Private Events

Total Page:16

File Type:pdf, Size:1020Kb

Private Events PRIVATE EVENTS @medinacafe @cafemedina /medinacafe 60 4 879 3114 | MEDINACAFE.COM PRIVATE EVENTS Boasting high ceilings, up-cycled lighting fixtures, antique mirrors and traditional deco panel moulding, Cafe Medina’s expansive dining room marries the romance of 1920’s Paris and the utlititarian sensibilities of a working persons cafe. Our room is also deisned for presentations and corporate gathering and is equipped with multimedia capabilities - We offer a truly unique and instantly memorable setting for evening celebrations, gatherings, intimate wedding receptions and rehearsal dinners for up to 55 guests seated or 85 guests reception-style. Whether it’s cocktail and canape mingler or a multi course dinner service, our Chef Chris West has designed an array of seasonal menu options featuring Medina’s signature rustic, Mediterrenean-inspired cuisine. All our canape selections and platters, family-style and plated dinner menus can also be paired with a variety of custom cocktail creations, wine or beer. @medinacafe @cafemedina /medinacafe 604 879 3114 | MEDINACAFE.COM @medinacafe @cafemedina /medinacafe 60 4 879PHOTOGRAPHY 3114 | MED IBYNA CMEGHANAFE.COM HEMSTRA FLOOR PLANS 55 Guests, Seated 55 Guests, Seated 85 Guests, Reception-style Please note, depending on the event, the exact layout of the room may differ. @medinacafe @cafemedina /medinacafe 604 879 3114 | MEDINACAFE.COM PASSED CANAPES STATIONS $48 PER DOZEN (minimum three) (minimum four dozen per selection) Chicken Drumsticks - $15/pp Turkish Lentil Falafel, Dressed Endive 48-Hour Brine, Sorrel Yoghurt, Sumac Baked Phyllo, Stewed Kale, Chevre Harissa Lamb Skewers - $15/pp Canadian Lamb Sirloin, Harissa Rub, Mint, Yoghurt Harissa Prawns, Yoghurt, Preserved Lemon. Lentil Salad - $10/pp Puff Pastry wrapped Merguez, Roasted Tomato Salsa De-Puy Lentils, Swiss Chard, Tomato, Roasted Squash Galette, Grana Padano, Toasted Hazelnuts Blood Orange Vinaigrette Miniature Frittata, Smoked Bacon, Roasted Vegetables, Feta Cauliflower Salad - $10/pp Ras El Hanout Roasted Cauliflower, Pomegranate, Tuna Brandade, Harissa Aoili Hazelnuts, Pickled Onion Roasted Carrots - $10/pp PLATTERS Baby Carrots, Honey, Mint, Lemon, Coriander (based on 15 guests) Mixed Greens - $10/pp Assorted Charcuterie $140 Organic Seasonal Greens, Heirloom Tomato, Pomegranate Vinaigrette, Toasted pumpkin Seed Assorted Cheese $140 House Cured Wild Salmon, Harissa, Preserved Lemon Yoghurt, Crostini $120 LAVASH served with Seasonal Greens, Harissa Aoili, Housemade Flatbread, Hummus, Fermented Jalapeno, Onion, Pickles, Baba Ganoush, Mascarpone, Housemade Flatbread Black Pepper Honey $75 ($7 per piece) Braised Beef Short Rib Chicken Tagine Ras El Hanout Seared Tuna Grilled Zucchini ($5) @medinacafe @cafemedina /medinacafe 604 879 3114 | MEDINACAFE.COM FAMILY STYLE $70 per person STARTERS MAINS (choice of two) (choice of two) Baked Pita and Hummus