DOCSLIB.ORG

Westben Celebrates 20 Years Music Is the Key in Durham Waring House Cooking School Celebrate Earth Day Complimentary

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Westben Celebrates 20 Years Music Is the Key in Durham Waring House Cooking School Celebrate Earth Day Complimentary SPRING 2019 Prince Edward County Kingston I Quinte I Hastings I Northumberland I Peterborough I Ottawa I Durham Westben Celebrates 20 Years Music is the Key in Durham Waring House Cooking School Celebrate Earth Day Complimentary www.grapevinemagazine.ca PUBLISHER Tracey C. Keary @GrapevineMag EDITOR/IMAGINEER Jeff Keary CREATIVE DIRECTORS Piper and Neil facebook.com/grapevinemag COPY EDITOR Kate Gordon SOCIAL MEDIA Alexander Keary Grapevine Magazine is published quarterly by Grapevine Magazine. Opinions expressed are those of the writer(s) ACCOUNTS EXECUTIVE Lisa Mele and do not reflect the opinions of Grapevine Magazine, its editor or publisher. No part of this publication may be reproduced without prior written consent. PHOTOGRAPHY ADVERTISING Mark Abbott Gary Mulcahey [email protected] Denise Grant Dave Robinet Bob House Jeff Stop Distribution Sandor Johnson Marion Voysey [email protected] ‘Bear’ Maloney Mike McColl Contact Office 613.480.5368 and 613.243.0079 Toll Free 1.855.550.1685 Grapevine Magazine I Spring 2019 1 FROM THE EDITOR Alternatives for Women. Check out their calendar. For foodies, Herma’s offers us tips on how to contents & ad index prepare an impressive but trouble free dinner party using charcuterie. We also visit the Spring 2019 Waring House’s cookery school for a lesson in creating a coffee and spice rubbed rack of lamb. Anna Olson, Andy Wunsch, Alex Ojan and Season’s art Fine Foods of Napanee all tempt our taste buds with their suggestions to get us active Lake Scugog Art Tour 4 in the kitchen. The Vibrant World of Fibre Arts 10 Meet the Makers 34 Seems like spring’s been a long time coming and Earth friendly wine is an on topic issue explored PECADA 59 by Priya Rao. Apparently we can drink wine, I cannot wait to get out and about. Fortunately Colborne Art Gallery 74 it is not too long before we will be able to visit celebrate Earth Day and still save the planet the Lake Scugog Studio Tour, the Warkworth which seems like an ideal combination. Lilac Festival and the Colborne Art Gallery. Konrad Ejbich looks at activity in County Marcia previews the Prince Edward County Fibre wineries over winter, and Michael Pinkus culture Festival and we learn that interest is spreading drops in for a chat with Frederic Picard of Journey of a Stone Huff Estates, Paul Battilana of Casa Dea in this traditionally female realm and apparently Mason’s Hands 16 Estates Winery, and John and Sacha Squair at men are also taking up knitting too: good for Artivism 20 them! Three Dog Winery. Quinte Ballet School 26 For later in the year, we have a major feature by If you’ve lost touch with your inner Ukrainian, Keeping Music Live 28 Sharon Harrison covering Westben’s twentieth make a point of connecting with Kingston’s Westben Feature 38 anniversary. What a fantastic achievement. We Ukrainian Festival. To shed a few pounds and Music is the Key 44 are so fortunate to have such a cultural icon in have fun outside why not try out an electric Great Reads 68 bicycle at Pedego, in Bloomfield. our midst. The pursuit and enjoyment of music is Day Tripper Bath 70 documented for us by new writer, John Arkalian, The Last Bite 80 who brings welcome news of a classical and Finally I would like to bid “au revoir” to outgoing jazz music programme in Durham encouraging designer Marisa Howard and thank her for her musical appreciation amongst school children. endeavours. We welcome Natalie Piper and Frank Horvat provides an update of his string Hri Neil to the hot seat and start the