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SALADS
Cabbage, Radish and Jicama Salad
by Jim Oliver
Smoked Trout and Somen Noodle Salad
by Dave Przygoda
Quinoa Salad with Tempeh and Whipped Greek Feta in a Lettuce Cup
by Tracey Maggio
Pan Seared Tofu with Roasted Rice Vinegar and Ginger Vinegar Dressing
by Sara Lowry
Curry Chicken Salad
by Helena Cocoras
Honey Citrus Vinaigrette
by Helena Cocoras
Kimchi
Jim Oliver
Asian Marinated Flank Steak in Lettuce Cups w/Jansal Valley Somen Noodle Cake and Sakurachi Sa Soy Glaze
by Chris Hartford & Theresa Miller
APPETIZERS
Miso Soup with Bok Choy and Bean Sprouts
by Melanie Pacheco
Kilchurn Estate Krystal Pure Cheddar Stuffed Mushrooms
by John Reis
Miso Soup with Tofu
by Dave Przygoda
Domaine de Provence Duck Confit Eggrolls or Wontons
by Mark Simon
Kilchurn Estate Krystal Pure Cheddar & Red Pepper Tart
by Helena Cocoras
Goat Cheese Biscuits
by Laura Hopper-Fish
Cataplana w/Linguini & Clams
by Laura Hopper-Fish
Truffled Farmers Pizza
by Chris Hartford
Jansal Valley Chicken Basil Sausage & Cannellini Bean Soup
by Vincent Lomango
ENTREES
Somen Noodle Cake with Kilchurn Estate Smoked Duck Breast
by Melanie Pacheco
Turkey Ballantine - Oaxaca Style with Roasted Tomatillo Sauce
by Jim Oliver
Jansal Valley Smoked Chicken Chipotle Cilantro Sausage & Zucchini Casserole
by John Reis
Artichokes Stuffed Risotto with Preserved Lemon and Caper Butter Sauce, Fava Beans and Parmesan Tuille and Sauce Romesco
by Mark Simon
Chili Paste Marinated Pork Loin with Chili Lo Mein and Soy Glazed Roasted Cashews
by Deanna Dunbar
Duck Confit with Fresh Huckleberry Sauce and Sweet Potato Brussels Sprout Hash
by Helena Cocoros
Exotic Mushroom Egg Rolls and Asian Chicken Broccoli Slaw
by Stacy A. Galarzk
Indian Chicken Stew
by Tiffany Dillon
Pomegranate Glazed Pork with Rose Matta Rice
by Sue Beaudry
Pate du Cochon with Watercress & Pear Williams Salad, Gruyere Toasts and Cranberry Chutney
by Joe Latham
Domaine de Provence Harissa & Jansal Valley Bee Keeper Honey Glazed Roasted Chicken
by Theresa Miller
Panko Breaded Haddock w/Roasted Rice Vinegar Glaze served over Soba Noodles
by Chip Evans
Rigatoni w/Sausage, Artichokes & Roasted Tomatoes
by Vincent Lomango
Miso Glazed Scallops
by Laura Hopper-Fish
DESSERTS
Chestnut Cake
by Dodie McPhee
Maple Walnut Shortbread Bars
by Dodie McPhee
White Bride's Cake with Coconut Milk
by Dodie McPhee
Tostones with Cinnamon Honey and Toasted Pepitas
by Jim Oliver
Green Tea Ice Cream
by Dave Przygoda
Yuzu Sorbet
by Dave Przygoda
Chocolate Mousse w/Whipped Blood Orange Goat Cheese
by Chris Hartford
Banana Chocolate Bread Pudding
by Gary Munroe
Chocolate Goat Cheesecake
by Chris Hartford, Therese Miller, Sue Beaudry
Apple Cranberry Bread Pudding
by
Gary Munroe
Sid Wainer & Son
2301 Purchase Street, New Bedford, MA 02746
RETAIL: 1-888-SIDWAINER (1-888-743-9246) Fax: 1-508-999-6795
WHOLESALE: 1-800-423-8333 or 1-508-999-6408
www.sidwainer.com email:
sidwainer@sidwainer.com
Sid Wainer and Son is recognized as the world leader in food safety.
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