Grilled Lamb Sirloin, Hummus, Haricots Vert, Jus Lentil Falafel, Dressed Endive Chicken Tagine, Couscous, Dried Fruits and Nuts, Green Olives, Raita Harissa Prawns, Yoghurt, Preserved Lemons Fricasse-de-Boeuf, Pomme Puree, Arugula, Jus Lamb Kofta, Tomato, Raita Oven Roasted Steelhead Trout, Tomato Chickpea Ragout, Turmeric Brown Butter, Basil Yoghurt Roasted Halloumi, Apricot Honey, Pistachio, Pita Chips Confit Duck Leg, De-Puy Lentils, Swiss Chard, Tomato, Blood Orange Vinaigrette SIDES (choice of two) DESSERT (choice of two) Israeli Couscous, Oven dried Tomatoes, Roasted Eggplant, Olives Medina Liege Waffle, Milk Chocolate Lavender, Mixed Berry Roasted Vegetables, Spicy Tomatoes, Sesame Yoghurt Dark Chocolate Cake, Salted Caramel Sauteed Seasonal Greens, Lemon, Garlic, Poached Pear, Coconut Orange Blossom Mousse, Olive Oil, Chillies Candied Pistachio Charred Brussel Sprouts, Cilantro Dressing, Lemon Cardamom Trifle Pickled Shallots, Almonds Levantine Roasted Cauliflower, Tahini Dressing, Toasted Sunflower Seeds Roasted Potatoes, Smoked Cheddar, Herbs @medinacafe @cafemedina /medinacafe 604 879 3114 | MEDINACAFE.COM PLATED DINNER $70 per person STARTERS (choice of two) Lamb Kofta, Tomato, Raita Israeli Couscous, Golden Beets, Hummus, Grilled Halloumi, Almond Ras El Hanout Roasted Cauliflower, Tahini Dressing, Toasted Sunflower Seed Harissa Prawns, Preserved Lemon, Yoghurt MAIN (choice of two) Grilled Lamb Sirloin, Lentil, Cherry Tomato, Haricots Vert, Jus Chicken Tagine, Couscous, Dried Fruits and Nuts, Green Olives, Raita Fricasse-de-Boeuf, Pomme Puree, Arugula, Jus Oven Roasted Steelhead Trout, Tomato and Chickpea Ragout, Turmeric Brown Butter, Basil Yoghurt Confit Duck Leg, De-Puy Lentils, Swiss Chard, Tomato, Blood Orange Vinaigrette Stuffed Eggplant, Quinoa, Roasted Peppers, Pomegrante Molasses, Herbs DESSERT (choice of two) Medina Liege Waffle, Milk Chocolate Lavender, Mixed Berry Dark Chocolate Cake, Salted Caramel Poached Pear, Coconut Orange Blossom Mousse, Candied Pistachio Lemon Cardamom Trifle @medinacafe @cafemedina /medinacafe 604 879 3114 | MEDINACAFE.COM LIBATIONS $12 per cocktail MEDINA ORIGINALS MEDINA 75 Gin, Lavender, Lemon, Sparkling Wine TWO-ONE-TWO Gin, Green Chartreuse, Elderflower, Lemon, Basil SAMANYOLU Gin, Fernet Branca, Creme de Cassis, Juniper and Black Tea, Lime, Egg White Custom Cocktails Available Upon Request House-made Zero-Proof Sodas $6 Rotating Beer Taps $8 Wine Full Selection Available Upon Request @medinacafe @cafemedina /medinacafe 604 879 3114 | MEDINACAFE.COM LIBATIONS $12 per cocktail MEDINA ORIGINALS Custom Cocktails Available Upon Request House-made Zero-Proof Sodas $6 CONTACT For more information or to book your private event please email [email protected] ADDITIONS A/V Equipment Rentals Projector, Microphone, Speaker MUSICAL ENTERTAINMENT DJ, Live Music PHOTOGRAPHY FLORAL ARRANGEMENTS pricing available upon request @medinacafe @cafemedina /medinacafe 604 879 3114 | MEDINACAFE.COM.
