Snacks Salads

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The restaurant at Cohen’s retreat Salads Snacks SOUTHWEST SALAD SOUTHERN TOMATO PIE Spring Greens with Pico, Avocado & Radish With Grape Tomato, Vidalia Onion Green Goddess Dressing Mozzarella, Parmesan, and Basil – 12 Your Choice of Grilled Chicken or Shrimp – 13 HUSHPUPPIES LITTLE TINY BABY SALAD Fried to a Golden Brown Romaine with Grape Tomato Served with House Pickled Vegetables Cucumber – 5 And Low Country Aioli – 6 COHEN’S SALAD CRAB GRIT CAKES Romaine with Grape Tomato, Carrot Lump Crab Salad atop Fried Grit Cakes Cucumber & Red Onion With Tomato Jam and Spring Greens – 14 Your Choice of Grilled Chicken or Shrimp– 13 FRIED GREEN TOMATOES CAESAR SALAD Green Tomato with Pimento Cheese Romaine with Parmesan and Croutons – 10 And Bacon Jam – 10 DRESSINGS SMOKED WINGS Ranch | Green Goddess | Caesar Wood Fired Wings Herb Vinaigrette Alabama White Sauce & House Pickles – 12 Main Plates VEGGIE BURGER PULLED PORK SANDWICH House Made Vegetable Patties Wood Fired Pork Shoulder Topped with Lettuce & Tomato Jam – 14 Pickles on a Buttered Toasted Bun - 12 SHRIMP & GRITS COHEN’S SMASH BURGER* Georgia Shrimp with Tomato, Bacon & Corn Cream Two All Beef Patties, American Cheese Served over Grits – 24 Cohen’s Special Sauce – 14 MARINATED FLANK STEAK SMOKED FRIED CHICKEN Served with Chimichurri and Confit Tomato Collard Slaw, House Pickles & Hushpuppies Crispy Okra – 30 Roasted Guajillo Aioli – 22 CRAB CAKES BROWN BUTTER HALIBUT Collard Green Slaw & House Chow Chow – 28 Served with Pesto Risotto and Confit Tomato – 30 CHARLESTON ICE CREAM SAVANNAH CRAB RICE Seared Mahi Mahi with Sautéed Vegetables Carolina Gold Rice with Smokey Bacon, Onions & Peppers Low Country Aioli – 30 Topped with Gochujang Sauce - 30 Sides A LA CARTE – 5 Collard Greens | Sea Salt Fries | Potato Salad | Brunswick Stew | Mac & Cheese | Cole Slaw | Brussel Sprouts *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition. .

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Master Thesis, Alberto Zicari, 2019
UNIVERSITY OF SOUTHERN DENMARK The Faculty of Engineering MSc in Environmental Engineering Efficiency and techno-economic analysis of the EU tomato supply chain Supervisor: Prof. Gang Liu Author: Alberto Zicari ____________________________________________________________ Academic Year 2018/2019 Table of contents List of tables ...................................................................................................................................... ..3 List of figures .................................................................................................................................... ..3 1. Abstract ............................................................................................................................................ ..6 1.1. Goals of the thesis ......................................................................................................................... ..7 1.2. Methodology and data sources .................................................................................................... ..7 1.3. Scheme of the thesis ..................................................................................................................... ..8 2. Introduction: the raw product ......................................................................................................... ..9 2.1. Cultivation ..................................................................................................................................... ..9 2.2. Description ...................................................................................................................................
