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DINNER PACKAGE Your Choice of a Carne, Insalata Contorni, Pane and Dolce FIGS AND PROSCIUTTO (includes Italian stuffing, pan gravy and cranberry mostarda) gorgonzola, mint 4-6 $190 + tax TURMERIC BALSAMIC DEVILLED EGGS 6-8 $265 + tax chive, yogurt 9-12 $418 + tax CACIO E PEPE ARANCINI (RISOTTO BALLS) CARNE (MEAT) pecorino fonduta BEET SALAD (ONE BITE) LOCAL N.C. DRY-BRINED TURKEY (GF) HOLIDAY OFFERINGS smoked yogurt, pistachio dust, strawberry balsamic, cherry mostarda -Thanksgiving and Christmas- HERITAGE FARMS PORCHETTA (GF) CRISPY POLENTA CAKES house apricot raisin mostarda PANE wild mushroom ragu, truffle crema TURKEY INVOLTINI(GF) HOUSE FOCCACIA TUSCAN MEATBALLS local guanciale, haw river mushrooms, cippolini onions PROSCIUTTO PUFFS sugo di pomodoro LAMB(GF) SOUR BAKERY LOAVES ( bread served with wildflower honey butter) PARMIGIANA mojito mint salsa verde fairytale eggplant, burrata, tomato agrodolce INSALATA DOLCE CECINA ( ITALIAN CHICKPEA CAKES) romesco, lemon ricotta HARVEST SALAD MAPLE CIDER PANNA COTTA honey walnuts, candied squash roasted pears, butternut squash,cranberry, pumpkin seeds, gorgonzola SEASONAL BRUSCHETTE CLASSIC PUMPKIN PIE INSALATA VERDE HANGAR STEAK sherry vinaigrette PECAN TORTA truffle balsamic, fennel mostarda butterscotch cream PASTA CAPRESE TIRA MISU cold smoked tomatoes, house mozzarella, tomato basil oil LASAGNE BOLOGNESE (AVAILABLE GF) our signature lasagne ESPRESSO SEA SALT CARAMEL BROWNIE CUSHAW SQUASH ricotta, hot honey, cranberry agrodolce, smoked almonds BUTTERNUT SQUASH CANNELLONI APPLE GINGER CROSTATA ammaretti sage bechamel ROASTED MUSCADINE GRAPES mascarpone, pistachios RIGATONI HOLIDAY ANTIPASTI wild mushroom ragu, pecorino fonduta BLISTERED NARDELLO PEPPERS -one bite appetizers with cocktails- nudja, parmigiano, cavolo nero pesto PORCHETTA SLIDERS CONTORNI (SIDES) salsa verde, caramelized onion, lusty monk mustard PROSCIUTTO DI PARMA apple fennel mostarda, parmigiano reggiano CRANBERRY MOSTARDA FALL VEGETABLE ANTIPASTI BOARD blood orange,mint, fennel pollen lemon bagna cauda dressing RED PEARS roasted radicchio, stracciatella hot honey, thyme ROASTED GREEN BEAN CASSEROLE AFFETATI DI SALUMI local mushrooms, fried leeks (“Grande” for groups larger than 20) +$3.00 per person seasonal accoutrements, Italian cured meats, ITALIAN STUFFING artisan cheeses(local and Italian) fennel sausage, cavolo nero, nardello peppers, day old sourdough DIAVOLO SPIEDINI (CHICKEN SKEWERS, DIAVOLO RUB) BROCCOLINI lemon basil salsa verde, charred lemon calabrian chile, garlic, colatura SEASONAL CROSTINI CANDIED SWEET POTATOES chefs selection hot honey, merinque ARTICHOKE RICOTTA DIP BRUSSEL SPROUTS artisanal flatbreads honeycrisp apples, almonds, ricotta salata PROSCIUTTO PUFFS 3290 S. CHURCH STREET POTATO FENNEL GRATINATO rosemary, parmigiano, parma prosciutto fontina, thyme SWEET POTATO CARPACCIO BURLINGTON NC 27215 WINTER SQUASH honey agrodolce, smoked goat cheese, pecans olive oil poached, sage, raisin agrodolce PH: 336.350.8544 MARINATED SHRIMP parmigiano wafer ilcentrokitchen.com.