year with food quartet For Those Who Died Trying, which some new design initiatives whilst not straying too far from the familiar Grapevine Magazine Waring House Cookery School 21 has now been recorded by string quartets all Hope Springs Eternal 24 over the world, in protest against the abuse of enjoyed by so many. human rights. We salute ‘the feisty females of Feedback welcome at grapevinemagazine.ca Seasons Fine Foods Recipe 28 Wellington on the Lake,’ for stripping down to Herma’s Feature 36 their bare essentials in an effort to raise money for Fennel and Apple Gratin 59 Jeff Andy’s Original 58 Anna’s Kitchen 65 contributors wine VQA and the Marquette Grape 18 Kingston Heard it Through the Grapevine 50 Konrad Ejbich Anna Olson Writersfest Celebrating Earth Day 56 Michael Pinkus Interviews 60 Cool Climate Australia 66 Lillie Normille Marcia Masino Priya Rao special features Downtown Belleville 6 Warkworth Feature 14 Campbellford Feature 42 Michael Pinkus Christine Peets Deidre Reitev Port Hope Feature 48 Kingston Ukrainian Festival 52 Ladies on the Rocks 53 Bear and Gillian Maloney 54 Angela Hawn Lexus Review 62 Sharon Harrison 2 Grapevine Magazine I Spring 2019 A&B Precast 72 Kingston Royal Rugs 1 Apple Falls Cider 55 Lake Scugog Studio Tour 5 Artisanthropy 48 Lavish 75 Bathworks 69 Lexus of Kingston 4 Books & Co 73 Lisa Van Meer 66 Luke’s For Home 5 Belleville Page 6/7 Marmora & Lake 47 Flowers By Dustin Meta4 Gallery 5 Kate’s Kitchen Mindful Movements 72 Lafferty’s Men’s Wear Lily’s Café 73 Maison D’Eva Montrose Inn 72 Stuff Napanee Chamber 28 Thomas Estevez Design PEC Foods 72 Upfront Gallery & Home Pedego 73 Glanmore House Tina Monod 29 Brighton Page 33 Port Hope Page 48/49 Apt One Bibelot Downtown Brighton Dwellissimo Dragonfly Exit Realty Goods’ Garden Cat Resort Local No 90 Bar & Kitchen Municipality of Brighton Port Hope HBIA Special Effects Decorating Sugar Dust Bakery The Birdhouse The Social Campbellford Page 42/43 Real Estate Classic Cleaners Chestnut Park 79 Dooher’s Bakery Elizabeth Crombie 77 Empire Cheese Keller Williams Energy Real Estate 79 Innovative Interiors Sandra Foreman 78 Rabethge’s Jewellery Sotheby’s International Realty 78 Royal LePage Sideways Bar & Grill Quinn’s of Tweed 17 Zazu Boutique Quinte Ballet School 8 Sage Design & Construction 25 Carbon Art & Design 29 Side Street Gallery 55 Casa Dea 29 Simply Eclectic 48 Cellar Door 51 Stitch by Stitch 73 Ceremonies by Lisa 74 Studio 22 47 City of Oshawa 5 Tessler Model S Wine Tour 19 Colborne Art Gallery 48 The Apple Store 19 Cornerstone 75 The Green Root 19 County Fireplace 25 The Loft Cinema 31 County FM 76 The Waring House 22 Cumberland Private Wealth 8/9 Tugg’s Furniture 32 db silversmith designs 5 Deerhaven 72 Warkworth Special Feature 11-13 Ecstasy Crafts 32 Centre & Main ExecuTran 73 Frantic Farms FibreFest/Rosehaven 13 The Village Pantry Greater Napanee 28 Winker’s Nook Hatch Gallery 76 Herma’s 37 Waterside Summer Series 47 Herrington’s 3 Wellings of Picton 17 Huff Estates 60/61 Wentworth Landscapes 25 Interiors by Cindy 73 Westben 38/39/40/41 James Reid 75 William O’Kane 74 KC Closet Fashion Boutique 55 Grapevine Magazine I Spring 2019 3 Lake Scugog JoinStudio a Creative Tour Journey Why not fill up the car with a group of friends and take the Lake Scugog Studio Tour as an antidote to the winter blues? By Caroline Williams pring has been a long time coming and the delights of a night in Port Perry, which A special opportunity this year will see I think I’m developing symptoms of is not lacking in attractions, and attack the Michael Reeves’ studio and cottage open Scabin fever. What’s the best antidote outer circle the following day? as part of a year long retrospective that for cabin fever? Some work in the garden? will offer the rare chance to see works Well it should