Banquet Menu

Total Page:16

File Type:pdf, Size:1020Kb

Banquet Menu BANQUET MENU 410 5th Avenue South | Nashville, TN 37201 T 615.514.2500 tribrandnashville.marriott.com BREAKFAST BREAKFAST _______________________________________________________________________________________________________________________________CONTINENTAL BREAKFAST- BUFFET $30 _______________________________________________________________________________________________________________________________ MINIMUM__________________________________ 10 GUESTS BREAD Chef's selection of assorted bagels & muffins. SEASONAL FRUIT MEDLEY Seasonal fruit salad featuring an assortment of apples, oranges, grapes, cantaloupe, honeydew, watermelon, strawberries, blueberries, & other seasonal options. JUICES (SELECT 2) Orange, cranberry, grapefruit, apple, or pineapple. BEVERAGES All buffets are served with freshly brewed coffee (full flavored & decaf) & hot tea, with half-n-half, sugar & sweeteners. _______________________________________________________________________________________________________________________________AMERICAN BREAKFAST- BUFFET $42 _______________________________________________________________________________________________________________________________ MINIMUM__________________________________ 20 GUESTS ASSORTED BAGELS Chef's selection of assorted bagels. Served with sweet-cream butter, cream cheese, & jams. BELGIAN WAFFLES Topped with fresh berries & powdered sugar. Served with house-made buttermilk syrup, & sweet-cream butter. SCRAMBLED EGGS Light & fluffy farm fresh eggs scrambled to perfection. PROTEIN (SELECT 1) Thick cut bacon, ham steaks, or country pork sausage (links or patties). HOME-STYLE POTATOES SEASONAL FRUIT MEDLEY Seasonal fruit salad featuring an assortment of apples, oranges, grapes, cantaloupe, honeydew, watermelon, strawberries, blueberries, & other seasonal options. JUICES (SELECT 2) Orange, cranberry, grapefruit, apple, or pineapple. BEVERAGES All buffets are served with freshly brewed coffee (full flavored & decaf) & hot tea, with half-n-half, sugar, & sweeteners. A 24% taxable service charge and 9.5% sales tax will be added to prices. 2 _______________________________________________________________________________________________________________________________SOUTHERN BREAKFAST- BUFFET $48 _______________________________________________________________________________________________________________________________ MINIMUM__________________________________ 20 GUESTS BUTTERMILK FRIED CHICKEN Buttermilk, garlic, & fresh herb battered chicken, dredged in our seasoned flour, & double fried. SOUTHERN SHRIMP & GRITS Cajun-style sautéed shrimp nestled in creamy garlic cheddar grits with creole pepper sauce. BISCUITS & SAUSAGE GRAVY Fresh buttermilk biscuits accompanied by Tennessee pork sausage, & black pepper gravy. SOUTHWEST EGG CASSEROLE HOME-STYLE POTATOES PROTEIN (SELECT 1) Thick cut bacon, ham steaks, or country pork sausage (links or patties). JUICES (SELECT 2) Orange, cranberry, grapefruit, apple, or pineapple. BEVERAGES All buffets are served with freshly brewed coffee (full flavored & decaf) & hot tea, with half-n-half, sugar, & sweeteners. A 24% taxable service charge and 9.5% sales tax will be added to prices. 3 _______________________________________________________________________________________________________________________________BREAKFAST ENHANCEMENTS (PRICE PER GUEST) _______________________________________________________________________________________________________________________________ MINIMUM__________________________________ 10 GUESTS OMELETS MADE TO ORDER $16 Fresh farm eggs, local ham, bacon, sausage, mushrooms, peppers, salsa, & sour cream. Requires attendant at $100 (plus tax). BAGEL BAR $10 Assorted bagels with cream cheese, smoked salmon, & jams. BISCUIT BAR $18 Warm blueberry, buttermilk, & garlic cheddar biscuits. Served with your choice of butters, jelly, honey, bacon, sausage gravy, & country ham. OATMEAL BAR $14 Old fashioned oats served with brown sugar, cinnamon, raisins, berries, & butter. CHICKEN & WAFFLES $18 Buttermilk fried chicken with warm house made waffles. Served with hot sauce, maple syrup, powdered sugar, & berry compote. QUICHE DISPLAY $16 (MINIMUM ORDER OF 10 PER SELECTION) Broccoli & cheddar, ham & swiss with spinach, tomato, & feta. BISCUITS WITH SAUSAGE GRAVY $8 Fresh buttermilk biscuits accompanied by Tennessee pork sausage, & black pepper gravy. BREAKFAST SANDWICHES $8 EACH (MINIMUM ORDER OF 15 PER SELECTION) Sausage, bacon, or ham, & egg biscuit with cheddar. Ham, egg, & cheese croissant. English muffin with egg, Canadian style bacon, & American cheese. Sausage, bacon, or vegetable, with egg & cheese breakfast burrito. A 24% taxable service charge and 9.5% sales tax will be added to prices. 