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Lunch Page 1 3.13.14.Pdf
Pan seared Shrimp $12.50 Oregon Salad $12.50 Served with pesto aioli, lemon wedge, farm greens Poached Bartlett pear, crumbled blue cheese, toasted ha- zelnuts, farm greens with raspberry vinaigrette dressing Duck Prosciutto Pears $8.00 Poached pear wrapped in house cured duck prosciutto, Caesar Salad $12.00 blue cheese, ricotta. Served on crostini with balsamic Romaine hearts with our house Caesar dressing, topped Pinwheel Garlic Knots $12.50 with parmigiana and croutons Roasted garlic and mozzarella baked in pinwheel crust, served with marinara Tuscan Chicken Salad $12.50 Focaccia Formaggio $10.00 Farm greens tossed in balsamic vinaigrette, with Focaccia bread topped with melted mozzarella, herbs, Tuscan spice roasted chicken, chopped bacon, roasted garlic oil and parmesan. Served with marinara sauce red peppers, mozzarella Meatballs $2.75 each Insalate Conservato $12.50 House made beef meatballs broiled in marinara sauce with mozzarella and parmesan cheese Preserved beets and vegetables, fig~fennel mostarda duck prosciutto, salad greens Greek Salad $12.50 Chopped romaine lettuce tossed with Greek vinaigrette, Ribolitta $4.25 cup ~ $5.75 bowl pepperoncini, feta cheese, kalamata olives, red onions, served on a bed of tomato and cucumber House made savory vegetable soup thickened with & white beans served with croutons Mista Salad $8.00 whole ~ $4.00 half Zuppa Del Giorno $4.25 cup~$5.75 bowl Farm greens tossed with your choice of dressings; Check with your server for today’s soup offerings Balsamic vinaigrette, Raspberry vinaigrette,
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Artisan Cheese Housemade Charcuterie Select 3 Or More Portions Select 3 Or More Portions
Full Menu Served 4:00 – 10:00 ⧫Late Night Menu 10:00 - Midnight (Fri-Sat) Exec Chef Bob Cina ROASTED NUTS ⧫ 6.5 $1 OYSTER HAPPY HOUR PICKLED VEGGIE PLATE ⧫ 7 MARINATED OLIVES ⧫ 6 ~ 4-6 Monday-Saturday ~ SIMPLE ORGANIC GREENS ⧫ 9 OYSTERS ON THE HALF SHELL* – champagne mignonette, fresh horseradish & lemon 2.5 ea DEVILED EGGS* – sriracha chili, radish pickle & sprout ⧫ 7 STUFFED BLACK MISSION FIGS - gorgonzola dolce, toasted walnuts & aged balsamic, wrapped in prosciutto ⧫ 9 GEM LETTUCE AND KALE SALAD – caesar dressing, parmesan croutons, boquerones 12 BABY BEET & ARUGULA SALAD– grilled fig, aged sherry & hazelnut, goat cheese mousse 13 SHRIMP & ALBACORE CEVICHE – aji amarillo-coconut-lime juice, sweet potato & corn, cilantro, crispy tortillas ⧫ 12 AHI TUNA POKE* – chili rocoto-meyer lemon dressing, cucumber & avocado, toasted sesame, taro chips 19 HAND CUT STEAK TARTARE* – violet mustard, raw quail egg & gruyere toasted baguette 17 FRENCH FRIES* – fresh herbs, truffle-parmesan aioli ⧫ 8.5 TEMPURA AVOCADO* – jalapeño-lime aioli, sweet ‘n spicy sea salt ⧫ 9.5 FRIED BRUSSELS SPROUTS – fermented chili & black garlic, cipollini onion, buttermilk powder 12 FONTINA & SPINACH ARANCINI – smoked tomato sauce ⧫ 9.5 BURRATA – persimmon & toasted pecan puree, grilled chicories & pomegranate, porcini scented toast 16.5 FRIED CURLY CORN * – roasted fresno pepper & cotija crema, mole spices 10 GRILLED SPANISH OCTOPUS – inked bomba rice, confit tomato, fennel-orange aioli 17 MAPLE BACON FLATBREAD – beer braised onions, crème fraiche, mustard greens 15