have warmed up a bit, but With the works of over fifty artists on show from the private collections of family still not warm enough for planting. I’d in a wide variety of media, from ceramics and friends. Additionally a book will be vote for an art tour, with the chance to get to photography, print making, paintings in launched ‘Persephone’s Eden’ that will out and about, meet artists in their lairs, oils, acrylic, watercolour and encaustic, be available for purchase at Lake Scugog engage in illuminating conversation and three dimensional works in metal, wood Centre for the Arts. enjoy their creations. and stone, as well as fabric, fibre arts and weaving, jewellery, glass and ink and even Why not fill up the car with a group of Coming up shortly is the Lake Scugog someone making flutes, there’s definitely friends and take the Lake Scugog Studio Studio Tour. May 4 and 5 are the dates to going to be something to please all tastes Tour as an antidote to the winter blues? If remember and its twenty sites are open and interests. you are unfamiliar with the geography you from 11 to 5. From an idea conceived by can pick up a tour map from, the Scugog just three people, the tour has evolved Many of these artists participate in other art Library, the Chamber of Commerce, Meta4 over the years to a current membership of shows in regimented booths, but in their own Gallery, Scugog Council for the Arts, or fifty artists and artisans. In just a few short studios they are much better able to offer indeed at any of the locations. It can also be weeks the event will celebrate its twentieth demonstrations of their artistic practice. You viewed on the website where you will find a anniversary, which is quite an achievement will be able ask questions and gain a better host of other useful information. E for a volunteer run organisation. understanding of their working methods.
Load more

Recommended publications
  • ANSTITUTION Health Services and Mental Health Administration (DHEW), Rockville, Ad
    DOCUMENT RESUME ED 075 564 OD 013 559 AUTHOR Fomon, Samuel J., Ed.; Anderson, Thomas A., Ed. TITLE Practices of Low-Income Families in Feeding Infants and Small Children, With Particular Attention to Cultural Subgroups.. ANSTITUTION Health Services and Mental Health Administration (DHEW), Rockville, Ad. Maternal and Child Health Service. PUB DATE 72 VOTE 128p.; Proceedfngs of. a National, Workshop, Airlie Conference Center, Warrenton, Va., March 17-18, 1971 AVAILABLE FROM Superintendent of Documents, Government Printing office,' Washington, D. C. 20402 (Stock Number 1730-0200, $1.25) EDRS PRICE MF -$O.65 HC-$6.58 DESCRIPTORS American'Indiane; *Child Rearing; *Cultural . Differences; Cultural Factors; Early Childhood; *Eating Habits; Economically Disadvantaged; Family Characteristics;. Health Needs; *Low Income; Negroes; *Nutrition; Preschool Children; Social Differences ABSTRACT The contents of,this document include the following papers,-each followed by a discussion amongst workshop participants: "Nutritional Studies on United States Preschool Children: Dietary Intakes and Practices of Food-Procurement, Preparation, and Consumption, "Kathryn M. Kram and George M. Owen; "Food and Nutrition Intake of Children from Birth to Four Years of Age," Juanita A. Eagles and Priscilla D. Steele; "Child Feeding in the Rural qiow-Income Family, "Yana W. Jones; "Infant and Child Feeding Practices in the Urban Comftnity in the Nortlr-central Region," Norge W. Jerome, Barbara B. Kiser and Estella A. West; "Poor People, Good' Food, and Fat Babies: Observations on Dietary Behavior and Nutrition Among Low-income, Urban Afro - American Infants and Children," Betty Lou Valentine and Charles A. Vralehtine; "Cultural Determinants of Food Habits in Children,of Mexican Descent in California," Phyllis B.