4 _______________________________________________________________________________________________________________________________A LA CARTE _______________________________________________________________________________________________________________________________ MINIMUM__________________________________ 10 GUESTS SAUSAGE $5 / Guest MAPLE GLAZED BACON $5 / Guest DICED BREAKFAST POTATOES Red skin diced potatoes, garlic, & peppers $5 / Guest PEELED HARD BOILED EGGS $4 / Guest GRANOLA BERRY PARFAIT Honey, fresh berries, vanilla yogurt, & house made granola $8 /Guest FRESH SLICED SEASONAL FRUIT $4 / Guest SEASONAL WHOLE FRUIT $4 / Piece _______________________________________________________________________________________________________________________________BEVERAGES _____________________________________________________________________________________________________________________________ CHARGED BASED ON CONSUMPTION COFFEE SERVICE $65 / Gallon SOFT DRINKS $4 / Drink BOTTLED JUICE $4 / Drink BOTTLED WATER $4 / Drink SPARKLING WATER $6 / Drink A 24% taxable service charge and 9.5% sales tax will be added to prices. 5 BREAKS BREAKS *Pricing based on 1-hour of service. _______________________________________________________________________________________________________________________________GOURMET SELECTIONS* _______________________________________________________________________________________________________________________________ MINIMUM__________________________________ 10 GUESTS NASHVILLE SNACK $14 REFRESHER BREAK $14 SOUTHERN SNACK $18 Moon Pies Granola bars Fruit tea Miss Vickies kettle chips Yogurt parfait Assorted sliced seasonal fruit Belle Meade bourbon nuts Trail mix Southern bite sandwiches - pimento cheese, Goo Goo clusters Vegetable crudités with buttermilk dressing apple chicken salad, & ham with brie BITES DISPLAY $22 COOKIE BREAK $16 GOURMET COFFEE SNACKS $20 S’mores bites Chocolate chip cookies Full flavored & decaf coffee Salted caramel puffs Oatmeal cookies House-made scones Mini cookie sandwiches Apricot & walnut cookies Banana nut bread Pound cake minis Double chocolate cookies Mini bagels Key lime pie bites Fudge brownies Chocolate almond biscotti Strawberry shortcake shooters FIESTA BREAK $14 House made tortilla chips House made salsa, guacamole & queso _______________________________________________________________________________________________________________________________BEVERAGES _______________________________________________________________________________________________________________________________ CHARGED BASED ON CONSUMPTION__________________________________ SOFT DRINKS BOTTLED JUICE BOTTLED WATER $4 / Drink $4 / Drink $4 / Drink SPARKLING WATER $6 / Drink _______________________________________________________________________________________________________________________________ALL-DAY BEVERAGES _______________________________________________________________________________________________________________________________ PRICED__________________________________ PER GUEST BEVERAGE PACKAGE $15 UPGRADED BEVERAGE PACKAGE $20 TEA & COFFEE BEVERAGE PACKAGE $15 Bottled water & assorted Pepsi products. Bottled water, assorted Pepsi products, whole Torrefazione Italia hot coffee (regular & decaf), leaf iced teas, sparkling water, & Izze. & hot water with assorted Tazo teas. $65 per gallon A 24% taxable service charge and 9.5% sales tax will be added to prices. 