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Sunday 9 29 Menu
Sunday September 29, 2013 Local First:People Matter Most:Seasonal is Sensible:Quality Rules:Authenticity Governs:Taste Trumps:Pretense Stinks:Healthy Tastes Better:Prudence Sustains ____________________________________________________________________________________________________________________________________ Soup Spicy Andouille, Smoked Chicken & Shrimp Gumbo/Hushpuppy/Green Onion 6.0 Tomato, Eggplant & Roasted Pepper Bisque/Goat Cheese Crouton/Basil 6.0 Salad Artisan Romaine & Buttermilk Caesar Dressing/Parmesan Grit Cake Croutons/Tobacco Onions/Parmesan 7.5 Balsam Gardens Spring Greens/Local Farm Vegetables/Nueske’s Bacon/Croutons/Cucumber-Buttermilk Dressing 6.5 Savoy Spinach/Green Apple/Heart Of Palm/House Pepper Bacon/Roasted Pecans/Apple Cider Vinaigrette 7.0 Baby Arugula/Goat Cheese/Red Grapes/Walnuts/Sunflower Seeds/Green Apple/Dried Cranberries/Orange/Citrus Vinaigrette 8.0 Local Cheese FLPH Smoked Buttermilk Blue, Cow, WI/NC with Caramelized Onion Jam 4.0 Prodigal Farm Chèvre, Goat, NC with Balsamic Reduction & Smokey Mountain Wildflower Honey 4.0 FLPH Pimiento Cheese with Pepper Jelly 4.0 Prodigal Farm Hunkadora, Goat NC with Frog Jam 4.0 Prodigal Farm Figlet, Goat, NC 7.5 Snacks & Small Plates Devils on Horseback: Bacon Wrapped Roasted Medjool Dates/Smoked Blue Cheese/Spiced Smokey Mountain Honey 6.0 Wood Grilled Corn Hushpuppies/Pepper Jelly 6.0 Truffle-Parmesan Fries 7.0 FLPH Fried Pickles/Cucumber Buttermilk Dip 6.0 Fried Chickpeas/Ras Al Hanout/Preserved Lemon/Cilantro 6.0 Olive Tapenade/Toast Points 6.0 Mustard Fried
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Small Pla Te S
SMALL PLATES Scotch Egg* 7 crispy fennel garlic sausage, beer mustard Corn Doggies 7 Nathan’s all beef hot dog, cheddar cheese, beer mustard, special sauce, ketchup Crispy Brussels Sprouts 6 secret sauce, aged gouda Tavern Fries 8.50 salsa verde braised pork, Beecher’s cheese curds Buffalo Chicken Nachos 9 potato chips, grilled buffalo chicken, blue cheese cream sauce, Frank’s drizzle, green onions Pub Pretzel 6.50 warm Guinness & smoked cheddar cheese sauce, beer mustard Smoked Pulled Pork Sliders 9 Jack Daniels bbq sauce, shredder slaw, potato rolls Hot WingsOlympic Provisions salumi & mortadela, 9 spicy cherryhouse bbq mushroom sauce pate, local cheese, The Big Board 15.95 Olympia Provisions salumi, artisan cheese, bacon wrapped dates, castelvetrano olives, fruit, fig jam, lavash crackers Crispy Calamari 12 preserved lemons, Mama Lil’s peppers, special sauce Bacon Wrapped Dates 6 goat cheese, honey HCT House Salad 6 mixed greens, salsa verde vinaigrette, ricotta solada Creamy Tomato Basil Soup 7 grilled cheese crouton Soup of the Day 8 *Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of food borne illness For your convenience an 18% Automatic Gratuity will be added to parties of 6 or more SMAL L PLA T E S FLATBREADS Margherita 13.25 plum tomato sauce, fresh mozzarella, roasted garlic, basil Astoria 16.25 Oregon Dungeness crab, bay shrimp, bacon, tomato, leeks, mozzarella & goat cheese, tarragon pesto Salami & Sausage 15.25 plum tomato sauce, mozzarella, fennel garlic sausage, Olympia Provisions
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Wholesale Catalogue