    [Show full text]
  • Catering Menu
    CATERING MENU 2 0 1 5 radissonblumoa.com HW CONTINENTAL BREAKFAST SELECTION Served with freshly brewed regular and decaffeinated Lavazza coffee and organic Rishi herbal teas. Prices based on one hour of service. Rise and Shine Chilled Orange Juice and Apple Cider Freshly Baked Assortment of Oatmeal Streusel Muffins and Petite Danish 18 Concierge Chilled Orange, Pink Grapefruit and V-8 Juices Selection of Seasonal Vine and Tree Ripened Fruits, Melons and Berries Oatmeal Streusel Muffins, Petite Danish and Water Bagels, Sweet Butter, Seasonal Preserves and Cream Cheese 20 Up North Chilled Apple Cider, Cranberry and Orange Juices Seasonal Melon and Berry Compote, Fruited Yogurt Caramel Sticky Buns, Coffee Cakes, Maple Cider Fritters 21 European Morning Chilled Apple, Blueberry and V-8 Juices Selection of Seasonal Vine and Tree Ripened Fruits, Melons and Berries Summer Sausage, Cured Meats, Hard-Boiled Eggs, Artisan Cheeses, Tomatoes and Grain Mustard Assorted Croissants, Petits Pains, Seasonal Preserves 24 Executive Chilled Orange Juice, V-8 Vegetable and Blueberry Juices Tropical Fruit Platter to include: Sliced Mango, Kiwi, Pineapple, Melon, Strawberries and Oranges Individual Fruited Greek Yogurts Steel Cut Oatmeal, Twig and Branch Granola, Dried Fruits, Brown Sugar, Skim, 2% and Almond Milk Mini Oatmeal Streusel Muffins, Croissants and Water Bagels, Sweet Butter, Preserves and Cream Cheese 25 All food and beverage is subject to a 15.3% service charge which is paid solely to the employees serving your function (limited to wait staff, service employees and service bartenders), and a separate 6.7% administrative fee. The administrative fee defrays overhead costs associated with your event and no part of it is paid to the service employees.
    [Show full text]
  • Soups Page 1 of 31
    Soups Trevor: Hello everyone this is Trevor Justice with the Vegetarian Health Institute. Tonight’s topic is Savory Soups. And our guest expert is Lenore Baum who is the author of Sublime Soups and Lenore’s Natural Cuisine. How you doing, Lenore? Lenore: I’m great, how are you Trevor? Trevor: Pretty good. In fact I’m starting to get hungry reading these soup recipes again. Lenore: Good. Trevor: I’m wondering if you want to kind of summarize the key points from the written lesson for people that haven’t read it yet before we go into the new student questions. Lenore: Okay. I’ll just kind of skim over it to allow time for questions and if there aren’t questions enough, I will go back and do more details. Basically, soups are my passion because it’s really my favorite food. It’s warming and nourishing and wholesome and in these economic times, very expensive. And we eat it for breakfast here in Asheville, North Carolina. And I eat it for breakfast in Phoenix, Arizona and Michigan, it’s just anywhere you live you can eat it for breakfast and have a small bowl for lunch, or a big bowl, or have it for dinner. And it’s a great travel food. You can easily put it in a thermos. And it’s extremely forgiving. Basically any ingredient in the soup recipe that you don’t like, you leave out and it should come out as long as there’s some kind of a little bit of fat in, a little bit of salt, and then the basic ingredient like beans.
    [Show full text]
  • WINTER 2020 FOOD PEOPLE BELLYING up Cater to More Than the Bros at the Bar
    FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Peru Now Bellying Up Less is More Critic’s Choice Charting a global course, More than bros at the bar, A money-saving, food waste Words to heed, page 16 page 49 checklist, page 66 page 54 Sharing the Love of Food—Inspiring Business Success ROLL SOUTH WINTER 2020 ROLL SOUTH GLOBAL TAKES LEAD THE WAY FOOD PEOPLE BELLYING UP Cater to more than the bros at the bar. 49 SPEAK EASY Los Angeles Times restaurant critic Winter 2020 Bill Addison on the most exciting USFoods.com/foodfanatics dining city in America. 54 ROAD TRIP! Trek through the Bourbon Trail. 58 Small business is no small task. MONEY & SENSE So Progressive offers commercial auto and business NOW THAT’S EATERTAINMENT! insurance that makes protecting yours no big deal. When diners want more than each other’s company. Local Agent | ProgressiveCommercial.com ON THE COVER 61 Mexican influences reach the South LESS IS MORE when sweet potatoes When it comes to food waste, and masa come together for collard it pays to be scrappy. green wrapped 66 tamales. Get the recipe on page 38. IN EVERY ISSUE TREND TRACKER What’s on the radar, at high alert or fading out? 46 FEED THE STAFF Revised tipping and service fee models address wage disparities. FOOD 52 DROP MORE ACID IHELP Housemade vinegars cut waste Text services provide diners and control costs. another way to order delivery. 4 69 PERU NOW PR MACHINE Peruvian cuisine charts a How to tranquilize the online trolls. multicultural course.