7 LUNCH GOURMET SANDWICH LUNCH (BUFFET OR BOXES) $28 _______________________________________________________________________________________________________________________________SANDWICH OPTIONS _______________________________________________________________________________________________________________________________ MINIMUM__________________________________ 10 GUESTS A MINIMUM OF 10 PER SELECTION IS REQUIRED Roasted turkey with sage & basil mayo Turkey panini with Swiss Roasted vegetable panini with pesto & provolone Club with turkey, ham, & bacon Vegetarian muffuletta Mojo pork french dip Roasted pork with aged Swiss cheese & house chutney Roast beef with cranberry spread topped with fresh parmesan Chicken salad with red grapes Tuna salad INDIVIDUAL BAG OF CHIPS CHEF'S SELECTION OF SIDE ITEM FRESH BAKED COOKIE BEVERAGES Assorted Sodas & Bottled Water A 24% taxable service charge and 9.5% sales tax will be added to prices. 9 SOUP & SALAD $28 _______________________________________________________________________________________________________________________________LUNCH SALADS (SELECT 1) _______________________________________________________________________________________________________________________________ MINIMUM 10 GUESTS PER__________________________________ SELECTION FRESH GARDEN SALAD BABY SPINACH SALAD Romaine lettuce,
Recommended publications
  • Banquet Selections
    BANQUET SELECTIONS 1 WE PRIDE OURSELVES ON EXCEPTIONAL CATERING SERVICES TAILORED TO YOUR INDIVIDUAL NEEDS AND TASTES. WE CAN CREATE A CUSTOM MENU TOGETHER, OR YOU CAN CHOOSE TO CUSTOMIZE OUR FARM-TO-FORK SEASONAL MENUS. CHEF PAUL HANCOCK CRAFTS DELECTABLE MENUS FOR YOUR GROUP USING ITEMS GROWN ON PROPERTY INCLUDING VEGETABLES, HERBS AND OUR EXTENSIVE CITRUS GROVES. YOU WILL ALWAYS GET FRESH INGREDIENTS PREPARED WITH TIME-HONORED TECHNIQUES SERVED IN OUR INTIMATE INDIAN WELLS RESORT. Breakfast 3 Lunch 8 Stations 14 Reception 16 Dinner 19 Beverage 23 Guidelines 26 2 BREAKFAST breakfast buffet plated breakfast breakfast stations anytime breaks 3 BREAKFAST BUFFET ESSENTIALS - 29 RISE & SHINE - 46 winter seasonal fruit winter seasonal fruit fresh baked assorted croissants | seasonal fruit preserve breakfast breads, seasonal muffins & scones | sweet butter breakfast breads & seasonal scones | lemon curd, sweet butter & local honey orange juice, coffee, decaf coffee, hot tea seasonal fruit yogurt parfait scrambled eggs THE MIRAMONTE CONTINENTAL - 34 applewood smoked bacon & sausage winter seasonal fruit breakfast potatoes fresh baked multi-grain croissants | seasonal fruit preserve mexican cinnamon scented french toast | wild berry compote breakfast breads & seasonal scones | lemon curd, sweet butter fresh juices | orange, grapefruit & carrot assorted chobani yogurt | house made granola coffee, decaf coffee, hot tea orange juice, coffee, decaf coffee, hot tea GOOD MORNING SANTA ROSA - 48 ENERGIZE - 38 ftw winter seasonal fruit winter seasonal
    [Show full text]
  • Granny White
    Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye
    [Show full text]
  • 12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way
    12 Recipes that Will Change the Way You Cook Make bold, fresh food the Milk Street way CHRISTOPHER KIMBALL’S ◆ THE NEW HOME COOKING SPECIAL EDITION ◆ ◆ Special Edition Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX No-Sear Lamb or Beef and Chickpea Stew Page 2 Fluffy Olive Oil Scrambled Eggs Page 4 Chinese Chili and Scallion Noodles Page 5 Chinese White-Cooked Chicken Page 6 Cacio e Pepe, Gricia and Carbonara Page 8 Pinchos Morunos Page 12 Roasted Cauliflower With Tahini Page 13 Charred Brussels Sprouts Page 14 Red Lentil Soup with Spinach Page 15 Tahini Swirl Brownies Page 16 Israeli Hummus Page 17 Stovetop Chocolate Cake Page 21 Front Cover Photo: Joyelle West; Styling: Christine Tobin Back Cover Photo: Noam Moskowitz Christopher Kimball’s Milk Street in downtown Boston—at 177 Milk Street—is home how we cook by searching the world for bold, simple recipes and techniques that to our editorial offices and cooking school. It is also where we recordChristopher are adapted and tested for home cooks everywhere. For more information, go to Kimball’s Milk Street television and radio shows. Milk Street is devoted to changing 177MilkStreet.com. 12 Recipes That Will Change the Way You Cook [ EDITOR’S NOTE] C hristopher K imball One for Life, One for Love, President and Founder One for Death Christopher Kimball Media Director and Co-Founder Melissa Baldino Editorial Director - J.M. Hirsch recently dined at Sichuan peppercorns and the Food Editor - Matthew Card Art Director - Jennifer Baldino Cox la Grenouille in spicy white pepper so popular Managing Editor - Jenn Ladd Books & Special Editions Editor - Michelle Locke New York—the last of in Asian cooking.