Recommended publications
  • 'Food & Wine' December 2010
    Food & Wine December 2010 PRICE £2.50 The Journal of The International Wine & Food Society Europe & Africa Committee Free to European & African Region Members - one per address - Issue 105 A Woman with a Mission Dispatches from the Fairest Cape The True Roast Beef of Old England © The Hereford Cattle Society CONTRIBUTORS Darina Allen has been acclaimed as the “Julia Child of Ireland”. Her fifteenth book, „Forgotten Skills of Cooking‟ is CHAIRMAN’S a treasure trove of recipes. At 61 Darina still has more energy than many of her students at her cookery school. In an MESSAGE interview for The Irish Times she explained that her mission in life is to educate the next generation in the “forgotten skills”. Martin Fine who was born in Birkenhead, graduated Dear Members from Cardiff College of Food Technology and com- I send my heartfelt sympathy and prayers to the incoming Society Chairman Alec menced his hotel career at Murray. With his wife, Irene, he travelled from his home in Canada for the annual „face the famous Grosvenor to face‟ meeting of Council and the Regional Festival in Sydney. Whilst Alec attended House Hotel, London and the Council meeting that confirmed his new position Irene fell down stairs in the hotel the George V in Paris. Library and badly broke her leg. She has now had 3 operations and there have been further complications resulting in their return home being indefinitely postponed. While working in France It is only 3 months since I last wrote a Chairman‟s column but they have been he met his wife, Pauline, a very eventful.
    [Show full text]
  • Catering & Events
    Catering & Events Welcome to Delectables! FOOD Canapés Thank you for considering us to Mini Plates and Bowls cater your event. Food Stations Plated Menus Over the years we have established Shared Dining Braai ourselves as a leader in bespoke catering Degustation and events. From an intimate dinner to a Breakfast grand gala dinner, we offer a complete Day Conference catering solution to make your event BEVERAGES memorable. Packages Cocktails Our culinary team has been hard at work Extras creating some great seasonal menus, using Hot Beverages only the best seasonal and sustainable ingredients available. ADDITIONAL SERVICES Rentals & Decor We have also created a beverage menu to Staffing suit all tastes and budgets. In addition we Venues have developed great relationships with some of the best decor, rental suppliers and venues in the business. We look forward to discussing your event requirements with you. Food - Canapés Canapés Please choose from selection below Cold Canapés Charred Carrot, Spiced Humus, Pickled Radish Zuchini Blini, Beluga Lentils, Creme Fraiche, Chives Crostini, Grilled Brinjal, Parmesan, Confit Tomato Goats Cheese, Rye Crumbs, Beetroot Chutney Poached Prawn, Avo Aioli, Smoked Salt Salmon Skin “Crackling”, Togarashi, Sour Cream, Lumpfish Caviar Smoked Salmon, Buckwheat Blini, Dill Creme Fraiche Salmon Croque Monsieur, Lumpfish Caviar, Chives Linefish Ceviche Taco, Lime, Jalapeno Seared Tuna, Cucumber, Sesame, Soya Chicken Terrine, Pistachio, Tarragon Mayo Smoked Chicken Taco, Chipotle, Lime Slaw, Avo Duck Liver Parfait,
    [Show full text]
  • Tunisia Sustainable Travel Guide
    THE Your guide to off-the- beaten-path sustainable SWITCHERS travel and shopping Tunisia SwitchMed programme is funded by the European Union — SPOTLIGHT Tunisia Dwarfed by its much larger neighbors in North Africa, Tunisia stands tall as a beguiling tourism destination. Tunisians grabbed the world’s attention in 2010 by kickstarting the Arab Spring protests, and their country remains the only democratic success story from those heady revolutionary days. Come and explore mountains that give way to sprawling desert; ancient ruins that sit astride idyllic beaches; and legendary food that will make your mouth water long after returning home. This guide will help you travel beyond the standard tourist attractions, and gain a deeper understanding of the country and the innovative entrepreneurs who call it home. This trip, have a different kind of experience: one that is as responsible and environmentally-conscious as it is fun. Planning a trip can be overwhelming, so we kept this guide simple. It is separated into four sections: — THE FOUR SECTIONS YOU WILL FIND: WHERE TO WHERE TO WHAT TO WHAT TO STAY EAT DO BRING HOME We have also created a Google Map featuring each location mentioned, and underlined text can be clicked to access relevant websites. Each section features the projects and creations of our Access Tunisia Google Map Tunisia-based Switchers — the green entrepreneurs who are creating circular, sustainable economies to benefit their country and beyond. Whether you are traveling for business or work, we hope you discover something
    [Show full text]
  • Chapter-1 International Cuisine
    CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh.