    [Show full text]
  • December 2020 Newsletter
    DECEMBER 2020 NEWSLETTER THIS MONTH’S INDUSTRY EVENTS NO INDUSTRY EVENTS JANUARY is . HAPPY HOLIDAYS NATIONAL SOUP MONTH NEXT MONTH’S HOLIDAYS & EVENTS In the chill of January, National Soup Month warms us up with hot bowls of comfort food! We all have our favorites including Mom’s time to start planning! chicken noodle soup and Grandma’s borscht. A savory broth filled DEC 10 HANUKKAH BEGINS with vegetables and seasonings envelopes your home with a deli- DEC 21 WINTER BEGINS DEC 24 CHRISTMAS EVE cious aroma. National Soup Month is a great way for families to DEC 25 CHRISTMAS DAY gather and enjoy a hearty meal together! DEC 31 NEW YEARS EVE Soups not only warm us up on cold winter days, but they fulfill our all month long... need for nutrients lost working during the winter season. Whether NATIONAL EGG NOG & FRUIT you’ve been out shoveling snow or caring for animals, a soup full of CAKE MONTH vegetables, minerals and oils replenish the energy lost. Chicken noodle soup is known for its healing properties. ICON KEY: Gather up your recipes and fixings. Where to start? There are so Look for these icons throughout the many choices! Whether you make French onion, chicken noodle, or newsletter for easy identification of beef and vegetable soup, these filling soups are a staple of winter attributes that may be important to you. meals. No matter which one you make, European Imports has just All-Natural the right pasta for your great soup recipes. Cucina Viva, has a cou- Animal Welfare Apr.
    [Show full text]
  • Garden in Maine © 2019
    Bulletin #4311 Planning and Managing a Community “Giving” Garden in Maine © 2019 Brand names and trade names are included for educational purposes. No endorsement is implied nor is discrimination intended against similar products or services. Photo credits: For information on publications and program offerings from University of Maine Cooperative Extension, or to find your county office, call 800-287-0274 or TDD 800-287-8957 (in Maine), or 207-581-3188, or visit extension.umaine.edu. The University of Maine [name of campus] is an EEO/AA employer, and does not discriminate on the grounds of race, color, religion, sex, sexual orientation, transgender status, gender expression, national origin, citizenship status, age, disability, genetic information or veteran’s status in em- ployment, education, and all other programs and activities. The following person has been designated to handle inquiries regarding non-discrim- ination policies: Director of Equal Opportunity, 101 North Stevens Hall, University of Maine, Orono, ME 04469-5754, 207.581.1226, TTY 711 (Maine Relay System). Planning and Managing a Community “Giving” Garden in Maine By John Jemison, Extension Professor, Soil and Water Quality, University of Maine Cooperative Extension. Table of Contents Background ....................................................................................................................7 Guide Organization..........................................................................................................7 Starting a Garden Program ............................................................................................7
    [Show full text]
  • Sous Chef John Marderosian Sous Chef Whitney Wood Sous Chef Richard Fletcher Executive Chef Frederic Boldron Sous Chef Abel Yacob
    sous chef john marderosian sous chef whitney wood sous chef richard fletcher executive chef frederic boldron sous chef abel yacob Today’s Soup 5 cup | 8 bowl Catfish Reuben swiss cheese, city ham, horseradish slaw, thousand island remoulade, griddled rye mgf 15 She-Crab Soup, cream, sherry gf 6 cup | 8 bowl Springer Mountain Farms Fried Chicken collard greens, red bliss potatoes, honey-thyme jus mgf 20 Fried Green Tomatoes goat cheese, red pepper coulis 9 Shrimp & Geechie boy Grits our tasso ham, smoked tomato-poblano gravy gf 23 Pan Fried Chicken Livers country ham, caramelized onion jus, creamed