    [Show full text]
  • 2018 World's Championship Bar-B-Que Contest Results Rank
    2018 World's Championship Bar-B-Que Contest Results Rank Team Name Space Chief Cook Category Score Awards 1 San Antonio Winner - Buckshot BBQ CC1 Jayde Henley BRISKET 89.33 Champion Brisket 2 Manning Valley Natural Smokers IV2 Grant Coleman BRISKET 88.67 2nd Place Brisket 3 Steve's Cooking Team B-438 Luke Albrecht BRISKET 88.67 3rd Place Brisket 4 Pitmaker - BBQ Addiction A-321 Victor Howard BRISKET 88.00 5 Over The Hill Gang C-1014 Ric Keirsh BRISKET 88.00 6 Jack Daniels Winner - Rocky Top BBQ CC3 Walt Moulton BRISKET 88.00 7 Confederated Cooks A-217 Carl Tragesser BRISKET 87.33 8 Majors B-437 Brian Mannion BRISKET 86.67 9 Roadkill BBQ Company C-1010 Andrew Heckman BRISKET 86.00 10 Fayette County Go Texan C-927 Jason Vasut BRISKET 86.00 11 Operation BBQ Relief A-421 Dewayne Daniel BRISKET 86.00 12 Damnifino Team B-450 John Sauter BRISKET 86.00 13 Pit Boss C-710 C. Berry Madden BRISKET 85.33 14 Bee County Go Texan C-731 Matias Serrata BRISKET 85.33 15 The Star of Texas Cooking Team A-205 Alex Gonzales BRISKET 85.33 16 Slow Cookers at Play C-1008 Chris Stutsman BRISKET 84.67 17 Just "N" Time Cookers B-235 Billy Jolly BRISKET 84.00 18 BBQ Austin Winner - Double Barrel Cookers CC5 Todd Nelson BRISKET 84.00 19 Karnes County Go Texan C-703 Corey Albert BRISKET 84.00 20 Texas State of Mind Cookers A-124 Charlie Cerda BRISKET 84.00 21 Rancho Cerveza B-140 Tommy Sulak BRISKET 83.33 22 Tejas Barbacoa B-242 Justin Tankersley BRISKET 83.33 23 Cayenne Social Club B-231 Eddie Lopez BRISKET 82.67 2018 World's Championship Bar-B-Que Contest Results Rank Team Name Space Chief Cook Category Score Awards 24 Red's True Barbecue UK IV4 Clinton Britz BRISKET 82.67 25 Domino Effect C-831 Eric Kennedy BRISKET 82.00 26 Waste Management Green Haul B-435 David Welch BRISKET 82.00 27 Jack Daniel's Barrelhouse Cookers A-311 Wally Wostal BRISKET 82.00 28 Bulldog Mountain Cookin' Crew A-508 Mike Wells Jr.
    [Show full text]
  • The Belmont Scene
    THEBELMONT VILLAGE VILL OF ALISOAGE VIEJO NEWS OCTOBER 2020 MEET OUR NEW STAFF DIRECTORY Logan Cooley EXECUTIVE Executive Director DIRECTOR, LOGAN (949) 362-6902 [email protected] COOLEY! Sheree Gordon I was born and raised in Director of Resident Care Services Thousand Oaks, California to an (949) 362-6905 [email protected] incredible set of parents and family. I have four brothers and Jessica Payan a sister. I grew up playing a lot Human Resources Generalist of sports, especially football, (949) 362-6903 [email protected] basketball and baseball. I married my high school POPCORN PICK: ‘THE Leah Hadley sweetheart, Diana. We started Memory Programs Coordinator dating my junior year, her TINGLER’ (949) 362-6910 [email protected] sophomore year. She is the best Director William Castle wanted to make sure thing that ever happened to me John Lachey and my better half. We have two moviegoers got a good scare Building Engineer beautiful daughters: Gemma, 5, and even jump in their seats (949) 362-6911 [email protected] and Zuzu, 1.5. They are my joy! when they watched his 1959 campy horror classic “The We have a puppy, Louie, who is Cameron Cartio 1.5 and is a golden retriever. Tingler.” He cast Vincent Price Chef Manager I went to BYU in Utah and to star as a scientist who (949) 362-6912 [email protected] studied Public Relations. I’ve discovers that fear is a living parasite that grows on people’s been in healthcare for 4 years Diana Conte now, with my experience being backbones, creating that Sales Specialist in skilled nursing.
