Amy winehouse tribute night menu - sat 16th february 2013porterschatham
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This document outlines a menu for an Amy Winehouse tribute event featuring starters of pate or vegetable terrine, main courses of lamb shank, chicken chasseur, or spinach and feta pie served with roasted potatoes and vegetables, and desserts of chocolate mousse or caramelized orange cheesecake.
Almarani Catering offers a Curly Pesto dish consisting of curly pasta, zucchinis, roasted chicken and a pesto cream sauce served with parsley and garlic bread for $10 per plate.
This document advertises Diablo wings from a restaurant called Bistro Ravioli, describing them as 3 chicken wings coated in a spicy barbecue sauce and served with garlic ranch dressing. The document also mentions fresh pasta and brick oven pizza as other menu items and provides the restaurant website.
This document provides a recipe for prime rib roast with red wine jus. It instructs the reader to start by roasting oxtails and vegetables to develop flavor for the jus. It then advises to carve the meat off the rib bones before roasting for easier carving and to allow the bones to flavor the jus. The boneless roast is seared and then tied back onto the bones for even cooking. It is roasted at 17-20 minutes per pound until it reaches the proper internal temperature. The jus is made by simmering the roasted bones, oxtails and vegetables in wine, broth and thyme.
This document provides summaries and links to recipes for 11 different pizza variations that do not use traditional red sauce. The pizzas include options with butter and olive oil sauce, chicken and herbs, sausage and mushrooms, phyllo dough with smoked mozzarella, wilted greens and ricotta, bacon and ranch chicken, Philly cheesesteak, barbecue chicken and corn, Greek style with spinach and olives, red peppers, and grilled bell peppers. All recipes include preparation times and serving sizes.
This document describes an Italian sausage and bacon pizza from Bistro Ravioli's website. The pizza features slices of homemade Italian sausage, bits of bacon, olives and capers baked in a brick oven. The website is listed as www.bistroravioli.com.
This document is an elementary school menu for October 2012 that lists the breakfast and lunch options for each day of the week. For breakfast, students can choose from various cereal and pastry options, along with a fruit or juice, milk, and Land O'Lakes cheese stick. The lunch menu rotates between pizza, burgers, sandwiches, tacos, pasta dishes and other entrees, with fruits and vegetables as side options. The menu notes which items are made with whole grains and contain pork. It also lists daily salad and sandwich meal alternatives and provides information on paying for meals and accessing the school food service website.
The document lists various steak and fish options including fish steaks, fish steaks with rice noodles, fish steak in garlic and lemon sauce, beef steaks, roast beef in mushroom sauce, and stilton beef in salsa sauce.
This document provides instructions for making buffalo chicken dip, including draining canned chicken, mixing the chicken with cream cheese, hot sauce, and blue cheese, then sprinkling shredded cheese on top and baking to create a cheesy and spicy snack dip to serve with chips.
The document provides a menu for a restaurant or pub featuring several meal options including ham and eggs, scampi and chips, sausage and mash, chilli and rice, plaice and chips, lasagne, chicken tikka massala, and cottage pie. It also lists omelette fillings and offers wine deals, drinks, and desserts.
This document is the menu for a Sunday lunch at a restaurant, offering 2-course and 3-course options. The starter options include leek and potato soup, oriental potted duck, and goats cheese tartlet. Main courses include roast beef, chicken breast, cod, or vegetable risotto. Dessert options are sticky toffee pudding or chocolate brownie.
The document describes a buffet menu for a minimum of 15 people at a price of KSH 2,600 per person inclusive of taxes and service. It includes 4 sample menus that offer options for starters, main courses from a shaffing dish selection, grilled items, and desserts. The menus provide soup, salad, fish, meat, poultry, starch, and vegetable options. Beverages include tea and coffee.
This document advertises a beef mediterranean dish from a restaurant called Bistro Ravioli, containing assorted vegetables, black olives, and beef kebab drizzled with garlic sauce.
The document discusses the origins and traditions of lasagna in different regions of Italy. Specifically:
- Lasagna originated in ancient Rome and refers to large pasta sheets made from a mixture of wheat flour and eggs.
- In Emilia-Romagna, lasagna is traditionally made fresh by hand and is considered a type of pastry rather than pasta.