corn mgf 9 Jumbo Lump Crab Cake artichoke puree, warm fingerling potato salad, frisee, bacon, mustard seed vinaigrette, sunny egg 24 Crab Toast celery salad, grilled semolina bread 11 Bourbon Cured Salmon marinated onions, avocado, clabber cream, rye toast mgf 13 Georgia Mountain Trout roasted baby carrots, warm Pimento Cheese our b&b pickles, celery, orange-fennel relish, fried capers gf 25 benne seed crackers mgf 7 Pan Roasted Salmon carolina gold purloo, baby pea tendrils, pot-liquor broth gf 25 Skirt Steak Frites hand cut fries, diane sauce gf 28 Green Salad baby gem and butter lettuces, Tomato Risotto creamy arborio, fresh zucchini, green tomato, confit young kale, flat leaf parsley, benne seed tomato, pecorino cheese, basil oil gf 19 vinaigrette, romano cheese gf 8 Caesar romaine hearts, crispy okra, garlic served with our chips grit croutons, grana padano mgf 8 Pulled Pork BBQ horseradish coleslaw, h&f bun mgf 12 Asparagus Salad grilled
    [Show full text]
  • Clam Recipes
    Clams Processing and Clam Recipes Washington’s ocean beaches and Puget Sound shore lands contain many varieties of clams. There are many different species but littlenecks (including Manilas and native littlenecks), butter clams, razor clams, and geoduck are choice food species. The cockle, Eastern softshell, and horse clam have a fine flavor but the meat can be tough unless ground or chopped, and is usually used in chowder. Horse clam meat can also be pounded and lightly fried for delicious fritters and the siphons make a delicious ceviche. Razor clams are only found on the outer coast of Washington State as they require a high energy sandy beach to survive. How to purge littlenecks: Purging clams involves soaking “steamer clams” (Manilas and native littlenecks) in cold seawater to allow them to clear their tissues of sand and grit. Contrary to popular belief, you do not need to add cornmeal unless you enjoy the taste of cornmeal in the stomachs of your cooked clams. We do not recommend purging any clams except littlenecks. To prepare littlenecks or “steamers” for cooking, first scrub the clams under running water to remove any attached sand. (Test clams again at this point to make sure you have no “mudders”, or shells full of sand. These sneaky chowder-ruining imposters are often heavier than live clams, and will generally break open if the two halves are squeezed in a twisting, sliding motion between thumb and fingers.) Place the rinsed clams in a bucket of clean sea water and allow them to stand for a minimum of 4 hours, or overnight.
    [Show full text]
  • B.Sc Culinary S Duration – 3 Years / 6 Semsemester Semester
    Program Structure forB.Sc Culinary Studies (2018-19 Onwards ) Course DetailsName of Course –B.Sc Culinary Studies Duration – 3 years / 6 SemSemester –I Semester –I Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-101 Foundation –I 2 8 20 80 20 80 200 2 4 CS -102 Indian Cuisine –I 2 2 20 80 20 80 200 2 4 CS-103 International Cuisine -I 2 8 20 80 20 80 200 2 4 CS-104 Bakery Foundation- I 2 2 20 80 20 80 200 2 4 CS-105 Food Media-I - 2 20 80 100 4 CS-106 Kitchen Management- I 2 20 80 100 2 CS-107 Event Management-I 2 20 80 100 2 CS-108 Communication Skills 2 20 80 100 2 CS-109 Computer & IT 2 20 80 Total Semester -II Course Details- Name of Course –B.Sc Culinary Studies Semester –II Culinary Studies No. of Code Subject Hours Week Maximum Marks Total Credits Lecture Tutorial Practical Theory Practical Internal Final Internal Practical Assessment Exam Th Pr Food Production CS-201 Foundation –II 2 8 20 80 20 80 200 2 4 CS -202 Indian Cuisine –II 2 2 20 80 20 80 200 2 4 CS-203 International Cuisine -II 2 8 20 80 20 80 200 2 4 CS-204 Bakery Foundation- II 2 2 20 80 20 80 200 2 4 CS-205 Food Media-II - 2 20 80 100 4 CS-206 Nutrition & Dietetics 2 20 80 100 2 CS-207 Event Management-II 2 20 80 100 2 CS-208 Communication Skills-II 2 20 80 100 2 CS-209 Computer-IT Total Duration – 3 years / 6 SemSemester –III Semester –III Culinary Studies No.