    [Show full text]
  • Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
    foods Article Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons Maria João Fraqueza 1 , Marta Laranjo 2 , Susana Alves 1 , Maria Helena Fernandes 1, Ana Cristina Agulheiro-Santos 2,3 , Maria José Fernandes 1, Maria Eduarda Potes 2,4 and Miguel Elias 2,3,* 1 CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; [email protected] (M.J.F.); [email protected] (S.A.); [email protected] (M.H.F.); [email protected] (M.J.F.) 2 MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; [email protected] (M.L.); [email protected] (A.C.A.-S.); [email protected] (M.E.P.) 3 Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal 4 Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal * Correspondence: [email protected] Received: 11 December 2019; Accepted: 11 January 2020; Published: 15 January 2020 Abstract: The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoking regime of traditional dry-cured meat products in order to minimize the presence of PAHs.
    [Show full text]
  • 2006 Annual Recipe Index
    1 Cooking Light 2006 Annual Recipe Index You’ll find all 2006 recipes listed by their complete titles and sorted by category. The issue and page number follows, as well the recipe’s convenience category: quick-and-easy, make-ahead, or freezable. To view the recipe online, go to CookingLight.com appetizers Avocado-Tomatillo Dip with Cumin Prosciutto-Wrapped Figs Stuffed with Pita Chips J/F 126 ▲ Blue Cheese June 115 ● Avocado-Yogurt Dip with Cumin Oct 160 ▲ Provençal Deviled Eggs Mar 194 ▲ Baked Eggplant Dip Nov 126 Roasted Garlic and Potato Spread Dec 116 ▲ Beef Tenderloin Bruschetta with Roasted Garlic, Poblano, and Red Brown Butter Mar 142 Pepper Guacamole May 172 Bigilla Apr 174 ● Roasted Garlic, Tomato, and Basil Cacik Aug 169 ● ▲ Squares May 146 Cheese Crostini with Prosciutto J/F 136 ● Roasted Oysters with Prosciutto and Spinach Nov 128 ● Chicken and Black Bean Taquitos with Adobo Sour Cream Nov 234 ▲ ■ Roasted Tomatillo–Mango Salsa with Spiced Tortilla Chips Mar 192 ● ▲ Chipotle-Lime Crab Crisps Mar 182 ● ▲ Seared Shrimp Cocktail with Tropical Cinnamon-Sugar Popcorn Oct 161 Chipotle-Avocado Salsa May 178 Crab Cakes Apr 190 Shiitake Mushroom Rice Cakes Mar 224 ▲ ■ Crab Cakes with Chive Sauce Nov 238 Shredded Carrot–Ginger Pancakes with Edamame Dip May 114 ● ▲ Asian Dipping Sauce Apr 160 Edamame Dumplings Apr 128 ▲ Smoked Salmon Buckwheat Pinwheels June 166 Eggplant and Fig Caponata Sept 136 ▲ Smoked Salmon–Cardamom Spread July 108 ● ▲ Endive with Caramelized Pears and Blue Smoked Salmon Puffs July 108 ● Cheese Dec 88 Smoked Trout
    [Show full text]
  • Chicken Satay Satay Sauce
    Chicken Satay Serves 4 1 cup unsweetened coconut milk 2 cloves garlic, minced 2 tablespoons finely chopped fresh cilantro 2 tablespoons fish sauce 2 teaspoons curry powder ¼ teaspoon freshly ground black pepper 12 ounces boneless, skinless chicken breasts Canola oil, for oiling grill Special Equipment: 10 to 12 6-inch bamboo skewers, soak the skewers in water for 30 minutes. 1. Make the marinade: Whisk the coconut milk, garlic, cilantro, fish sauce, curry ​ powder, pepper in mixing bowl. 2. Pat the chicken breasts dry. Cut chicken into 3-inch long strips about 1 inch wide and ½ inch thick. 3. Combine the marinade and chicken, making sure the chicken is well coated. Allow the chicken to marinate for at least an hour or up to 8 hours inside the refrigerator. 4. Prepping before grilling: Thread the chicken strips onto the wooden skewers. ​ Ensure that the chicken is positioned on the upper two thirds of the stick, from the tip to the middle. 5. Heat grill pan over high heat. Grill the skewers with the handles of the skewers ​ sticking out of the sides - you can cover these with foil to prevent burning. (Alternatively, you can use the broiler). Grill until the chicken chars on some spots, turn, and grill on the other side until cooked through. Serve with the Satay Sauce. ​ ​ Satay Sauce Serves 4 1 cup unsweetened coconut milk 2 tablespoons light brown sugar 1 tablespoon tamarind concentrate 2 teaspoons Thai red curry paste 1 tablespoon fish sauce ¼ cup creamy peanut butter ¼ teaspoon paprika 3 cloves garlic, finely minced 3 tablespoons crushed roasted peanuts, for garnish 1.