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Special Event Catering Planning Packet
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Snacks Main Plates
The restaurant at cohen’s retreat Snacks Salads SOUTHWEST SALAD SMOKED WINGS Wood Fired Wings Spring Greens with Pico, Avocado & Radish Alabama White Sauce & House Pickles – 12 Green Goddess Dressing Your Choice of Grilled Chicken or Shrimp – 13 SOUTHERN TOMATO PIE With Grape Tomato, Vidalia Onion LITTLE TINY BABY SALAD Mozzarella, Parmesan, and Basil – 12 Romaine with Grape Tomato Cucumber – 5 HUSHPUPPIES Fried to a Golden Brown COHEN’S SALAD Served with House Pickled Vegetables Romaine with Grape Tomato, Carrot And Low Country Aioli – 6 Cucumber & Red Onion Your Choice of Grilled Chicken or Shrimp– 13 CRAB GRIT CAKES Lump Crab Salad atop Fried Grit Cakes CAESAR SALAD Romaine with Parmesan and Croutons With Tomato Jam and Spring Greens – 14 Anchovies – 10 FRIED GREEN TOMATOES Green Tomato with Pimento Cheese DRESSINGS And Bacon Jam – 10 Ranch | Green Goddess | Caesar Herb Vinaigrette Main Plates All mains are served with one side CHICKEN AVOCADO WRAP MARKET FISH SANDWICH Grilled Chicken Breast, Avocado, Bacon Locally Sourced Fish Low Country Aioli, Lettuce Topped with Seasonal Slaw – 16 Caramelized Onion And Cheddar – 14 COHEN’S SMASH BURGER SMOKED CHICKEN SALAD ROLL Two All Beef Patties, American Cheese Wood Fired Pulled Chicken Salad Cohen’s Special Sauce – 14 Served on a Butter Toasted Bun – 12 FRIED CHICKEN SANDWICH VEGGIE BURGER Southern Fried Chicken House Made Vegetable Patties Pickles and Low Country Aioli Topped with Lettuce & Tomato Jam – 14 Served on a Butter Toasted Bun – 12 Try it Nashville Hot Style! SAVANNAH SHRIMP ROLL Local Georgia Shrimp Salad PULLED PORK SANDWICH Served on a Butter Toasted Bun – 14 Wood Fired Pork Shoulder Served with Pickles on a Buttered Toasted Bun - 12 Sides A LA CARTE – 5 Collard Greens | Sea Salt Fries | Potato Salad | Brunswick Stew | Mac & Cheese | Cole Slaw *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
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Livingston and the Tomato : Being the History of Experiences In
^rA^^'D T/iE i — ^,.:i>-tfi3v!15^4{S»,VlB«K'"'' S B -549 f^C8 LIBRARY OF CONGRESS. <\_ 's. UNITED STATES OF A3IEKK'A. % '^,cL440<i^^ LIVINGSTON AND THE TOMATO. BEING THE HISTORY OF EXPERIENCES IN DISCOVERING THE CHOICE VARIETIES INTRODUCED BY HIM, WITH PRACTICAL INSTRUCTIONS FOR GROWERS. / BY A. W. LIVINGSTON. PUELISHED BY A. W. Livingston's Sons. Seedmen, COLUMBUS, OHIO. Entered according to the act of Congress, in the year 1893, by A. W. LIVINGSTON, In ihe otttco of the Lil)rarian of Congress at Washington. PRESS OF Journal-Gazette Printing House, coluvbus, ohio. INDEX. No. 8 INDEX. PAGE No. 30. Kinds for Catsups and Preserves, 65 No. 31. Kinds to grow under Glass, . 65 No. 32. Sowing Seed for Family Use, 66 No. 33. Common Hotbeds, . 70 No. 34. Sowing Seed in Hotbeds, .... 72 No. 35. More Extended Hotbeds, . 74 No. 36. A Circular Hotbed, 77 37. Cold-Frames, . 78 No. _ No. 38. Preparation of Soil in the Open Field, 82 No. 39. The Marker 83 No. 40. Transplanting into Open Field, . 87 No. 41. Implements for Cultivation, . 92 No. 42. Culture of Field Crop, .... 93 No. 43. Mulching Tomatoes, . 95 No. 44. Pruning on Down-Culture, 95 No. 45. ''Staking Up," 96 No. 46. "Tying Up," 97 No. 47. Trimming, or Pruning, ..... 101 No. 48. Growing in Barrels, 104 No. 49. Trellising, 105 No. 50. Culture under Glass, .... 111 No. 51. Enemies, Diseases, Eemedies, 115 No. 52. " Damping OftV' 115 No. 53. Cutworms, 116 No. 54. Colorado Potato Bugs, .... 117 No. 55.
