For example, at dinner (a meal occurring between 5:00 PM- 7:00 PM) we provide between 18- 22 ounces (by weight) per person. This equates to going to a restaurant and ordering a steak dinner with potatoes, vegetable, roll, dessert and salad. If you weighed this amount of food, it would fall somewhere between 18- 22 ounces. We know that 99% of the population is full after eating this meal, that is why we do not run out of food.

No. All food sold or given away to the public must be prepared and stored at a commercial food establishment.

Many of the foods within the Graduate line are ready to serve like Dices, bakery products, and fruit snacks. For Microwave meals, follow the directions on the label.

When first going raw you will tend to desire the complicated and filling recipes that replace cooked food meals and are somewhat time consuming to prepare. But as the months go by you will find yourself desiring complex meals less and less, and you will find you are more satisfied with eating whole foods which are as fast as it gets, needing perhaps a little chopping or peeling and that’s it. There are also other benefits to preparing raw food.

Culinary Delights feels that this is your event and you can bring in whatever you would like. If you coordinate with it with your sell person we would be more than happy to place it on trays or in a chafing dish for you.

Residents are responsible for preparing their own breakfast and lunch. We strongly believe in the value not only of sharing dinner together, but also in sharing in the preparation for dinner. We do our best to arrange a comprehensive schedule that takes into consideration the needs of all residents present.

Foods offered for sale to the general public must be prepared in a licensed, commercial-type kitchen. The facility must be completely separate from any living or private quarters. Commercial grade equipment is needed which, depending on the foods prepared, may include refrigerators, hot food units, dish-washing equipment, hand-washing sinks, and mop sinks.

Yes, because of health department regulations, food must be prepared in the safety of your own kitchen or in a commercially certified kitchen.

All our meals are prepared fresh on board, and the quantity of food purchased is based upon the guaranteed final guest count. Unlike a hotel or restaurant, we do not stock food on the premise. To ensure our high standards of quality, a minimum number of extra entrées will be available which can often accommodate a couple of extra guests. We would not turn away your additional guests, but are unable to guarantee their entrée selections.

Basically, whatever you want. I customize meals for you by pairing my training in health-supportive cooking and experience with multiple cuisines (see “About The Chef ”) with the information you provide through the food questionnaire and subsequent feedback.

I am skilled in many cuisines as well as cooking food for various diet plans. The variety of recipes available is endless and I am able to create any dish you may desire, including your own family favorites. My focus is on nutritional balance, quality ingredients and proper portions.

All food is prepared according to your order at the lodge and seasoned with our own garden fresh herbs. Our cooking can't be beat!

The finish we use is completely safe for you to prepare food on. However, as with any countertop surface, you should never cut directly on it. This could potentially damage the topcoat of the sealer and/or ruin your knife.

Yes, and I will leave you detailed instructions to help you with this. Dishes should be defrosted overnight in the refrigerator and then reheated either on the stovetop, oven or microwave.

The Library does not administer the test, but good study guide is the Library Workshop Manual on the library's webpage. A printed version is on reserve at the Circulation desk.

Menus change monthly but typical offerings include poultry, pasta, beef, pork, seafood/fish, and a vegetarian option. Dinners are prepared by baking in the oven, on the stovetop, or grilling. Low fat and low carbohydrate options are always available. Please see this month's menu. [back]

Yes. When using Oust® Surface Disinfectant & Air Sanitizer in food preparation areas, be sure to follow label directions by rinsing the surface with tap water after every use.

In order to operate a retail food operation in a residence, many requirements must be met. The kitchen used for retail sales must be a completely separate kitchen from the one used to prepare the family meals and must be completely separated from the living quarters. Plans for such a kitchen must be reviewed by this department to insure it will meet state and local food codes.

What is a CSA?Community Supported Agriculture (CSA) connects our farms directly with you. It is subscription based farming where members purchase a share in the harvest and are supplied weekly with a wonderful variety of the finest farm fresh, naturally grown fruits, vegetables, herbs, free-range eggs, pastured poultry (chicken, turkey, etc), free range Piedmontese beef, heirloom pork and grass-fed lamb. Our Spring/Summer program runs mid-April through mid- October for a total of 26 weeks.

Yes, but please inform us of food allergies at the time you register for a session. On our website, each entrée description is annotated with allergy information. One strategy is simply not to choose entrées containing an allergen troublesome to your child. Alternately, depending on the severity of the allergy, you may be able to simply omit or substitute an ingredient in a recipe at the time you assemble it.

Yes. For a small additional fee, I can calculate the calories and basic nutritional content of any menu item.

Food prepared or stored in a private home cannot be sold or given away to the public. Nonperishable, prepackaged food (such as Girl Scout cookies) may be given away, sold, or handled from a private home if stored and sold in its original packaging (Cal Code Section 114021)

Yes, we specialize in cooking for people with restricted diets due to medical issues. We prepare gourmet food for people with diabetes, heart problems, allergies, and recovering from surgery. We work with recommendations from your doctor, nutritionist, or dietician as needed.

The food grinder can be used to grind meats, firm fruits and vegetables, as well as nuts and dry bread. We recommend using speed 4 while processing.