    [Show full text]
  • Download All Recipes Collectively(PDF)
    Wagyu beef with iodised juice and puntarelle, broth and slivers of smoked Wagyu. Cévennes onion purée: brown the onions in a frothy butter, purée well and then mix. Split the puntarelle bulbs, cook them in a white stock and stuff them with diced vegetables. The Wagyu is fried simply. Iodised juice: take the oyster water and some chopped oysters with the beef juice. The broth is composed of vegetables with some chopped oysters, puntarelle leaves, some slices of hay-smoked beef and a beef and hay-roasted broth. Chef’s Comments Japanese Wagyu is really different and of an incomparable quality: the flavours stand out and the meat retains its juice. To prepare it, I recommend simplicity. To avoid ruining it, I blend it with the oyster for the iodine and with the puntarella, the bitterness of which balances the richness of the beef. Patrick Bertron Le Relais Bernard Loiseau Two Michelin star Patrick Bertron, established for more than 35 years at Le Relais Bernard Loiseau. He continues with his own style the fabulous culinary heritage of this house. Wagyu beef, Jerusalem artichoke, coffee, oranges. Sirlion steak and topside are combined in this dish. Fry the sirloin, then candy it in the oven for 10 minutes at 50°C. Trim the topside thinly before poaching it for 20 seconds in a beef broth in order to remove the fat. The beef is presented with the Jerusalem artichoke in 2 variations: served whole and roasted with coffee, and puréed. For the dressing, arrange orange zests over the beef to give a beautiful freshness to the dish.
    [Show full text]
  • We're Smoking the Good Stuff
    GREAT ATL FOOD USA SMOKED COMFORT *Be sure to ask about our daily specials! SANDWICHES FIXINS/SIDES 2.5 All Sandwiches Come With One Side Coleslaw Potato Salad Pulled Pork or Chicken 8.75 BBQ Baked Beans Collard Greens Beef Brisket 9.75 Mac & Cheese Green Beans Fried Okra Homemade Chips Fried Brussels Sweet Potato Fries LOVIES Salad (add $1) Brunswick Stew (add $1) Mini Pulled Pork or Chicken Sliders (Beef Brisket or Chicken Tenders add $1) 1 Lovie 4 1 Lovie with Side 6 KIDS MENU 3 Pack of Lovies 11 For Youngʼns Under 12, Includes Drink & Side Chicken Tenders 7 BISCUITS NEW! Grilled Cheese 6 7 So Good We Serve 'Em All Day Kids BBQ Plate (Pork or Chicken) Brisket Biscuit 4.5 The Kay (Chicken Tenders with Honey and Hot Sauce) 4 DRINKS Chicken Tender Biscuit 4 Sweet Tea 2 Country Ham Biscuit (with Red Eye Gravy) 4 Coca Cola Products 2 BBQ PLATES ADULT BEVERAGES Come With Choice Of Two Sides Sweetwater 420 4 Pulled Pork or Chicken Plate 11.75 Stella Artois 4 Rib Plate (1/2 lb. of Ribs) 12.75 Seasonal Beers 4 Beef Brisket Plate 13.75 Miller Lite (40oz.) 6 Combo Plate (Pork, Chicken & Ribs) 14.75 Chardonnay 6 Smoked Wings (6 wings) 10.75 Carbernet Sauvignon 6 Chicken Tenders 10.75 BBQ Quesadilla (Pork, Chicken or Brisket) 12.75 SWEETS RIBS Chocolate Chip Cookie 2 Banana Pudding 3 Half Slab 14 Miss Beverly’s Peach Cobbler 3 Full Slab 22 (add ice cream for $1) BBQ SALAD To provide you the best possible product, Dressings: Ranch, Italian, Blue Cheese, we cook fresh each day.We smoke our Honey Mustard, Oil / Balsamic Vinegar meats using only locally sourced hickory Pulled Pork or Chicken 11.75 wood and we do not use natural gas or Sliced Beef Brisket 13.75 electricity at any time during the cooking process -this is what distinguishes our BBQ.