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Copyright © 2020 by Melissa Clark Photographs copyright © 2020 by Laura Edwards All rights reserved. Published in the United States by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC, New York. clarksonpotter.com CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Penguin Random House LLC. Library of Congress Cataloging-in-Publication Data Names: Clark, Melissa, author. Title: Dinner in French: my recipes by way of France / Melissa Clark. Description: First edition. | New York : Clarkson Potter/Publishers, [2020] | Includes index. Identifiers: LCCN 2019013485 (print) | LCCN 2019018378 (ebook) | ISBN 9780553448269 (ebook) | ISBN 9780553448252 (hardcover) Subjects: LCSH: Cooking, French. Classification: LCC TX719 (ebook) | LCC TX719 .C469 2020 (print) | DDC 641.5944--dc23 LC record available at https://lccn.loc.gov/2019013485 ISBN 9780553448252 Ebook ISBN 9780553448269 Cover design by Marysarah Quinn Photographs by Laura Edwards rhid_prh_5.5.0_c0_r0 CONTENTS Introduction EGGS French Baked Eggs with Smoked Salmon and Tarragon Cream Oeufs à l’Aioli Homemade Mayonnaise Deviled Eggs with Crème Fraîche and Roquefort Tahini Omelet Spicy Egg, Tomato, and Leek Toasts Egg Yolk Shakshuka Sweet Pepper and Cheddar Clafouti Twice-Baked Cheese Soufflés Cornmeal and Harissa Soufflé Red Wine–Poached Eggs with Mushrooms and Bacon CHEESE Comté Cocktail Crackers Croque Monsieur Casserole Sweet Potato Aligot with Fried Sage Truffled Mac and Cheese Fromage Blanc and Smoked Trout
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Grandover Resort 2019 Banquet Menu
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A PDF of the Hors D'oeuvres Menu
Hors d’Oeuvres Menu Priced & sold per 24 pieces Crowd Pleasing Favorites Sweet Potato Biscuits with Ham and Apple Butter $46 House-made mini sweet potato biscuits filled with sliced ham, melted white cheddar and apple butter Classic Caprese Skewers $48 Grape tomatoes, petite fresh mozzarella ball and fresh basil leaf on a skewer, drizzled with balsamic glaze Petit Lemon Basil Crab Cakes with Caper Remoulade $60 Our signature lemon basil lump crab cakes served with our delicious caper remoulade. Best served warm or room temperature. Bacon Wrapped Shrimp with Honey Bourbon Glaze $60 Jumbo shrimp wrapped with crispy smoked bacon and finished with a honey-bourbon glaze. Best served warm or room temperature. Ginger, Lime & Sesame Shrimp Skewers $48 Jumbo shrimp marinated in ginger, garlic, lime and sesame, roasted in the oven and presented room temperature on skewers Herbed Goat Cheese & Fig Compote in Phyllo Cups $48 Whipped goat cheese with roasted garlic and herbs topped with fig compote and served in crispy phyllo cups Crab Mac & Cheese Bites $48 Scratch made cheddar-parmesan cheese sauce folded with elbow noodles and lemon-basil crab cake mix. Cubed and toasted for service. Best served warm or room temperature. Chicken Satay with Peanut Sauce $54 Soy ginger marinated chicken thigh meat, grilled on a skewer and served with coconut milk peanut sauce. Best served warm or room temperature. Shrimp & Grits Canapes $58 Toasted stone ground cheese grit canape topped with a Creole shrimp salad and crispy bacon. Best served warm or room temperature. Mini Fruit Skewers $28 Ripe, seasonal fruit cubes.