SPRING & SUMMER 2014 wholesale catalogue Byam Trotter: 07913 548175 www.trottersindependent.co.uk [email protected] @Trotters_iC A short history I started Trotter’s Independent Condiments in November 2009 after I finished university and could’nt find a job. ¶ Mostarda was the first condiment I made from my parents’ kitchen, which I then sold to the local farm shops and at the local farmers’ markets. ¶ |e first jar of Mostarda was branded with a home designed and home printed label in my bedroom in my parents’ house. ¶ Now Trotter’s Independent Condiments have a total of fifteen condiments. My fancy kitchen is in a converted fish-and-chip shop in East Fıfe and the condiments are selling all over Britain from the Shetland Isles to Somerset and one or two places in between, and 2013 was our best year yet. It is all very exciting. eat safe, use a condiment PRICE LIST Product in jars Bar Code Shelf Life Storage Page Wild Garlic Pesto † 6x280g £18.60 5060259870033 8 months Chilled 9 Mojito Marmalade 6x280g £16.20 5060259870156 10 months Ambient 10 World Whisky day Marmalade 6x280g £16.20 5060259870231 10 months Ambient 11 Suzanne’s Marmalade 6x280g £16.20 5060259870248 10 months Ambient 12 Hot Pepper Jelly 6x300g £16.20 5060259870019 1 year Ambient 13 Scottish Honey Mustard 6x280g £16.20 5060259870101 1 year Ambient 14 Sweet Pepper Dipping Sauce 6x280g £16.20 5060259870026 1 year Ambient 15 Mostarda 6x280g £16.20 5060259870002 1 year Ambient 16 Uncle Allan’s Chutney 6x280g £16.20 5060259870095 1 year Ambient 17 A Bloody Shame 6x280g £16.20 5060259870170 1 year Ambient 18 Mojito Jelly * 6x300g £16.20 5060259870040 8 months Chilled 19 Rocket & Pumpkin Seed Pesto 6x280g £18.60 5060259870217 6 months Chilled 20 2.5kg catering tubs Price Price if bought with two cases of jars All £20.00 £15.00 † Wild Garlic Pesto is a seasonal condiment usually available between March and May.
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Dining Room 8.18
two courses $75 to begin duck liver mousse grilled sourdough, bing cherry mostarda, pickled spring vegetables & pistachio crumble* island lettuces torn herbs, pickled shallots, shaved baby vegetables, italian vinaigrette salmon crudo ruby red grapefruit, hibiscus, sturgeon caviar, sesame salsa verde* $5 supp. snow white nectarine panzanella cherry tomatoes, bing cherries, arugula, garden herbs, torn croutons, mozzarella, tomato vinaigrette hand-rolled cavatelli jonah crab meat, island corn, basil, preserved lemon soffrito swr clam bake buttered lobster, spicy chorizo, fingerling potatoes, littleneck clams & sweet corn $10 supp. five iced grey lady oysters celery & lemon granita, horseradish entrees brined chicken under-a-brick warm farro, grilled peaches, cherries, parmesan, pistachio muhammara, & coriander vinaigrette* moroccan-spiced eggplant parm tomato sugo, leaf spinach, homemade mozzarella, roasted peppers, sweet-&-sour red onions, garden mint, marinated feta, sesame-spiced chickpeas* wood-grilled swordfish steak sweet & sour eggplant caponata, capers, pesto aioli, cherry tomatoes & pinenuts* slow-cooked scottish salmon island beets, roasted cauliflower, tahini-avocado green goddess, toasted hazelnuts* 10oz. wood-grilled aged prime ribeye crispy potatoes, broccolini, grilled cabbage, heirloom tomatoes, creamy blue cheese, and charred chimmichurri $10 supp. spice-crusted sustainable catch thai green curry sauce, island cucumber, squash, japanese eggplant & toasted sesame seeds* local dayboat scallops summer succotash of island corn,