    [Show full text]
  • Copyrighted Material
    17_682942_bindex.qxd 12/16/05 1:05 PM Page 557 Index A Spicy Pork Empanadas, Vinaigrette, 504–505 Fajitas, Tex-Mex, 325–326 Ahi Poke, 488–489 362–364 Baked Boston Scrod, 41 New England Boiled Dinner, Alabama, 91 Tomatillo Salsa, 350–351 Baked Cheese Grits, 209 15 Alaska, 434, 436–437 Tortilla Chips, 350, 351 Balsamic-Soy Glaze, 509 Potpie, 84 Alaskan King Crab Legs with Vidalia Onion Tart, 114–115 Balsamic Vinaigrette, 267 Soup, Beef Barley, 253 Champagne Sauce, 473 Apple: Banana Pudding, 123–124 Steak, Lone Star Chicken- American lobster, 4–5 Beet and Apple Salad with Barbecue, 96 Fried, with Cream Annatto Rice and Queso Horseradish Barbeque Sauce, 331 Gravy, 302–303 Fresco, 358 Vinaigrette, 246–247 Basic Boiled Rice, 202 Steak, Pan-Seared, with Appetizers: Compote, Warm Apple and Basil-Green Onion Oil, 116 Maytag Blue Cheese Ahi Poke, 488–489 Dried Cherry, Sautéed Beans, 340–341 Butter, 279 Buffalo Chicken Wings, Halibut with, 454 Baby Lima, Succotash of Teriyaki Meat Sticks, 496 59–60 Mesclun Salad with Corn, Hominy, and, Beets: Ceviche of Gulf Shrimp, 150 Cranberries and, 34–35 109 Salad, Apple and, with Chèvre (Goat Cheese) and Waldorf Salad, 76–77 Black Bean, Jícama, and Horseradish Pistachio Wrapped in Applesauce Cake with Caramel Corn Relish, 160 Vinaigrette, 246–247 Filo, 423 Glaze, 64–65 Black Bean Soup, 149 Salad, Belgian Endive, Feta Chiles Rellenos, 376–378 Arizona, 336 Boston Baked, 31–32 and, 66–67 Clams Casino, 18–19 Arkansas, 91 Cannellini, with Tomatoes Belgian Endive, Beets, and Feta Cod Cakes, 20–21 Arroz a la Mexicana,
    [Show full text]
  • The Food Timeline
    Culinary History Timeline is a listing of the culinary history timeline with article and/or information resources. http://www.foodtimeline.org/food1.html http://food.oregonstate.edu/ref/culture/ CULTURAL AND HISTORICAL ASPECTS OF FOODS (zu jedem Stichwort- entweder link / oder – Text) http://www.foodtimeline.org/foodfaqa.html Ever wonder what the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline. Food history is full of fascinating lore and contradictory facts. Historians will tell you it is not possible to express this topic in exact timeline format. They are quite right. Everything we eat is the product of culinary evolution. On the other hand? It is possible to place both foods and recipes on a timeline based on print evidence and historic context. This is what we're all about. About culinary research. P:\Frei_OltersdorfU\eTexte\Ernährungsverhalten - Daten\Ernährungsgeschichte\The food time line.doc American culinary traditions & historic surveys ---Americans at the Table: Reflections on Food and Culture, U.S. Dept. Of State ---Eating in the 20th Century, U.S.Dept. of Agriculture ---Historic American Christmas Dinner Menus ---Historic American Thanksgiving Dinner Menus ---Key Ingredients: America By Food, Smithsonian Insitution ---Not by Bread Alone: America's Culinary Heritage, Cornell Universty ---America the Bountiful, University of California at Davis ---An American Feast: Food, Dining and Entertainment in the United States (1776-1931) ---Cultural Diversity: Eating in America, Ohio State University ---Picnics in America ---School lunches ---State foods, need to cook something up for a school report? Military rations ---U.S.
    [Show full text]