- In Bologna, lasagna is most commonly baked in layers with bolognese sauce, bechamel sauce, and Parmesan cheese.
- Other regions, like Sicily and Southern Italy, have their own variations of lasagna involving different shapes, fillings, and ingredients.
This menu offers a variety of light bites and sandwiches priced between ?3.95-?6.95. Sandwich options include prawn cocktail, sausage baguette, cheddar cheese sandwich, ham and wholegrain mustard sandwich, tuna baguette, steak baguette, bacon and brie baguette, prawn sandwich, and bacon, lettuce and tomato baguette. It also lists oven baked potatoes with various fillings, and side items like coleslaw, onion rings, and cheesy chips priced between 95p-?2.95. Starters include soup of the day, breaded garlic mushrooms, chicken wings, king prawns in filo pa
This document lists menu items from various restaurants and catering services. It includes salads, meat and seafood dishes, snacks, desserts and platter options ranging from individual servings to larger sharing platters. Dishes incorporate ingredients like rocket, sundried tomatoes, ribeye steak, chicken, seafood, buffalo wings, beef, pork and vegetables prepared in different styles. Sides include potatoes, rice, couscous, salads and sauces. Desserts include muffins, cakes, sorbet, tiramisu, cheesecake and ice cream. Platters allow for combinations of foods like meats, scones, spring rolls and seafood.
This Greek recipe provides instructions for making Easter cookies. It lists ingredients like fresh butter, sugar, eggs, vanilla, ammonia, salt, and flour. The method describes mixing the butter and sugar until creamy, then adding the eggs and other wet ingredients and mixing for 8-10 minutes. Next, the dry ingredients like salt and flour are gradually added and kneaded into the dough. Small balls of dough are formed, brushed with egg yolk, and baked at 180°C for 20 minutes, filling the home with the sweet smell of Easter.
Walter's Fine Cuisines is a compilation of recipes from dishes served over the past decade at various establishments, including toasted peppercorn yellowfin tuna, oven roasted game hen with curry cream sauce and beets, 3 cheese ravioli with spinach linguini alfredo, sweet strawberry stuffed french toast, pan seared sea scallops with snow peas and bacon, a bruschetta trio, and a chocolate and espresso cake with chocolate drizzle and strawberry.
This document contains the weekly menu for Kelvin Catering Services that provides food to Al-Yasmina School from February 1-29. The menu includes two main course options, a pasta/potato/rice item, and a vegetable selection for each day of the week. Main dishes include options like spaghetti bolognaise, chicken beryani, beans stew, fish grill with tomato sauce, and chicken souvlaki. Common side dishes are white rice, steamed vegetables, cubed potatoes, and sauteed cauliflower.
Casa di Edesia is an Italian restaurant located in Red Bank, New Jersey that was founded in the 1920s as a front for organized crime operations but has since become a respected establishment for fine dining and Italian cuisine. The menu includes classic Italian appetizers like bruschetta and calamari along with entrees such as chicken parmesan, tortellini carbonara, and shrimp scampi. The restaurant also offers traditional Italian desserts like cannoli, tiramisu, and gelato.
This document is a catering menu from Pepperonata, a company specializing in private functions and business catering. The menu includes options for gourmet salads, sandwiches and baguettes, finger foods, and desserts. A variety of options are provided under each category with accompanying prices. Catering services such as chefs and wait staff can also be provided for functions.
The document contains a list of food items photographed for plate presentations by Vincent Haselton. Some of the dishes pictured include crab cake on arugala salad, lobster trio, pear and parsnip soup, crab salad, red snapper fillet, passion fruit semifredo, lobster tail, tamarind fettuccini ala vodka, beef tenderloin with corn salsa, and zuppa de pesce gazpacho soup with parmesan sorbet. The foods came from restaurants and hotels including the QM2, Attaleia shine hotel, Bankquet?ng shine hotel, Queens grill, and Italian shine hotel.