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Master Food Apr 2020
PROVISIONS FULL PRODUCT LIST JANUARY 2021 REV: 18/01 (London) - Units 2-3, 199 Eade Road, London N4 1DN T: (020) 8880 2526 F: (020) 8880 2708 E: [email protected] www.alivini.com (Leeds) - Unit 5b, Helios 47, 5 Isabella Road, Leeds LS25 2DY T: 0844 556 5557 F: 0844 556 5558 INDEX Page Page MEAT 1-4 DAIRY & FRESH EGGS 4-7 Villani, Bagatto, Alcaruno, Ruliano, Tanara Giancarlo, Salumificio Padano & Parmigiano, Italcaseus, Argiolas, Amatrice, Caseificio Rossi, Spiezia, Morgante Salumi, Antica Pieve, Bernardo Hernandez SOLP, Caseificio Manciano, Auricchio, Caseificio Busti, Orchidea, (BEHER), Gerini, Bernardini Gastone, Leoni, Renzini, Rigamonti, Luigi Gioiella, Granarolo, Profumi e Sapori Del Sud, Campania Felix, Ferrari, La Bottega di Ado', Profumi e Sapori Del Sud, Artigiano Della Aversano, Sabelli, Alival, Galbani, Mario Costa, Haut Val d'Ayas, Los 'Nduja, Domingo Moreno, Romanzini Cameros, Soft & Hard Cheese - Other, Burro Delle Alpi, Eurovo FISH & SEAFOOD 8 OILS & VINEGARS 9-10 Borrelli Mare, Mare Puro, Bernardini Gastone, Robo, Sud Pesca, Farchioni, Col d'Orcia, Sanacore, Frantoio Pasquini, Vincenzo Salvo, Maruzzella, Veliero Oliveti d'Italia, De Santis, Ponti, Manicardi, Cavalli Ferdinando, Renzini, Pathos OLIVES 10-11 PASTA, RICE, FLOUR, BAKING & READY MEALS 11-16 Miccio, Vincenzo Salvo, La Sota, Sesta, La Explanada, Delicia Barilla, Voiello, De Cecco, Gerardo di Nola, Garofalo, Pastificio Cocco, Antico Pastificio Morelli, Campofilone, Cipriani, Montegrappa, Pastificio Rossi, Pastai in Brianza, Medicei, Il Ceppo, Il Pastaio, Ferron,
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Charcuterie Board Berkshire Prosciutto, Napoli Salumi, Chorizo
Charcuterie Board Soup + ½ Sandwich Salad + ½ Sandwich 14 Berkshire Prosciutto, Napoli Salumi, 14 A la Carte Chorizo, Coppa, Whole Grain Mustard, Mostarda, Cornichons, Grilled Bread 19 ALL SOUPS $10 Cheese Board New England Wellfleet Clam Chowder Bijou Goat Cheese, Jasper Hill Bleu Cheese, Butternut Bisque Robinson Farm Tekenink Tomme, Grey Barn Eidolon, Roasted Chicken Noodle Soup Seasonal Jam, Grapes, Grilled Bread 19 French Onion Soup Tomato & Basil Soup Burrata Crostini Roasted Peppers, Basil, Mint, Marcona Almonds, Pine Nuts 12 ALL SALADS $12 Chopped Greek Salad Tuna Cruda* Grilled Romaine Caesar Grilled Hearts of Palm, Garlic Chili Paste, Baby Kale & Quinoa Green Onion, Lime, Sea Salt 14 Baby Field Green Salad Tomato & Mozzarella Margherita Flatbread, San Marzano tomatoes, basil, parmesan, mozzarella 14 Local Italian Sausage, Olli pepperoni 16 Seasoned Steak* 10 Gulf Shrimp* 8 Wild Mushrooms, roasted garlic, Reading Seared Scallops* 10 Grilled Salmon* 10 Spring Brook Farm cheese 16 or Herb Grilled Chicken* 6 Duck Confit & Goat Cheese, dried cherries, garlic aioli, caramelized onions, arugula 16 Buffalo Chicken Bleu Cheese, Vermont cheddar cheese, Jasper Hill bleu cheese, scallions 16 ALL SANDWICHES $14 Pork Belly Panini* Lobster Roll Gruyere Cheese, Mustard, Tomato Jam Citrus-Tarragon Mayo, Toasted Buttered Bun 22 & Jalapeños on Ciabatta Steamed Blue Hill Mussels* Smoked Turkey BLT Heirloom Tomato Broth, Shallots, Smoked Turkey, Cranberry Compote, Neuske’s Bacon, Garlic, Chablis 18 Stuffing, Lettuce, Tomato, on Multigrain Bread
