Search results
Results from the WOW.Com Content Network
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
The Brown Hotel: The Hot Brown. Louisville, Kentucky The hot brown is an open-faced sandwich with a layer of toast, roasted turkey, bacon, and tomato topped with creamy mornay sauce and broiled.
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of ...
The backcountry relied heavily on a diet based on mush made from soured milk or boiled grains. Clabber, a yogurt-like food made with soured milk, was a standard breakfast dish and was eaten by backcountry settlers of all ages. This dietary habit was not shared by other British immigrant groups and was equally despised by those still in Britain.
Made in collaboration with Portland, Oregon–based Deadstock Coffee, this dark roast from chef Gregory Gourdet’s Portland restaurant Kann is an homage to coffee’s key role in Haitian history ...
A cover of the 1909 Santa Fe Railway pamphlet describing Fred Harvey hotels, dining rooms and sample menus. The Fred Harvey Company was the owner of the Harvey House chain of restaurants, hotels and other hospitality industry businesses alongside railroads in the Western United States.
Variations of the logo's colors were used in staff uniforms, menus, and matchbooks, which were changed each season. [102] [117] [17] The staff uniforms used azalea-colored cloth that was custom-made for the purpose. [14] William Doerfler printed the menus, which were made of rough vellum and Japanese rice paper.
A pie made with key lime juice, egg yolks, and sweetened condensed milk, with a meringue topping. [134] King cake: South New Orleans A cake made of braided pastry laced with cinnamon, with purple, green, and gold frosting, and a small plastic baby hidden inside. Eaten during Mardi Gras season. [135] Kulolo: West Hawaii