The document provides 20 beef recipes from Pillsbury including:
1) Roast Beef And Gorgonzola Hoagies with tender beef and blue cheese broiled on bread
2) Beef Fajitas With Guacamole Salsa with spicy sirloin and easy dinner roll ups
3) Crescent Beef Burritos wrapping a Mexican beef filling in Pillsbury crescents
Pasta Magic is an Italian restaurant specializing in homemade pastas and sauces. The menu includes fusilli pasta with tomato or marinara sauce, fettucine alfredo with butter, cream and cheese sauce, lasagna with layers of pasta, tomato sauce, ricotta and mozzarella cheeses. Additional offerings are risotto with chanterelle mushrooms in olive oil and herbs and chicken breast wrapped in parma ham with chanterelles in a light herb gravy.
This website advertises Bistro Ravioli's fresh pasta and brick oven pizza, highlighting their extra large homemade meatball served with fresh pasta as a signature dish. The website URL and thanks are also included.
This document describes an Italian sausage and bacon pizza from Bistro Ravioli's website. The pizza features slices of homemade Italian sausage, bits of bacon, olives and capers baked in a brick oven. The website is listed as www.bistroravioli.com.
This document is an elementary school menu for October 2012 that lists the breakfast and lunch options for each day of the week. For breakfast, students can choose from various cereal and pastry options, along with a fruit or juice, milk, and Land O'Lakes cheese stick. The lunch menu rotates between pizza, burgers, sandwiches, tacos, pasta dishes and other entrees, with fruits and vegetables as side options. The menu notes which items are made with whole grains and contain pork. It also lists daily salad and sandwich meal alternatives and provides information on paying for meals and accessing the school food service website.
The document lists various steak and fish options including fish steaks, fish steaks with rice noodles, fish steak in garlic and lemon sauce, beef steaks, roast beef in mushroom sauce, and stilton beef in salsa sauce.
This document provides instructions for making buffalo chicken dip, including draining canned chicken, mixing the chicken with cream cheese, hot sauce, and blue cheese, then sprinkling shredded cheese on top and baking to create a cheesy and spicy snack dip to serve with chips.
The document provides a menu for a restaurant or pub featuring several meal options including ham and eggs, scampi and chips, sausage and mash, chilli and rice, plaice and chips, lasagne, chicken tikka massala, and cottage pie. It also lists omelette fillings and offers wine deals, drinks, and desserts.
This document is the menu for a Sunday lunch at a restaurant, offering 2-course and 3-course options. The starter options include leek and potato soup, oriental potted duck, and goats cheese tartlet. Main courses include roast beef, chicken breast, cod, or vegetable risotto. Dessert options are sticky toffee pudding or chocolate brownie.
The document describes a buffet menu for a minimum of 15 people at a price of KSH 2,600 per person inclusive of taxes and service. It includes 4 sample menus that offer options for starters, main courses from a shaffing dish selection, grilled items, and desserts. The menus provide soup, salad, fish, meat, poultry, starch, and vegetable options. Beverages include tea and coffee.
This document advertises a beef mediterranean dish from a restaurant called Bistro Ravioli, containing assorted vegetables, black olives, and beef kebab drizzled with garlic sauce.
The document discusses the origins and traditions of lasagna in different regions of Italy. Specifically:
- Lasagna originated in ancient Rome and refers to large pasta sheets made from a mixture of wheat flour and eggs.
- In Emilia-Romagna, lasagna is traditionally made fresh by hand and is considered a type of pastry rather than pasta.
- In Bologna, lasagna is most commonly baked in layers with bolognese sauce, bechamel sauce, and Parmesan cheese.
- Other regions, like Sicily and Southern Italy, have their own variations of lasagna involving different shapes, fillings, and ingredients.
This menu offers a variety of light bites and sandwiches priced between ?3.95-?6.95. Sandwich options include prawn cocktail, sausage baguette, cheddar cheese sandwich, ham and wholegrain mustard sandwich, tuna baguette, steak baguette, bacon and brie baguette, prawn sandwich, and bacon, lettuce and tomato baguette. It also lists oven baked potatoes with various fillings, and side items like coleslaw, onion rings, and cheesy chips priced between 95p-?2.95. Starters include soup of the day, breaded garlic mushrooms, chicken wings, king prawns in filo pa
This document lists menu items from various restaurants and catering services. It includes salads, meat and seafood dishes, snacks, desserts and platter options ranging from individual servings to larger sharing platters. Dishes incorporate ingredients like rocket, sundried tomatoes, ribeye steak, chicken, seafood, buffalo wings, beef, pork and vegetables prepared in different styles. Sides include potatoes, rice, couscous, salads and sauces. Desserts include muffins, cakes, sorbet, tiramisu, cheesecake and ice cream. Platters allow for combinations of foods like meats, scones, spring rolls and seafood.