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OTTOBRE 2019 L Civiltà Dellatavola ACCADEMIA ITALIANA DELLA CUCINA N
ISSN 1974-2681 OTTOBRE 2019 l CIVILTÀ DELLATAVOLA ACCADEMIA ITALIANA DELLA CUCINA N. 319 MENSILE, POSTE ITALIANE SPA SPEDIZIONE IN ABBONAMENTO POSTALE 70% ROMA AUT MP-AT/C/RM/ SPEDIZIONE IN ABBONAMENTO POSTALE SPA MENSILE, POSTE ITALIANE ACCADEMIA ITALIANA DELLA CUCINA ISTITUZIONE CULTURALE DELLA REPUBBLICA ITALIANA FONDATA NEL 1953 DA ORIO VERGANI www.accademia1953.it CIVILTÀ DELLA TAVOLA CIVILTÀ N. 319, OTTOBRE 2019/ Sommario CIVILTÀ DELLATAVOLA ACCADEMIA ITALIANA DELLA CUCINA OTTOBRE 2019 / N. 319 DIRETTORE RESPONSABILE PAOLO PETRONI Focus del Presidente COORDINAMENTO REDAZIONALE SILVIA DE LORENZO 3 La generazione dei cibi in busta PROGETTO GRAFICO E IMPAGINAZIONE (Paolo Petroni) SIMONA MONGIU IN QUESTO NUMERO SCRITTI E RICETTE DI ARISTIDE BAVA, UGO BELLESI, GIUSEPPE BENELLI, ATTILIO BORDA BOSSANA, GIANCARLO BURRI, ELISABETTA COCITO, L’ACCADEMIA ITALIANA DELLA CUCINA GIUSEPPE CONTI, FLAVIO DUSIO, è stata fondata nel 1953 da Orio Vergani GABRIELE GASPARRO, CLAUDIO NACCA, e da Luigi Bertett, Dino Buzzati Traverso, GIGI PADOVANI, PAOLO PETRONI, LUCIO PIOMBI, Cesare Chiodi, Giannino Citterio, Ernesto Donà ROSSANA RAGIONIERI, ANTONIO RAVIDÀ, dalle Rose, Michele Guido Franci, Gianni Mazzocchi VIRGINIA RICCI, ROBERTO ROBAZZA, ANNA SCAFATI, Bastoni, Arnoldo Mondadori, Attilio Nava, GIANCARLO SARAN, ALDO E. TÀMMARO, Arturo Orvieto, Severino Pagani, Aldo Passante, ROBERTO ZOTTAR, ADRIANA ZUDDAS. Gian Luigi Ponti, Giò Ponti, Dino Villani, Edoardo Visconti di Modrone, CREDITI FOTOGRAFICI con Massimo Alberini e Vincenzo Buonassisi. ADOBE STOCK. vvv Attualità l Costume l Società EDITORE ACCADEMIA ITALIANA DELLA CUCINA Perché la gastronomia VIA NAPO TORRIANI 31 - 20124 MILANO 4 si evolve continuamente? TEL. 02 66987018 - FAX 02 66987008 [email protected] (Roberto Zottar) [email protected] [email protected] WWW.ACCADEMIA1953.IT vvv PERIODICO MENSILE REGISTRATO PRESSO IL TRIBUNALE DI MILANO IL 29-5-1956 CON IL N.
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What To Do With All Those Tomatoes When you grow a garden, you know what it’s like when the tomatoes start coming in heavy and you have to figure out what to do with them. My mother used to can stewed tomatoes. It took her one long weekend, but we had enough for the whole winter. I had an even worse problem than tomatoes one year with zucchini. When those things ripen, they start taking over the yard! They can get the size of footballs in no time flat. That summer lead me to design a recipe for zucchini lasagna. This was back in the late 70’s before zucchini lasagna became a “thing.” I made zucchini lasagna for my family, my friends or even anyone at the office who would take a casserole home. Now that I live in the mid-South, I am trying to learn more and more about the cooking here. On the surface, it looks like it’s all biscuits and chicken. I do have to admit they make better fried chicken in these parts than I have had anywhere else in the country! Juicy on the inside and super crispy on the outside. But what else do they eat besides biscuits, chicken, collard greens and okra? (I’m not really a fan other either of those last two. Collard greens are too earthy for my taste-buds and okra tastes like a glue mass to me.) I have discovered I love fried green tomatoes and just recently I came across tomato pie. Well, it is tomato season and the grocery stores and farmers’ markets around here are bursting with tomatoes.
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A Wedding Celebration
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