    [Show full text]
  • The Quality of Hotel Employee Meals, and Employees' Perception of The
    Louisiana State University LSU Digital Commons LSU Master's Theses Graduate School 2002 The quality of hotel employee meals, and employees' perception of the quality Eugene Tetteh Gorleku Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_theses Part of the Human Ecology Commons Recommended Citation Gorleku, Eugene Tetteh, "The quality of hotel employee meals, and employees' perception of the quality" (2002). LSU Master's Theses. 2798. https://digitalcommons.lsu.edu/gradschool_theses/2798 This Thesis is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Master's Theses by an authorized graduate school editor of LSU Digital Commons. For more information, please contact [email protected]. THE QUALITY OF HOTEL EMPLOYEE MEALS AND EMPLOYEES’PERCEPTION OF THE MEALS A Thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College In partial fulfillment of the requirements for the degree of Master of Science in The School of Human Ecology by Eugene Tetteh Gorleku Louisiana State University December, 2002 ACKNOWLEDGEMENTS I would first like to thank my parents, without whose encouragement this effort would not have been possible. They always taught me to give my best and to work hard because hard work always produces great results. I would like to thank my wife and children, without whose patience, tolerance, and support, I may not have been in the right frame of mind to study. I would also like to thank Dr.
    [Show full text]
  • Mahalo to All Who Participated in Our Annual Earth Day Beach Cleanup!
    Volume XIX No. 05 May 2018 Mahalo to all who participated in our annual Earth Day Beach cleanup! We saw a fantastic turnout of over two hundred volunteers! April 21st greeted the Waikīkī Ohana Workforce with a gorgeous morning— a perfect day to get our hands dirty and our beaches clean! A huge mahalo to the Hilton Hawaiian Village who provided the workforce with a delicious continental breakfast, Polynesian Adventure Tours who shuttled us to our destinations in their comfortable motor coaches, and Hyatt Regency who provided validated parking! Volunteers combed the beach, bushes and crevices and retrieved hundreds of small trash and cigarette butts. Mahalo again for everyone’s dedication. See you next quarter! Inside this issue: 1 Mahalo to all who participated in our annual Earth Day Beach cleanup! Sheraton Princess Ka‘iulani celebrates Mother’s Day at Pīkake Terrace 2 WIA’s community and business leaders publicly support Bill 6 Duke’s Lane Market & Eatery – Bakery, BASALT Mother’s Day Specials, and 3 Preserving and restoring Waikīkī Beach Nightly entertainment on the patio 4 39th Annual Pan Pacific Festival announces 2018 event dates Hilton Waikīkī Beach on Kūhiō – Military Appreciation Month, Mother’s Day 5 PacRim Marketing and PRTech re-launch Chinese website about Hawai‘i Brunch Buffet, Summer Brunch Series, ongoing events 6 The perfect Mother’s Day weekend at Moana Surfrider The Surfjack presents: May at the Swim Club 7 Tomo Kuriyama named General Manager of The Royal Hawaiian bills Hawai‘i 7 Shingo Katsura appointed Chef de Cuisine
    [Show full text]
  • Mga Paquigpulong Sa Iningles Ug Binisaya
    NON CIRCULATING f\ SANTIAGO %JO iIf «3f- n 1 Zitiiihoa <v/, .M/mlti i\ L ^^u^^^/fd, + g PROPERn Of Jf*z '<Mgm i » 8' 7 • A R T E S SCIENTIA VERITAS mga paquigpulong SA MINGLES 06 BINISAYA GUINTUCOD NI P. Gregorio de Santiago ^^ Con licencia de io* Superiores MANILA: 190$ IMPRKNTA DE SANTOS V BERNAL Echftgiie 84, Sta. Cruz Km pmpledad del autor* pahamatnGon Ang pinasugdan niining libro nga guihalad co canimo, hinigugmang ma^babasa, mao da Jang ug pila ca pagpamulong nga binisaya nga guihu bad co sa iningles cay aron musugod sa pagsulti niining pinolongan ang mga bata nga guitonan co niana; uala co gayud mahunahuna nga aranj; maquita ang sinulat co sa mga talahodon npa tao nga managagda canaco sa pagcahingpit sa acong buhat, sa pagcahimo ug usa ca libro nga tacus sa pagimprenta. Busa guipon-an ang gui- sugdan co sa lain laing mga pagpamulong, ug ania man ingon sa pagcacabiis sa acong quinaad man. Dili pacaingon mo nga nagapaandac aco sa acong binuhat; hinsaydan man naco nga dag- han caha ang mga sayop nga hipalgan mo sa pagbasa sa ubang mga pagpamulong; apan, ma quilpoy aco canimo nga pasagdan mo lang ca- nang mga sayop, ug imong tanaon da ang tuyo co sa pagpanagana canimo sa dalan sa pagsulti sa iningles. Cay maculi man caayo ang pagsang- pot sa ubang mga pulong niining pinolongan, cun dili quita ogaling mudangup sa quinachila, uala idugang co ang pagcaloas nila ingon sa gui- panagtuman sa mga magsusulat sa iningles. Ma- — 4 ~ quita mo usab ug mga pulong nga binisaya nga lain man caha sa cahologan sa hindunggan mo ug buut aco nga mahamatngon ca sa dacong ca Jainan sa pagcasabut sa ubang mga pulong sa tagsa ca longsod sa cabisay-an.