This Greek recipe provides instructions for making Easter cookies. It lists ingredients like fresh butter, sugar, eggs, vanilla, ammonia, salt, and flour. The method describes mixing the butter and sugar until creamy, then adding the eggs and other wet ingredients and mixing for 8-10 minutes. Next, the dry ingredients like salt and flour are gradually added and kneaded into the dough. Small balls of dough are formed, brushed with egg yolk, and baked at 180°C for 20 minutes, filling the home with the sweet smell of Easter.
Walter's Fine Cuisines is a compilation of recipes from dishes served over the past decade at various establishments, including toasted peppercorn yellowfin tuna, oven roasted game hen with curry cream sauce and beets, 3 cheese ravioli with spinach linguini alfredo, sweet strawberry stuffed french toast, pan seared sea scallops with snow peas and bacon, a bruschetta trio, and a chocolate and espresso cake with chocolate drizzle and strawberry.
This document contains the weekly menu for Kelvin Catering Services that provides food to Al-Yasmina School from February 1-29. The menu includes two main course options, a pasta/potato/rice item, and a vegetable selection for each day of the week. Main dishes include options like spaghetti bolognaise, chicken beryani, beans stew, fish grill with tomato sauce, and chicken souvlaki. Common side dishes are white rice, steamed vegetables, cubed potatoes, and sauteed cauliflower.
Casa di Edesia is an Italian restaurant located in Red Bank, New Jersey that was founded in the 1920s as a front for organized crime operations but has since become a respected establishment for fine dining and Italian cuisine. The menu includes classic Italian appetizers like bruschetta and calamari along with entrees such as chicken parmesan, tortellini carbonara, and shrimp scampi. The restaurant also offers traditional Italian desserts like cannoli, tiramisu, and gelato.
This document is a catering menu from Pepperonata, a company specializing in private functions and business catering. The menu includes options for gourmet salads, sandwiches and baguettes, finger foods, and desserts. A variety of options are provided under each category with accompanying prices. Catering services such as chefs and wait staff can also be provided for functions.
The document contains a list of food items photographed for plate presentations by Vincent Haselton. Some of the dishes pictured include crab cake on arugala salad, lobster trio, pear and parsnip soup, crab salad, red snapper fillet, passion fruit semifredo, lobster tail, tamarind fettuccini ala vodka, beef tenderloin with corn salsa, and zuppa de pesce gazpacho soup with parmesan sorbet. The foods came from restaurants and hotels including the QM2, Attaleia shine hotel, Bankquet?ng shine hotel, Queens grill, and Italian shine hotel.
The document provides 20 beef recipes from Pillsbury including:
1) Roast Beef And Gorgonzola Hoagies with tender beef and blue cheese broiled on bread
2) Beef Fajitas With Guacamole Salsa with spicy sirloin and easy dinner roll ups
3) Crescent Beef Burritos wrapping a Mexican beef filling in Pillsbury crescents
Pasta Magic is an Italian restaurant specializing in homemade pastas and sauces. The menu includes fusilli pasta with tomato or marinara sauce, fettucine alfredo with butter, cream and cheese sauce, lasagna with layers of pasta, tomato sauce, ricotta and mozzarella cheeses. Additional offerings are risotto with chanterelle mushrooms in olive oil and herbs and chicken breast wrapped in parma ham with chanterelles in a light herb gravy.
This website advertises Bistro Ravioli's fresh pasta and brick oven pizza, highlighting their extra large homemade meatball served with fresh pasta as a signature dish. The website URL and thanks are also included.
Roasted bell pepper, onion, mushroom, eggplant, tomatoes, zucchini, mozzarella and cream cheese in between layers of fresh pasta sheets. Topped with bechamel sauce.
This document advertises a chili shrimp spaghetti dish from a restaurant called Bistro Ravioli. The dish features marinated shrimp sauteed in a fresh salsa, chili and pomodoro sauce. The document also mentions that the restaurant serves fresh pasta and brick oven pizza.
