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Early bird dinner is a dinner served earlier than traditional dinner hours, particularly at a restaurant.Many establishments offer a seating prior to their main dinner seating with a reduced price menu, often more limited in selection than the standard dinner menu.
Interlochen (/ ˈ ɪ n t ə r ˈ l ɒ k ə n / IN-tər-lock-ən) is an unincorporated community and census-designated place (CDP) in Grand Traverse County in the U.S. state of Michigan. [1] At the 2020 census , the population was 694, up from 583 at the 2010 census . [ 3 ]
Idyllwild, Pine Cove, and Fern Valley are three adjacent unincorporated communities in the San Jacinto Mountains in Riverside County, California, United States. Idyllwild has the largest population of the three. For statistical purposes, the United States Census Bureau has defined Idyllwild–Pine Cove as a census-designated place (CDP). The ...
Interlochen State Park is a public recreation area covering 187 acres (76 ha) on the isthmus between Green Lake and Duck Lake in Grand Traverse County, Michigan. The park offers swimming, year-round fishing, picnicking, camping, and boat launches.
Interlochen Center for the Arts is the umbrella organization for summer program Interlochen Arts Camp, [8] arts boarding high school Interlochen Arts Academy, [9] National Public Radio (NPR) charter station Interlochen Public Radio, [10] performance series Interlochen Presents, adult arts program Interlochen College of Creative Arts, [11] and ...
Table d'hôte menu from the American Hotel in Buffalo, New York. In restaurant terminology, a table d'hôte (French:; lit. ' host's table ') menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may be called prix fixe ([pʁi fiks] pree-feeks; "fixed price").
A tasting menu is a collection of several dishes in small portions, served by a restaurant as a single meal. [1] The French name for a tasting menu is menu dégustation . [ 1 ] Some restaurants and chefs specialize in tasting menus, while in other cases, it is a special or a menu option.
Successful Restaurant Design. John Wiley & Sons. pp. 17– 18. ISBN 978-0-470-25075-4. Committee on Nutrition Standards for Foods in Schools, Food and Nutrition Board, Institute of Medicine (2007). Nutrition Standards for Foods in Schools. National Academies Press. page 83. Mosimann, Anton (1983). Cuisine à la carte. Macmillan Publishers ...