    [Show full text]
  • Matt-Cyn Farms 2016 Bean Descriptions Amethyst Beautiful Oval-Shaped Bean with a Stand-Out Deep Purple Color
    Matt-Cyn Farms 2016 Bean Descriptions Amethyst Beautiful oval-shaped bean with a stand-out deep purple color. They have a nice creamy texture and a unique full-bodied flavor. Popular in soups and salads, but these will stand on their own flavor-wise with little seasoning. We like using these for purple beans and rice. Anna’s Black-Eyed Pea In the Southern U.S., eating black-eyed peas on New Year's Day is thought to bring prosperity in the new year. This strain was given to us by our friend Anna. “Hoppin' John,” made of black-eyed peas, rice and pork, is a traditional Southern dish. “Texas caviar,” another traditional dish, is made from black-eyed peas marinated in vinaigrette-style dressing and chopped garlic, and served cold. Black-eyed peas are sometimes called cowpeas, goat peas, purple-eyed peas, frijoles or cream peas. They make a great addition to stews, soups, curries and salads. They can also be a perfect side dish, or they can be mashed into a dip. Black Coco This fat round black bean has a thin skin, relatively firm but buttery consistency, and a lot of flavor. These beans were brought from Latin America to France in 1928 and became a staple during WWII. They work quite well as a side dish with simple seasonings. Black Kabouli Garbanzo Named for Kabul Afghanistan where this chickpea has been cultivated for thousands of years. This unique black garbanzo has a flavor similar to the beige-colored ones you are used to but has a more creamy texture.
    [Show full text]
  • CATERING MENU Elcome to the Jekyll Island Club Resort Where Groups of All Sizes Enjoy a Combination of Versatile Facilities and Personal Service
    CATERING MENU elcome to the Jekyll Island Club Resort where groups of all sizes enjoy a combination of versatile facilities and personal service. With over 14,000 square feet of indoor function space and 234 acres of Woutdoor opportunity, the staff of the Jekyll Island Club Resort is committed to the success of your event. From Welcome Baskets to After Dinner Liqueurs, the information presented here will be tailored to fit the needs of your group. Our experienced Sales and Catering staff will guide you through every phase and detail of the planning to ensure that we meet our goal – your complete satisfaction. Our capabilities are not restricted to the following menus. Our Executive Chef will custom design a menu to complement any special occasion or theme and we will gladly accommodate any special dietary request any member of your group may have. TABLE OF CONTENTS Appetizer Selections ........................................................................................................................................ 26 Audio Visual ...............................................................................................................................................43-44 Banquet Services ..............................................................................................................................................45 Baskets ............................................................................................................................................................... 7 Beverage Service (Bars) .................................................................................................................................
    [Show full text]
  • Greek Cuisine
    GREEK CUISINE The Greek food throughout its history and continuing today is for the Greeks a philosophy, they know that what makes a perfect feast is not just the food but also the good company. Food is nearly always prepared with the tastes of the guests in mind, should the dishes be roasted or fried, light or heavy? and the wine carefully chosen. Much of the conversation at the dinner table centres amicably around the food. The freshness of the fish , having just leapt from the sea; the vegetables newly dug from the ground or picked from the vines of the local farmers. The host will want to proudly point out how they have attempted to provide the best and freshest produce for you to enjoy. The traditional day is still de rigueur on the islands. It begins early with a quick breakfast of coffee and cigarettes or dried Rusk soaked in warm milk, followed by a substantial lunch and a siesta. After a few hours more work, evening is the time to relax with family and/or friends whilst nibbling meze (Greek appetizer). This is followed at 9 or 10pm by dinner with, perhaps, sweet pastries, cakes or ice-cream enjoyed later in the cafes. Strong distinctive tastes are the hallmark of this culinary rhythm. Herbs like rigani (oregano), thyme, rosemary, parsley, coriander, dill, fennel and sage; spices such as cinnamon, nutmeg, pepper, vanilla and mastic are all crucial. Greek olive oil enriches and flavours and the traditional cooking methods of grilling, long slow baking all enhance and mellow the food.
    [Show full text]