    [Show full text]
  • Design Educato. the Second Project (Eileen Burchell) Explores
    DOCUMENT RESUME ED 378 099 SO 024 442 TITLE Fulbright-Ha)es Seminars Abroad Program, 1993. Morocco and Tunisia. Final Projects. INSTITUTION America-Midea3t Educational and,Training Services, Inc., Washington, DC. SPONS AGENCY Center for International Education (ED), Washington, DC. PUB DATE 93 NOTE 196p.; Last project may not reproduce clearly. PUB TYPE Guides Classroom Use - Teaching Guides (For Teacher) (052) Collected Works General (020) EDRS PRICE MFOI/PC08 Plus Postage. DESCRIPTORS Art; *Females; Feminism; Foreign Countries; Geographic Ccncepts; *Geography Instruction; Higher Education; *Islamic Culture; *Literature; *Social Studies IDENTIFIERS Fulbright Hays Seminars Abroad Program; *Morocco; *Tunisia ABSTRACT This collection of Fulbright seminar projects focuses on Morocco,and Tunisia. The first Project (Ruth Brent) gives a descriptive analysis of images from the perspective of .an interior design educato. The second project (Eileen Burchell) explores the theme of contivaity and change as it is reflected in the contemporary French literature of the Maghreb. The third project (Vernon Egger) is a preliminary essay on general characteristics of several of the Islamic movements found in North Africa. The fourth project (Jeanne B. Howard) is a master slide inventory of architecture, archaeology, visual arts, music and dance performances, literature and calligraphy examples, geographical sites, and resource individuals interviewed. The fifth project (Mary Murray) is a paper on English translations of the Francophane literature of Morocco, Algeria, and Tunisia. The sixth project (Nathalie Oppendahl) is a list in French of about 800 slides. The seventh project (Marie Rasmussen) is a slide lecture showing the continuity and change of mosaic patterns, and production, installation, and conservation techniques.
    [Show full text]
  • CAIRNS CONVENTION CENTRE MENU SELECTION Featuring Fresh, Locally Sourced and Grown Produce LOCAL INGREDIENTS
    CAIRNS CONVENTION CENTRE MENU SELECTION Featuring fresh, locally sourced and grown produce LOCAL INGREDIENTS Tropical North Queensland is home to many micro climates and passionate farmers who grow a wide variety of produce. Inspired by their ingenuity, we have developed the following menu suggestions to ensure we take full advantage of the incredibly diverse ingredients available throughout the year. The success of your event is our priority, and our selection is designed to keep your delegates engaged, fulfilled, and energised throughout the day, while providing a bite to indulge. With our experience in delivering events, and our collaborative approach with our suppliers, you can trust that all your guests will have something to love in each and every menu. Zucchini flowers, Atherton Tablelands BREAKFAST Tomatoes, Atherton Tablelands BREAKFAST STAND UP BREAKFAST PLATED BREAKFAST ADDITIONAL ITEMS Toasted banana loaf and condiments HOT DISH (SELECT ONE) SOMETHING SWEET (V, GF) Alternate charge $3.50 per guest Green banana flour and Rainforest Mini almond croissant (V) Stand up Bounty Breakfast burrito jams Broken Nose vanilla and Bowen mango $29.50 per guest Egg, spicy sausage, tomato and avocado salsa, Tropical granola parfait (PB) melted cheese pancakes (V) Plated Coyo coconut yoghurt, granola, diced Quinoa breakfast bowl (GF, DF) Toasted banana loaf and Rainforest $39.00 per guest seasonal tropical fruit Locally smoked fish, blistered tomatoes, citrus Bounty condiments (V, GF) Savoury mini cheesecake scented quinoa, avocado and herb