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Reception the BETSY HOTEL | RECEPTION
Reception THE BETSY HOTEL | RECEPTION Tray Passed Hors D’Oeuvres 1/2 hour $22 per person (choose 3), 1 hour $36 per person (choose 4), 2 hours $60 per person (choose 6) SEAFOOD CEVICHE, octopus, snapper, shrimp, scallops, coconut milk, citrus, cilantro BACALAO FRITTERS, piquillo crema AHI TUNA TARTARE, avocado, soy-ginger dressing SPICY SALMON TAQUITOS, sushi rice, avocado, cilantro FRIED ROCK SHRIMP, tossed in yuzu-Sriracha mayonnaise LEMON PEEKYTOE CRAB, smashed peas & avocado, taro chip THE BETSY CRAB CAKE, Sriracha piquillo aioli ROBATA CHICKEN SKEWERS, miso-soy marinade CUBAN EMPANADITAS, beef, peppers, cumin, paprika BOUCHER BURGER, peppered bacon, tobacco spiced onion, NY cheddar CHURRASCO STEAK CROSTINI, tomatillo green chimichurri, pickled jalapeño SHORT RIB CUMIN TAQUITOS, radish, cilantro, avocado, pico de gallo FILET MIGNON, caramelized onions, peppercorn, watercress CUMIN MARINATED LAMB CHOPS, ginger tomato chutney, feta / $10pp Supp. BURRATA & PROSCIUTTO, balsamic vinegar & basil pesto PARMESAN RISOTTO ARANCINI, oregano-tomato compote WHIPPED RICOTTA, garlic & rosemary focaccia WILD MUSHROOM QUESADILLA, fresh goat cheese, jalapeño AVOCADO MONTADITO, heirloom tomatoes, fresh oregano, tostone EGGPLANT CAPONATA CROSTINI, slow cooked with tomatoes & onions Minimum of 12 guests required PRICES ARE SUBJECT TO 24% SERVICE CHARGE AND 9% SALES TAX THE BETSY HOTEL | RECEPTION Stationary Hors D’Oeuvres Organic Crudites | $18 per person selection of seasonal vegetables MAYTAG BLUE CHEESE & FRENCH ONION DIP Sliders
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Dinner Event Menus
DINNER EVENT MENUS choice of appetizer, select 3 from which your guests will choose at the time of seating BRUSCHETTA TRIO tamimi farm tomato and basil, olive tapenade, roasted red peppers ROASTED TOMATO AND FENNEL SOUP haiku tomatoes, fennel puree, kalamata olive drizzle FERRARO’S SIGNATURE SALAD belgium endive leaves, candied hazelnuts, gorgonzola, pear, medjool dates, white balsamic dressing CAPRESE haiku vine ripened tomato, burrata, organic olive oil, kula basil choice of entree, select 3 from which your guests will choose at the time of seating LOBSTER TAGLIATELLE CREMA ROSA sun-dried tomato, tarragon, vodka cream sauce BUCATINI AMATRICIANA guanciale, maui onion, white wine, marinara ROASTED STRIPED BASS roasted potato, shaved maui onion, haiku cherry tomato OREGANO & GARLIC GRILLED CHICKEN poha berry mustarda, sweet & sour shallots, crispy pancetta, brussel sprouts choice of dessert – your guest’s choice at time of seating TIRAMISU chocolate puff pastry PRESSED FLOURLESS CHOCOLATE CAKE cassis, caramel, hazelnut gelato Menu One APPLE CROSTADA 96 per guest salted caramel ice cream, hazelnut crunch All food and beverage prices are subject to a 18% service charge, 4% administrative fee & 4.166% Hawaii sales tax. Prices are subject to change. your guests to enjoy family style at the time of seating BRUSCHETTA TRIO tamimi farm tomato and basil, olive tapenade, roasted red peppers choice of appetizer, select 3 from which your guests will choose at the time of seating BEEF CARPACCIO lemon, extra virgin olive oil, grana padana-herb croutons
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Northeast Product Catalog
