosque Rich Dark Chocolate - Maple Syrup - Strawberry - Ginger - Lemon - Double Cream - Almond Vanilla - Yogurt with Berries SORBETES / SORBETS Mandarina - Frambuesa - Mango / Mandarin - Raspberry - Mango Copa con 1 bola - 3, 2 bolas - 4, 3 bolas - 5 Cucuruchos con 1 bola - 2, 2 bolas - 3 Cup with 1 scoop - 3, 2 scoops - 4 , 3 scoops - 5 Ice cream cone with, 1 scoop - 2, 2 scoops - 3 Cubierto por persona - 1€ / 10% I.V.A. -
ICE CREAM SECTION Price Comments SOFT SERVE ICE CREAM ‐ Cone Or Proudly Serving Titusville Dairy Ice Cream Mix
MCS-2. Ice Cream Menu - 2019 Season.xlsx *2019 ICE CREAM SECTION Price Comments SOFT SERVE ICE CREAM ‐ Cone or Proudly serving Titusville Dairy Ice Cream Mix. Vanilla, Twist or Chocolate. 2.95 Dish About 5‐6oz of Ice Cream in a single size cone or dish. SOFT SERVE ICE CREAM ‐ KIDS Cone 1.95 For your young ones, about 2‐3oz of ice cream in a cone or dish. or Dish 16oz cup ‐ no lids. Made w/ Soft Serve Ice Cream, 2% Milk and Flavorings. MILKSHAKE ‐ REGULAR 4.15 Flavors include; chocolate, vanilla, & strawberry, caramel. MILKSHAKE ‐ LARGE 4.95 21oz cup ‐ no lids. 8oz Dish ‐ made w/ soft serve ice cream, granulated peanuts, whipped cream SUNDAES 4.65 & maraschino cherry. Varieties; strawberry, hot fudge, & caramel. OLD GLORY POP 1.75 Traditonal Red, White & Blue popsicle. VANILLA ICE CREAM SANDWHICH 1.85 Chocolate Wafers with Vanilla Ice Cream Waffle Cone w/ Vanilla Ice Cream ‐ topped w/ Chocolate Coating & SUNDAE TREAT ICE CREAM CONE 3.45 Peanuts TWIX ICE CREAM BAR 3.65 Delicious Frozen Version of the Candy Bar made w/ Ice Cream Served in Colorful Plastic 8oz "Flower" Cup. Flavors; Red Cherry, Blue SNO CONE 2.85 Raspberry, Green Lime, Grape Purple & Orange ‐ or get a "Rainbow" of flavors! SUGAR‐FREE ICE CREAM CUPS 1.95 4oz prepacked Styro Cups, Vanilla & Chocolate flavors. BOTTLED WATER 2.65 Proudly serving Aqua Fina, 16.9oz bottle *Menu Price DOES NOT include applicable 6% PA Sales Tax. Gluten Disclaimer: WE DO NOT CLAIM ANY OF OUR ITEMS TO BE GLUTEN FREE. However, the following Menu Items from this Concession Stand are what we recommend for Guests that have issues with Gluten. -
Parent's Guide
Parent’s Guide This guide contains important information. Please keep it for future reference. 91-003385-001 UK INTRODUCTION Thank you for purchasing the Scoop & Learn Ice Cream Cart™. Serve up sweet pretend play with four flavours of ice cream, three toppings and more to create tons of delicious and imaginative combinations! Use the magic scooper to scoop up the ice cream and toppings, then ring up the customer’s order using the cash register. Order/Activity Cards Card Reader Till with Coin Button Toppings Syrup Pump Bell Ice Cream Button Scoops Card Storage Magic Scooper Off/Low/High Volume Switch Ice Cream Cones 2 Storage Drawers Butterfly Wheels 2 INCLUDED IN THIS PACKAGE • One Scoop & Learn Ice Cream CartTM • Two scoops of mint ice cream • Two scoops of chocolate ice cream • Two scoops of strawberry ice cream • Two scoops of vanilla ice cream • One whipped cream topping • One cherry sauce topping • One orange sprinkles topping • Three ice cream cones • Six double-sided order/activity cards • One canopy • Two canopy poles • One cart handle • One label sheet • One parent’s guide WARNING: All packing materials such as tape, plastic sheets, packaging locks, removable tags, cable ties and packaging screws are not part of this toy, and should be discarded for your child’s safety. NOTE: Please keep this parent’s guide as it contains important information. 3 Unlock the packaging locks: Rotate the packaging locks 90 degrees counterclockwise. Pull out the packaging locks and discard. GETTING STARTED BATTERY INSTALLATION 1. Make sure the unit is turned OFF. 2. Locate the battery cover on the bottom of the unit. -
Written Guide