    [Show full text]
  • Copyrighted Material
    ind JWBK173/Nenes May 22, 2008 0:46 Char Count= Index A Aginares me Avgolemono Alabalik (trout), 461 Aleppo pepper, 416 (Artichokes with Egg A` la diable (spicy food), Alfajores, 60 Abbacchio al forno (roast and Lemon Sauce), 655 Alho (garlic), 559 lamb), 699 474 A` la Dieppose Alinadas˜ (olives), 378 Abondance (cheese), 652 Agnolotti (pasta), 709 (Dieppe-style food), Alla cacciatora (braised Abruzzo, food, 699 Agro (sour food), 704 655 chicken), 706 Aburage, 154, 167 Agurkesalat (Marinated A` la Dijonnaise (food with Alla Fiorentina (steak Accra, 118 Cucumbers), 825 Dijon mustard), 655 dish), 700 Aceitunas Verdes Agusi (agushi), 514 A` la doria (cucumber Alla Parmigiana (cooking Rellenas de Pimiento Aiguilettes (duck breast), garnish), 655 style), 702 y Anchoa (Green 649 Alla Romana A` la dubarry (cauliflower), Olives Filled with Aioli, 378, 649. See also (Latium-style 655 Piquillo Peppers and Roasted Garlic Aioli cooking), 699 A` la financiere (garnish), Anchovy), 385 Aioli sauce. See Cilantro Allgauer¨ emmentaler 656 Aceto balsamico Aioli Sauce (cheese), 752 A` la Florentine (spinach (balsamic vinegar), Aish baladi (bread), Allspice, 115, 649 694–695, 705 dish), 656 507 ` Almond potatoes, 795 Achiote Paste, 29 Ajiaco, 111 A la Lyonnaise Almonds. See Chinese Ackee, 114–115 Aji (ajies), 60, 66, 68 (onion/potato almonds Ackee and saltfish, 111 Aji Amarillo, 60 garnish), 656 Alps-Jura region, food, Adana kebaps, 461 Aji caco de cabra, 60 A` la menagere (simply 646 Adas Bis Silq (Lentil and Aji Colombiano prepared dishes), Altbier, 752 Swiss
    [Show full text]
  • History of Worcestershire Sauce 1
    HISTORY OF WORCESTERSHIRE SAUCE 1 HISTORY OF WORCESTERSHIRE SAUCE (1837-2012): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK Compiled by William Shurtleff & Akiko Aoyagi 2012 Copyright © 2012 by Soyinfo Center HISTORY OF WORCESTERSHIRE SAUCE 2 Copyright (c) 2012 by William Shurtleff & Akiko Aoyagi All rights reserved. No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the publisher. Published by: Soyinfo Center P.O. Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 Fax: 925-283-9091 www.soyinfocenter.com [email protected] ISBN 9781928914433 (Worcestershire sauce) ISBN 978-1-928914-43-3 (Worcestershire sauce) Printed 23 March 2012 Price: Available on the Web free of charge Search engine keywords: History of Worcestershire sauce History of Lea & Perrins History of Lea and Perrins History of Lea & Perrins Worcestershire sauce Bibliography of Worcestershire sauce Bibliography of Lea & Perrins Bibliography of Lea and Perrins Bibliography of Lea & Perrins Worcestershire sauce Chronology of Worcestershire sauce Chronology of Lea & Perrins Chronology of Lea and Perrins Chronology of Lea & Perrins Worcestershire sauce Timeline of Worcestershire sauce Timeline of Lea & Perrins Timeline of Lea and Perrins Timeline of Lea & Perrins Worcestershire sauce Copyright © 2012 by Soyinfo Center HISTORY OF WORCESTERSHIRE SAUCE 3 Contents
    [Show full text]