PRODUCT CATALOG NORTHEAST chefswarehouse.com BAKING AND PASTRY PIES AND TARTS ..........................11 BEVERAGES, CHEDDAR...................................19 CHARCUTERIE FILLING ........................................4 BAKED/PREPARED BREADS .......11 COFFEE AND TEA CREAM CHEESE .........................19 FATBACK AND LARD ..................26 BREAD CRUMBS .........................11 ETHNIC ........................................19 GLAZE .........................................4 BAR MIXERS ................................15 PANCETTA ...................................26 CRACKERS..................................11 FETA.............................................19 TECHNICAL BAKING ..................4 BITTERS .........................................15 PATE .............................................26 FROZEN/RTB BREAD ...................11 FONTINA .....................................19 DÉCOR ........................................4 COCONUT MILK .........................15 PROSCIUTTO ...............................26 PIZZA SHELLS ...............................11 GOAT CHEESE ............................20 BAKING MIXES ............................4 CORDIAL ....................................15 SALAMI AND CURED MEATS .....26 TORTILLAS/WRAPS......................11 GOUDA.......................................20 SAUCE, PASTE .............................6 JUICE ...........................................15 WAFERS.......................................11 HAVARTI.......................................20 FLAVORING COMPOUNDS .......6
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Bites - Pass (Up) the Ketchup: 6 Condiments with a Worldly Flair
Bites - Pass (up) the ketchup: 6 condiments with a worldly flair http://bites.today.msnbc.msn.com/_news/2012/01/05/9974154-pass-up-th... Hotmail More TODAY Rock Center Nightly News Meet the Press Dateline Morning Joe Hardball Ed Maddow Last Word msnbc tv Account People Entertainment Food Health Money Travel Books Pets Parenting Style KLG & Hoda Blogs More Advertise | AdChoices Recommended: Recommended: Recommended: Recommended: Home Chef winners Chefs celebrate the Pizza cookies! For Feast your eyes: get featured on Oreo on its 100th Jewish holiday, get Italian eats and TODAY's Munchie birthday creative with sweet treats Mobile hamantaschen Follow on Twitter Subscribe to RSS Like 38k 17 comments below Recommend 37 Tweet 43 80 5 Pass (up) the ketchup: 6 Jan 2012 10:29am, EST condiments with a worldly flair Photo courtesy of Alexandra Grablewski Arrope is a versatile condiment perfect for everything from pork loin to ice cream. By Bao Ong New Year’s resolutions inevitably involve food — dieting, shunning carbs, going macrobiotic or gluten-free, eating more vegetables — the list goes on. But if you’re looking to stretch your culinary horizons without going too far out, condiments are a good way to go. You can dip a little or smear a lot on the most basic of dishes to give classic favorites a new twist. So put aside the mayo and ketchup for a moment and take a chance on these alternatives: They might even help you keep your resolutions intact. Arrope 1 of 8 3/7/2012 2:28 PM Bites - Pass (up) the ketchup: 6 condiments with a worldly flair http://bites.today.msnbc.msn.com/_news/2012/01/05/9974154-pass-up-th..
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