The way of the bay A self-guided walk around Weymouth Explore one of Britain’s first seaside resorts Enjoy the town’s golden sands and blue water Find out how Weymouth brought the Black Death and cured a king Discover international stories of our great British seaside .discoveringbritain www .org ies of our land the stor scapes throug discovered h walks 2 Contents Introduction 4 Route map 5 Practical information 6 Commentary 8 Further information 30 Credits 30 © The Royal Geographical Society with the Institute of British Geographers, London, 2015 Discovering Britain is a project of the Royal Geographical Society (with IBG) The digital and print maps used for Discovering Britain are licensed to the RGS-IBG from Ordnance Survey Cover image: Ice cream stand, Weymouth beach © Rory Walsh 3 The way of the bay Discover why Weymouth became a popular seaside resort The Dorset town of Weymouth is one of Britain’s many popular seaside resorts. It is also one of the oldest. Weymouth became a fashionable holiday town in the 18th century, when King George III visited several times for health reasons. Weymouth has remained a popular with holidaymakers ever since. Many visitors still enjoy traditional seaside activities; swimming and bathing, walking along the promenade, donkey rides, beach games, ice cream, fish and chips... But how British are these features of the ‘great British seaside’ resort? From buckets and spades to fish and chips, this walk uncovers the surprising origins of some of our seaside favourites. This walk was originally created in 2012 as part of a series called Walk the World. -
1984 October 84
, . • • , . ..... ' '\l~~~:.:~~~::l~~fl Summer terrace for dining i , .' ~, , .,., ,. 'al fresco' ." ' ~ 20 Sicilian Avenue Wct ~.' Tel: 405 5215 I Villa Carloita I" The freshneSs ofa L~ , garden setting ,ii( Pasta, central to an Italian's 33/41'Charlolle Street Wl. ..' diet has become staple fare Tel: 636 6011 . in England too; but few here ,Duke Street <ti Between Grosvenor Sq. realise the variety ofregional and Oxford Street . 74-76 Duke Street Wl. dishes which have developed Tel: 629 6097 in Italy's long history. , Spaghetti House, I , -. ; ~ KnightsbridO'e~ .. ~i~ .. Of;ur amous I ocallon ~ 77 Knightsbridge SW~. ',i.Ili:,' Tel: 235 8141 '12, ;.;' ,:.!,. •i1:! High Holborn ~ Our newest ristorante ;~i 216 High Holborn WCl. Our Menu's ~''', Tel:, 8317718 ~ 11::[ have, ,been Cranbpurn Street i' compiled to encourage In the heart oftheatreland i 24 Cranbourn Street WC2. ~ you to try some of the Tel: 836 8168 ~i variations; each pasta type being Zia Teresa ~ se~ved with an appropriate sauce Neighbour to Harrods ~ 6 Hans Road SW3. ~ or condiinimt. 0ld,favourites have been Tel: 589 7634 , ~ , included for ' " the diehards. Vecchia Milano ~ Elegant Old Milan, !~ 74 Welbeck Street Wl. l;l; Tel: 935 2371 ; , ~. Pizza House, ~~ ,f' Goodge Street ' l~ " London's first pizzeria ' .. 54-56 Goodge Street W~. ~ Tel: 636 9590 ~I ,fit! Goodge Street , ~, Our original Spaghetti ~ House .~~ 15-17 Goodge Street Wl. Tel: 636 6582 2 ~ .'. -,~ - - ~-",-._. -.- --- - - --_. ~~~~ • c. ~ -, .~~. -~~'F-~ • Sommario Contents, Readers will recall that on the cover of the March 1982 edition we printed a photograph of the ice men who..were believed to have worked Front for Carlo Gatti. -
Season Is Coming! 15000 Sugar Mill Choc Syrup 1 Gal
CHOCOLATE SYRUP 19607 GHIRARDELLI CHOC SYRUP 16 OZ 16760 HERSHEY'S CHOC SYRUP 7.5 LB 81811 HERSHEY'S CHOC SYRUP 24 OZ 81819 HOMEBRAND CHOC SYRUP 24 OZ SEASON IS COMING! 15000 SUGAR MILL CHOC SYRUP 1 GAL TOPPINGS SOFT SERVE 81805 TOPPING BROWNIES CHOPPED 151 ICE CREAM MIX HARD 14% #593 81806 TOPPING KIT KAT CHOPPED 156 ICE CREAM MIX SOFT VAN 5% 81812 TOPPING CHOP SNICKERS 157 ICE CREAM MIX SOFT VAN 10% 81814 TOPPING CHOP PEANUT BUTTER CUP 158 ICE CREAM MIX SOFT CHOC 5% 81816 TOPPING CHOP REESE'S PIECES 159 ICE CREAM MIX SOFT CHOC 10% 81817 TOPPING CHOP COOKIE DOUGH 81818 TOPPING CHOP BUTTERFINGER 81822 TOPPING WHOLE M&M BULK SHAKER POND ICE CREAM 81826 TOPPING CHOP HEATH BAR 9015 TOPPING CHOP M&M PLAIN 13554 ICE CREAM BLACK RASPBERRY 4953 TOPPING CHOP COOKIES CREAM 13556 YOGURT BLACK RASPBERRY CHIP 5569 TOPPING GUMMI BEAR FRUIT 13558 ICE CREAM CHOCOLATE EXPLOSION 6826 JIMMIES CHOCOLATE 13560 ICE CREAM CHOCOLATE 6827 JIMMIES RAINBOW 13564 ICE CREAM COFFEE 81870 KRUNCH KOTE 13566 ICE CREAM COOKIE DOUGH 81863 PEANUTS CHOPPED & SIFTED 13568 ICE CREAM MINT CHOCOLATE CHIP 23326 MIXED NUTS WITH PEANUTS 13570 ICE CREAM MOOSE TRAP 1430 REESE'S PEANUT BUTTER SAUCE 13572 ICE CREAM SEA SALTED CARAMEL 13574 ICE CREAM VANILLA NOVELTIES 13576 ICE CREAM WHOOPIE PIE 13578 ICE CREAM COFFEE HEATHBAR 2839 ICE CREAM SANDWICH VAN 3.5 OZ 13580 ICE CREAM GRAHAM CENTRAL 95020 ICE CREAM SANDWICH VAN 6 OZ 13582 ICE CREAM MAPLE WALNUT 95032 ICE CREAM KING CONE 13584 ICE CREAM REESE'S OVERLOAD 95036 ICE CREAM SANDWICH COOKIE 14230 ICE CREAM ORANGE PINEAPPLE 25040