This document advertises a restaurant's spaghetti carbonara and pizza offerings. Bistroravioli.com serves classic spaghetti carbonara made with pancetta, egg sauce, and brick oven pizza. The website thanks visitors.
This document promotes a restaurant called Bistro Ravioli that serves fresh pasta, brick oven pizza, and a prosciutto and arugula salad tossed in balsamic dressing according to its website www.bistroravioli.com. It thanks the reader at the end.
Bistroravioli.com offers shrimp and scallion ravioli with shrimp, onion, and scallion slices in a white wine butter sauce as well as fresh pasta and brick oven pizza.
This document advertises a shrimp and basil pesto dish from a restaurant called Bistro Ravioli located at www.bistroravioli.com. The dish features shrimp and smoked bacon served over the restaurant's classic pesto sauce. The document also thanks the reader.
This document advertises a pepperoni pizza from a restaurant called Bistro Ravioli. It highlights that the pizza features fresh pasta, is baked in a brick oven, and that each bite contains the flavors of pepperoni, tomato sauce, and mozzarella cheese. The document also thanks the reader and provides the restaurant website.
This document advertises a pizza called Margherita from the restaurant Bistro Ravioli. The Margherita pizza features tomatoes, basil and mozzarella cheese. It is described as an Italian classic combination of these ingredients. The document also provides the restaurant's website and thanks the reader.
Bistroravioli.com offers a honey bacon and jalapeno pizza that combines the sweetness of honey and bacon with the spice of jalapenos for a flavorful pizza combination. The website also advertises fresh pasta and brick oven pizza.
This document describes a dish of spinach and feta cheese ravioli served in pesto sauce from the restaurant www.bistroravioli.com. The ravioli is filled with spinach and feta cheese and coated in a pomodoro sauce, and is topped with roasted tomatoes and pesto sauce to add flavor.
A classic favorite with mixed greens tossed in creamy caesar dressing topped with bacon bits and crunchy croutons with Calamari PHP 345 With Grilled Chicken PHP 345
This document advertises a restaurant that serves fresh pasta, brick oven pizza, and a chocolate lava cake with ganache filling according to its website www.bistroravioli.com. It concludes with a simple "Thanks".
Ang Chong Yi Singapore: Honoring India’s Sweet Heritage Through GenerationsAng Chong Yi
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Ang Chong Yi Singapore invites diners on a flavorful journey that honors India’s rich sweet heritage, blending tradition with innovation. The restaurant brings Ang Chong Yi Celebrates India’s Sweet Tradition: A Legacy Passed Through Generations together centuries-old recipes and modern culinary techniques, ensuring the legacy of Indian sweets continues to thrive in an evolving world.
Revolutionizing the B2B Platform for the Italian Food & Beverage Industry.pdfAlysei
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This presentation explores how our innovative B2B platform is transforming the Italian food and beverage industry, connecting producers, distributors, and buyers in a seamless digital marketplace. With advanced technology, streamlined logistics, and a commitment to authenticity, we empower businesses to expand their reach, enhance efficiency, and drive growth. Discover how our platform is setting new standards in the industry, fostering global connections while preserving the rich tradition of Italian gastronomy. Know more - https://alysei.com/services/italian-restaurants
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VERTICAL FARMING: A WAY TOWARDS SMART & SUSTAINABLE URBAN AGRICULTUREindexPub
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Vertical farming is an innovative approach to agriculture that aims to meet the growing food demands of urban populations while addressing the challenges of limited arable land, resource scarcity, and environmental concerns. By utilizing vertically stacked layers or structures, this method integrates advanced technologies to grow crops in controlled environments, such as buildings, shipping containers, or specialized facilities. Vertical farming offers a sustainable and space-efficient solution to meet the increasing demand for these valuable plants. This abstract explores the role of vertical farming in the cultivation of aromatic and medicinal plants, highlighting its benefits, challenges, and potential to revolutionize the production of these valuable crops. By integrating IoT devices, the system aims to monitor and control various parameters such as environmental conditions, nutrient levels, and irrigation, optimizing the growth and quality of aromatic and medicinal plants.